This is a fun version of Tiramisu. Great for the weekend with friends (not just kids, thank you very much) but truly fabulous.
One thing that really makes it “pop” is using parfait glasses (sundae).
- 2 tbsp. instant coffee crystals
- 1/2 cup hot water
- 2 x 3 oz. packages ladyfingers, cut crosswise into quarters
- 1 x 14 oz. can condensed milk
- 8 oz. mascarpone cheese, softened
- 3 cups whipping cream
- 1 tsp. pure vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- grated dark chocolate and fresh strawberries for garnish
Dissolve crystals in the hot water and set aside 1 tbsp of the coffee. Brush the ladyfingers with the remaining coffee.
With an electric mixer, beat 3/4 cup of the condensed milk into a large bowl. Add 1 1/2 cups whipping cream, vanilla and reserved coffee until soft peaks form. Carefully fold in the chocolate chips.
In a small saucepan, melt the remaining chips and condensed milk.
To serve, layer the mascarpone, chocolate mixture and ladyfingers in the parfait glasses, starting and ending with the mascarpone mixture. Chill at least 4 hours.
When ready to serve, beat the remaining whipping cream until almost firm peaks form. Top each glass with a generous dollop, sprinkle grated chocolate and top with a fanned out strawberry (not a cherry).
Looks great, tastes great, you’re great!
*Note: If truly for adults, add 1/4 cup Kalhua to the melted chocolate mixture…just sayin’
Chilled Pepper And Raspberry Soup
Here is another fabulous cold soup to make, taste and drool over. This summer, here at least, has been mighty hot and a chilled soup makes it seem a little cooler.
- 4 yellow bell peppers
- 3 cups raspberries
- 1/2 cup vegetable stock
- 1/2 cup mascarpone cheese, room temperature
- pinch of salt and freshly ground pepper
- 1/3 cup Grana Padana cheese***
- fresh raspberries for garnish
Preheat oven to 375 degrees. Place the peppers on a baking sheet and roast until blistered and blackened. The best way is really to place on the top of a gas burner and turn it as it blisters. Remove and place in a plastic bag and let sit for about 10 minutes.
Remove the peppers from the bags, scrape the skins off, seed and cut in half.
In a blender, puree the peppers and raspeberries until smooth. Strain to remove all the seeds.
Return to the blender, add the stock and mascarpone cheese and blend until smooth. Season and refrigerate for a minimum of 4 hours.
To serve, garnish with some diced grana padano cheese and raspberries.
The Grana Padano cheese is one of the world’s first hard cheeses from Italy.
Yummy…just pour the wine and enjoy the ambience…summer evening, friends, family or guests, lively conversation…what more could you ask for?
Butternut Squash Risotto
I love Butternut Squash and I love Risotto so here is one that combines both.
Serves 6 (or leftovers tomorrow if serving serving 4)
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 butternut squash, peeled, seeded and diced
- 3 cups Arborio rice
- 1/2 cup chardonnay wine
- 12 cups chicken stock
- 3/4 cup grated parmesan cheese (fresh is best)
- 4 tbsp mascarpone cheese
- 2 tbsp unsalted butter
Heat olive oil in a large saucepan over medium heat. Add the onion and squash. Cook for about four minutes until the onion becomes translucent. Do not burn. Add rice and stir for about three minutes until it looks transparent.
Stir in the wine then add stock, one-half cup at a time, stirring constantly until each is absorbed. Remove from the stove and add the parmesan, mascarpone and butter, mixing well. This takes 22 minutes. Not less and not more.
Note: When making risotto only use wooden spoons so as not to crush the Arborio rice while cooking
Strawberry Cream Muffins
These would be a great asset for the ‘girls’ when they drop in for the usual visit to catch up on everything.
- 1 cup Crisco oil
- 3/4 cup 1% Greek vanilla yogurt
- 2 large eggs
- 2 tsp. grated lemon rind
- 2 tsp. pure vanilla flavouring
- 3 cups flour
- 1 1/4 cups sugar
- 4 tsp. baking powder
- pinch of salt
- 2/3 cup mascarpone cheese
- 1/2 cup strawberry jam (homemade is always best)
- coarse sugar to sprinkle over the top
Spray muffin tin really well. This calls for 18 regular size or 12 medium muffins.
Whisk together the oil, yogurt, eggs, zest and vanilla.
Sift together all the dry ingredients into a large bowl and make a well in the center. Pour in the liquid mixture and mix just until all is moistened. Divide equally into the muffins tins.
Sprinkle some coarse sugar over the batter. Bake at 375 degrees for 20 minutes or until done. Transfer to a rack after 15 minutes and let cool completely.
Remove from muffin tin and slice the top off the muffin. Spread an equal amount of Mascarpone and a dollop of jam on each and replace the top.
Get the coffee ready or pot of tea, call the girls over and chat away. Lovely interlude in the afternoon.
Enjoy!
A new Tiramisu
If you don’t already know, Tiramisu means “pick me up” and that is what this dessert does. But it has a twist and it is the flavour that will make you want to make this over and over again. It could become a “traditional” dessert in your home. One your kids will take with them when they grow older. It’s true.
Easter is coming…what a gerat way to treat family.
You will need:
- 1 1/4 cups granulated sugar, divided
- 3 cups heavy whipping cream
- 2 tsp. vanilla, divided
- 8 tangerines or small oranges
- grated zest of 1 lemon
- 475 g (1 container) Mascarpone cheese
- 2 tsp. cornstarch
- 3 pkgs. giant lady fingers
- fresh mint sprigs
In a medium saucepan combine 1 cup of the sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar has dissolved. Increase to high and boil, without stirring, until it turns a deep caramel colour, BE CAREFUL IT DOESN’T BURN. Remove from heat and begin whisking in 3/4 cup of the cream until well blended and let cool.
Grate the tangerines to make 1 1/2 tsp. zest. Put aside. Squeeze juice from 3 of the tangerines and put it aside. The other 5 tangerines, peel and remove the pith and now cut out the segments between the membranes. Strain juice from the tangerines and add to the reserved juice. Set segments and juice aside. (Lots of asides eh?).
Stir 1 cup of the caramel sauce and both zests into the mascarpone cheese. In a chilled bowl whip remaining cream to soft peaks. Beat remaining sugar, vanilla and cornstarch until firm peaks form.
Layer one half of the lady fingers in a beautiful glass bowl. Drizzle half of the reserved juice ( You can also sprinkle with Grand Marnier). Spread with half of the cheese mixture, top with one third of the tangerine segments then spread with half of the whipped cream. Repeat these layers ending with whipped cream. Cover and refrigerate for at least 4 hours but no longer than 1 day.
Cover and refrigerate the remaining caramel sauce and orange segments separately. Just before serving, arrange the tangerine segments on top of the tiramisu and drizzle with the caramel sauce. Garnish with a few mint leaves. Voila! Now you can say “damn I can do this”.
Tip: If you don’t have the mascarpone cheese, you can beat 12 oz. of softened cream cheese in an electric mixer until really light and fluffy. Beat in 1/2 cup of sour cream. Done.