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I really don’t know why I never shared the recipe for tiramisu on this blog. My irreplaceable favorite in a long list of desserts I am known to have a major faible for, the evergreen Italian classic holds a special place in my heart and on the menu card of many posh restaurants. Ordering tiramisu and getting it served takes all of 5 minutes as it is a great make-ahead dessert that keeps well frozen for days. Simply take it out 30 seconds before serving time, dust generously with good quality cocoa powder and top with a few Michel Cluizel chocolate covered coffee beans to impress. Tish Boyle‘s recipe does not need any messing around, follow everything verbatim and there is no reason why you will not start making your own tiramisu on a regular basis.

Originally from northern Italy, this trifle-like dessert is made by layering ladyfingers or similar sponge textured cake dipped in espresso syrup and creamy mascarpone filling. Some recipe use coffee liquors and some try to omit the use of raw eggs due to Salmonella concerns, so it may be safer to briefly cook the yolks over a bain marie first before folding them into the filling. Whatever technique you use for your biscuit and mascarpone layers, the end result should literally ‘lift you off your feet’, which loosely translates for the word tiramisu, a delight which truly lives up to its name.

TIRAMISU

For the Genoise

1 cup sifted cake flour

1/4 teaspoon salt

6 large eggs, room temperature

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

6 tablespoons unsalted butter, melted

For the Espresso Syrup

1 cup hot espresso or strongly brewed coffee

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

For the Mascarpone Cream

6 large egg yolks, room temperature

3/4 cup granulated sugar

1 tablespoon (15 ml) water

1 pound (454 g) mascarpone cheese

3 tablespoons (45 ml) dark rum

1 cup (240 ml) heavy cream

1 teaspoon vanilla extract

For the Assembly & Garnish

Dutch-processed cocoa powder, for dusting

Chocolate-covered espresso beans

Method:

  • Preheat oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans and dust with flour.

  • In the bowl of an electric mixer, whisk eggs and sugar by hand. Set bowl over a pan of simmering water.

  • Cook until the eggs are warm. Transfer bowl to the electric mixer stand and attach the whisk attachment.

  • Beat on high speed until the mixture has tripled in volume for about 4 minutes. Reduce the speed to low.

  • Beat in the lemon zest and vanilla extract. Resift 1/3 of flour mixture over the batter and gently fold it in.

  • In 2 more additions, sift in remaining flour mixture, folding gently. Place melted butter in a small bowl.

  • Scoop about 3/4 cup cake batter into the bowl and stir until blended. Fold this into the remaining batter.

  • Scrape batter into prepared pans. Bake for 12 to 15 minutes until top springs back when lightly touched.

  • Cool the cakes in the pans set on wire racks for 15 minutes. Invert the cakes onto the wire rack and cool.

  • In a small bowl or measuring cup, combine the espresso and sugar, stirring until the sugar is dissolved.

  • Stir in vanilla extract and set syrup aside. In a medium bowl, whisk together egg yolks, sugar, and water.

  • Place the bowl over a pot of simmering water such that the bottom of the bowl does not touch the water.

  • Continue to whisk constantly, until the mixture thickens and is hot to the touch, for about 7 to 8 minutes.

  • Immediately scrape the mixture into a cold bowl. Cover and refrigerate the mixture until completely cool.

  • In the bowl of an electric mixer, using paddle attachment, beat mascarpone at medium speed till creamy.

  • Gradually beat in the cooled egg yolk mixture and the dark rum and mix until everything is well blended.

  • In the bowl of an electric mixer, using whisk attachment, beat cream and vanilla till it forms soft peaks.

  • Gently fold the whipped cream into the yolk mixture. To assemble, cut out 12 rounds from cooled cakes.

  • Use a cookie cutter to fit the diameter of serving glasses. Arrange one round in the bottom of each glass.

  • Brush generously with espresso syrup. Top with layer of mascarpone cream and add another cake round.

  • Brush with more syrup. Fill the glass with more cream, smoothing the top. Repeat with remaining cake.

  • Dust the top of each tiramisu with sifted cocoa powder. Garnish with chocolate-covered espresso beans.

Tiramisu

Cute and portable cheesecakes with a generous swirl of homemade blueberry jam are sure to be on your to-do list this summer. The recipe, from Evil Twin Kitchen, is easy to assemble ahead and keeps well for a week in the fridge and up to months in the freezer so that you can have cheesecake anytime you feel like without having to worry about having ingredients or time for baking one. Switch to strawberries, cherries, chocolate or any of your favorite flavors if you do not like blueberries, though it beats me how one would attempt to fiddle with such a heavenly pairing.

MINI BAKED BLUEBERRY CHEESECAKES

For the Crumb Crust

1 cup (125g) graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup (60g) melted butter

For the Cheesecake Filling

2x 227g packages full fat cream cheese

3/4 cup (150g) granulated sugar

1/2 cup (115g) 14% fat sour cream

1/4 cup (60ml) heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

2 large eggs, room temperature

2 tablespoons corn starch

6 tablespoons blueberry jam

Method:

  • Preheat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and the sugar.

  • Pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups.

  • With a glass or flat object roughly the same size as the bottom of the muffin cup, press mixture down.

  • Press firmly to form a crust and set aside. Combine all the ingredients for the filling except for the jam.

  • Mix till the filling mixture is super smooth and creamy and completely lump free for about 2 minutes.

  • Divide mixture equally between the prepared muffin cups, filling each cup almost all the way to the top.

  • Make a small well in the center of each cake with a spoon and drop in about a teaspoon blueberry jam.

  • With the help of a skewer, delicately mix the blueberry jam into the cheese filling, making little swirls.

  • Do not go all the way to the bottom with that skewer or you might end up damaging the crumb crust.

  • Bake for 20 minutes until tops start to get colored, edges start to set but centers remain a little jiggly.

  • Do not overbake, otherwise your cakes will be dry. Remove from the oven and allow to cool for 1 hour.

  • Cover the cakes loosely with plastic wrap and refrigerate them for at least 2 hours before serving time.

  • Serve cold, topped with an extra spoonful of blueberry jam and fresh blueberries. Makes 12 servings.

  • Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

Mini {Baked} Blueberry Cheesecakes

 

Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

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