RECIPE: Tiramisu Dip
Last summer my friend Jordan and I were chatting online, which we do nearly every day as she lives in Texas, when she sent me a recipe with the following commentary, “I know how much you like spreadable tasty things”. Jordan proved that over the last eight years of friendship, she’d come to learn a few very important things about me, namely that I like dips (as evidence see here and here).
I had completely forgotten about the tiramisu dip until earlier this week when I begged her for a recipe idea, as I wasn’t feeling particularly creative. And then suddenly I remembered that she had sent me a recipe…four months earlier…and that I should totally use it.
This is the part where I get to introduce you to the most important appliance in my house. Readers, meet The Espresso Machine. Without The Espresso Machine, who I think needs a nickname like Pinky and Awesome, my first class of the day would likely be a miserable group of kids. I need my latte in the morning to be a normal human being.
At work, the library/tech staff often has “Cookie Time” at 10 am, and they are often kind enough to invite me to join. On Thursday I brought the dip to share with everyone. It was a hit! The best compliment I received about it was from an unexpected source. I have the daughter of one of the tech guys in one of my junior classes. She stopped by during her lunch period, with a friend who is also in my class, and tried some of the dip. She saw me later in class and said the dip was so tasty that she thought Kristi, one of the library ladies and the best baker I know, made it. That statement completely made my day. If you had ever tried one of Kristi’s cakes, you’d understand.
Rating: This is a 4 out of 5 glasses of wine, although if I had used full fat ricotta it would be 5 of out 5. I think the low-fat ricotta made the texture a bit gritty, which was weird. Also, since I made it to bring to school, I left out the alcohol and instead added another shot of espresso.
- 12 ounces mascarpone cheese (about 1 1/2 cups)
- 8 ounces ricotta cheese (about 1 cup)
- 1/2 cup granulated sugar
- 2 tablespoons brewed espresso
- 2 tablespoons Kahlúa
- 1 teaspoon cocoa powder
- 1/2 cup finely chopped bittersweet chocolate
- Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
- Add ricotta, sugar, espresso, and Marsala or Kahlúa. Increase speed to high and beat until stiff peaks form, about 3 minutes.
- Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chopped chocolate over cocoa.
- Serve with strawberries or assorted cookies.