North Dakota

My reason for going to North Dakota was to visit my parents. Sorry North Dakota, but you leave something to be desired in the way to scenery. However, it was actually very mild temperature wise. Most days were in the 20's and one day was up into the 50's. My parents took me a few of their favorite places, mostly in Minnesota as they live near the state line of North Dakota and Minnesota. Other than going to Itasca we celebrated a belated Christmas complete with roast beef dinner and tiramisu, our traditional Christmas desert which is only made once a year. We went out to their favorite state park near to where they live, my mom and I saw Silver Linings Playbook, and we went out to dinner a thai restaurant, and lunch at a place where it's name really is the only description for it 'The Blue Moose'.

 P.S. To anyone who is interested in making THE BEST tiramisu here it is. Warning: after making this and eating it you will forever be disappointed in any tiramisu you order at a restaurant.

TIRAMISU

Sponge Cake

4 eggs - separated

2/3 cup sugar, divided

1/4 cup hot brewed espresso (instant or regular coffee works)

1 cup flour

pinch of salt

Heat oven to 350 degrees. Line a rimmed sheet pan or jelly roll pan (14"x11" or 15"x10") with parchment. Beat egg yolks, 1/3 cup sugar and hot espresso on high till thick and voluminous(6 minutes). In another bowl with clean beaters, beat egg whites on med. speed. At soft peak stage slowly add remaining 1/3 cup sugar while mixer is running. Increase speed till whites form stiff peaks. Fold 1/3 of whites to yolk mixture. Then fold in remaining whites. Sift flour and salt over top of egg mixture and gently fold. Spread in sheet pan. Bake till cake springs back when lightly press,( about 12 to 14 min.). Remove from oven and cool 5 min. Run knife around edges and invert on cooling rack. Peel off parchment. Cool completely.

Mascarpone Filling

4 egg yolks

1/4 cup sugar

1/4 cup coffee liquor (Tia Maria)

pinch salt

3/4 cup mascarpone ( I use 8 oz pkg cream cheese)

1/2 cup heavy cream

Set up double boiler. Whisk egg yolks, sugar, coffee liqueur and salt. Whisk till mixture thickens ( 6 to 7 min.). Cool egg mixture by setting on ice bath. Whisk occasionally. Meanwhile Beat softened cream cheese until smooth. Add heavy cream and beat until it holds peak. Fold cooled yolk mixture into cream mixture. Keep cool.

For assembly

1 cup brewed espresso or strong coffee

1 oz unsweetened chocolate-grated ( I use cocoa powder)

Divide sponge cake into thirds. Lay 1st rectangle in a dish(Pyrex 9x12 baking dish works well). Brush liberally with 1/3 hot espresso. Spread part of cream filling onto cake. Sprinkle with 1/3 grated unsweetened chocolate. Repeat a layer of cake, espresso, filling and chocolate again and again (3 layers). Refrigerate ( 24 hrs is best)