If you’re still in the “indulgent” spirit, 15-15: Tiramisu comes highly recommended. I remember when tiramisu had its big moment around the time this book was published, so it’s not surprising that it was included in this book.
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This is a great one to make in advance of a party or dinner…just don’t sneak too many bites before you serve it!
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Almond biscuits are most commonly known as biscotti–another item that had a big moment in the 80s and 90s with the help of the spread of coffee house culture.
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Ingredients. I’m going to make two versions of this, so I have the called for mascarpone (NOT “mar-sca-pony”) as well as some lactose-free and dairy-free options that are going to get used as well. In the spirit of duality, I also have two types of biscotti. Coffee is some left over cold brew, made via this method.
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Separating the eggs into whites and yolks. Yolks are in the mixing bowl along with the powdered sugar.
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I like to cover the mixer when I use “powdery” things like flour or…powdered sugar. No matter how slow you start it, if it’s not covered it tends to end up everywhere.
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The two batches start the same, but will start to diverge shortly.
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Here’s the full-dairy batch (red lid), with the mascarpone being folded into the egg/sugar mixture.
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Meanwhile, I cleaned out the mixing bowl and reset it for making meringue out of the egg whites.
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Those are some stiff peaks.
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The two batches both get their helpings of meringue to mix in.
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Starting the layers for the red lid (full-dairy) batch.
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Since this is the one from the recipe, I wanted it to look the nicest and chose the most intact cookies for it.
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After finishing the layers, I sprinkled the top with some instant espresso.
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Since the blue lid (mixed-dairy) was mostly just to “share the experience”, I was okay with running short on nice cookies and substituting in some Oreos for this one.
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Red lid (full-dairy version) after chilling. Looks like tiramisu to me.
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An attempt at a cross-section. It was DELICIOUS. Both versions were great, but this one was VERY good.
Grade: A