Tiramisu is the quintessential Italian dessert sometimes vintage items just lend themselves to a purpose and when I found some vintage shot glasses I knew that they had a higher purpose in life and not languishing on a charity shop shelf.
And being part of Zanussi's #Easyteam I recreated Gino D'Accampos dessert in my kitchen could I do it justice ? Judge for yourself and tell me what you think! It's just a shame that you can't taste it !
Ingredients
400g Cherries, pitted and halved.
50g caster sugar
4 Tablespoons Cherry or Amaretto liqueur
8 small Madeline cakes or Sponge finger biscuits
2 Tablespoons chopped toasted nuts.
For the Mascarpone cream
2 Egg yolk
2 Tablespoons Caster Sugar
250h Mascarpone cheese
2 Tablespoons Cherry or Amaretto Liqueur
Heat the cherries, sugar and 2 tablespoons of the liqueur in a saucepan until the sugar has dissolved and the cherries are slightly softened and their skin starts to burst. Set aside to cool.
For the mascarpone cream, whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone and 2 tablespoons of the liqueur.
Place a layer of cake in the bottom of 4 individual glasses. Spoon over a little of the remaining liquor, then add a layer of the cooked cherries and their juices. Top with a layer of the mascarpone cream. Repeat the layering until you are nearly at the top of the glass, finishing with the the cream.
Sprinkle the top with chopped nuts and chill for 2 hours before serving.
And being part of Zanussi's #Easyteam I recreated Gino D'Accampos dessert in my kitchen could I do it justice ? Judge for yourself and tell me what you think! It's just a shame that you can't taste it !
Ingredients
400g Cherries, pitted and halved.
50g caster sugar
4 Tablespoons Cherry or Amaretto liqueur
8 small Madeline cakes or Sponge finger biscuits
2 Tablespoons chopped toasted nuts.
For the Mascarpone cream
2 Egg yolk
2 Tablespoons Caster Sugar
250h Mascarpone cheese
2 Tablespoons Cherry or Amaretto Liqueur
Heat the cherries, sugar and 2 tablespoons of the liqueur in a saucepan until the sugar has dissolved and the cherries are slightly softened and their skin starts to burst. Set aside to cool.
For the mascarpone cream, whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone and 2 tablespoons of the liqueur.
Place a layer of cake in the bottom of 4 individual glasses. Spoon over a little of the remaining liquor, then add a layer of the cooked cherries and their juices. Top with a layer of the mascarpone cream. Repeat the layering until you are nearly at the top of the glass, finishing with the the cream.
Sprinkle the top with chopped nuts and chill for 2 hours before serving.
