Tiramisu

Tiramisu is undoubtedly one of the most recognizable Italian desserts in the world. Made of layers of mascarpone cheese and sponge fingers biscuits soaked in coffee and liquor tastes absolutely divine. I love it for its creaminess and coffee and cocoa flavor, but also, because it’s one of the desserts, in which I can use Marsala wine, which I truly love. Here’s my version of the dessert, adapted from The Australian Women’s Weekly magazine. Unlike the traditional tiramisu, this has been made without addition of eggs.

TIRAMISU

Serves 4-6

125ml (½ cup) boiling water
2 teaspoons dry instant espresso coffee
60ml (¼ cup) Marsala or other liqueur*
200 g packet sponge fingers
200 ml (4/5 cup) thickened whipping cream
2 packages Dr. Oetker’s Whip it (optional)**
2 ½ -3 tablespoons icing sugar
375 g mascarpone cheese
2-3 tbsp good quality cocoa powder

1. Combine the water, coffee and Marsala in a shallow bowl. Dip the sponge fingers in the coffee mixture; place half of the biscuits side by side on the bottom of an 8 x 8-inch pan (20 x 20 cm) .
2. Beat the cream, Dr. Oetker’s Whip and sugar in a small bowl with an electric mixer until soft peaks form, then fold into the mascarpone.
3. Spoon half the mascarpone mixture on sponge fingers in pan. Smooth with a spatula or spoon. Sprinkle with half of the cocoa.
4. Apply second layer of sponge fingers .Top with the remaining mascarpone mixture then remaining cocoa.
   

Notes to the recipe:
* The original recipe didn't use Dr.Oetker’s Whip. I added it to the cream to make sure my tiramisu would be firm enough to be served on a plate. If you prefer to serve your tiramisu in glasses, you can skip the Whip.
** I like Tiramisu with Marsala most, but other liqueurs such as Amaretto, brandy or coffee liquor (e.g. Kahlua) would work well too. Fell freet to use the one you like most:)

Przepis po polsku:
Tiramisu

Pears in Coffee Caramel Sauce

I made this delicious dessert for Dni Kawy (Coffee Days), a Polish food blog event hosted by Mysza from Kulinarne Wyzwania Myszy blog. The event took place from 21st till 23rd December, but with all the Christmas preparation I didn't manage to blog about it at the right time:(

The recipe I used comes from one of the back issues of Polish magazine Oliwia and it's really quick to make. I had never thought about pairing pears and coffee before, so the recipe seemed really interesting to me. The dessert came out really tasty, even though the coffee flavor was very subtle. For stronger coffee taste you can brew your espresso triple strength or more. And if you’re not coffee fan at all, you can make this dessert without coffee at all. The result will be still delicious.




Pears in Coffee Caramel Sauce
(adapted from Polish edition of Olive magazine)

serves 4

8 pears, peeled (I used 4 huge pears)
200 g sugar
100 ml espresso coffee, ground brewed double strength
100 ml heavy cream
water

1. Put ½ liter water into a pan, bring to boil. Add 50 g of sugar and the pears. Make sure the pears are covered to the top with the water. Cover the pan with a lid and simmer for about 10-15 min. Then, transfer the pears to bowls.
2. Put the remaining sugar and 70 ml of cold water in a saucepan and stir over medium heat until the sugar dissolves. Continue to cook without stirring until it turns light brown, do not allow to burn.
3. Pour the coffee into the cream and stir until well blended.
4. Remove the pan from the heat. Carefully, and quickly, stir the mixture of coffee and cream into the sugar.
5. Return the pan to medium heat and continue to stir the mixture until thoroughly mixed. Turn up the heat and boil until the mixture thickens. Leave to cool.
6. Pour caramel sauce over each pear and serve.

Przepis po polsku:
Gruszki w kawowym karmelu