Tiramisù alla Albicocca {Crème de la Crème Menu}

Though I had originally planned to make cremeux for Nonna's birthday dessert, I heard - through the boys - that she wanted Tiramisù. Okay. I learned how to make this in Italy...from a woman who didn't speak English. That has to be authentic, doesn't it?!? The other thing I learned from her: use what you have...don't run out to the store if you already have something that will work. So, last night, I didn't have brandy. I used a mixture of Grand Marnier and Jenn's homemade apricot liqueur. That's definitely not traditional, but I think the flavors worked well!

Layer 1: ladyfingers moistened with an espresso + Grand Marnier and apricot liqueur mixture (with a 2:1 ratio)

Layer 2: zabaglione (4 egg yolks + 4 T organic granulated sugar cooked over a double boiler until frothy) + 4 egg whites beaten until peaks form + 1 T apricot liqueur

Layer 3: 1 tub marscarpone cream + 1/3 C espresso

Layer 4: unsweetened whipped cream + unsweetened cocoa powder

Repeat...until your serving dish is full. Let sit, so flavors can develop, overnight.

To complement the apricot liqueur in the dessert, I served small cordials of the liquid gold. Thanks, Jenn, for this lovely libation. It was perfect for tonight's dinner. Cheers!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog