Put simply, I wanted to milk whichever book I bought for all it's worth.
One of my all-time favourites from Monsieur Pépin is his mock tiramisu. I love tiramisu. But I hate the fat, calories, cholesterol and eventual weight gain that comes with it. So imagine the excitement upon seeing an egg-free version of it, fully endorsed by this great man. Make this once, twice and by the third time (within the same month), you'll just tell yourself "one, one, quarter" and be spontaneous thereafter.
Adapted from Jacques Pépin's recipe in Fast Food My Way
1 cup fat-free sour cream
1 cup mascarpone cheese
1/4 cup caster sugar
1 tsp pure vanilla extract
2 cups espresso, cool to room temperature
1 tablespoon cocoa powder
1. Whisk the sour cream, mascarpone, sugar and vanilla extract in a bowl till homogeneous.
2. Dip ladyfingers in the espresso and put in six 9-oz cups, 2 ladyfingers each.
3. Spoon close to half of the cream mixture equally into the cups, using the back of your spoon to level the surface.
4. Repeat step 2, and then step 3.
5. Leave the cups in the fridge to chill.
6. Dust cocoa powder over the cups before serving.
It's that simple.
You may want to spike the espresso with some Grand Marnier or Cointreau.
The individual servings make it a fuss-free, make-ahead dessert. Overnight chilling is absolutely fine, if not better.
On occasions when I have friends with varying appetites over, I'd just make the entire recipe in a single bowl.
Likewise for the espresso and... look at the whisk - don't you just want to lick it clean?
I call this "tiramisu deconstructed".