WHITE CHOCOLATE TIRAMISU

WHITE-CHOCOLATE TIRAMISU


 Adapted from DELICIOUS magazine

100 g white chocolate, roughly chopped. I used white chocolate chips.
300 ml heavy cream
2 eggs
1/4 cup (55 gr) caster sugar
500gr mascarpone cheese
150 ml prepared strong espresso coffee, cooled
100 ml Kahlua liquer
24 lady fingers bisquits (savoiardi)
250 gr fresh raspberries (optional)
Chocolate sauce (optional)

Melt the white chocolate in a microwave or in small owl over a pan with simmering water ( do not let the bowl touch the water). Stir gently,  until chocolate smooth. Set melted chocolate aside to cool slightly.

Whip the heavy cream to soft peaks, the fold in the cooled chocolate.

I used the standing mixer and removed the whipped cream to another bowl. The standing mixer's bowl we will need for whisking the eggs and 2 tablespoons of sugar, until pale. Whisk in the mascarpone. Carefully fold a quarter of chocolate cream into the mascarpone mixture, then fold in the remaining chocolate cream. Cover and refrigerate until needed.

Combine coffee, Kahlua and remaining 1 tbsp of caster sugar in a shallow dish.

One at a time dip your lady fingers into the coffee mixture and lay in a row on flat serving platter. Using the palette knife, spread the mascarpone cream on the top. Throw the raspberries on the top. Top with another 8 dipped fingers, remaining mascarpone and berries, followed by the remaining 8 dipped fingers and mascarpone cream.

Chill for at least 2 hours in refrigerator or overnight.

When ready to serve, drizzle tiramisu with chocolate sauce. Or sprinkle with cocoa powder and serve the chocolate sauce on a side.

CHOCOLATE SAUCE.

300 gr good-quality dark chocolate chopped
300 ml heavy cream

Place cream over a medium heat and bring to just below boiling point. Pour over the chocolate and stir until smooth. Serve warm.

LEMON BARS

Lemons Bars
Adapted from Good Housekeeping Baking Book.


The recipe is easy and the bars are very tender and delicious. The crust is the crumbiest and the Lemon top is very tender and Lemony. The perfect Vitamin C dessert for Cold Days.

3/4 cup ( 1 1/2 sticks) softened butter

2 1/4 cups all-purpose flour

2/3 cup plus 1 tbsp confectioner's sugar

3 to 4 large lemons ( 3 large lemons must be enough)

6 large eggs (room temperature)

2 cups granulated sugar

1 tsp baking powder

3/4 tsp salt

Preheat oven to 350 F.

Grease 13 by 9 baking pan.  Line pan with foil, extending foil over rim;lightly grease foil. The foil covered fully the glass pan that I used , that's why I didn't grease the pan.


In food processor with knife blade attached, pulse butter, 2 cups flour and 2/3 cup confectioners sugar until mixture is moist but crumbly.

Sprinkle mixture into prepared pan. With fingertips, press dough evenly
onto bottom of pan. Bake until lightly brown for 20-25 minutes

While crust bakes, prepare filling. From lemons, grate 2 1/2 tsp peel and squeeze 2/3 cup juice. In large bowl, with wire whisk, beat eggs. Add lemon peel and juice, granulated sugar, baking powder, salt and 1/4 cup flour. Whisk until well blended. (3-5 minutes)

When the crust is ready, whisk your lemon filling again and pour onto hot crust. Bake until filling is just set and golden around edges 18 -22 minutes. Transfer pan to wire rack. Sift remaining 1 tbsp confectioners sugar over warm filling. Cool completely in pan on wire rack.

When cool, lift foil with pastry out of pan and place on cutting board;carefully peel the foil away from sides. If you like trim edges. Cut lengthwise into 4 strips , then cut each strip crosswise into 8 pieces. I cut into diamond shapes.