Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g mascarpone cheese
250ml whipped cream
cocoa powder, to dust
1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
315 grams linguine (like a flattened spaghetti 🙂 )
3/4 cup tomato sauce
1/2 cup mussels, shelled
1/2 cup shrimp, shelled and deveined
120 grams calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped
Method of PREPARATION
Cook the linguini according to the packet’s instruction. Ensure to add a generous drop of oil and salt to the cooking water to prevent the pasta from sticking together at the same time, they can absorb the salt from the water. Drain.
Heat oil in a large casserole pan over medium heat.
Sauté the garlic until it starts to brown and fragrant. Don’t not burn as it will leave a bitter taste.
Add red pepper flakes to taste (more or less according to amount of heat you can take.)
Pour in the wine and let it boil for a few minutes.
Add tomato sauce.
Stir in the clams, shrimps, mussels and calamari. Cook for at least 3 minutes.
Toss in the linguine.
Check the seasoning by adding (or not) salt and a generous twist of freshly ground black pepper.
Finally sprinkle the chopped parsley and serve with freshly buttered slices of baguettes.
6 cloves garlic (more or less according to preference)
100 ml Double Cream
6 oz grated Parmesan cheese
1 large onion, roughly chopped
1 heaped tbsp of dried or fresh Herbs, combination of Basil, Oregano, Parsley
Salt to taste
Method of Preparation:
Boil the pasta according to the packet’s instruction. Add a little oil and a little salt to the tagliatelle while cooking. The oil will prevent the pasta sticking together and the salt will be absorbed.
Using a large casserole, heat the olive oil and saute the onion and garlic until softened and fragrant.
Add the minced/ground beef and stir until brown all over. Transfer the beef into a plate and set aside.
Make up the sauce using the same casserole pan. Melt the butter in a saucepan with the rapeseed oil over medium heat.
Pour in the chopped tomatoes, which should be run through a sieve to remove any solid bits. Slowly bring it to a bubbling point. 🙂
Stir in the double cream and tomato puree.
Sprinkle the oregano, parsley and basil.
Add the capers. I find that the sourness and saltiness of a pickled capers complements the richness of double cream sauce.
Season with salt.
Return the cooked minced beef into the casserole and stir in the sauce.
Add the parmesan sauce.
Drain the tagliatelle pasta and mixed it into the creamy beef sauce. Leave to heat for at least 3-4 minutes.
Serve immediately with salad and buttered sliced baguettes.
Oopps, though the photo seems to be slightly saucy, LOL, this pudding is absolutely delicious. Just right to cleanse the palate after some feasting on Chinese or Italian food or even Indian food. It is a grown up jelly pudding. 🙂
3 ripe mangoes, peel and remove the seed, be sure to scrape every bit of the sweet fragrant flesh from the seed.
2 packets unflavored gelatin sheets
160ml milk or coconut milk
60ml whole cream
½ – 1 cup granulated sugar (according to your taste)
To soften the gelatin sheets, they must be soaked in water.
Using a heavy bottomed sauce pan, heat half of the milk or coconut milk, sugar and the soaked gelatin over slow fire.
Stir continuously to help dissolve the gelatin as well as the sugar into the liquid. When done, remove from heat and set aside.
Place the mango cubes into a blender and whizz until liquidised.
Pour the mango smoothie into the the heated milk/coconut milk.
Mix well until smooth.
Then stir in the whole cream until completely incorporated.
For smoother texture use a sieve to pour in this concoction into individual ramekins or jelly molds.
Set aside to cool down and then transfer them in the fridge to set and chill.
Serve decorated with sliver of fruits and more liquidised mangoes.
2 cloves garlic, lightly tapped by the side of a knife
2 tbsp extra virgin olive oil
3 large egg yolks + 1 whole one
40g Parmesan cheese
Salt and pepper
200g Tagliatele pasta
In a mixing bowl, beat the egg yolks with the whole egg. Add the Parmesan and generous shakes of ground black pepper and a pinch of salt. Mix well, then set this aside.
Boil water using a large pan. Do not forget to add 1/2 tsp of salt to the boiling water; the salt is water soluble, thus automatically season a bland pasta. Cook the pasta according to the packet’s instructions.
Heat a good size sauce pan and add the olive oil. Fry the garlic until golden, do not burn in order to prevent leaving a bitter taste to the dish. Once the oil is flavoured and aromatic, remove and discard the garlic.
Stir in the salmon cubes and prawns with the thyme to the oil and cook until opaque. Ensure not to break up the salmon cubes. Remove from the pan and set aside.
Reserving half a cup of the pasta water, drain the tagliatelle. Toss the tagliatelle into the sauce pan, stir well so it really soaks up all that lovely flavour of the seafood flavoured olive oil, then remove from the pan.
Using the same sauce pan, add the reserved pasta water, season with pepper, then pour in the egg mixture. Tip in the salmon and prawns as well as the pasta. Toss well until well mixed and glossy.
Serve with a topping of parmesan and slices of garlic bread.