It’s December, the month of food! This month, Heather Corker of Corker and Mills catering brings us a tasty dessert you just have to try – it’s not as complicated as you might think!
For the coffee, booze, biscuit, chocolate and cream lovers – meet Tiramisu. Tiramisu is like dessert royalty. It has it all. Eating Tiramisu is not for the faint-hearted (or lactose intolerant) – it most definitely fits the description of a “taste explosion”. When the Italians do food, they don’t hold back.
While this trifly dessert may appear to be as intense and complicated to make as it is to taste, Tiramisu is incredibly easy to bring together and the finished product always, always, puts on a good show. And it will make the host/hostess (i.e. you) look like a culinary god(dess).
What you’ll need:
- 300ml Double Cream
- 300ml Whipping Cream
- 250g (one tub) Mascarpone
- 75ml of Madeira (or Marsala)
- 5 Tablespoons of golden caster sugar
- splash of vanilla extract or flavouring
- 300ml strong coffee – made with 2 tablespoons of coffee granules and 300ml of boiling water
- 175g (one package) of sponge fingers
- Chunk of dark chocolate
- Cocoa powder for dusting
Bringing it all together:
Put the creams, mascarpone, Madiera, sugar and vanilla in a large bowl. Whisk or beat together until the cream and mascarpone have completely combined and the consistency is like a thick whipped cream.
Now its time to get your serving dish nearby and ready to use!
In a separate, shallow, dish pour some of the coffee and dip your sponge fingers in, turning over in the coffee so that they are completely soaked, but not soggy (work quickly! True to their name, sponge fingers are very spongy and will soak a lot of liquid up very fast).
Layer the soaked sponge fingers into your dish until the base is completely covered. Then, layer on half or part of the cream – completely covering the fingers. Grate dark chocolate over the cream mixture – to your own, personal, desired amount – and then dust with a little bit of cocoa powder.
Then, repeat the process, ending with the cream layer on top!
Chill this dish. Tiramisu is best made the night before, in order to let the flavours set and mix together in all sorts of wonderful ways. Tiramisu will keep up to 2 days in the fridge.
Enjoy. This goodness goes quickly – I almost didn’t get a picture before it was gone!
It’s about that time again, chaps. Heather from catering duo Corker and Mills is bringing us the November installment of their tasty recipes.
This month we’re baking with everyone’s favourite November flavour, pumpkin. And who better to take us through some taste sensations than our resident Yank….
Pumpkins derive most of their fame from being turned into scary Halloween Jack-o-lanterns or pretty princess carriages a la Disney’s Cinderella and some bibbity-bobbity-boo.
But I, personally, like to eat them. Pumpkin soups and pumpkin seeds and pumpkin breads and pumpkin pie and pumpkin lattes… yeah, good.
I use tinned pumpkin when I bake / cook because A) boiling and disecting and scraping the inside of a pumpkin is a pain and B) I’ve tried the boiling-disecting-scraping game before, only to discover that after all my efforts – and blood and sweat and tears to be authentic and rustic and cool – my pie/bread/soup ended up tasting THE EXACT SAME as using the can. No love is won over for extra effort here. (quick tip : Waitrose has just begun selling Libby’s tinned pumpkin!)
Pumpkin loaf (makes two loaves)
These loaves can be kept in the freezer for up to a week after baking. Let cool completely, wrap in plastic wrap/ bag and pop it in the freezer! (and obvs let it thaw for a few hours – 3 or 4 is good – before trying to slice and try and a later date)
- 2 cups flour (approx. 240g)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves (or nutmeg)
- 1 cup butter (2 sticks) soft
- 1 cup sugar (approx. 200g)
- 1 cup packed brown sugar (approx. 220g)
- 4 eggs
- 1 teaspoon vanilla
- 1 can (15 ounces) pumpkin
- Sift dry ingredients, set aside.
- In a separate bowl, beat butter and sugars until light and fluffy. Add eggs and mix in one at
- a time.
- Beat in Vanilla and the pumpkin puree with the last egg.
- Stir the pumpkin mixture into the flour mixture until just incorporated.
- Pour batter into a lined loaf tin
- Bake at 180 C for approximately 40-45 minutes or until a toothpick inserted into the
- middle of the loaf comes out clean.
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