Tiramisu


I spent several hours last Friday with Luca and Piper, making a tiramisu. 
It was so beautiful. 
I accidentally dropped a entire bowl of whipped cream on the floor.
We dunked ladyfingers in rum and espresso, stirred custard, and layered everything with architectural precision for hours. 
I thought to myself: There is nothing else I would rather be doing. 



I don’t know quite how to explain to you, but sometimes I so strongly feel the unbearable brevity of life. 
Dessert is a perfect metaphor for this feeling: you eat it, and it is gone, living on only as a picture and a memory of a flavor. 

These days, there is so much to love, to hold on to, to learn, to do. 
There is so little time.
These nows do not last forever. 



I don’t know what to do with this feeling.
But it makes me want to make more tiramisu and sing louder and hold you tighter and tighter.
Because tomorrow is uncertain. 
Because life is too short to not do these things. 

Now does not last forever. 

It is all so short. 


It is just so very, very short. 



(We made it for a birthday.) (Also Luca took most of these pictures.) 

xoxo


Tiramisu
from allrecipes.com

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder


-In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

-In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

-In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

-Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.