Last week, we "traveled" to Argentina on Foodie Friday. In case you missed it, here's our Argentina adventure! My husband was helping my daughter, whose turn it was to pick the country for the week, find recipes. They found a yummy looking tiramisu but follow the link, I did, only to discover a recipe that didn't sound anything like the picture. The giveaway was the 6x6 pan the recipe called for but the picture showed a small round individual dessert....umm, I don't think so. From what we could tell, this tiramisu was "Argentine" because it used dulce de leche and sponge cake, instead of lady fingers and chocolate.
Argentina has had a huge Italian influence but they have given it their unique touch. This recipe has rich and sweet dulce de leche caramel sauce mixed in with mascarpone. Absolutely delish!
Ingredients:
*1 large cup of strong coffee sweetened to taste
*14 ounces dulce de leche (for the tiramisu in the picture we just used the premade can of dulce de leche but also made our own dulce de leche {4 hours} for the medialunas...see Argentina Foodie Friday post for the process)
*14 ounces mascarpone
*Cocoa to sprinkle on top
*Chocolate shavings for garnish
Mix the mascarpone and dulce de leche. Here's where we got creative....we wanted to have individual round desserts but didn't have the right supplies. Gregg first used butter to grease the inside of a straight sided mug. Then he cut wax paper to fit in the mug and the butter held the paper in place. Then we sliced the angel food cake into rectangle slices and used a biscuit cutter to cut the angel food cake into small round circles that were close to the size of the mug. Next began the layering process. On the bottom went one round piece of cake, and then we used a dropper to add two dropper fulls of coffee. Then a small amount of the dulce de leche and mascarpone mixture, next another round cake, two droppers of coffee, more filling, and last a third round of cake with two droppers of coffee. These sat in the refrigerator for the afternoon and right before we were ready to serve them, Gregg used the edge of the wax paper to ease the tiramisu out onto the dish. Dust with cocoa and add chocolate shavings. Voila! I think they came out beautifully and they tasted even more devine! I would hesitate to admit this to any Italian but I really enjoyed this dessert more than any other tiramisu I've had! Well done, Argentina, well done.
(after thought...we thought of another way to achieve the small round desserts without purchasing the pans...cans with the bottom and top removed! If I make a dessert using this method, I definitely let you know!)
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