Sometimes the simplest things spark the best ideas. It was a regular old weekend, I made one of my favorite breakfasts, scrambled eggs with cheese of course, oatmeal my way and cheese toast.
I sat down to eat and noticed how pretty the food looked on the plate, I grabbed my phone to take a picture (like we do these days) and said jokingly to my husband, “This plate looks so good, I should start a blog and call it…yellow plate diaries.”
He looked at me and said, “That’s not a bad idea.” We searched the name to see if it was taken and to our surprise it wasn’t (that never happens). From that, a blog was born.
If you’re like me, anytime is the right time for breakfast. I’m not much of a morning person, so breakfast doesn’t really happen for me until around brunch anyway. I’m going to share my favorite go to oatmeal, and my sons favorite way to eat eggs.
The Plate That Started A Blog
Course: Desserts4
servings30
minutes40
minutes300
kcalIngredients
1/2 cup (125ml) espresso, at room temperature
1 Tbsp cognac
2 large eggs, separated, at room temperature
pinch of salt
7 Tbsps (90g) sugar, divided
Directions
- Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
- In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
- In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
- Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
- Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
- Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
- Grate a generous amount of chocolate over each.
- Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
- Right before serving, shake powdered cocoa generously on top.
