Brief reviews and Tiramisu recipe

by Beverly Lewis, AF, 2007, Playaway, 10.5hrs, rating=3
Book #1

"Based on actual events that divided one Pennsylvania Amish community --and drove a wedge between heartbroken sweethearts.".  ~This was a nice change of pace.  The narrator had a sweet voice and it was interesting to get a glimpse of the dating customs and traditions of this Amish family.  A love triangle story... girl, boy, and religion.

by George Orwell, AF, 1946, 128p, rating=4

A political satire.  Wow, Mr. Orwell sure can pen it!  I was intrigued by his poignant protrayal of dictatorship!!  I was amused and entertained.  Definitely a league out of what I'm use to reading. 

by Buddy Valastro, non-fiction, 2010, 255p, rating=3.5

Interesting stories of this 4th generation master baker's family ...recording parental heritage, current nuclear family life, and behind the scene people involved in his bake shop empire.  Of course, with fabulous recipes to boot!!  The recipes intimidate me but they sure are treasures!!  ~There were only few pictures ...would have like an image for each recipe.

I'll share his Tiramisu recipe because it looks so pretty and might be just the thing to make for your Valentine.

Ingredients:

• 1C brewed espresso
• 1C granulated sugar
• 1/2C plus 1Tbs coffee liqueur
• 4 extra-large egg yolks
• 1 lb mascarpone cheese
• 2Tbs sweet marsala
• 1C heavy cream
• 40 store-bought ladyfinger
• 1/4C cocoa powder

Directions:

1. Put the espresso, 1/2C of the sugar, and 1/4C of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat.  Whisk until the sugar dissolves, 3 to 4 min. Remove the pan from the heat and let the syrup cool.
2. Put the yolks, marscapone, marsala, remaining 1/2C sugar, and remaining 1Tbs of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approx. 7min. (If you don't have a stand mixer, you can use a hand mixer fitted with the whip attachments.)  Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
3. Put the cream in the bowl of the stand mixer and whip until stiff peaks form.  Gently fold the cream mixture into the marsala mixture.
4. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 12 inch-x 8-inch pan.  Spoon a layer of cream over the ladyfingers.  Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first.  Spoon the remaining cream over the top.
5. Dust the tiramisu with cocoa powder.  Cover loosely with plastic wrap and refrigerate for at least 2hrs, or up to 3days.  To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.