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| Enniscrone Co Sligo |
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| Duck racing at The Black Pig Festival Enniscrone |
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| Snaefell mountain. Isle of Man |
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| St John's Mill Wildflower Garden. |
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| The Sound. |
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| Douglas Promenade |
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| Spending Spree in Butler's Choice. Isle of Man |
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| New Cookery Books. |
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| Holiday Reading |
Friday, August 31, 2012
August.....In Pictures.
Saturday, August 4, 2012
Tiramisu
The only slow thing about this tiramisu is waiting on the coffee to go cold. I made the coffee in the jug and went off to the pictures. When I got home I put desert together and by the time dinner was ready. The tiramisu was all ready to go.
250ml cold strong black coffee
2 tbsp brandy
1egg yoke
250g mascarpone cheese
200ml cream.
1tbsp caster sugar.
1tbsp vanilla extract.
12-15 boudoir biscuits.
Some finely chopped dark chocolate or cocoa powder to finish off
6-8 small glasses or 4 large ones
Add the brandy to the coffee.
Put the egg yoke into a bowl and beat it. Add the sugar, vanilla extract, macarpone and cream and whist until you have a lovely smooth creamy mixture.
Break the boudoir biscuits into 3 or 4 pieces and dip into the coffee. You want the biscuit to soak up the coffee but not fall apart
Put some biscuit in the end of the glass, add a layer of the cream mixture. another layer of biscuit .
Work in layers until you end with a cream layer.
Place in the fridge.
This is ready to eat in an hour or will keep for 24 hours.
Sprinkle with chocolate or cocoa powder before serving.
Note : If you don't want to give children brandy just pour some of the coffee into a separate bowl and work from there. I mark the glass by putting an elastic band around it.
Enjoy
250ml cold strong black coffee
2 tbsp brandy
1egg yoke
250g mascarpone cheese
200ml cream.
1tbsp caster sugar.
1tbsp vanilla extract.
12-15 boudoir biscuits.
Some finely chopped dark chocolate or cocoa powder to finish off
6-8 small glasses or 4 large ones
Add the brandy to the coffee.
Put the egg yoke into a bowl and beat it. Add the sugar, vanilla extract, macarpone and cream and whist until you have a lovely smooth creamy mixture.
Break the boudoir biscuits into 3 or 4 pieces and dip into the coffee. You want the biscuit to soak up the coffee but not fall apart
Put some biscuit in the end of the glass, add a layer of the cream mixture. another layer of biscuit .
Work in layers until you end with a cream layer.
Place in the fridge.
This is ready to eat in an hour or will keep for 24 hours.
Sprinkle with chocolate or cocoa powder before serving.
Note : If you don't want to give children brandy just pour some of the coffee into a separate bowl and work from there. I mark the glass by putting an elastic band around it.
Enjoy
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