SPICED TIRAMISU 6 egg yolks 1 cup (250 ml) granulated sugar 1 tsp (5 ml) vanilla extract 1 × 9.7 oz (275 g) tub mascarpone, room temperature 1¾ cups (430 ml) whipping cream

1 tsp (5 ml) ground cinnamon ½ tsp (2.5 ml) ground nutmeg 1 cup (250 ml) black coffee, cold

½ cup (125 ml) Kahlúa or Baileys (optional) 30 to 40 ladyfingers (Gioia brand works best) ¼ cup (60 ml) cocoa powder

1 In a medium saucepan over medium heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits on top of saucepan, combine egg yolks, sugar and vanilla. Whisk ingredients and place bowl directly over saucepan. Continuously mix egg mixture for 5 to 8 minutes, until thick enough to coat the back of a spoon. Remove from heat and allow to cool for 10 minutes. 2 Add mascarpone to egg yolk mixture and stir to combine. Do not overmix, as it could curdle. 3 In a separate large mixing bowl and using a handheld mixer, whip cream to form stiff peaks. Add cinnamon and nutmeg to cream and gently fold in egg yolk mixture to combine. Set aside in refrigerator and allow to cool completely. 4 In a shallow bowl, mix coffee and Kahlúa. Briefly dip ladyfingers, 1 at a time, into coffee mixture and lay out evenly in a 9 × 12‑in (23 × 30 cm) casserole dish to cover base. Spoon half of the cold cream mixture evenly onto base layer of ladyfingers. Repeat another layer of dipped ladyfingers on top of cream mixture, then place remaining cream layer on top. Using a spatula, flatten top of cream mixture so it is even. Refrigerate for 4 hours or overnight for best results. 5 Using a sieve, dust cocoa powder on top of tiramisu before serving. Serves 8 to 10 PAIRS WITH BAILEYS ORIGINAL IRISH CREAM Ireland $31.49 5959

4 In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined. 5 To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight. 6 When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks. Serves 8 to 10 PAIRS WITH INNISKILLIN OKANAGAN RIESLING ICEWINE BC VQA $59.99 140387 375 ml FRESITA SPARKLING WINE INFUSED WITH STRAWBERRIES Chile $18.99 299404

INGREDIENT IN KAHLÚA Mexico $29.99 123315


Powered by