Brian Barone (my italian teacher) Is My Seratonin Dealer

What is up y'all!

I'm tired of everything and I have no energy whatsoever ESPECIALLY since UF has decided to deny me entrance yet again. There are only two upsides to this decision of theirs and they are as follows: 1. I get to room with one of my best friends next year and 2. I get to keep Brian Barone as my Italian teacher.

For all of you who don't know who that is, he's a lovely man who has three cats and routinely makes millenial jokes in the middle of class. It is his Italian project and my best friend Oliva who brought me happiness during the UF debacle.

So Brian came to the conclusion that for our final project in Italian one, we should make a cultural video on anything we want, so long as it at least somewhat has to do with Italy. Of course my mind immediately went to the delicious desserts of Italy and I figured why not make tiramisu. So after finding out about UF, I threw myself into being overdramatic and what better way than to make a dessert pretending you're an Italian movie star in a silent film? I spent about five hours making this whole dessert and filming it for my project and before you ask, no, I didn't get any of my great fake Italian acting on video because that's just embarrassing. My point is, my boy Brian Barone helped me in an hour of need by assigning me a project where I had an excuse to bake and I will be forever in his debt because of it.

I have attatched the video to this page but be warned, it is all in really bad Italian so it most likely won't make sense. In light of this, there is also the usual written recipe in English and actually part of it was translated from a German one my mother had so we're going trilingual today baby!

Un sacco d'amore/viele Leibe/lots of love,

TMADJJ

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Okay so there are two parts to this, the ladyfingers and the actual tiramisu bit so if you already have ladyfingers scroll on down to door two.

Ladyfingers: Yields: enough for two layers in a 13x9in pan

3 eggs and an extra egg white

115g sugar

1/2 tsp vanilla

142g all purpose flour

Recipe:

Preheat oven to 375. So first separate your egg yolks and whites in to two separate bowls and make the yolks go in a bigger one. Whip the yolks with 1/2 of the sugar and add in the vanilla. Whip the egg whites and remaining sugar until they're stiff and gently fold them into the egg yolk mix. Sift the flour over the batter and incorporate fully. Line two cookie sheets with either parchment paper or silicone mats and spoon the batter into a piping bag without a tip in it. Pipe lines of 2 inch thick and 3 inch long cookies, you can put them relatively close together because they don't spread out that much when baking. Bake them for about 15 minutes or until golden brown. Don't use these cookies if they're still soft, you have to let them cool completely before making the tiramisu and if you leave them in an uncovered container they should become that nice crunchy consistency.

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Tiramisu: Yields: fills a 9x13 glass pan, 3 inches deep

500g of mascarpone (publix has a 2 for 1 sale rn!!)

100g powdered sugar

4 egg yolks

2 egg whites

the ladyfingers from up above

.68 fluid oz amaretto (I know the measurement is weird af but it was originally in centilitres and I felt this was the lesser of two evils ur welcome)

some cocoa powder

coffee/espresso

Rezept:

Start by beating the egg yolks and powdered sugar together and then add your amaretto. I know amaretto is spensive so if you don't have that you could also opt for chocolate liqueur and a splash of almond extract. Incorporate the mascarpone and I would suggest using an electric mixer for this otherwise it's a pain in the ass. In a separate bowl, beat your egg whites until they make stiff peaks and then carefully fold it in to the yolky stuff. In a glass pan (honestly it doesn't have to be glass, that's just for the aesthetic) lay out your lady fingers so it completely covers the pan and drizzle coffee or espresso over it so the cookies soak up the liquid. That's way one to do it, what I did was I put them all in a bag and put the coffee in with it which my mother then told me was wrong but who cares it still worked. Your next layer is going to be the cream so pour that over the cookies and completely cover them. After another layer of ladyfingers and cream you're almost finished! Sift the cocoa powder over the top layer and refrigerate for at least two hours before serving!