Sorry folks! been way to busy with major exams and State board- so I am sure you'll forgive me if I've neglected this page for a wee while :) & after having clicked my globe revolver down there and saw how many people were actually coming & visiting this blog- I feel guilty, LOL...
Here's another recipe as a peace offering, ha,ha,ha...
Mouthwatering, heavenly dessert of Italian origin. This is one of my top three favourites when it comes to puddings. And for those who havent tried one- tsk, tsk...youre definitely missing out on something. So, to ease your doubts and wonderings, you're in for a treat- I'll share you this recipe which I have learnt firsthand from an Italian chef, this- we make by hand including the whipping of whites, but you may want to use the mixer because it takes a bit of time. It is very simple and easy to do, so- do you want to impress friends and family? let me show you how...
INGREDIENTS:
1/2 kg.- 1kg of Mascarpone ( italian soft cheese )- depends on how much you want to make, this quantity will yield about 1 large rectangular pyrex dish.
4 egg yolks
4 egg whites
1 cup white sugar
1-2 cups pure espresso coffee- black
2 packets of Italian ladyfingers
cocoa for dusting
HOW TO:
1. Beat yolks and sugar til lemony colored, light and creamy, then add the Mascarpone cheese,blend well.
2. Beat egg whites til stiff and glossy, then- mix with the creamed Mascarpone.
Do this carefully with a spatula, making an under and over motion until it is well blended. Do not mix with a whisk.
3. Soak each ladyfinger in the espresso, quickly and lightly- not too much as to make it spongy.
4. Arrange the biscuits in the pan or dish, put a layer of the mascarpone and dust with the cocoa, do this until you fill the dish- ending with the creamy mixture and cocoa dusting.
5. Chill in the fridge at all times until you serve them.
TIPS:
You may substitute a half and half mixture of cream cheese and whip cream for Mascarpone- as it can be expensive or hard to find.
*photo courtesy of Google as I haven't taken a pic of the last one i made :)
2 comments:
I think I'm probably the only person in the world who doesn't appreciate tiramasu. But I do love chicken a la king (your previous recipe.) We like it over rice and...believe it or not...cornbread! The sauce soaks into the buttermilky bread and...Heaven!
Your picture makes this recipe even more tempting! Thanks for sharing, I'm going to give this a go next week for a dinner party!
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