Thread: Tiramisu

Christmas dinners/lunches are not the same since Dad died...there was always a farm raised greylag goose, a new seasons roast lamb leg; the Christmas pudding (which I often made in the real way, with the calico cloth and so on)...tables and forms, chairs were set up, placings laid out for heaps of people...after the dishes were all washed and people were getting over the feast, I would invariably get a scrunched up piece of wrapping paper thrown at me by big brother...I would look at him and he would make our sign for a deer and we would gather up our respective rifles and head off somewhere...our luck was usually good and we would share the carry out...a great way to sort out the poor stomach after such indulgences...a second helping of trifle is afterall pretty well mandatory...up the ridge with your stomach feeling like the pipes bag full of water...why they never put baffles in our stomachs I'll never know...get home, skin the beast and leave it in the killing shed overnight...get up early and here Dad would be making breakfast in the kitchen; slicing up onions to make his rendition of backsteak and onions as only he could make...

Its all different now what with family scattered around the globe...so those of us still here settle for less...sister who is now a dairy farmer is working Christmas and Boxing Day, so she and her dearly intended shared a pre-Christmas dinner here last night...for dessert I made Tiramisu, the fabulous Italian dessert...its as close as you can get to trifle without being a trifle...so so yummy...

Here ya go, the standard tiramisu recipe I use:

2 tablespoons ground espresso coffee
1 cup boiling water
0.5 cup marsala
250g packet sponge finger biscuits
300ml thickened cream
0.25 cup icing sugar
2 cups mascarpone cheese
2 teaspoons cocoa powder

combine coffee and water in plunger,
combine coffee mix and marsala in heatproof bowl, cool for 10 mins
place half the biscuits in single layer in dish
drizle with half the coffee mix
beat cream and sifted icing sugar till soft peaks, fold in combined mascarpone
spread cream mix over biscuits in dish
submerge remaining biscuits (one at a time) in coffee mix - careful that the y don't become too soggy
place these biscuits over the cream layer
top biscuit layer with remaining cream mix
refrigerate 3 hours or overnight
serve dusted with sifted cocoa

NOM-NOM-NOM-NOM

That looks pretty flash even for my palet Merry Christmas Eeebees from the Dundee Family

Had some in a restaurant Wednesday evening EeeBees. It was very nice but they could learn from your presentation skills. On another note, the world changes when a father passes. Been a long time since mine passed on and I still miss him especially at this time of year.

Originally Posted by Dundee

That looks pretty flash even for my palet Merry Christmas Eeebees from the Dundee Family

No call for Tomato Sauce on that plate Dundee.

that looks very yummy Eeebees,have a nice christmas and Happy New Year.

Originally Posted by Rushy

No call for Tomato Sauce on that plate Dundee.

Dont worry Rushy, he is busy working out how he can incorporate it right now

Originally Posted by Dundee

That looks pretty flash even for my palet Merry Christmas Eeebees from the Dundee Family

Merry Christmas to You All, too, Dundee and Mrs Dundee...hope 2013 is a great year!!

We will catch up on our week offYeah one week a year. Its a bastard loving the family heritage.But I have huge respect for my families history, especially Grandad who fought in WW1.

Take care Eeebees

Just made this one from an Anabelle Langbein book. Gone in the fridge to set now, will get smothered with whipped cream and dusted with choc tomorrow. The sponge has been severely drizzled with Kahlua...



Ray.