tear me a sue.

people be goin crazy for those almond cookie balls i made last night.  boyfriend was all, "these remind me of some fancy italian cookie."  and italian cookies made me think about lady fingers which of course made me think of tiramisu, so i made it.  its quite about different than any normal recipe, but its still pretty fly.  prep time + sit time: 4 hours (most of that is just sitting in the fridge time) yields 8 servings, 5.37 carbs per serving.

ingredients

1 cup almond flour
1 cup hazelnut flour
5 tbsp butter - melted
18 packets splenda
1.25 cups granulated splenda
1 tsp almond extract
1.5 tsp vanilla extract
1 egg + 6 egg yolks
1 lb mascarpone cheese
0.25 cup strong coffee
2 tbsp rum
2 cup cream
1 tbsp unsweetened cocoa powder

• follow last night's recipe for almond cookies, but i used just 5 tbsp of butter this time cause last night was a little greasy.  instead of balling dough, lay out flatly onto a cookie sheet about a quarter of an inch thick and cook at 350F for about 10 minutes or until dry and sticking together.  you can totally do this ahead of time or whatever.
• to make the custardy part mix egg yolks and splenda packets together super duper well in a heavy bottomed sauce pot.  add 2/3 cup of cream and put over medium heat.  stir constantly, seriously, never ever ever stop, constantly scraping the sides.  i did this with a spatula in one hand and a whisk in the other.  keep stirring until it starts to boil then remove from heat.  i then transported to a pyrex bowl that had a lid and put it into the fridge for about an fifteen minutes.  add mascarpone  cheese and mix really well.  put yolk misture back in the fridge for about an hour.  thats when i made the cookies.
• to make whipped cream, whisk remaining vanilla and remaining cream until it becomes a solid.  this is where that stupid kitchen aid mixer comes in handy.  but i don't have it.  put aside.
• mix together rum and coffee for putting on top of cookies
• when cookies have cooled, cut sheet into four rectangular pieces that you'll use for layering.
• once all your layering ingredients are all solid like, in a dish that will hold it all together, place one piece of your cookie.  top with a quarter of coffee mixture.  top with a quarter of the custard mixture, then a quarter of the whipped cream.  keep doing this until all ingredients are used then sprinkle with the cocoa powder.  

i tried to start this on a place but it got all droopy so i put it in this tupperware that is super unattractive but the perfect size for my tiramisu.  you then have to put it in the fridge for at least three hours for it to totally totally totally set.  this is important or it won't be pretty.  which is hard cause at this point you've prolly licked the custard and stuff and you want it real bad.  well, suck it up!

i don't have a finished photo because i'm sucking it up.  i'll add it in the morn.

now its morning.