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Rachel Allen’s Tiramisu

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

Related Coffee Recipes

Posted on

Rachel Allen’s Tiramisu

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

Related Coffee Recipes

Posted on

Rachel Allen’s Tiramisu

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

Related Coffee Recipes

Posted on

Rachel’s Tiramisu

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

Related Coffee Recipes

Posted on

Rachel’s Tiramisu

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

Related Coffee Recipes

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Cheesecake with Raspberry Coulis

dgold cheesecake mar 16

We all love tucking into a nice Cheescake and our Cheesecake with Raspberry Coulis does not disappoint.

Ingredients

Cheesecake

  • 200g digestive biscuits
  • 100ml single cream
  • 50g icing sugar
  • 500g mascarpone
  • 50g melted Dairygold
  • 2 limes (untreated)

Raspberry Coulis

  • 500g raspberries
  • A few drops of lemon juice
  • 150g caster sugar

Instructions

Cheesecake

Break the biscuits and mix them with the Dairygold in a bowl or a food processor.

Spread this crumb mixture over the base of the tin.

Zest and juice the limes.

Whip the mascarpone, single cream, icing sugar and lime zest and juice in a bowl with a whisk.

Using a spatula, spread this mixture on top of the crumb base.

Chill for at least 2 hours.

Raspberry Coulis

Wash the raspberries.

Blend the raspberries and caster sugar together.

Add a few drops of lemon juice. Blend for 1 minute.

Taste the coulis and add a little sugar, if necessary.

Pass the coulis through a sieve to remove the pips.

Store in the fridge.

– See more at: http://www.yourdairygold.ie/bake-it/Cheesecake-with-Raspberry-Coulis.aspx#sthash.ecuDZQk0.dpuf

 

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Odlums Christmas Mocha Bombe

compressed mocha bombe IMG_8227`

Ingredients

  • 1 x 2lb Madeira Loaf
  • 50g/2oz Siúcra Caster Sugar
  • 150ml/ ¼ pint Strong Black Coffee
  • 450ml/¾ pint Double Cream
  • 4 tablespoons Tia Maria
  • 50g/2oz Shamrock Blanched Almonds
  • 250g Tub Mascarpone Cheese
  • 125g/4oz Dark Chocolate
  • Icing Sugar for Icing
  • 200g/7oz Odlums Self Raising Flour
  • 125g/4oz Margarine
  • 125g/4oz Siúcra Caster Sugar
  • 2 Eggs
  • 25g/1oz Shamrock Ground Almonds
  • 3 tablespoons Water

Method

  1. Make Madeira. Using “All-in-One” method, put all the ingredients for the Madeira into a bowl and beat until smooth. Transfer to a greased 2lb loaf tin and bake in a pre-heated oven 170°C/325°F/Gas 3 for 40 to 45 minutes approx. Cool on a wire tray.
  2. Toast the Shamrock almonds in a dry pan or under the grill. (watch carefully, as the nuts burn easily)
  3. Chop chocolate and mix with the cooled almonds. Keep about 2 tablespoons of this mixture for decoration.
  4. Beat the mascarpone until softened, then beat in the sugar. Whip 300ml/½pt of the cream until it just holds its shape, then fold into the mascarpone.
  5. Mix together the coffee and the Tia Maria in a jug.
  6. Cut the cake into 15 slices. Line a 1.4lt/2½pt pudding bowl with cling film. Line the base with a few pieces of cake, then sprinkle over a little of the coffee mixture to moisten. Spoon in about 2 tablespoons of the mascarpone and chocolate and almond mixture. Smooth the top.
  7. Do two more layers, adding a little more coffee, mascarpone and chocolate and almond mixture to each layer. Finish with a layer of madeira, moistened with the remaining coffee mixture.
  8. Cover the top of the dessert with cling film and chill for at least 4 hours and up to 2 days.
  9. To finish remove the covering cling film and turn the bowl over on a serving plate. Peel off the cling film and cover bombe with the remaining cream that has been whipped. Scatter over the reserved chocolate and Shamrock almonds and lightly dust with icing sugar.

http://odlums.ie/recipes/christmas-mocha-bombe/

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Kerrygold Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes

Ingredients:

  • 100g digestive biscuits, bashed into crumbs
  • 50g Kerrygold butter, melted
  • 500g mascarpone
  • 50g icing sugar, sieved
  • 1 tsp vanilla extract
  • 300g strawberries, hulled and chopped into quarters
  • For the sauce:
  • 100g strawberries, hulled and chopped into quarters
  • 2 tbsp lemon juice
  • 1 tbsp caster sugar

Directions:

Mix the crushed biscuits and the melted butter together well. Divide the biscuit mixture between dessert glasses (or ramekins) and press down well. Transfer the glasses to the fridge and chill for approx 10 minutes to set.

Mix the mascarpone, icing sugar, and vanilla well. Then stir in the strawberries (it’s nice if the strawberries start to bleed into the mascarpone).

Make the sauce by placing 100g of strawberries into a food processor along with the lemon juice and sugar. Blend together until smooth. Taste and add more sugar if desired.

Take the glasses out of the fridge and spoon the mascarpone mixture on the top of the biscuit base, dividing the mixture evenly between the four glasses. Then generously drizzle the sauce over the top of the mascarpone.

Chill the cheesecakes in the fridge if not eating them straight away. These are also really delicious eaten straight away.

http://www.kerrygold.com/recipes/mini-strawberry-cheesecakes