Wednesday 14 October 2009

Tiramisu


Ingredients


500ml/18fl oz strong espresso coffee, cooled

50ml/2fl oz Marsala wine

2 eggs, separated

50g/2oz caster sugar

225g/oz mascarpone cheese

225ml/8fl oz double cream

16 large savoiardi (sponge finger biscuits)

2 tablespoons dark cocoa powder


Ways of Working


  1. Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

  2. Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

  3. Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

  4. Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving. cold desserts


Serves 6


Poppy seed custard


Ingredients


600ml/1pt skimmed milk

2 eggs

1 tablespoon caster sugar

1 tablespoon poppy seeds

100g/4oz strawberries

100g/4oz raspberries

100g/4oz blackberries

1 tablespoon Demerara sugar

60ml/21/2fl oz red grape juice


Ways of Working


  1. Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.

  2. Heat the milk until just below boiling point, but do not boil.

  3. Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.

  4. Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.

  5. Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.

  6. While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.


Serves 6


Spinach, feta & pear salad


Ingredients


2 dessert pears such as Comice, peeled, cored and sliced

4 tablespoons walnut oil

100g/4oz baby spinach leaves

175g/6oz feta cheese, diced

75g/3oz walnut pieces

1 teaspoon freshly squeezed lemon juice

freshly ground black pepper


Ways of Working


  1. Toss the pears in a little of the oil.

  2. In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears.

  3. Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad.

  4. Refrigerate, covered, until required.


Serves 4

 

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