Wednesday, April 21, 2010

New Look


Thursday, April 8, 2010


I think it's fair to say that when it comes to any get together with my family, the food spread can be nothing other than epic! We always seem to go out of our way to make each family occasion something spectacular, and, in my opinion, this is all thanks to the incredible food that is served. Some of you may remember the incredible Easter '"lunner" my family had last year, and as amazing as it sounded (and ohhh it was) we are kind of getting sick of that spread. My family has gotten into the habit of serving the same types of dishes at every occasion as each person becomes known for their specialty. So this year my mum wanted to switch her dishes up a bit, which unfortunately meant none of her amazing scalloped potatoes, but it did mean the introduction to our Tiramisu.

This year my mum and I teamed up to make a delicious Tiramisu for our Easter dessert. This is the perfect dish to work on with another person because there are so many little steps involved. Getting two people involved makes this striking dessert come together at a much faster pace, and come on, don't we all throw in a little love into each dish...double the people, double the love! We chose to use a Tiramisu recipe from because their recipe had lots of different complex flavours throughout each layer. The dessert turned out delicious! The flavours were amazing, although there was a tiny issue with the dish, the ladyfingers were just not moist enough. So I have adjusted the recipe here to factor that in. With that tiny adjustment, this just may be the best Tiramisu you have ever had!
Tip: Make this dish a day ahead to allow the flavours to intensify and the ladyfingers to become more moist.
Tip: Serve this dessert in a trifle dish for a more striking presentation.

2 egg yolks
1/4 cup sugar
1/2 cup Marsala wine
1/2 lb (250 g) mascarpone cheese
1 cup whipping cream
1 cup strong coffee, cooled
2 tbsp Grand Marnier
24 dry Italian ladyfingers
6 oz. (175 g) semisweet chocolate, grated or finely chopped

1. Beat egg yolks with sugar until mixture becomes pale yellow in colour. Beat in Marsala.

2. In a double boiler, or in a stainless steel or glass bowl over a pot of simmering water, cook gently, stirring constantly until mixture has thickened. Cool.

3. Beat mascarpone cheese until smooth and then slowly beat in cooled custard.

4. Whip cream until light and gently fold into cheese mixture. Set aside.

5. Stir Grand Marnier into coffee. Pour into a shallow dish and set aside.

6. Dip 12 of the ladyfingers into the coffee mixture, making sure that each side is coated. Line a clear baking dish or trifle bowl with the dipped lady fingers, breaking up pieces to fit into extra spaces.

7. Spread half of the cheese mixture over. Sprinkle with half of the chocolate. Repeat layers starting with dipping ladyfingers, placing them in the dish, spreading the cheese mixture, and topping with chocolate.

8. Refrigerate for a few hours or overnight before serving.

Listening to:
The Smiths - There Is a Light That Never Goes Out

Powered by