A Flavor for Life

Happy Birthday, G

G is older and at the same time, younger, than the number of candles on her cake imply. She has a wisdom about her that is typically found in someone with more age, and a great ability to converse and relate with older women and grandmothers … a trait I’ve always teased her about. But in a lot of ways – all the best ways – G is still incredibly young. She has an unadulterated joy about her when she laughs, an open heart that is unafraid to love wholeheartedly, and a hopeful optimism that usually becomes more elusive with age.

We had a birthday weekend to celebrate G and the blessing she’s been in all of our lives. It started with a surprise gathering at a lounge, followed by contra dancing under the stars, and we wrapped it all up with a beach getaway. In a lot of ways, it was a birthday celebration that was uniquely G.

And of course there was a cake. Let me tell you about this cake. It all started a couple weeks ago when I asked G what she wanted me to make for her birthday cake. She said, “I want something beautiful.” I realize this might sound a bit odd to most people.

Knowing G, I took in stride. And I made her what she had really meant to ask for:

Tiramisu with princess star candles.

Yes, princess star candles. Because she is my older sister, and I know things like this make her happy.

And she was happy.

Tiramisu
Makes one 9-inch cake
5 egg yolks
1 c white sugar
1 1/4 c mascarpone cheese
1 1/2 c heavy whipping cream
~60 ladyfingers (I used fresh, but you can also use crisp. Savoiardi works really well.)
3/4 c espresso (or kahlua)

2 tbspn cocoa powder for dusting

You will need a whisk, a hand-held mixer or a stand mixer, 9-inch cake ring, a medium saucepan, a bowl that nests into the saucepan, and a cheese cloth or fine mesh strainer.

1. Fill a medium saucepan halfway with water
2. Combine the egg yolks and sugar in a bowl that will nest into the saucepan without touching the water.
3. When the water has come to a boil, nest the bowl into the saucepan. Reduce the heat to low, and cook for 10 minutes, stirring constantly.
4. Remove the egg and sugar mixture from the heat and pass through a fine mesh strainer or cheese cloth.
5. Whip yolks until they are thick, creamy, and a light yellow hue
6. Beat the mascarpone into the whipped yolks until everything is combined.
7. In a separate bowl, whip the cream until it holds stiff peaks.
8. Fold the whipped cream into the mascarpone mixture. Cover the bowl and refrigerate.

Prepare the cake
For the perimeter and bottom of the cake, dip only one side of the ladyfingers (the side without the sugar) in the espresso before adding to the cake.
1. Set the cake ring on a cake board and line the perimeter with ladyfingers that have been dipped in the espresso. Have the sugar-side facing out.
2. Line the bottom of the cake with lady fingers. Have the sugar-side facing the cake board, and the espresso-side facing the interior of the cake.
3. Spoon the tiramisu cream filling into the cake and fill halfway.
4. Dip both sides of the ladyfingers for the mid-section of the cake in the espresso. Don’t soak for too long or they will get soggy.
5. Put a layer of the ladyfingers in the middle of the cake.
6. Spoon the remaining half of tiramisu cream onto the cake and smooth with a spatula.
7. Dust the top with cocoa powder

Refrigerate for at least 6 hours or overnight.