Home Party Dessert Recipe
11/25/2016
Berry Tiramisu
(for the berries)
1.5 lbs. mixed berries of your choice
3~4 T granulated sugar
1 T lemon juice
1/2 cup dry Marsala or other dessert wine
(for the custard)
3 egg yolks
6 T granulated sugar
1 T dry Marsala or other dessert wine
10 oz. mascarpone
1 1/2 cups chilled whipping cream
(for assembly)
30 to 36 Italian lady fingers
2 to 3 T brown sugar, for dusting
edible flowers for topping (optional)
>how to make<
(for the berries)
1.5 lbs. mixed berries of your choice
3~4 T granulated sugar
1 T lemon juice
1/2 cup dry Marsala or other dessert wine
(for the custard)
3 egg yolks
6 T granulated sugar
1 T dry Marsala or other dessert wine
10 oz. mascarpone
1 1/2 cups chilled whipping cream
(for assembly)
30 to 36 Italian lady fingers
2 to 3 T brown sugar, for dusting
edible flowers for topping (optional)
>how to make<
(for berries)
*Trim berries and cut any large ones into 1/2"/1cm pieces.
*Place berries in a ceramic bowl and add 3 to 4 T of sugar, the lemon juice and the dessert wine.
*Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
(for custard)
*Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water.
*Continue whisking until very warm to the touch but not quite boiling, about 5 minutes.
*Add dessert wine and whisk thoroughly for another minute.
*Remove from heat, place in an ice bath and let cool completely.
*Whisk in mascarpone until smooth.
*Whip the cream in a separate bowl until it holds stiff peaks.
*Fold it gently into the mascarpone mixture.
(for assembly)
*Line the bottom of a deep 9" square serving dish with half of the ladyfingers, making compact rows.
*Spread half the berries on top with about half of their juices.
*Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy.
*Cover with half the mascarpone custard.
*Repeat process once more, for a two-layer tiramisu, then refrigerate at least 2 hours and up to 1 day.
*Sprinkle with brown sugar and decorate with edible flowers before serving.
*Cut into squares.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Berry Tiramisu recipe, Tiramisu recipe
11/11/2016
Pumpkin Maple Cake
(for cake)
2 cups cake flour
2 t baking powder
1 1/2 t cinnamon
1/2 t ground cloves
1/2 t baking soda
1/4 t salt
3 eggs, separated, room temperature
2 t distilled white vinegar
1 1/2 cups sugar
3/4 cup unsalted butter, room temperature, cut into 6 pieces
1/2 cup maple syrup
3/4 cup solid pack pumpkin
1/2 t maple flavoring
(for frosting)
8 oz. package cream cheese, room temperature, cut into 6 pieces
3/4 cup powdered sugar
3/4 cup solid pack pumpkin
1 1/2 t vanilla
15 pecan halves
>how to make<
(for cake)
*Position rack in center of oven and preheat to 350 degrees.
*Line 9" springform pan with parchment or waxed paper; butter pan and paper.
*Sift together flour, baking powder, cinnamon, cloves, baking soda and salt.
*Blend whites 15 seconds in processor.
*With machine running, drizzle vinegar through feed tube and whip until whites hold shape, about 1 1/2 minutes.
*Transfer to large bowl; do not clean work bowl.
*Add yolks and sugar to work bowl and blend 1 minute, stopping to scrape down sides of bowl.
*Add butter and mix 1 minute.
*With machine running, pour syrup through feed tube and mix 10 seconds.
*Add pumpkin and maple flavoring and blend 5 seconds.
*Spoon flour mixture in ring around inside of work bowl.
*Spoon whites onto mixture.
*Blend using 2 on/off turns.
*Run spatula around inside to loosen mixture.
*Using on/off turn, blend until ingredients are just combined; do not overmix.
*Spoon into prepared pan.
*Bake until tester inserted in center comes out clean, 50 to 60 minutes.
*Cool cake in pan 5 minutes.
*Remove from pan and cool completely.
(for frosting)
*Mix all ingredients in processor until smooth, scraping down sides of work bowl.
*Cover and refrigerate until spreadable, about 10 minutes.
(for finish)
*Using long serrated knife, cut cake horizontally into 2 layers.
*Set up layer cut side up on platter.
*Spread with about 1/2 cup frosting.
*Cover with second cake layer cut side down.
*Spread top and sides with remaining frosting.
*Arrange pecan halves around edge of cake.
(Can be prepared 2 days ahead. Cover and store at room temperature.)
(for cake)
2 cups cake flour
2 t baking powder
1 1/2 t cinnamon
1/2 t ground cloves
1/2 t baking soda
1/4 t salt
3 eggs, separated, room temperature
2 t distilled white vinegar
1 1/2 cups sugar
3/4 cup unsalted butter, room temperature, cut into 6 pieces
1/2 cup maple syrup
3/4 cup solid pack pumpkin
1/2 t maple flavoring
(for frosting)
8 oz. package cream cheese, room temperature, cut into 6 pieces
3/4 cup powdered sugar
3/4 cup solid pack pumpkin
1 1/2 t vanilla
15 pecan halves
>how to make<
(for cake)
*Position rack in center of oven and preheat to 350 degrees.
*Line 9" springform pan with parchment or waxed paper; butter pan and paper.
*Sift together flour, baking powder, cinnamon, cloves, baking soda and salt.
*Blend whites 15 seconds in processor.
*With machine running, drizzle vinegar through feed tube and whip until whites hold shape, about 1 1/2 minutes.
*Transfer to large bowl; do not clean work bowl.
*Add yolks and sugar to work bowl and blend 1 minute, stopping to scrape down sides of bowl.
*Add butter and mix 1 minute.
*With machine running, pour syrup through feed tube and mix 10 seconds.
*Add pumpkin and maple flavoring and blend 5 seconds.
*Spoon flour mixture in ring around inside of work bowl.
*Spoon whites onto mixture.
*Blend using 2 on/off turns.
*Run spatula around inside to loosen mixture.
*Using on/off turn, blend until ingredients are just combined; do not overmix.
*Spoon into prepared pan.
*Bake until tester inserted in center comes out clean, 50 to 60 minutes.
*Cool cake in pan 5 minutes.
*Remove from pan and cool completely.
(for frosting)
*Mix all ingredients in processor until smooth, scraping down sides of work bowl.
*Cover and refrigerate until spreadable, about 10 minutes.
(for finish)
*Using long serrated knife, cut cake horizontally into 2 layers.
*Set up layer cut side up on platter.
*Spread with about 1/2 cup frosting.
*Cover with second cake layer cut side down.
*Spread top and sides with remaining frosting.
*Arrange pecan halves around edge of cake.
(Can be prepared 2 days ahead. Cover and store at room temperature.)
-makes 8 to 10-
Note: I found this recipe in "Bon Appetit Cakes".
Labels: cake recipe, pumpkin cake recipe, Pumpkin Maple Cake recipe
