Tiramisu'

Here are two ways of making Tiramisu - with eggs or without.

INGREDIENTS:
500 gms Mascarpone
150 gms sponge fingers
4 eggs
4 tsp sugar
1/2 cup strong coffee mixed with 1/2 cup coffee liquor
Powdered chocolate (dark/bitter)
1 pinch salt

METHOD:
Beat the egg yolks and sugar until soft and fluffy.
Add the mascarpone and whip to a cream.
Beat the egg whites with a pinch of salt until fluffy then gently fold into the mascarpone mixture
Dip the sponge fingers into the coffee and, in a large dish, alternate between layers of the sponge fingers and a layer of mascarpone cream.
When done, dust with a layer of bitter chocolate powder.
Cover, put in the fridge, and serve when cold.

I find that if you add the cocoa powder before serving it looks better!

Now, if you don't like the idea or raw eggs, here is another way of making Tiramisu!

For this tiramisu, you will need:
About 180g sponge fingers
1/2 cup chilled espresso coffee
1/2 cup coffee liqueur, such as Kahlua or Tia Maria
1 3/4 cup mascarpone
1 1/2 cup whipping cream
100g caster sugar
3 tablespoons cocoa powder

METHOD
Whisk together the mascarpone, cream and sugar in a bowl until slightly stiff. In a serving dish, soak the sponge fingers in the liquor and coffee. Alternate layers between the sponge and the cream.

Sprinkle cocoa powder over the top.

Serve cold.

Chocolate Truffles

This is a really easy recipe that was given to me by a colleague at work. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!

A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.

The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

The ingredients are just a few:
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles

Way to go
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.
Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge

Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.

You can also place them in letter paper cups for presentation. They look so professional and are so yummy that they also make a great gift.
here in Arizona i can only do that in winter - its way too hot!!!