The end of the year is always discussed with such speed at how fast it disappears, but no one notes how quickly January and February seem to pass, though those people may not live in a country where Christmas and New Years are celebrated over barbecues in flip flops.
The holiday season always winds past swiftly, but just like that January has now finished and I’m not quite sure how to feel knowing that we are one month down and the year is rolling on, at a pace far too fast for me to keep up. Beyond the holidays that passed quickly because I worked through, I did manage to slow down this past weekend long enough to go camping. It felt like summer vacation. Finally.
There was not one high pitched unwelcome sound to whisk me to a conscious state (aka no alarms). Pancakes and bacon for breakfast. Burgers cooked on the grill. Beach walks. Afternoon naps, just because.
There it was, in the palm of my hand and, suddenly, I’m now back in my cubicle listening to Lana Del Rey and having a conversation about Hipsters and boat shoes with my best friend (she hates them. I like them. If I suddenly end up with a boat shoe wearing hipster on my arm we’ll still be friends though, so all is okay).
And that was that, gone in the blink of an eye. The only summer vacation I’m getting this year passed by in forty eight hours of unadulterated bliss.
I do have one thing that is a reminder of summer, although I think this dessert works any time of year, because lets face it, when is it not a good time to be consuming Tiramisu?
How about frozen Tiramisu?
Tiramisu on a Stick
Adapted from Taste Magazine
1/2 cup very strong coffee
3 sponge fingers
3/4 cup cream, lightly whipped
1 3/4 cups store-bought custard
2-3 tablespoons Dutch cocoa powder
Place the sponge fingers in a shallow bowl and pour the 1/4 cup of the coffee evenly over the top, ensuring they are well coated. Set aside.
In a separate bowl, place the cream and 1 cup of the custard. Stir through to combine.
In another bowl, place the mascarpone and remaining custard and coffee, combine well.
Scatter a teaspoon of cocoa powder into the base of each cup.
Add a teaspoonful of the cream mixture and the mascarpone mixture. Then crumble 1 sponge finger among the 8 molds. Scatter another half a teaspoon of cocoa powder over each layer then continue in the same manner as the first layer until all the cream and mascarpone are complete.
Ensure all are even and finish by scattering the top with more cocoa powder.
Cut aluminum foil into a square the size of the cups and slice a slit into the center of each, wider then the popsicle stick.
Fold and place as flatly as possible on top of each tiramisu and slowly place the popsicle stick through the slit right to the base of each tiramisu.
Set in the freezer for a minimum of 5 hours.
When ready to serve, allow to sit in room temperature for approximately 10 minutes or until it slides out easily.