Tag Archives: chocolate

Tiramisù (- 63 weeks)

Tiramisu 1

Recipe 124: This is an italian classic dessert and it’s also very easy to prepare, so if you haven’t tried any of my recipes yet, i suggest you to start with this one.

For my mum’s tiramisu’ i used : 300gr mascarpone – 250gr of Savoiardi biscuits ( you can find them in Waitrose, i bought one pack) – 3 eggs but very fresh (you won’t cook them so this is very important) – 3 big spoons of sugar – 5 espresso cups of coffee (i normally do 2 normal coffees and 3 decaf especially if i will serve the dessert in the night and if not all the people normally take coffee) – 1 or 1/2 espresso cup of liquor (Marsala is the best but you can also use Amaretto, Cognac or Quantro) – some sweet chocolate in powder and some chocolate in bits to decorate the Tiramisu’.

tiramisu 2

First you have to create the “zabaione” and for that we mean that you will mix the egg yolks and the sugar until you will reach the consistency of a cream. Then you will add the mascarpone. In another container you will whip the white of the 3 eggs and then you will add it to the rest, being careful to mix from the down to the top.

This is the cream for the Tiramisu’. Nothing is easier and better than this!

tiramisu 3

Now you will prepare the coffees and you will add to that the little cup of liquor.

At this point take one Savoiardi at the time and put it in the coffee but very quickly. They need to absorb a bit of coffee but they don’t have to break or be dump. You can then put them one after the other in a recipient, creating the first layer. I normally put just one side of the biscuits in the coffee and i add some coffee on the top of the them with a spoon when the layer is ready.

tiramisu 4

Add the cream on top of the layer and put some chocolate powder. Then create on top of this a second layer putting again the Savoiardi in the coffee and then in the recipient. Then again the cream and the chocolate. You can create how many layers you want depending by the recipient, the biscuits and the cream available.

tiramisu end

When you arrive at the end, put just the cream and place the dessert in the fridge for at least one hour before to serve it. When you will take it out, decor it with the chocolate powder and chocolate bits: these will give a bit of  “crunchiness” to the Tiramisu’.

Buon appetito!

PS. Mamy eccomi qui con il tiramisu’ e non sai….mi sono scordata il Marsala. Mi sarei mangiata le mani, ma alla fine ho messo un liquore francese che abbiamo qui. Non e’ la stessa cosa pero’…buonissimo!e nenache troppo pesante se preso in piccole dosi. L’unica cosa che ho aggiunto rispetto alla tua ricetta sono le gocce di cioccolato in cima, che ci fanno proprio da ciliegina sulla torta!


Advertisements

From the Halloween Menu’: Chocolate mousse and some spiders

choc mousse 1

Recipe 125: And to close the Halloween menu’, here are the desserts: little ghosts and sweets spiders.

To make the Chocolate mousse you need (for 8 people): 8 plastic glasses – 15/20 chocolate biscuits (I used 2 packets of Maryland biscuits because they are quite little), 300 gr dark chocolate, 6 egg yolks, 450/500 gr of cream to whip or you can just use the white of the eggs for a lighter version, but you will need at least 8 whites to whip – a spoon of icing sugar – 30gr butter and some chocolate bits for decorations.

Then for the spiders you will have to buy just some liquorice sweets, some round shaped and some wheels.

choc mousse 2

Put the chocolate in pieces in a sauce pan and let it melt on the fire. It could be better to cook it inside of another sauce pan with boiling water. In this way you won’t risk the chocolate to stick or burn in the pan. When the chocolate is all melted, take it off from the fire and add the 6 egg yolks and the butter. Mix until you have a consistency similar to the first picture up here.

Then whip the cream (or the white of the eggs) and add this to the rest and mix everything again. Leave just a bit of the cream for the final decoration.

Choc mousse 4

Break all the biscuits and divide them for the 8 glasses. Put in each glass a good quantity of mousse and then put everything in the fridge for at least one hour.

Take the glasses out of the fridge a bit before to serve them and add the remaining whip cream. Finally dust them with chocolate bits and serve it. ENJOY!

Choc mousse 3

These spiders instead are just an easy composition made of circular liquorice and pieces of liquorice wheels. Tilt love liquorice!

PS. Mamy quanto mi sei venuta in mente quando ho comprato le liquerizie per fare i ragnetti! ti piacciono? Le rotelle erano buonissime ma le altre tonde non erano un granche’ a dire il vero. Comunque io ero gia’ soddisfatta con la mia mousse, che e’ inevitabilmente pesante, ma cosi buona! e con i biscotti sul fondo e la panna in cima… era una delizia!