The weekend's a time when I sometimes get the opportunity to cook something different or fun, a change from the quick and easy routine of weeknights. Come and see what I've been up to this weekend...
This weekend we got to return the favour to the lovely friends who cooked for us recently. We made an Italian inspired meal including roasted olives, sweet potato & fetta risotto and salad.
As our guests are fellow coffee lovers I thought I'd try making tiramisu for dessert for the grown-ups (icecream with sprinkles for the kids). Instead of making a huge tray though, I tried this Gordon Ramsay recipe, which was really easy and quick to prepare. It also needs to be made ahead of time, which helps to avoid the dreaded 'frazzled hostess' syndrome ;-)
We enjoyed it and I will definitely make it again, though I'll drastically reduce the portion size next time - I have a sweet tooth and it defeated me! (I used the recipe below for 4 servings, so have suggested 6 instead may be better).
Individual tiramisu's (adapted from this recipe)
250 g mascarpone
1 teaspoon vanilla essence
3 tablespoons Frangelico liquor
150 ml strong espresso, cooled to room temperature
150 ml single cream
4 tablespoons icing sugar
2 tablespoons icing sugar, extra
18 savoiardi biscuits sponge fingers
bar of 70% chocolate to finish
Whisk the mascarpone with the vanilla, liquor and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the 4 tblsp icing sugar until smooth, then whisk into the mascarpone mix.
Pour the remaining coffee into a bowl, add the extra 2 tblsp icing sugar and stir to dissolve. Take one sponge finger and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
Line 6 serving glasses with 3 sponge fingers. Spoon the mascarpone mix in until you reach the top of the glass. Grate chocolate over the top. Refrigerate for at least 20 minutes to allow the flavours to infuse.