Ice Cream Cones � Because Egg White Omelets Shouldn�t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade ice cream cones � and if you think that�s merely an accident, you don�t fully understand how the food Gods operate.

They obviously want you to make homemade ice cream cones, since there�s no other good explanation. These are surprisingly easy, and as long as you can wad-up some foil into a cone, there isn�t any special equipment, or tools required. Actually, you really do need to use a silpat to line the baking sheet, but you need one of those anyway.

Like I suggest in the video, please test your batter with the first few cones, to make sure they�re tough enough to handle a scoop of ice cream. Even spread thin, this stuff is fairly sturdy, but by adding more flour to the batter, you get a thicker layer on the pan, and that means a stronger, tougher cone.

You can also roll these into cigar-shaped cookies, or press over a ramekin to form an edible bowl. Regardless of the shape, I hope you make some homemade ice cream, and then sacrifice a few egg whites to the heavens, and make these crispy cones soon. Enjoy!

Ingredients for 8-10 cones:

2 large egg whites

� cup white sugar

2 tablespoons whole milk

1/4 teaspoon vanilla extract

2 tablespoons melted butter

1 tablespoon cold water, or as needed

1/2 packed cup all purpose flour, plus more if needed

1/8 teaspoon kosher salt

- bake at 400 F. for about 8 minutes, or until browned around the outside few inches

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Frozen Vanilla Custard � Western NY for French Vanilla Ice Cream

If you�re thinking that I�ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a �real� vanilla ice cream, which means no eggs. That�s called an American-style ice cream, and features a cleaner, more pronounced vanilla flavor.

The French weren�t into that. They froze their famously delicious custard, and the rest is history. While I prefer the later, I have to admit they won, since it is the style that dominates the freezer case.

I like to use pure vanilla extract over the whole bean, mostly because it�s easier, cheaper, and always consistent. Having said that, it�s hard to argue against the whole bean, so feel free to go full foodie. Speaking of which, if you don�t have an ice cream maker, there are plenty of �hacks� online that work fairly well.

I would have called this French vanilla ice cream, but where I grew up, this is called frozen custard. It�s traditionally served soft, in cones, but I prefer to freeze it firm. That way, I get French vanilla ice cream, and as it melts, I also get soft-serve frozen custard. Now that�s a win-win. Anyway, stay tuned for homemade cones, and in the meantime, I really hope you give this a try. Enjoy!

Ingredients for 1 quart of Frozen Vanilla Custard aka French Vanilla Ice Cream

5 large egg yolks

pinch of salt

2/3 cup white sugar

1 cup whole milk

2 cups heavy cream

2 1/2 teaspoons pure vanilla extract (or one split/scraped whole vanilla bean)

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Fresh Strawberry Tart � Now with 100% Less Tart Pan

There shouldn�t be a lot of stress involved in making this free-form strawberry tart, since once it�s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop. And, I did say, �look like,� not �taste like,� but that�s not our fault. They have better cream cheese.

If you have a tart pan, go ahead and use it, but going free-form is always kind of fun, and even though we�re going to handle the dough a bit more, that�s not a problem with our almost foolproof buttercrust pastry. Just be sure to build up enough around the outside before you crimp, so that your tart is deep enough to hold the filling.

I joked about this being so beautiful that nobody will care what it tastes like, but of course, that�s ridiculous. Do not attempt this unless you can find some perfectly ripe, sweet strawberries. And when you do, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1/2 of our buttercrust pastry dough recipe

1 pound fresh strawberries

For the sweet cheese mixture:

8 ounces cream cheese or *fromage blanc

2 tablespoons cr�me fraiche

2 tablespoons white sugar

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1/2 teaspoon lemon zest, or to taste

For the glaze:

1/4 cup apricot jam (the clearer, the better), plus 2 teaspoons water, heated until brushable. Let cool a bit before applying.

*Note: my cream cheese was suspiciously thin, so your mixture will probably be thicker, and a little easier to work with.

- Bake tart shell at 375 F. for 20-25 minutes, until golden-brown, fill with cheese mixture, and finish baking for another 20 minutes, or until the pastry is browned, and the filling is set.

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Classic Rice Pudding � Word on the Street Is

It�s not every day you find yourself walking next to someone on the street, who�s eating from a ridiculously large tub of rice pudding. Well, that�s exactly what happened to me the other day, and it served as a reminder for what a great, and comforting dessert rice pudding really is. 

For whatever reason, it�s usually not near the top when people list their favorite desserts, but despite that, it�s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Most recipes have you make the pudding in a clean pot, since, I�m assuming, they�re afraid the starch at the bottom of the pan used to cook the rice will burn. And, it probably would, unless you deglaze the bottom with cold milk before turning the heat back on. Not only will this simple step prevent the pudding from scorching, but also I think we get a little bit of extra toasted rice flavor. I also prefer an egg yolk to a whole egg, but regardless, be sure to whisk it in fast and furious, or they might scramble.

If you�re scared, you can temper the egg by mixing in a few spoons of the hot rice mixture, before blending in, but as I�ve said before, there�s nothing wrong with a little adrenalin-inducing danger in the kitchen. So, no matter what you garnish it with, or whether you eat it inside, or crossing Dolores Street, I really hope you give this a try soon.  Enjoy!  

   

Makes 4 Portions Rice Puddings:

1/2 cup uncooked white long-grain rice

1/4 teaspoon kosher salt

1 cup water

1/4 cup white sugar

1 1/3 cups milk

1/8 teaspoon cinnamon

1/2 teaspoon vanilla extract

1 large egg yolk

1 tablespoon cold butter

2 tablespoons dried cherries, chopped

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Chocolate Souffl� � Perfect for Your Valentine (Unless I�m Your Valentine)

With everybody�s favorite made-up holiday right around the corner, I thought I would finally post a chocolate souffl�. I�m not sure what took so long, other than the fact that souffl�s have never been my favorite delivery system for chocolate.

Sure, they�re visually impressive, which is key for a special occasion dessert, but the chocolate does get a bit diluted by all those air bubbles. Also, I�ve always been much more of a cold, or room-temp chocolate dessert guy, and never gone nuts for things like lava cakes, and baked puddings.

Having said that, I�m sure I�m in the minority, and you and your special someone will enjoy these just fine. I developed this recipe for two, since that makes a lot of sense, but it should scale up without issue. If you want to add some type of liquor to this, you can add it to the milk and flour mixture after you turn off the heat.

Rum works beautiful, as does coffee, orange, or raspberry liqueur.  Above and beyond that, if you really want to impress your date, you could also whip up a sauce to serve along side. I�m thinking either a berry puree, or maybe a coffee cr�me anglaise would pair perfectly. Either way, sauced or not, I really hope you give this a try soon, and it gets you lots of compliments. Enjoy!

Chocolate souffl� for two 5-oz ramekins):
melted butter and sugar to prep ramekins

1 tablespoon butter  

1 tablespoon flour

1/4 cup plus 1 teaspoon cold milk

pinch salt

pinch cayenne

2 ounces dark chocolate (I like something around 70%)

1 large egg yolk

2 large egg whites

pinch cream of tartar (you can use a few drops of lemon juice or vinegar instead)

1 tablespoon white sugar, added in 3 additions

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My Dream Vanilla Bean Pastry Cream

And by dream, I mean nightmare. I don�t test recipes. There is nothing in my contract that requires me to only post successful videos, and as you longtime viewers know, I do enjoy sharing the occasional flop, but this new and improved, vanilla bean pastry cream was not a one-take affair.

I�ve wanted to update our old cr�me patisserie recipe for a while, and long story short, I became obsessed, and ended up suffering through seven non-perfect versions before I was finally satisfied. The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor.

I found flour-based pastry creams easy to work with, but they have more of a pasty mouthfeel that gets in the way of the vanilla. That�s why this version is all corn starch, which we need less of to do the same job. Just be careful not to keep cooking it once it has thickened, otherwise you may compromise its thickening powers.

With the holidays, and their associated fancy desserts, right around the corner, what better time to work on your pastry cream game? So whether it�s for Napoleons, pies, tarts, or cakes, I really hope you give this a try soon. Enjoy!

Makes about 3 cups:

1 large whole egg

2 large egg yolks

1 teaspoon kosher salt (1/2 teaspoon fine table salt)

1/2 cup granulated white sugar

1/4 cup corn starch

2 cups whole milk

1 vanilla bean, seeded, plus pure vanilla extract if needed
Tip: Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!

4 tablespoons cold butter, cubed

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�Mille Feuille� (Napoleon) � Short and Sweet

This mille feuille, which I�m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, �fancy� pastry I know. The technique for creating your �thousand leaves� is very simple, especially if you use frozen dough, which any sensible person should do.

Whether you use frozen or homemade dough, the key is to keep it flat. We do this by �docking� the dough, and pressing with another pan. I used a few layers of foil before placing the pan on top, to make sure it was in contact with the dough, and depending on the size and shape of your pans, you may need to do the same.

Most patisseriers will make these well ahead, and keep them in the fridge, so that the pastry softens a bit, as it absorbs moisture from the filling. This is standard procedure, and they are much easier to eat that way, but I actually prefer to enjoy them right away, so as to fully experience the contrast between the crispy, buttery pastry, and the cold, creamy custard. 

Stay tuned for the new and improved pastry cream video heading your way soon. In the meantime, your favorite recipe should work, as well as things like whipped cream, sweetened ricotta/mascarpone, and/or lemon curd. I really hope you give this a try soon. Enjoy!

-- Bake at 400 F. for about 15 minutes �pressed,� and then continue for another 10-15 minutes, uncovered, or until browned and crisp. I turned mine once during that time.

-- To make the icing, simply add enough water or milk to powdered sugar, until the right consistency is reached. For the chocolate one, I started with one part unsweetened cocoa to four parts powdered sugar, and then stirred in the liquid. Check this video if you are confused.

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Pumpkin Spice Snickerdoodles � Better Than Certain Coffees and Beers

This is a very unlikely post, considering the fact I�m not a big fan of snickerdoodles, and generally loathe adding pumpkin spice to non-pie things, such as coffee and beer. Despite that, I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

Unfortunately, a quick Google search showed I hadn�t invented it, and there were thousands of variations; from thin and chewy, featuring crisp edges, to much taller, pillowy versions. I decided to go thin, and adapted this snicker doodle recipe, from Averie Cooks.

One common denominator was the use of baking soda, plus cream of tartar, instead of baking powder. Since that�s pretty much what baking powder is, I don�t see what the big difference would be either way, but I thought I would mention in case you refuse to go out and buy cream of tartar. Either way, I really hope you give these a try soon. Enjoy! 

Ingredients for about 18-20 Pumpkin Spice Snickerdoodles:

1 1/2 cups all-purpose flour (6 1/2 ounces by weight)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)

1/2 teaspoon cinnamon

1/2 teaspoon ginger 

1/4 teaspoon allspice

1/4 teaspoon clove

1/8 teaspoon nutmeg

1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup light brown sugar, packed

1 teaspoon vanilla extract
1 large egg

For the rolling sugar:
1/4 cup white sugar
2 teaspoons cinnamon

*plus a few extra pinches of the pumpkin spices, if so desired

For the icing:

1/4 cup powdered  sugar

stir in enough milk, lemon juice, or other liquid to achieve brushing consistency

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Apple Fritters � Not a Raw Deal

Just a few months ago, making something like apple fritters would have seemed crazy, but this time of the year, it makes perfect sense. Whether it makes perfect sense to spend the extra time and effort cooking the apple pieces before adding them to the batter, is something you�ll have to decide.

I didn�t think I liked apple fritters, but turns out I just don�t like chunks of almost raw apple, surrounded by a doughnut. Maybe I�ve just been going to the wrong shops, but I�ve never enjoyed the texture, and always wanted to try them with cooked apples.

For all I know, this is sacrilege to apple fritter purists, if there is such a thing, but it sure worked for me. I also like to use sparkling apple cider, instead of the usual milk, or regular cider. I�m not sure how much lighter it really makes them, but it seems to help. I really hope you give these a try soon. Enjoy!  

Ingredients for about 16 small apple fritters:

2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces

1 tablespoon butter to cook apples

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 large egg

1/4 cup granulated sugar, (plus 1 tablespoon for cooking apples)

1 tablespoon melted butter

1/2 cup sparkling apple cider, or as needed

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Fresh Berry Fool � It Would be a Pity Not to Make This for Labor Day

There are like a thousand approved ways to combine sweet cream and fresh fruit, but this gorgeous fool may be my favorite. Of course, the easy-to-joke-about name helps, but what I really love is how surprisingly light this is. It's also very easy, which seems totally appropriate for a possible Labor Day dessert.

While certainly not light on the calorie counter, this stuff is shockingly airy on the palate. It�s that contrast between the rich, fluffy cream, and the syrupy, tangy fruit, which makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

By the way, contrary to what you heard in the introduction, this isn�t called a �fool� because it�s so ridiculously simple to make. Apparently, it comes from the French word, "fouler," which means "to mash." I guess we�ll let you decide which story to go with. I think you know which one I prefer. Either way, I really do hope you get this fool a try soon. Enjoy!

Ingredients for four large portions:

3 cups fresh berries (raspberries, broken blackberries, quartered strawberries)

1/4 to 1/3 cup white sugar (more sugar you use the more syrup you get)

1 teaspoon lemon zest

1 teaspoon freshly squeezed lemon juice

1 cup chilled heavy cream

1/4 cup cr�me fraiche (yogurt or sour cream maybe subbed - *if using yogurt or sour cream, stir into the cream once it�s almost fully whipped)

1 tablespoon sugar

1/4 teaspoon pure vanilla extract

1 cup crumbled butter shortbread cookies, or vanilla wafers

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Lemon Ice and Losing My Innocence in New York City

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New York, stirring a few lemon seeds into their tubs, so that people would think they were using real lemons.

They weren�t, which sort of disappointed me at the time, but eventually I came to appreciate the hustle. I loved the story, but it also had me facing the cold, hard truth that all is not what it seems. What else wasn�t real? Anyway, that�s about as heavy as I want to get on this pleasant summer evening.

This couldn�t be any easier to make, and you can really play around with the texture, depending on what you�re into. Some people will stop at the slushy stage, but I generally keep freezing and forking until I have shaved ice crystals. I love the contrast between that light texture; and bright, vibrant flavor. I really hope you give this a try soon. Enjoy!

 Ingredients for 8 portions:

4 cups cold water

7/8 cup sugar (14 tablespoons)

2 tablespoons lemon zest

1 cup freshly squeezed lemon juice (about 8 to 10 lemons)

1 teaspoon lemon extract

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Cantaloupe Cayenne Sorbet � Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word �Cayenne� in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco�s top ice cream makers, and certainly its most creative; so when I saw something called, �Cantaloupe Cayenne Sorbet,� on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn�t freeze like water does, so it helps create a smoother texture, or so they say. And by �they,� I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!

Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book 

1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)

1/2 cup white sugar

2 teaspoons fresh lime juice

1 1/2 tablespoons seasoned rice wine vinegar

2 tablespoons vodka

1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you�re scared)

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Chocolate Energy Bars � Looking Good�Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they�re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can�t, any dried date should work, as long as it�s soft and sticky enough. If the ones you�re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I�ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you�d like. There�s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

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Buttermilk Panna Cotta � The Magic of Barely Cooked Cream

For something called �cooked cream,� there�s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I�ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they�re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It�s not a huge deal, but if you put the plastic on warm, you�ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it�s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason�excuse�to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

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Kumquat Marmalade � Beautiful, Delicious, and Almost Easy to Make

If you�re like me, and marmalade is not your favorite type of fruit preserve, it�s most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

The secret here is using a type of citrus that doesn�t really have any of those pithy parts, which is why kumquats are the only citrus I know of that you eat whole, skin and all. If you are going to enjoy au naturel, make sure you roll them first, to release all that sweet, fragrant oil.

However, if you�re going to cut them up as seem herein, then rolling each one is not necessary, as the oils will be release as we quarter, seed, and slice. This is a good thing, as we need all the time-savings we can get, since what we are going to do, is painstakingly remove the center white membrane.

I believe this will make your marmalade even less bitter, but mostly it�s for appearance. For me, those little white bits spoil the perfect, clear-orange jelly that�s produced. But if you think I�m crazy, and you want to save a half-hour, you can probably skip that step, as long as you get all the seeds. I really hope you give this a try soon. Enjoy!

Ingredients for about 2 cups:

2 generous cups sliced kumquats (measure after they have been quartered, seeded, and sliced into small pieces)

zest and juice of 1 lemon

small pinch cayenne

1 cup white sugar

1 cup cold water

1 star anise (I remove after 10 minutes of simmering)

- Note: You can just go by appearance, but I took the temperature right before it was done, and it was bout 215 F., so I imagine when I was finished it was around 220 F. You can also put a spoonful on a plate in the fridge, and test that way.

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Pecan Sour Cream Coffee Cake � Now with More Crumbs

I�m sure I�ve said it here before, but I�m not a big cake guy. I�ll take a few bites at a wedding for appearances, and of course on a birthday, since that�s what you do, but besides that, cake is none of my business. However, one big exception would be the crumby goodness that is pecan sour cream coffee cake. 

As I mention in the video, the best part of a coffee cake is the crispy, crunchy, buttery crumbs; so we significantly upped the amounts used. I�m not sure why everyone doesn�t do this�maybe their health? Regardless, it creates what I think is the �ultimate� coffee cake experience.

One tip for placing on the second layer of batter: You can use a piping bag to squeeze an even layer, and then touch it up with a spatula. Having said that, as you saw in the clip, even if you spread by hand, and mix in a few nuts, it still comes out beautifully.

This recipe is really foolproof, but mind your baking time. I used an 8� x 12� cast iron casserole dish, and it took about 35 minutes, but times will vary for glass dishes, as well as for slightly larger dishes, like the classic 9� x 13.� I�d start checking around 30 minutes, and go from there. I really hope you give this extra crumby coffee cake a try soon. Enjoy!

Ingredients for 8 to 12 portions:

For the crumb:

1/3 cup white sugar

1 teaspoon cinnamon

1/3 cup packed light brown sugar

1 1/2 cup pecans, finely chopped

3 tablespoons melted butter

1/8 teaspoon salt

For the cake:

1/2 cup room temperature butter

1 cup white sugar

2 large eggs

1 1/2 teaspoons vanilla

1 cup sour cream or cr�me fraiche

1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack cups. Spoon in gently.)

1/2 teaspoon fine salt

3/4 teaspoon baking soda

1 teaspoon baking powder

- Bake at 350 for 30-35 minutes, or until a skewer comes out clean.

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Tiramisu � It Will Pick You Up and Not Let You Down

In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you�re trying to steer the Valentine�s dinner conversation towards spicier subjects. Please feel free to embellish the following history to further enhance the version your sweetheart hears.

Tiramisu was invented in an Italian brothel, where it was a popular snack with customers looking for a little restorative treat after certain strenuous activities. Tiramisu actually means �pick-me-up,� which of course makes it the best culinary double entendre in history.

Besides the great story, it really is the perfect romantic occasion dessert. This heady, mood-elevating concoction is a rich and deeply satisfying, yet remarkably light in texture. I know someone will ask, so yes you can use regular cream cheese, but mascarpone is far superior, and it is Valentine�s Day after all.

As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey�s. The other key liquid in this is the espresso, and I highly recommend that�s what you use. Regular coffee doesn�t have the same punch. You can use instant, but the last time I checked there was literally a caf� on every corner of every city.

I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Don�t over-think it; no matter what you use, it�s basically three layers of mascarpone mixture around two layers of coffee-dipped ladyfingers. 

They say you can tell how good your Valentine's dessert was, by whether or not you end up also having to cook breakfast. Which reminds me, if you make this, be sure to not use up the last of the eggs. I really hope you give this tiramisu a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

1/2 cup espresso with 2 tbsp Marsala wine for dipping cookies

10 or 12 ladyfinger cookies, broken in half if making cups

2 large egg yolks

2 tablespoons plus one teaspoon white sugar

1/2 tsp vanilla

pinch of salt

3/4 cup mascarpone cheese (6 oz)

2 large egg whites

cocoa for dusting

dark chocolate for shaving

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