I am starting to realize that everything I have clipped out, at least as far as recipes go, has been on the Internet the whole time and is searchable. I have been living in the dark ages with my little binders.
At least having the clippings makes me remember I wanted to try something new and is a great way to get my juices flowing. And this one is one that I picked out when I was feeling romantic back in June, 2005. Right before my first son was born, I clipped this out, when I had visions of cooking something cool and creamy for my hubby. Tiramisu is his favorite dessert and I was in love with love, ready to take on motherhood and all domestic bliss. Nearly 6 years later, I have never made it. Not once. Better get cooking!
- 1 tablespoons sugar
- 1/2 cup espresso
- 1 tablespoon dark rum
- 14 ladyfingers (about 4 ounces)
- 2 pints vanilla ice cream
- Dissolve the sugar in the espresso, add the rum, and chill. Dip the ladyfingers, one at a time, into the espresso and arrange them snugly in the bottom of an 8-by-8-inch baking pan, trimming if necessary.
- Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it’s soft but still holds its shape, about 2 minutes. Spread over the ladyfingers to form a smooth surface. Freeze until firm, about 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
- Let soften slightly before scooping into bowls to serve.
By Sara Quessenberry, June 2005