Bare Foot Contessa's Tiramisu - served in individual ramekins

Bare Foot Contessa's Tiramisu - served in 6 individual ramekins

SteamyKitchen.com had a great adaptation that I borrowed this from.

The first time I made this recipe was on a hot summer day. Due to variety of reasons, the mascarpone creme curdled. I have tried to provide additional information where necessary on what measures I took the 2nd time around.

Ingredients:

Mascarpone Creme - 

6 extra large egg yolks, at room temperature

1/4 cup sugar

1/4 cup dark rum

1/4 cup espresso or strong coffee - make sure it is completely cool before you use it

16 oz mascarpone cheese - softened to room temperature

Espresso Syrup for dipping - 

1/3 cup dark rum

1 1/2 cups espresso or strong coffee - make sure it is completely cool

30-40 Italian lady fingers

Topping - 

Shaved Dark chocolate bar

Directions:

1. Mascarpone Creme - Spoon out the mascarpone into a bowl. Whisk the mascarpone by hand just a bit to soften - do not use mixer to whisk. In your mixer with whisk attachment, whisk yolks and sugar on high for 5 minutes. It should be creamy and light yellow. Add the cooled espresso, rum and mascarpone. Lower speed to medium and whisk till just mixed - do not over mix.

2. Espresso Syrup - In a bowl, mix all of the ingredients of the Espresso Syrup together. 

3. Set up your assembly line - from left to right:

Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme

Note : Count for a 2-second dip of the ladyfinger in the Espresso Syrup otherwise the ladyfinger will get too soggy to lift out of the bowl. It's ok if the ladyfingers looks a little dry - it will soak in more moisture as it sits in the refrigerator. 

Line the dipped ladyfingers on the bottom of the cups. Place a thin layer of mascarpone creme

Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream. 

Sprinkle chocolate shavings on top. Cover and refrigerate overnight.

Macaroni Egg Salad

Taken from Better Homes and Gardens, the recipe is Americana at its best with its clever use of pickles and egg yolks. According to the magazine, this will make about 5 servings, 273 calories per serving.

I prefer home made mayonnaise in my pasta or potato salad., but feel free to use store bought.

Ingredients:

1/4 red sliced onion

2tbsp cider vinegar

1/2 tsp sugar

4oz elbow macaroni

6 hard boiled eggs

2 tbsp mayonnaise ( preferably home made)

2 tbsp Dijon-style mustard

Pinch of salt & pepper

1/4 tsp smoked paprika

1/4 cup chopped sweet pickles

1 cup thinly sliced celery

1. Combine onion, vinegar and sugar in a small saucepan. Bring to a simmer, stir and remove from heat. Let the quick onion pickle cool down.

2. Cook macaroni, drain and rinse well with cold water. Let the excess water drain through colander.

3. Chop one egg and set it aside. Half and de-yolk ( not sure if it's a word) remaining eggs. Chop the whites and put yolks in a small bowl. Reserve 1 chopped egg white for garnish.

4. Prepare dressing - mash yolks. Add mayonnaise, mustard, 1tbsp water, salt, pepper and paprika. Mix well.

5. In a large bowl, combine onion pickle, macaroni, chopped eggs, sweet pickle and celery. Add dressing, stir to combine. Top with reserved egg and sprinkle more paprika and pepper for presentation.

Salad should be consumed right away or refrigerated for up to 6 hrs.