Tiramisu

Tiramisu is a traditional Italian dessert. We were recently in Italy, this was served at almost every restaurant we visited. The rich, creamy cheese mixture is perfectly complimented by the sharp sweet coffee coated Lady fingers. It’s light, smooth and creamy – perfect with an short strong espresso.

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INGREDIENTS

4 eggs
150 ml castor sugar
500 ml marscapone cheese
250 ml fresh cream
2 pkts lady fingers/ finger biscuits
300ml sweetened very strong coffee (use Nescafe or a pure coffee)

METHOD

1. Separate eggs into two medium sized bowls.
2. For the egg yolks, add the castor sugar and beat until the mixture is thick and light.
3. Add marscapone cheese to yolk mixture and beat until the mixture gets thick.
4. For the egg whites, whip until egg whites are thick.
5. pour the cream into a medium sized bowl and Whip the cream until thick.
6. Fold the cheese mixture gently into cream mixture.
7. Gently fold stiff egg whites into cheese mixture.
8. Make coffee mixture and pour into a shallow container.
9. Layer one third of the mixture in a large glass dish.
10. Dip lady fingers quickly into the coffee and layer over the cheese mixture making sure they fully cover the mixture.
11. Add next third layer and then another layer of dipped biscuits.
12. Place the last third of the mixture on top.
13. Smooth, cover and place in fridge.
14. Just before serving sprinkle with drinking chocolate and serve

 

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This recipe is best made 3 days before serving and kept in the fridge so the flavours can all blend together.
It can also be frozen and served as an ice-cream. If I am making this into ice-cream, I then use tennis biscuits (you can substitute graham crackers if you cannot get tennis biscuits) and between each layer grate some dark chocolate. Use a large loaf tin and line it with clingwrap so once it is frozen the clingwrap can help to lift the ice-cream out. Place the ice cream on a platter dish, remove clingwrap and cover with grated chocolate.

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Warm Spiced Baked Apples

It’s winter in Joahnnesburg, South Africa and with a cold front coming in from Cape Town all I can think about is a warm spiced dessert. Whenever I get this yearning, one of my favourite go to recipes is baked apples. For this recipe you can use most varieties of apples but I prefer Pink Lady or Granny Smith

INGREDIENTS

4-6 apples
Apricot jam/jelly (enough to fill the core of the apples)
Handful of raisins
2 tsp ground cinnamon
1/2 cup brown or white sugar
1 cup water

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METHOD

Preheat the oven to 180 C / 350 F.

Make a slight slit (about 1/2cm or 1/4 inch) around the circumference of the apple (this allows the apple to swell while it bakes and makes it easier to eat once cooked). Next core the apples but don’t go all the way through, only about 3/4 deep. Place the apples in a baking dish and fill the hollowed out space with the apricot jam. Sprinkle with raisins, half the sugar and cinnamon. Add water and remaining sugar to the baking pan, as the apples cook this will mix with the other ingredients and create a beautiful spiced syrup to serve over the apples. Bake for 45 mins or until golden and soft.

Delicious served warm with Vanilla Custard or Ice Cream.