A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
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A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
This week, our host Lauren Hooberman talks with comedian and artist, Christine Ferrera. As they discuss performance art, late-stage capitalism and Christine's 10-year correspondence with Starbucks™, Lauren whips up a pan of Tiramisu! For more of Christine's work go to: christineferrera.net
Our theme music is Just for Fun courtesy of Ketsa.
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TODAY'S RECIPE: CLASSIC TIRAMISÙ by Alison Roman
INGREDIENTS
FOR THE CREAM:4 large egg yolks1⁄2 cup granulated sugar, divided3⁄4 cup heavy cream1 cup mascarpone (8 ounces)FOR THE ASSEMBLY:1 3⁄4 cups good espresso or very strong coffee2 tablespoons rum or cognac2 tablespoons unsweetened cocoa powderAbout 24 ladyfingers 1 to 2 ounces bittersweet chocolate, for shaving (optional)
INSTRUCTIONS
Step 1Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.Step 2In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.Step 3Combine espresso and rum in a shallow bowl and set aside.Step 4Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.Step 5Working one at a time, quickly dip each ladyfinger into the espresso mixture - they are quite porous and will fall apart if left in the liquid too long - and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.Step 6Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.Step 7Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Hot Dish
A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
