tiramisu

All posts tagged tiramisu

Baby, it’s cold outside! Pumpkin Pie Tiramisu with Coffee-Glazed Pecan Praline

Published December 8, 2014 by The Feminist

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This is one of those desserts that looks kinda freaky and –dare I say it?- ugly, especially if you don’t know what it is.

However, as with many things in life, the most freakish are the most delicious.

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And, pssss, I will let you in on a little secret: this tiramisu (yes, that is what this strange-looking thing is) is the yummiest thing you will ever taste. It is a pumpkin pie turned into a tiramisu, which makes it even more delicious and more decadent! Just imagine a homemade pumpkin puree loaded with spices combined with a soothing mascarpone cream into one lovely, orange-coloured mousse! Add to that some heavenly Belgian peperkoek (The Belgian version of gingerbread, only way better) soaked in Amaretto and coffee and for the finishing touch I conjured up some crunchy coffee-glazed pecan praline.

I mean, If you aren’t drooling right now, something is clearly wrong with you.

As you can see, the combination of orange and brown hues is doomed not to look very appetizing, but if you do would like to try to make it look more appealing, you can always opt for individual glasses to serve the tiramisu in. But I always find that too fiddly to spend my time on.

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Another great reason why you have to make this pumpkin pie tiramisu is because it is the ideal dessert to eat when it is cold outside. Just imagine sitting in your sofa, staring at your wonderfully decorated Christmas tree, while gobbling down some of this tiramisu…

Doesn’t this scenario make you want to jump for joy?

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Ha! Thought so!

Here are the instructions:

Ingredients:

For the homemade pumpkin puree:

  • 1 small butternut squash (peeled, deseeded and diced)
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 tbsp Amaretto
  • 1 tsp corn flour

For the mascarpone mixture:

  • 250gr of mascarpone
  • 400gr homemade pumpkin puree

For the coffee-soaked peperkoek:

  • 1 pack of good-quality peperkoek
  • A huge cup of strong coffee
  • 5tbsp Amaretto

For the coffee-glazed pecan praline

  • 75gr pecan nuts
  • 1 tsp instant coffee granules
  • 1tbsp caster sugar
  • 1 tbsp water
  • Pinch of salt

Method:

  1. Cook the butternut in a pot of boiling water until soft.
  2. Drain and mash together the butternut with the spices and maple syrup. Put the mix back on a very low heat. In a small bowl, mix together the corn flour with the Amaretto. Pour the mix into the mashed butternut and stir.
  3. Spoon the butternut puree into a bowl and refrigerate until cooled.
  4. Mix together the mascarpone with 400gr of the butternut puree. Give it a quick taste to see whether the mix is sweet enough. If not, add some more maple syrup. Set aside.
  5. Start assembling your tiramisu by dunking the peperkoek slices into your coffee and amaretto mix. Put the soaked peperkoek on the bottom of your dish.
  6. Spoon half the pumpkin pie mascarpone mixture onto the peperkoek layer.
  7. Now repeat the dunking process and put another layer of peperkoek on top of your mascarpone cream.
  8. Put in the fridge overnight.
  9. To make your pecan praline, preheat the oven to 180°C and chop the nuts into rough chunks. Put a pan on medium heat and add a heaped tablespoon of caster sugar and wait until it starts to caramelize. Add the coffee granules and the splash of water. Stir in the chopped pecans and add a pinch of salt. Transfer the coffee-caramel-coated pecans onto some baking parchment and put in the oven for 5 minutes until it starts to smell nice (the smell can be best described as “toasty aromatic”. If it more resembles “burnt toasty” you know they have been in there for too long.)
  10. Transfer the nuts to a chopping board and chop them up finely. Scatter them on top of your tiramisu. Dig in!

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Baking With Booze: White Russian Tiramisu

Published September 4, 2014 by The Feminist

The following video should come with a warning: If you’re a pessimist, cynic, grumpy old fool, you better stay miles away from this video.

Seriously, this video seems to have been blessed by the spirit of the late Saint John Lennon. At one point it is absolutely normal for viewers to either feel nauseous of so much sugary peace talk, or expect me to start throwing flowers and papier-mâché butterflies in the air.

However, given the current state of the world –filled with so much trauma, tragedy and horror!- I think my hippy attitude is justified. In fact, if everyone would just start focusing on spreading love instead of hatred, the world may not be doomed after all.

 

Let’s create some peace, y’all! And what better way to start doing that than by making this White Russian Tiramisu, right?

Ingredients:

  • 250gr mascarpone
  • 200ml double cream
  • 70gr caster sugar
  • 140ml Vodka
  • Pack of ladyfingers
  • Large cup of coffee

Method:

  1. Stir the mascarpone, sugar and 70ml of vodka together until you get a smooth consistency. Set aside
  2. Whip up the double cream until you get stiff peaks. Gently fold the cream into the mascarpone mixture.
  3. Mix the coffee together with another 70ml of Vodka. Dunk the ladyfingers in the boozy coffee and layer the bottom of a tin with the fingers. Spread a layer of mascarpone on top.
  4. Add another layer of coffee-soaked ladyfingers. Now top with the remaining mascarpone mix.
  5. Put in the fridge for 4 hours (or overnight). Grate some dark chocolate on top for decoration.

Tiramisu à la Belge: Advocaat-Mascarpone Cream with Speculoos and Cinnamon Apples

Published March 31, 2014 by The Feminist

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Warning: This post contains severe quantities of product placement.

As you may or may not know, I am a proud citizen of that teeny weeny country called Belgium. I don’t always like living here – because it rains a lot and Belgian politics is often more ludicrous than all the episodes of the Bold and the Beautiful combined- but I do have to admit that we have some damn fine food.

Yes, there is the world famous chocolate and the infamously strong beer, but Belgium’s finest food products are much more versatile than you would initially assume. And two of my favourite Belgian delights are speculoos and advocaat.

Speculoos is very similar to gingerbread – only way better!- and has that comforting cinnamon scent and sweet-spicy flavour.

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Furthermore, it is probably the most versatile cookie on the planet. You can put it in/on/with everything. You can crumble it on top of ice cream, you can mix it with herbs to form a crust on a fillet of salmon (sounds bonkers, but it works!) or you can put it in a tiramisu as a substitute for your traditional lady fingers (Like I did in this recipe).

Advocaat is what I would call “eggnog for Kings”. It is an alcoholic beverage made from egg yolks, sugar and alcohol and has a rich and creamy texture. You can buy many different types of advocaat with varying degrees of alcohol and thickness. But I prefer mine boozy and with the consistency of a Mary Berry approved crème patisserie. Because make no mistake: although advocaat may technically be a “beverage” , the best advocaat is gulped down with a spoon!

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So this Tiramisu is not your typical, Italian delight with Amaretto and lady fingers, but a celebration of all the things I love about my dear old country. I’m not trying to be patriotic here, I’m simply demonstrating how to make a different yet extraordinary dessert. 😉

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Tiramisu à la Belge: Advocaat-Mascarpone Cream with Speculoos and Cinnamon Apples

Ingredients (serves 4):

  • 250gr mascarpone cheese
  • 4-8 tbsp of advocaat (depending on how boozy your advocaat is)
  • 50gr caster sugar
  • 1 egg yolk
  • Speculoos (approx. 10-15 cookies)
  • 1 cup of strong coffee
  • 1 apple, diced
  • ½ tsp cinnamon

Method:

  1. Whisk the egg yolk together with the caster sugar. Stir in the mascarpone cheese, but make sure not to overmix it. Add the advocaat to taste. (Your mascarpone filling should have a light yellow colour and have a distinct advocaat  flavour but not to such an extent that you’re completely hung-over afterwards 😉 )
  2. Dip a speculoos cookie in coffee and put it at the bottom of a glass. Now spoon two tablespoons of mascarpone-advocaat filling on top. Now add another layer of speculoos dipped in coffee and finish with a layer of mascarpone filling. Repeat this process for the other three glasses. Put the glasses in the fridge overnight to set.
  3. Heat a knob of butter in a small pan and fry the diced apple with the cinnamon until golden brown. Spoon some of the cinnamon apples on top of the Belgian tiramisu and crumble some speculoos over the top to finish.

 

The Italian Bombshell: Baileys Zuccotto with Nutella and Raspberry Filling

Published January 17, 2014 by The Feminist

zuccotto

A couple of days ago, I had massive amounts of lady finger biscuits lying around in my kitchen. At first, I thought what any other dessert guru would think –Make tiramisu!- but then I started wondering whether there might be something more dangerous I could do with lady fingers. Something more challenging than a tiramisu…

So I ended up calling my best friend, who is an expert on everything Italian: from the language, to the food, to the very yummy men. (You can see why she is my best friend 😉 ) I asked her if she knew any cool and impressive desserts with lady fingers and she immediately exclaimed: “Zuccotto! You have to make Zuccotto!”

So I did. And it was amazing…

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For those of you who aren’t an expert in Italian food like my BFF: a Zuccotto is an Italian dessert originating from Florence. It is a dome-shaped flavour bomb made with cake or lady fingers and is traditionally filled with whipped cream, chocolate chips, nuts, candied fruits and all different types of yumminess.

Although a traditional Zuccotto certainly looks impressive, I was still in doubt about the “ordinary” whipped cream filling. There just had to be a more thrilling alternative!( I know, I know, I’m a bit of a snob. )

So then I started thinking: what if I put one of my favourite types of tiramisu inside the Zuccotto???

Long story short, I made a Nutella and raspberry tiramisu but in the shape of a Zuccotto.

OMG

I have my moments of pure genius.

Not only did it look absolutely delightful and really impressive, this Italian bombshell is a pure explosion of flavours as well! First, there is the sharpness of the raspberry, then in comes the sweet and comforting creaminess of the nutella and mascarpone filling and to top it all off, the boozy lady fingers drenched in Baileys Coffee turn your throat into a love nest of warm and deep flavours…

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Oh yes, if you want to end your meal with a bang, this is definitely the way to go!

PS: I made a somewhat smaller dome, since I knew it would just be me eating it. (Guilty) But if you are expecting friends and family, just double the quantities and you can at least get 9 large portions out of it.

Zuccotto with Nutella and raspberry filling

Ingredients:

  • Lady fingers
  • 150ml Baileys
  • 200ml coffee
  • Cocoa powder

For the Nutella filling:

  • 200gr mascarpone cream
  • 1 egg
  • 1 egg yolk
  • 50gr Nutella
  • 50gr caster sugar

For the Raspberry filling:

  • 200gr raspberries
  • 100gr mascarpone cheese
  • 25gr caster sugar

Method:

  1. Line a bowl with plastic wrap and set aside.
  2. Mix the coffee with the baileys and dip each lady finger in the mixture. Line the inside of your bowl with the fingers and make sure they are all snugly side by side to prevent the filling from seeping out.
  3. For the Nutella mixture, mix the sugar, egg and egg yolk together in a bowl until you get a pale mixture. Stir in the mascarpone and nutella and mix until you get a smooth consistency. Spoon the batter into your dome of lady fingers. The mixture will fill up to three quarters of the dome.
  4. Put a layer of raspberries on top of the nutella mixture. This will keep both fillings separated.
  5. Make the raspberry mascarpone filling by mixing the leftover raspberries with the mascarpone and sugar. Spread the mixture on top of the layer of raspberries.
  6. Now finish the dome by putting a layer of lady fingers dipped in coffee on top.
  7. Cover with plastic wrap and refrigerate overnight.
  8. Invert the Zuccotto onto a plate and remove the plastic wrap. Dust generously with cocoa powder and dig in!

Sweet Tooth Saturday : Chocolate and Peanut Butter Tiramisu

Published November 30, 2013 by The Feminist

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Chocolate and peanut butter. Whoever was the first person to put those two together deserves a statue as high as Lady Liberty. It is the most decadent of all food pairings and in contrast to some of the other famous food combos-like scallops and Iberico ham or caviar and champagne- incredibly affordable.

It is that sweetness and depth of the chocolate melting together with the salty richness of the peanut butter that makes it so damn easy to eat. I’m not a scientist , but I’m positive that the appeal of chocolate and peanut butter together can be scientifically explained.

It’s chocolate.

And peanut butter.

Together.

Even the world’s biggest food dummy understands there is nothing better than that.

To make this brilliant food combo even better, I added a little touch of Italian bliss.

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Yes, that is correct. I turned it into a tiramisu.

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Needless to say that this dessert will go down in culinary memoires as the epitome of soothing bliss. This tiramisu is like The Magic Mike of desserts: it makes you ooh and aah out of utter delight.

PS: Since I forgot to buy the typically Italian ladyfingers I just used some good quality shortbread biscuits instead. It worked a treat!

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Chocolate and Peanut Butter Tiramisu

Ingredients (makes approx. 5-6 glasses)
• 250gr mascarpone
• 1 egg
• 60gr Nutella
• 50gr peanut butter
• Lady fingers or other biscuits
• A cup of strong coffee
• 2 tbsp chocolate liqueur + 1 extra
• Banana crisps and dark chocolate to decorate (optional)

Method:
1. Mix the mascarpone, Nutella, peanut butter and egg together in a bowl until you get a smooth mixture. Stir in one tablespoon of chocolate liqueur.
2. Pour the other two tablespoons of liqueur in the coffee.
3. Dip the biscuits in the coffee and press them in the bottom of your glasses.
4. Spoon some of the mascarpone mix on top.
5. Now put another layer of biscuits on top of the mascarpone cream.
6. Finish with the rest of choco-peanut mascarpone mixture and garnish with banana chips and chocolate shavings.

A leaf falls: Tiramisu, the autumn edition

Published October 14, 2012 by The Feminist

When you need a little “Pick me up” because of the cold weather outside, what better dessert to eat than a scrumptious tiramisu?

However, at the risk of sounding pretentious and making every Italian on this planet angry, I find the traditional Italian tiramisu too… straightforward and dull. I want something more exiting, new and imaginative! So instead of using lady fingers, I used the world famous Belgian ginger biscuits. (if you have never heard of them, shame on you and start googling right now! Belgium is much more than just chocolate and beer, you know.) These biscuits soaked in coffee, add a rich flavour with hints of cinnamon, nutmeg and ginger and create an instant autumn vibe! I also added some marinated pear to the mascarpone mixture to turn this dessert into a showstopper, ready to be devoured in front of the fireplace.