Tiramisu, a true delight of Italy
Ian Leatt Foodies
f you like coffee, (and who doesn’t) then this is one of those desserts that you will crave for! The aroma when making it,
is enough to make your palate go wild. The ecstasy and flavour from the taste is well heavenly. Perhaps it is the light egg custard (sabay- on), flavoured with Kahlua, the soft lady fingers soaked in coffee or the dusting of cocoa. Whatever it is, it is a treat whenever presented.
The Italians surely did create a winner with
this. A huge favourite around the world and so easy to make. The trick I found is in the coffee, a good strong espresso surely does make this dessert a winner for all times.
Tiramisu 6 large egg yolks 1 cup sugar
1 1/4 cup mascarpone cheese 2 cups whipping cream 2 packets lady fingers 1 1/2 cups cold espresso 1/2 cup coffee flavored Liqueur (Kahlua) Unsweetened cocoa for dusting
Mix the egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to a simmer, cook for about 10 minutes, stirring constantly. This is your sabayon, re- move from the heat and whip yolks until thick and lemon-colored, you should have a custard consistency. Allow to cool briefly before mixing in mascarpone. Remove mascarpone from the refrigera-
tor and bring to room temperature. Add the now room temperature mascarpone to whipped yolks, combine the two using a hand whisk.
In a separate bowl, whip cream to stiff
peaks. Then gently fold the whipped cream in the mascarpone sabayon mixture, with a large spoon, then set aside. Mix the cold espresso with the coffee li- quor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them! (if you soak them, they will fall apart) Arrange the ladyfingers in the bottom of a 9-inch square baking dish or use small single serving dishes, the choice is yours. Spoon half the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. I did three lay- ers. Finally, refrigerate at least 4 hours. Over- night is best.
When serving simply dust with cocoa, per- haps add a strawberry for decoration. Ian Leatt is general manager of Pegasus Pub- lications and a trained chef.
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t March 2019
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