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Tiramisu Me

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Here comes the creeping Autumn, the cool whisp of sea breeze is slinking under doors… making getting up to bike to work that much harder, making this tiramisu indulgence that much more guilty. Which reminds of Fall in California. Romantically bright tree colours and sweet culinary inspiration, everywhere you look. It’s funny how I am craving Pumpkin or Pecan Pie when two falls in California had me craving a fresh, summer Pavalova. Either way I think, what is it about sweet delights I crave when the seasons turn cool? Is it a primal urge to add some blubber for upcoming cool months? Well who am I to fight my survival instincts.
Autumn Leaves
Somewhere in between awaiting my Coeliac result, a funeral date and a pending holiday, yoga and biking has gone out the window, and despite the leave I have to take, I am still bitter at the darkness for shortening my days and perhaps my energy. Somehow I have still planned a birthday party, done my tax and conquered lots of projects at work, but man, am I tired.

My last post I did plan to post a Tiramisu recipe straight away. There were three editions as I only had small serving trays. The third one was from excess ingredients, and what a beautiful mistake: I strayed from the original Donna Hay recipe somewhat to create a luxuriously rich and wow-factor dessert. Unfortunately it was SOOO delicious that it was gobbled up with gluttony before the necessary snapshots could be taken, but it is still featured here with the final shot to come…

Ingrendiets_Tiramisu

Chocolate and Kahlua Tiramisu

From The Instant Cook, By Donna Hay 1 ¾ cups of cream 500 g mascarpone 1 cup of Kahlua 2 cups of espresso coffee 26 store bought sponge finger biscuits

Chocolate Variation

About 200 g Whittaker’s Dark Ghana Chocolate (or other high cocoa %) Additional ¼ cup cream

Method

1. Place cream in bowl, whisk until soft peaks form. Fold through mascarpone and set aside. 2. Combine Kahlua and coffee in another bowl. Dip both sides of half biscuits in the liquid until you have covered the base o baking tray or serving dish. 3. Melt your chocolate on a very low heat, with a dollop of butter, melt mostly and then add the additional cream.
Tiramisu_Chocolate_Melting
4. Then add half of the chocolate to your cream-mascarpone mix. Reserve the rest to drizzle on its own on each cream layer – it seeps through the cracks of biscuit and creates crunchy dark chocolate bits when refrigerated.
5. Spoon half of the cream mix over the biscuits. Drizzle some half of the melted chocolate. Lay another layer of biscuits, then the rest of the cream. Lastly drizzle the rest of the chocolate.
Tiramisu_Chocolate_Layers
6. Sprinkle with cocoa and refrigerate for at least an hour, but ideally the night before. As I said there is no ‘final shot’ at the moment, but you’ll just have to take my word for it that thanks to Donna Hay and Dark Chocolate it was divinely decadent and delicious!

Elimination Diet + Wine

After recently been given more dietary restrictions I have decided to laugh in the face of danger. Mwa-hahahahaha! Soon I will create a gluten free tiramisu from this website. I also created a slow cooker recipe for Kings, now I just have to do the same one but without onions (stupid Elimination Diet). But at least there’s one thing I won’t be eliminating yet. I enjoyed Amisfield Dry Riesling at The Commons for Mother’s Day. It was refined and elegant, with lemon curd thread and minerality, and graced with a Summer’s Day, what better way to end the weekend?

Amisfield_Dry_Riesling
Cheers!
Ayla
REFERENCES:
1 Photographs by Priyanka Dhar (2013). “Autumn in Beautiful”.

The post Tiramisu Me appeared first on Taste Flutter.


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