This is posting almost 3 months after the fact, and you might think peaches aren’t ideal in October…but here is K’s birthday cake from this summer. I am here to let you know that the peach in the cake is purely from a jelly, so you can make it anytime of year. He requested a peach cake. When I looked into cakes with peaches, I saw that usually they are more of a topping since that is the best way to enjoy peach (raw). I thought about making a strawberry shortcake type of peach cake, but then saw a mascarpone buttercream that I thought would be really yummy. I then decided a peach jelly would be good to connect the flavors. I ended up using a peach/mango flavor I found that K really liked.
For a friend’s birthday, I wanted to make him a from-scratch Tiramisu because it is one of his favorite desserts. He has been asking for a while, so here it is! After scouring my cookbooks and the web, I was not able to find the perfect Tiramisu recipe (at least, not for me). I wanted the eggs cooked (health reasons–don’t want to get the birthday boy sick!), I wanted to use ladyfingers and not sponge cake, and I wanted it to be somewhat traditional. In the end, I combined a few ideas and came up with this. In my opinion, it is very tasty. You might want to add more alcohol (and I am not getting into the rum versus Marsala debate, I just prefer the taste of rum in desserts) because both the birthday boy and myself are not drinkers, so I wanted to keep it toned down for a first effort. Next time I might add more, although I do not feel it really needed it. I also learned about storing tiramisu! Apparently it gets better after the first day. The sifted cocoa powder gets darker, but that did not matter to us. It was still pretty.