Saturday, July 24, 2010
Monday, July 19, 2010
Sunday, July 18, 2010
- Dip Savoiardi biscuits in espresso coffee and line the bottom of a baking dish.
- To make the mascarpone mousse: Whip 170ml pouring cream until soft peaks form and refrigerate. Beat 1 whole egg, 2 egg yolks and vanilla extract with 50g white sugar until trippled in volume. Now fold in the mascarpone in the egg mixture. Then gently fold in the whipped cream into the mascarpone&egg mixture. Spread half of this on biscuit layer. Cover the cream with another layer of espresso soaked biscuits and more mascarpone mousse. Finally, dust it with cocoa powder. Refrigerate for about an hour.
- Best to use organic eggs for this one, imported mascarpone and tiny bit of vanilla bean.
Mascarpone is a soft Italian cheese from Lombardia, close to our cream cheese, but it is not a real cheese at all. It is made in a smiliar way to yoghurt. The cream is heated and certain acids are added then allowed to rest and separate and drained through a cloth. The word mascarpone is close to the Spanish "mas que bueno" which means more than good.
Saturday, July 17, 2010
Plenty of oranges in winter? . . . Try a real winter cake with warm orange syrup. It took months to make a friand recipe to this cake recipe but in the end the fussy cake eaters were real happy with it. It is extremely moist and it's in no real need of syrup however, if you find syrup too overpowering then you can serve it in a citrus soup (made of reduced citrus juice), a much lighter version of syrup.
Send me a quick email for the recipe.