Tiramisu – Mechanic Style

My young years as a mechanic were some of the most fun in my life.

Working alongside veterans of the US Army’s most decorated unit, the 442nd Regimental Combat Team, made it so much better.  If you haven’t heard of that heroic combat team, you will be surprised.

Anyways, I didn’t do much cooking then.  Can’t figure out why I started either.  Old age.  Too many gasoline fumes, perhaps.

But one of my most requested deserts is my homemade Tiramisu.  Never mind gasoline fumes…  The rum fumes will disperse all the oxygen molecules and you will get high. Just kidding.  About getting high.

The only ingredient not shown here is VERY strong coffee.  Even Dean Martin would have diluted it.

Tiramisu ingredients. The bottle was empty, by the way.

And no mockery of my serving plates and dishes for I have none.  Remember, I am a former mechanic.

One batch finished for a party.

Another batch for a neighbor’s party…  Adult party.

Like my Pyrex?

I don’t recall any pecks on the cheek, though.  Hmmm.

23 thoughts on “Tiramisu – Mechanic Style”

      1. I do keep trying to tell her she is my older sister. Since technically she is my older younger sister she is by all intent and purpose….older! And you are correct. Though since I’m not getting a casserole of any kind…

  1. OK… I will follow Old Man Jack’s rule – a man ain’t got a chance. 🙂

    2-1/2 cups STRONG black coffee
    1-1/2 tbsp instant expresso powder
    9 tbsp dark rum
    6 large egg yolks
    2/3 cup sugar
    1/4 tsp table salt (slightly more if kosher)
    1-1/2# mascarpone cheese
    3/4 heavy cream (cold)
    14 ounces lady fingers (I like the harder biscuit-type, not the spongy type)
    3-1/2 tbsp Dutch-processed cocoa
    1/4 cup bittersweet chocolate, grated or sliced (optional)

    1. Stir coffee, expresso and 5 tbsp run in rectangular Pyrex until expresso dissolves; set aside.
    2. In a standing mixer bowl with whisk attachment, beat yoks at low speed until just combined. Add sugar and salt and remaining 4 tbsp rum and beat at medium speed until just combined (20 to 30 seconds); scrape bowl. Add mascarpone and best at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer to large bowl and set aside.
    3. In now empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Do not overwhip. Using rubber spatula, FOLD 1/3 of whipped cream into mascarone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set aside.
    4. Working one at a time, drop ladyfingers into coffee mixture, roll quickly (do not saturate!), remove and transfer to 13×9 inch glass or creamic baking dish. (Do not submerge lady fingers in coffee mixture; entire rolling process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
    5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. (I like to hit the bottom of the baking dish with my palm to help get the mascarpone into every little look and cranny.) Place 2 tbsp of coca in fine-mesh strainer and dust cocoa over mixture.
    6. Repeat the dipping and arranging; spread remaining mascarpone mixture over ladyfingers and dust with remaing cocoa. Wipe edges of dish with paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours.
    7. Sprinkle with grated chocolate.
    8. Enjoy.
    9. Have a designated driver.

  2. I’m glad you added the recipe! Sounds wonderful….and that old Pyrex is a staple of every good kitchen! It’s what’s inside that grabs the attention. Your friends and neighbors are indeed fortunate! 🙂 Debra

  3. Definitely beats some of the campfire cookin’ I’ve ate! A friend gave me a tip as a young kid: work the gourmet restaurants, not the grease/fast food joints – ” . . .and you’ll always eat GOOD!” as he said. And I did!! I ate so much prime rib, lobster, & snow crab that to this day I’m still sick of the stuff – just as my happy dog did. Benefits of being poor: you learn things like that. And I learned under some of the local chefs here (you should taste my “Candy Ribs” – the family says they are something to die for). But try as I might I can’t imitate my wife’s Southern touch . . .

      1. LOL, I always envied the Navy – taking their home with them, a warm bed to sleep at night. Ditto the Air Force crew. Us marines? Gee . . . whutever you could find, LOL! Usually in the form of something that died and was processed before you were even a twinkle in your parent’s eye. Eww . . . some of that stuff – ham and eggs and canned? Cold as the north woods? Or some of those slimy grease patties we called spam? LOL!

        And yeah: I have to cook up big ol’ batches of ribs, Southern style – wet, gooey, baked sweet & hot, passed along the grill – with a good ol’ shot of hickory smoke flavoring to boot. Tastes rather good. An old fella (Jimmy Carter was his name) taught me the thing. And I’m from the same area that Sconyers is – the ones who served BBQ at the White House. My family says they are good – but I’m better at the thing. LOL. Go figure. And no – not the Jimmy Carter of fame; another one, an old colored man – who also taught me to make a mean lemonade!

        Lucky officers . . . (sly grin). And I nearly starved to death sometimes. Goes to show what you get when you join the service – IF you join the right one, LOL!!!

      1. Us poor Marines: we were always the guinea pigs for ‘new gear’ – and the same for the MRE’s (our uniforms fell apart, too, but that’s a different story). They came with instructions for out in the desert that said in the event you could not get water “place under armpit until thoroughly rehydrated”. No kiddin’! Of course none of us did . . . but “ugh!” is what we were all saying!! LOL!

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