Ahhh, Valentine's Day. Some love this day, some hate it, others just totally ignore it. The air is filled with all the sweet scents of chocolate and candy variations and yes, we all secretly love the treats which are offered during this time, even if we fight this day. 

Couples take this day to create a special spark for their relationship and many more out there take this day to celebrate self-love and a lot of self-care. I find myself in the middle of everything. 

If I were with my partner right now, I would definitely cook or create something special for him, because that's just what I love to do. But I also love taking this day as a special self-care day where I pamper myself. I take a very long shower, do my nails, I maybe bake or cook something special for me, and I also do an intense workout session. This year, I am already looking forward to go outside and connect with nature and I also want to start reading a new book. Pretty simple, but a lot of wellness which I will enjoy. 


At this moment, I bet there are many people out there who search through Google or Pinterest how to create special Valentine's Day desserts... I got you and I want to help you. 


Today we keep it beyond simple, but I also want to give you a special something from me to make this simple thing magical.  

Thinking about Valentine's Day - which dessert comes to your mind first?
Well, I am thinking of tiramisu. You, too? 

Many people love this very romantic dessert and the good thing about it is that anyone can create this Italian classic at home. It's not expensive, not tricky, and so rewarding. Are we ready to make our own tiramisu this Valentine's Day?

Yes, of course. 

But one thing is missing. The special something, something. In the past, I was experimenting with matcha in my tiramisu, simple, matchamisu, and staying in that Asian lane, I decided to test a little taro in my tiramisu, simple, taromisu. Oh yes. 

Let that sink in. 

Everyone who reads OFF COLOR knows about my love for taro. I basically try to mix it into every dish I am making. Taro is still pretty undergound-ish, but the people who feel like I do definitely know about the potential of this rockstar. 


I love infusing desserts with taro, because in this field you can basically create a lot: taro latte, taro pudding, taro cake, taro ice cream - and the list goes on and on. Taro latte is pretty popular and I am telling you that this is the best introduction to taro if you haven't tasted it so far. 


Adding taro to desserts is super intriguing, because it doesn't bring much flavor, but texture and consistency. So adding this to my tiramisu, it won't mess up the dessert, but it adds a special "earthy" note that puts the focus away from all the sugary sweet vibes every tiramisu brings along.

In my world, I love to add some tiny taro chunks to my mascarpone, because I love to have a little texture in my mascarpone cream. This makes the whole tiramisu experience a more exciting one - but this is always up to you. 

TAROMISU 
basic recipe via. 

YOU NEED vegetable oil (for pan) + 1½ Cups very strong coffee, cooled + pinch of kosher salt + 1 tablespoon plus ⅓ cup sugar + ½ Cup mascarpone + 3 large egg yolks + 200g taro, cooked & mashed + 1 tablespoon brown sugar + 24 ladyfingers + cocoa powder (for dusting) 


1. Cook your taro in some water until very soft. When cooled down a little, mash the taro as fine as you wish and season it with one tablespoon of brown sugar. I like to have some chunks in my mash, but as I mentioned, this is really up to you! Let the taro fully cool down before incorporating it into the mascarpone.
2. Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, salt, and 1tablespoon sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
3. Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ Cup sugar, and 2 tablespoons of water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer, beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, ca. 5–7 minutes. Remove bowl from heat.
4. Now beat reserved cream until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain. The time has also come to add your beloved mashed taro! Fold it in and mix it well! Add a little milk, if you feel like the mixture is getting too thick... 
5. Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan and spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill taromisu until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
6. Generously dust taromisu with cocoa powder. Serve in slices, dusting with more cocoa powder if desired. Important note: dust your taromisu when serving! The dust will not survive when preparing this dish 3 days ahead! 


Time to enjoy and just smile about this easy peasy classic. 
Don't worry if you don't taste the taro after the first bite - that's normal. The taste comes after a few moments, when having more than a spoon of taromisu. 

Surprise your loved one with this or tell yourself how much you love yourself with this sweet moment of bliss. 
You didn't know that you needed taromisu in your life until you tried this recipe!


I hope you enjoy it! 


Now let's create Armor's favorite dessert and spread some love ♡


*Boys and girls, write down the new vocabulary you have learned today: ladyfingers — Löffelbiskuit. 
GERMAN LESSON #100