Tag: dessert
Tiramisu
Tiramisu
Tiramisu is one of my all time favorite desserts. It originated in the late 60’s/early 70’s from the region of Treviso in Italy, where ladyfinger biscuits are dipped in either coffee or espresso, then layered with mascarpone, dusted with cocoa on top. Some recipes will include brandy, cognac, rum, or marsala to enhance the coffee flavor. This dessert is extremely easy to prepare, especially for novices in the kitchen.
Equipment
- standing mixer
Ingredients
- 2 large eggs yolks and whites separated
- 1/3 cup sugar
- 8 oz mascarpone
- 24 ladyfingers
- 2 cups coffee or espresso
- cocoa powder
Instructions
- Beat the egg yolks and sugar in a standing mixer.
- Add in the mascarpone and briefly mix. Remove from the mixing bowl.
- Beat the egg whites until they peak.
- Fold in the mascarpone mix.
- Dip each ladyfinger in the coffee.
- Arrange in a single layer in a 9”x5” glass dish.
- Pour half of the mascarpone batter over the lady fingers.
- Place one more layer of the coffee dipped ladyfingers on top of the mascarpone.
- Pour the rest of the mascarpone batter over the ladyfingers.
- Lightly dust the top with cocoa powder. Refrigerate for at least 4 hours; preferably overnight.
Burro Bananas in Orange Sauce
Burro Bananas in Orange Sauce
So what’s the difference between a burro banana and the regular ones you’re used to eating? Burro are significantly smaller. When young, they have the tartness of apples and limes. When ripe, they’re creamy with a hint of lemon undertones. This makes them the perfect accompaniment to this orange sauce that’s served over vanilla ice cream.
Ingredients
- 4 burro bananas sliced horizontally in half
- 1/2 cup orange juice
- 1 tbsp lemon juice
- 1/2 cup brown sugar
- vanilla ice cream
Instructions
- Heat up orange juice, lemon juice, and brown sugar in a small pot on low heat for 15 minutes until a syrup forms.
- Add in the bananas. Cook for 5 minutes until heated through.
Papitas de Leche
Papitas de Leche
Papitas de leche translates to “little milk potatoes”; but they contain no potato of any sort. These milk truffles are popular throughout Venezuela; eaten during special occasions. They only contain 4 ingredients: powdered milk, powdered sugar, sweetened condensed milk, and whole cloves. The dairy and the sugar form a dough, get rolled into small balls, then studded with a clove. The papitas are reminiscent of nougat, guaranteed to make these a hit at every party.
Equipment
- standing mixer
- cookie dropper
Ingredients
- 2 cups powdered milk
- 1 cup powdered sugar plus more for dusting
- 1 can sweetened condensed milk
- whole cloves
Instructions
- Mix the dry ingredients together.
- Using the dough hook attachment on a standing mixer, mix in the sweetened condensed milk on medium speed until a dough forms.
- Using a cookie dropper, scoop small balls of the dough. Roll into balls.
- Lightly dust the truffles in powdered sugar.
- Roll the truffles again into balls to help remove excess powdered sugar.
- Place a whole clove into the center of each truffle.
