Tiramisu – Intolerance Friendly Kitchen – Georgia McDermott

**Images courtesy of Georgia McDermott**

Tiramisu: because if cream, carbs, coffee and booze can’t lift your spirits, there’s probably not much that will. Tiramisu traditionally uses mascarpone and whipped eggs for the creamy layer and rum or Marsala for the alcohol. This version uses lactose-free whipping cream, gin or a FODMAP-friendly
spirit of your choice, and gluten-free savoiardi to keep the FODMAP content low.

Tiramisu

LOW LACTOSE
FODMAP FRIENDLY
GLUTEN FREE
Serves: 6–8
Prep time: 1 hour
Cook time: 30–40 minutes


FOR THE SAVOIARDI:
(makes 30–40 biscuits)
4 extra-large eggs, separated
110 g (½ cup) caster sugar
1 teaspoon vanilla bean paste
80 g (½ cup) fine white rice flour
60 g (½ cup) tapioca flour
50 g (½ cup) almond meal
40 g (¼ cup) icing sugar (to finish)


FOR THE COFFEE MIXTURE:
125 ml (½ cup) fresh espresso coffee
2–3 tablespoons gin or FODMAP-friendly spirit of choice
310 ml (1 ¼ cups) hot water


FOR THE CREAM MIXTURE:
500 g (2 tubs) full-cream, lactose-free whipping cream
80 g (½ cup) pure icing sugar


TO FINISH:
70% cocoa solids dark chocolate, to grate unsweetened cocoa powder, to dust

METHOD
Preheat oven to 180°C. Line 2 large baking trays with baking paper. I like to lightly oil the trays first so the paper doesn’t move when I pipe. Place flours in a small bowl and whisk to combine. Combine egg yolks, 55 g (¼ cup) caster sugar and the vanilla bean paste in a large bowl or stand mixer. Using
electric beaters, beat on high speed until light and fluffy, about 5–10 minutes.

Place egg whites in a separate clean, dry bowl. Using clean electric beaters, beat until the whites become frothy, then gradually add the remaining caster sugar. Beat until stiff peaks form. Gently fold half the egg yolk mixture into the egg white mixture. Repeat with remaining half until just combined. Gently fold
flour mixture into egg mixture until just combined.

Place your piping bag in a tall glass, and spoon mixture into the bag. I generally use a ziplock bag with a 2 cm hole cut in one corner. Twist the top to seal. Pipe mixture onto prepared trays to create roughly 10 cm × 3 cm biscuits. Sprinkle with icing sugar.

Bake savoiardi for 8 minutes, then swap the trays and bake for another 5 minutes. Turn the oven down to 150°C and bake for another 10 minutes or until the savoiardi are crisp or tops are golden. Set aside to cool completely on trays.

To make coffee mixture, combine all ingredients in a wide, shallow bowl. Set aside.

To make the cream mixture, combine cream and icing sugar in a large bowl and, using electric beaters, beat until light and fluffy.

Construct: Quickly soak one savoiardi at a time in the coffee liquor mixture. The crunchier the savoiardi, the longer you can leave them to soak. Arrange the soaked savoiardi in the base of a 1.6 litre capacity serving dish.

Once you have completely covered the base of the dish, top the savoiardi with half the cream mixture. It is more important to completely cover the top of the tiramisu (for aesthetics, anyway) so make sure you save enough for that.

Top the cream layer with a generous grating of dark chocolate (I like to use a microplane). I think this chocolate layer makes the difference between an okay tiramisu and an amazing one. Repeat with another layer of savoiardi (any leftover coffee mixture can be drizzled over the biscuits here) and then
carefully spread over the remaining cream mixture. Finish with a super generous grating of the dark chocolate and dust with cocoa powder. Cover and refrigerate until ready to serve (see notes).


NOTES
This recipe for savoiardi should make close to 40 biscuits, which is the perfect quantity for a
1.6 litre/28 cm dish. I have found that savoiardi batter often varies in the amount of biscuits
it yields. I recommend keeping enough ingredients for another batch on hand, just in case. If
your batch comes out with significantly fewer, make another half or whole batch to avoid
getting caught out later. They keep well in an airtight container and are delicious dipped in
espresso. Tiramisu is best served the next day, when the flavours have had a chance to meld
and the cream has set nicely. Leftover tiramisu keeps, covered, in the fridge for 1–2 days, if you can restrain yourself for that long.

** My Note – For those who are time poor – I have found GF savoiardi biscuits in my local supermarket which I have used in this recipe. YUM

Caffe Latte Mousse Cups: Sweet Celebrations – Elise Strachan

sweetcelebrations_cvr_

Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) $39.99

 

Caffe Latte Mousse Cups

Makes 10 Servings

 

1 tablespoon instant coffee

60 ml boiling water

100 g milk chocolate, chopped

600 ml thickened (whipping) cream

10 (90 ml capacity) espresso glasses

Coffee beans and cocoa powder

 

1  In a small bowl, stir the coffee and boiling water together until the coffee has dissolved. Refrigerate until cold.

2  Melt the milk chocolate with 60 ml of the cream and stir to form a ganache.

3  Using an electric mixer, whip the remaining cream until soft peaks start to form. Be careful not to overwhip. Set aside and refrigerate half of the whipped cream.

4  Using a spatula and large sweeping motions, gently fold the ganache and cooled coffee into the remaining whipped cream, until combined.

5  Divide the mousse mixture among the espresso glasses, leaving a 1 cm gap at the top of each glass. Refrigerate for 1 hour.

6  Once the mousse is set, spoon the reserved whipped cream on top, filling to just below the rim of each glass.

7    Decorate the top of the mousse with a coffee bean and a sprinkling of cocoa powder.

 

caffe-latte-moussecups

Family Feasting

This weekend we had the rare opportunity to have both daughters (and grandson) in the same place at the same time – wonderful!  We thank The Little Cheese Shop in Bayswater WA for a sumptuous array of cheeses and accompaniments that we shared with the Dinner Ladies Wimmera Grain Salad , pink humus, spicy meatballs (and yellow  – pumpkin hummus – not pictured) and  Madfish Sparkling wine for  a most enjoyable and delicious evening!

 

Spicy Meatballs

 

Wimmera Salad- Lentil and Barley

 

 family feast

Dural, Sydney Hills

Dural, Sydney Hills

Dural – this has been our camping grounds for the past few days. It is in the Sydney Hills and about 40 kms outside of the city and still quite a large town in comparison to everywhere we have been these past 3 months. We just about needed a map to work out how to get into the shopping centre…and the 3 hour drive to buy coffee for our stove top coffee maker…well that is another story 🙂