Tag Archives: dessert

Strawberry and limoncello tiramisu

strawberry limoncello tiramisu

I do not have a sweet tooth, but every now and then I get a craving for something decadent. When I do, I make sure it is not the most decadent thing in the world (diet!), but lacks nothing in taste – or appearance.

That’s the category strawberry and limoncello tiramisu falls under. It has the potential to be extremely beautiful and inviting, if you have the transparent glasses to put it in (which I didn’t) and is very tasty – with the refreshing taste of the strawberry sided with the kick of the limoncello and the sweetness and crunchiness of the ladyfingers.

We went to a friendly home last night and the strawberry and limoncello tiramisu was the best thing I could think of, to bring to the party. The sweetness and the freshness, the kick and the crunchiness, the harmonious combinations of all flavors and smells that come together in a glorious party of all senses, and the way it cleanses your mouth and your soul, well, it just feels like the perfect paragon of friendship.

This is even easy to make. It requires no baking (well… tiramisu!) but it does contain eggs, so make sure your eggs are of excellent quality and can be eaten raw.

 

Strawberry and limoncello tiramisu

Makes 4 individual glasses (about 200ml each)

 

Cream

250gr mascarpone cheese (if yours is a bit runny like mine was, use a bit more, but don’t overdo it)

a small espresso cup of limoncello (about 30ml)

30gr powdered sugar

3 egg yolks

 

Limoncello mixture

Zest and juice of one lemon (unwaxed, please, no one likes wax in their tiramisu)

6 TB limoncello

1 to 1- 1/2 TB sugar

About 5 TB water

 

Rest

250gr strawberries

30gr sugar

10 ladyfingers (or more, depending on the shape of your glass)

 

Preparation

First prepare the cream. Beat the egg yolks with the powdered sugar with a hand mixer until creamy. Add the limoncello and keep beating. Start to slowly add the mascarpone, a little at a time. At this point, you can either use the hand mixer or an eggbeater. I tried the hand mixer but was afraid it was beating it way too much, so I used the eggbeater instead. You know your mixture (and mixer) better.

If your mixture is runny, add a little more mascarpone. I had to add about 70-80gr more, because the mascarpone we bought was watery. Don’t add too much, though, the taste will change.

Put your cream in the fridge and let it cool. As it cools, it will also firm.

Now prepare the limoncello mixture. Add everything in a bowl and mix it together. Put that in the fridge as well. Easy, right?

🙂

Now chop the strawberries in small pieces, add the sugar and some lemon juice if you have any left from the lemon you squeezed for the limoncello mixture, and set it aside.

When you are ready to put everything together, take all of your bowls and plates, the ladyfingers, and start:

Cut one ladyfinger in half and immerse it in the limoncello mixture BRIEFLY. When I say “briefly” I literally mean for less than a second. Not figuratively, literally. It touches the liquid and out it goes. Then at the bottom of your glass.

Next comes a layer of cream.

Then a layer of strawberries.

Then another layer of cream.

Then take another ladyfinger, cut it in half and do exactly what you did with the first one. Put it over the cream layer.

Then add another cream layer.

Then add some decoration, maybe half a strawberry or a few strawberry pieces.

 

Your sweet indulgence is ready, for you and your friends to enjoy.

Let me know what you thought!

 

 


Red Apple Torte

ImageIt has been a while since I last updated this blog and I for that, I apologize. In my defense, so much has happened in Greece in the past few weeks, that I really did not have the head to cook! From the murder of a 34-year-old hip hop antifascist musician by a Golden Dawn member (that’s the far-right party that made it in the parliament in the latest elections) to a beginning of the uprooting of the official fascist branches in Greece, by arresting the Golden Dawn leadership and indicting them for forming a criminal group, Greece is, of course, not changing yet, but surely moving and boiling.

All this, and the fact that I went back to University to study Italian Literature, has kept me plenty busy – oh, and in all that, I got married too. Did I forget to mention that?

Well, it is Saturday today, a warm sunny Saturday – after a couple of pretty cold weeks, so we opened up the windows and let the sun fill the house and help our minds relax. For some strange reason, a sweet cinnamon smell flooded our apartment. My guess is that my next door neighbor must have been making something for her 2-year-old, Nicola. But my mind wandered off to Smitten Kitchen’s and something I had read a couple of days earlier. Their Purple Plum Torte.

Now, I don’t really care for plums. OK, that’s a lie, I like plums, but I prefer apples. I realize that plums have their significance in the food world, just like every other fruit, vegetable, herb, meat, whatever, but if I can have a fruit torte, I prefer to make it an apple torte. So I went rogue and turned this into a Red Apple Torte.

This is a great dessert, because you can literally make it with what you have in your fridge and cupboards. You WILL have eggs and butter and flour and everything needed, and you WILL have some kind of fruit.

I’m thinking frozen strawberries next, I’ll let you know!

Anyway, let’s get started.

What you will need:

1 cup all-purpose flour
1 teaspoon baking powder
A pinch of salt
1 cup granulated sugar plus 1 to 2 tablespoon (I used a little more than 1)
1/2 cup unsalted butter, softened (I used light, because that’s what I had in my fridge.
2 eggs
2 apples, peeled (or 3, I used two, but I actually could use a bit more)
Some fresh lemon juice for sprinkling
1 tablespoon ground cinnamon

What you will need to do:

Preheat your oven to 180 degrees Celsius (350 Fahrenheit). Mix together flour, baking powder and salt in one bowl and in another cream the butter with the sugar until fluffy. Add the eggs scraping down the bowl in the process (don’t neglect to do that, otherwise the eggs form a yukky soup-y thing above the fluffy butter-sugar mix, it gets ugly! Scraping down the bowl makes it all good). Add the flour mix and… eh… mix (I usually don’t repeat words, I’m better than that!!) until everything is combined. Pour the mixture (there we go again!) in a 9-inch pan (which you will have greased lightly or not at all, your choice, I greased it a little bit!) and smooth the top. Now, chop the apples in round slices (or that’s how I did it, you can cut them anyway you like, just remember to keep the pieces large) and arrange them on top. Sprinkle with the lemon juice and then add the sugar and the cinnamon.

Put the cake in the oven and bake 45 to 50 minutes (or until a toothpick inserted in the center of the cake comes out clean). The Smitten Kitchen people advice we be patient and eat it on the second day, but I honestly couldn’t do it! In fact, I couldn’t even keep it long enough to take a picture! We dug in it, head first, myself, my boyfriend (oh, wait… my husband… I AM OLD!!) and our friend! So, really… If you can’t help yourself, don’t worry, it is heartwarming and a sweet pleasure either way! But, whatever you decide to do, make sure you do one thing: Enjoy it with some warm coffee and good friends (like we did!).

Image

[NEXT DAY EDIT] The people on Smitten Kitchen were absolutely right. The one piece of the torte that was left next morning was absolutely divine. Makes me wonder if maybe next time I should make two: one for those who can’t wait and just have to have a piece right there and then, and one more to consume next day. Anyway, you should definitely leave something for next day.


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