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Barimisu–Barrow Version of Tiramisu

Barimisu–Barrow Version of Tiramisu.

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Barimisu–Barrow Version of Tiramisu

People come and go quite regularly on the North Slope of Alaska. Personnel changes at some North Slope Borough (NSB) departments is staggering. No point in learning a person’s name unless they’ve stayed there for a year. Just kidding, we’re a friendly bunch of folk, but it is a common joke among the long-timers. When you do find work with someone you like, when they leave it can be heartbreaking.

A colleague was leaving NSB HOE (Hell on Earth) Department to obtain her master’s degree in some foreign place…I can’t remember if it was Pennsylvania or Prague. I was saddened to see her leave—very nice woman.

For her going away party, and we love going away parties—well, parties in general—I decided to concoct a fabulous Tiramisu. Graduate-school-bound co-worker loved Italian food. Certain things can’t be purchased in bush Alaska—or Booger County Arkansas for that matter. Ladyfingers would be the top of the list. Mascarpone cheese? Please!! Alcohol in which to soak the non-existent ladyfingers—not buying it in Barrow. Damp community—more on that later. And Booger County is dry.

A very wimpy substitution for ladyfingers is to bake a cake and slice it in thin slivers. As for the mascarpone cheese, I planned ahead and purchased some the week before when I was in Anchorage. You can use cream cheese. Booze? Well, admittedly, I had quite the stash. Only thing missing was the required Kahlua—funny how I can’t remember what happened to the bottle we brought back from Mexico.

After researching several tiramisu recipes and creative substitutions, I was able to concoct this recipe.

BARIMISU

I hate to admit this bit, so Tarimisu afficiandos, please don’t cringe.

STEP ONE: Bake a yellow cake according to the directions on the box. Bake in 9 X 13” pan. Cool and slice into thin slices.

STEP TWO:
COFFEE MIX:
1 ½ cups strong coffee.
½ sugar
2 tablespoons Grand Marnier—which is what I had on hand—you can also replace the Grand Mariner with Kahlua.
3 tablespoons of rum

Boil the coffee and sugar for about 2 minutes. Remove from stove and add alcohol. At this point, it’s always nice to add some alcohol to your system as well. I’ve found that cooking under the influence of wine is quite enjoyable.

STEP THREE:
CHEESE MIX:
1 ½ cup heavy cream
½ cup sugar
2 tablespoons vanilla
16 oz. mascarpone—if using cream cheese, use 14 oz and add 2 T of cream—mix together until creamy

Whip cream and sugar and vanilla into stiff peaks. Gradually add mascarpone

STEP FOUR:
LAYER

Line the bottom of a 9 x 13” pan with slices of the yellow cake. Drizzle with coffee mixture and then a layer of mascarpone—REPEAT—you’ll have TWO layers of dessert—cake, coffee, cream. Cake, coffee, cream

Chill for at least 4 hours. Before serving garnish with chocolate curls.