Tuesday, March 03, 2015

Tiramisu! TiramisuTiramisuTIRAMISU!

Gee, can you guess what is MY favorite dessert :P

Well, I promised to put this recipe on and have tried to BUT last time I did, the stupid thing got erased because I accidentally pressed the BACKSPACE and yup. I said FUCK IT!

I'm over that now and here to try again!

Georgina's Recipe she used for my Birthday!

3 Cups strong espresso coffee, cooled
1/2 cup coffee liqueur (Bailey's, Kahlua, Tia Maria)
3 egg yolk
2 Tbsp of Sugar
250g of Mascarppone
1 2/3 cup cream
about 16 savoiardi biscuits (about 1 1/2 packages)
50g dark chocolate, grated
dark cocoa

combine the coffee and liqueur and set it aside. Whisk egg yolks and sugar until thick, light and creamy. Whisk egg yolks and sugar until thick, light and cream. Fold in Marscarpone into egg yold mixture until almost smooth. Don't beat it. Whip cream until stiff peaks form. Fold a spoonful of the cream into the marscarpone mixture, then fold in remaining cream. Dip Savoiardi biscuits one at a time into coffee mixture and place a layer into the base of you selected dish. Carefully spread over half the marscarpone mixture. If your dish is deep, you might prefer to make 3 layers or if it is wider and shallow, make only 2 layers. Scatter over half the grated chocolate and sut with cocoa. Repeat, dipping remaining biscuits and placing in a layer on top. Spread over remaining cream. Scatter over remaining chocolate. Refrigerate for several hours before serving. Dust with extra cocoa if you like
Note: Can be made up to 3 ays in advance.

Georgina's friend's Tiramisu
*** If it is hard to find any of the liqueur's try a very sweet sherry

2 Tbsp Instant Coffee
1 1/4 cups (310 ml) boiling water
1 Cup (250 ml) sweet Marsala
250g packet sponge finger biscuits
1/2 (125 ML) Thickened Cream
1/3 (55g) icing sugar
2 Cup (500g) mascarpone cheese
40g dark chocolate, grated
125g blueberries

1. Dissolve coffee in water in medium bowl. Stir in 2/3 C Marsala; cool. Dip half of the biscuits, one at a time, in coffee mixture; arrange in singer layer, in 2.5 litre (10 Cup) glass dish.
2. Beat cram and sugar in small bowl until soft peaks form; fold in the marscapone and remaining marsala.
3. Spread half of the cream mixture over the biscuit in dish. Dip remaining biscuits in remaining coffee mixture; arrange on top of cream layer. Top biscuit layer with remaining cream mixture. Sprinkle with chocolate. Cover; refrigerate several hours. (can be made 2 days in advance during this stage - cover & refrigerate, store)
4. Decorate top with blueberries, just before serving

Last one with a recipe for Nut cassate:

Nut Cassata:
use 25 cm springform pan lined with foil. Can also use glass and pyrex bowl instead or anything you think would cope in a freezer

300g glace cherries
2 Tbsp brandy
2 Tbsp Caster Sugar
300 Ml thickened Cream
125g dark Chocolate
2 litres good quality vanilla Ice Cream
60g coconut biscuits
60g flaked almonds

Roughly chop Cherries and place in a bowl. Cover with brandy and allow to stand for 10 minutes

Whip Cream and Sugar until stiff, then fold in cherries and brandy (be careful not to know out too much air). Spoon mixture into springform tin, spread evenly and freeze.

In a saucepan, melt chocolate over low heat. Divide ice cream in half. Add half to the first batch of ice cream and mix. Mix the remaining batch of ice cream into the chocolate mix and evenly spread over the frozen cream inside the cake tin

In a bowl, crumble the biscuits and almonds together roughly. set aside

Ocne cassata has set, surn it out onto a flat surface and sprinkle the nut mixture on top. With a thin blade knife, cut into thick slices to serve.