Tiramisu

Classic desserts for the festive season

Christmas countdown is on, and food is definitely on everyone’s mind! If you are hosting dinner parties at home, you certainly want to make it memorable for your guests. What better than a show-stopper dessert to bring your feast to a perfect ending? Good old classic desserts are perfect for a lavish Christmas buffet and are always a hit with all ages. Why not try one of these classic desserts this Christmas?

Tiramisu

1 egg, yolk and white separated
120 gm mascarpone cheese
¾ cup whipped cream
2 tablespoon caster sugar
1 and ½ cups strong black coffee
12 Italian finger biscuits (Vicenzi, Savoiardi or similar)
1 teaspoon cocoa powder

In a large mixing bowl, beat egg yolk and sugar until thick .Use an electric beater for better results. Then add mascarpone cheese and beat once again until just combined. Now fold in the whipped cream. In a separate bowl, beat egg white until soft white peaks appear. With the help of a large spoon, very gently fold in the egg white into the mascarpone mix.

Now take 6 finger biscuits, dip them into the coffee and place them at the base of a ceramic dish. Cover this biscuit layer with half of the egg-cheese mixture and top it up with the remaining 6 biscuits dipped in coffee. Spread another layer of egg-cheese mixture on top, smoothen the surface and dust generously with cocoa powder on top.

Cover the dish with a cling wrap and refrigerate for at least 2-3 hours for it to set. Once the Tiramisu is firm, cut and serve with fresh berries.

Bread and Butter Pudding

2 eggs
2 oz. Unsalted butter
1 oz. caster sugar
50 ml double cream
350 ml milk (lukewarm)
10 Slices of soft white or milk bread
Zest of a lime
2 oz. raisins/sultanas
¼ tsp freshly grated nutmeg
¼ tsp cinnamon powder
Few drops of vanilla essence

Cut the bread slices diagonally into halves and butter them generously. Arrange half of the bread slices in a greased baking dish and sprinkle some nutmeg, lemon zest, cinnamon and raisins on top. Arrange another layer of buttered bread slices on top and follow it up with the remaining lemon zest, nutmeg, cinnamon and raisins.

In another bowl, beat the eggs well with cream, sugar and vanilla essence, until light and airy. Now add milk and beat once again. Pour this mixture evenly over the layered bread and gently press with hand or spatula to help it soak into the bread. Sprinkle some caster sugar on top and bake in a preheated oven at 180 degree centigrade for 40-50 minutes until the pudding is well risen and golden brown. Serve hot with a scoop of vanilla ice-cream.

Apple and ginger biscuit crumble

5 red apples
1 cup plain flour
1/3 cup caster sugar
8 ginger biscuits
½ tsp cinnamon to sprinkle
100g unsalted butter – cold and hard

Peel, core and dice the apples into chunks. Don’t chop them too fine or else they can become mushy when baked. Pour the lemon juice over the apples and place them in a shallow baking tray. Sprinkle cinnamon (mixed in 2 tablespoon caster sugar) over the apples.

Take the butter and dice it up into cubes. In a large mixing bowl, add flour, crushed ginger biscuits and sugar. Add the butter cubes and rub into the flour and sugar mixture with your fingers. Keep doing this until you have a coarse, crumbly mixture. Make sure the butter is hard and cold to get that coarse texture. Sprinkle this crumble mix generously over the apples and bake in a preheated oven for 30 min or so until the crumble turns brown and crunchy. Serve hot with custard or vanilla ice-cream.

Pistachio Cake

3 eggs
1 and ½ cups plain flour
150 gm unsalted butter
¼ cup sugar
1 tin (approx. 400g) sweetened condensed milk
½ cup ground pistachio
1 tsp cardamom powder
1tsp baking powder

Sift the flour and baking powder together and keep aside. With the help of an electric beater, beat eggs, sugar, butter and condensed milk together.  Stir in the pistachios and cardamom powder. Now gently fold in the flour. Pour the mix into a greased baking tin and bake in a preheated oven for 30-40 minutes at 180 degree centigrade.

Once done, allow the cake to cool and spread strawberry or cherry Jam on top.

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