Sunday, 22 March 2015

Gourmet Traveller's Tiramis├╣, a classic Italian dessert for anytime of year

Each year our little family celebrate Christmas Eve at my in-law's home and Christmas Day with my family.

The first Christmas I celebrated with my husband's family as a daughter-in-law, I made a tiramisu for dessert. They loved it. Not too alcoholic or sweet; it was very well received. Since then it's become our traditional contribution to the table.

For the last three years one of my darling sisters has shared the preparation of this delicious pick-me-up. The zabaglione requires a lot of whisking by hand, so it's nice to share the task. It is also a very lovely way to enjoy some time together doing Christmasy things, drinking wine, laughing, catching up, and of course listening to some carols.

It seems a little out of season to be talking about Christmas now, but my sister is off to an Italian themed party and our tiramis├╣ sprung to her mind as the perfect dessert to take. Darling sister, ecco la, and here are some Italian tunes and images to get you in theme. We listened to them tonight while the children made sweet potato gnocchi for dinner with Dad. Enjoy and have a lovely time at the party! Love xx

*
This recipe I found in Gourmet Traveller years ago and have not looked at another.

Tiramisu

Ingredients
500g mascarpone
4 egg whites
185ml Masala
250ml (1 cup) strong espresso, cooled (I've only ever used instant e.g. Maconna)

To serve
Dutch process cocoa powder, or the best you can find
Dark chocolate, shaved

Savoidari biscuits (I've only ever used the store bought ones, one year I'll make them!)
4 eggs, separated
150gm (2/3 cup) caster sugar
1 teaspoon vanilla extract
110gm (1/2 cup plain flour)
For dusting: white sugar

Zabaglione
4 egg yolks
100gm caster sugar
80ml (1/3 cup) Marsala

Method
1 For savoidari biscuits, preheat oven to 180degrees celcius. Using an electric mixer, whisk egg yolks, 55gm sugar and vanilla extract until pale and creamy. In a separate bowl, whisk egg whites and a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff and shiny. Add to yolk mixture and gently fold through, sift over flour and fold through until just combined. Using a piping bag fitted with a 2cm-plain nozzle, pipe 7cm-long fingers spaced 2cm apart onto lightly greased and lined oven trays, scatter with white sugar and bake for 15 minutes or until golden. Transfer paper with biscuits to a wire rack to cool. Makes about 40. Store in an airtight container for up to one week.

2 For zabaglione, whisk egg yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until pale, add Marsala and whisk for about 10 minutes or until tripled in volume and mixture holds a trail. Cool.

3 Place mascarpone in bowl and beat until smooth, add zabaglione and fold to combine. In a separate bowl, whisk egg whites until soft peaks form, then gently fold through zabaglione mixture.

4 Combine espresso and remaining Marsala in a bowl. Dip biscuits in espresso liquid, place two in each base of 6 serving glasses, top each with a 1/4 cup of zabaglione mixture and repeat twice more with biscuits and zabaglione mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa and chocolate shavings.

It certainly doesn't have to be restricted to Christmas!
We made individual tiramisu for my daughter's second birthday
party. They look so pretty in the little paper cups.



Sunday, 1 March 2015

Gnocchi di patate, Gennaro style

This afternoon predicted storms, and the storms came. Wild wind, rain, hail, and more rain. Lucky for us we had returned home just in time. With a new potato ricer in the bag  my husband and the children prepared the gnocchi for our dinner tonight. Even our youngest stepped up to join in on the activity.

This is the second time we have made this recipe from Gennaro. However this time we used a potato ricer. Last time we used a sieve to 'rice' the potatoes, it did the job but it took a loong time to prepare and was pretty hard work.


A ricer makes all the difference!

And with Dad's strength, potatoes be riced!


































We used the recipe from Jamie Oliver's Food Tube

Gennaro's Gnocchi di patate 
1kg potatoes
2 egg yolks
150g '00' flour
salt flakes

Topping
Bolognese sauce
grated parmesan cheese

1 In a saucepan, cover the potatoes with cold water. Bring to boil and continue to boil for 15-20 minutes, depending on size.
2 Using a potato ricer, peel cooled potatoes and put inside ricer and push though into a large bowl.
3 Separate yolks and add to potatoes, mix through with clean hands.
4 Add flour and mix through. Avoid over working the mixture. Bring mixture together to form a ball.
5 Sprinkle workspace with flour. Cut a small section off and roll gently to form long rolls, slice to size roughly 1cm in width.
7 Bring water to boil and gently add gnocchi. Gnocchi will rise to surface when cooked - as quickly as 30 seconds - strain and serve.


Double 00 flour

Rolling out the gnocchi dough

Working the dough

Master 5 personalising the dough

Rolled gnocchi

Even the littlest enjoyed working with the texture!














Tonight we enjoyed our gnocchi with freshly made Bolognese 
Gnocchi a la Bolognese!

mmm... delizioso!
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