Home Party Dessert Recipe
6/11/2023
Tiramisu Cupcakes
(for the cupcakes)
1 1/4 cups all purpose flour
1 1/4 t baking powder
1/4 t salt
1/4 cup sugar
6 T unsalted butter, at room remperature
2 large eggs, at room temperature
1 t vanilla extract
1/3 cup whole milk
(for the syrup)
1/2 cup strong brewed coffee, at room temperature
1/4 cup dark rum
1/2 cup coffee liquer such as Kahlua
2 T almond liquer such as Amaretto
(for the frosting)
1 lb. mascarpone cheese
1 cup heavy cream
1/4 cup confectioners' sugar
1 t vanilla extract
1 oz. semisweet chocolate, grated
[how to make]
(for the cupcakes)
*Preheat the oven at 350 degrees.
*Line a standard 12-cup muffin pan with paper or foil liners.
*In a bowl, whisk together the flour, bakong powder,a dn salt.
*In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
*Add the eggs and vanilla and beat until combined.
*Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
*Beat on medium-high speed just until no traces of flour remain, about 30 seconds.
*Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
*Bake until lightly golden and a toothpick inserted into the center of a supcake comes out clean, 18-20 minutes.
*Let the cupcakes cool in the pan on a wire rack for 5 minutes.
*Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
(for the syrup)
*In a small bowl, stir together the coffee, rum, 1/4 cup of Kahlua, and the Amaretto.
(for the frosting)
*In a bowl, with an electric mixer on medium-low speed, beat the mascarpone, heavy cream, sugar, vanilla, and the remaining 1/4 cup Kahlua until just combined.
(for the finish)
*Brush the cooled cupcakes generously with the coffee mixture, dividing it evenly.
*Frost the cupcakes with the mascarpone mixture and sprinkle with the grated chocolate.
*Refrigerate the cupcakes in an airtight container for at least 4 hours or for up to 4 days.
-makes 12-
Note: I found this recipe in "Cupcakes" by Shelly Kaldunski.
Labels: cupcake recipe, Tiramisu recipe
6/22/2019
Berry Moscato Torte for July 4th
Ingredients:
1.5 cups blueberries
6 cups raspberries
1 T superfine sugar
1 bottle (750mL) Moscato wine
2 lbs. mascarpone
1/2 heavy cream
1/3 cup confectioners' sugar
2 plump, moist vanilla beans
48 ladyfingers (2 packages)
[how to make]
*Put half the raspberries in a bowl and gently toss with superfine sugar.
*Add a splash of Moscato to bowl and macerate for 15 minutes.
*Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and confectioners' sugar.
*Use a sharp knife to split vanilla beans lengthwise.
*Scrape out seeds with the knife and add to mascarpone mixture.
*Lightly whisk until soft peaks form.
*Pour 3 cups of Moscato into a shallow bowl.
*Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9 "X 13" baking dish in one layer.
*Spread half of mascarpone mixture onto ladyfingers.
*Spoon raspberries mixture and juices on top of mascarpone in an even layer.
*Dip more ladyfingers and arrange on top of berries in an even layer.
*Top with remaining mascarpone mixture, using a spatula to smooth.
*Cover and refrigerate torte for at least 6 hours and for as long as 2 days.
*Garnish with reserved raspberries and blueberries so that it looks like the Stars and Stripes.
*Serve with a little more Moscato, if you like.
-serves 10 to 12-
Note: I adapted the recipe from "Creamy Strawberry Moscato Torte" in New York Times.
Ingredients:
1.5 cups blueberries
6 cups raspberries
1 T superfine sugar
1 bottle (750mL) Moscato wine
2 lbs. mascarpone
1/2 heavy cream
1/3 cup confectioners' sugar
2 plump, moist vanilla beans
48 ladyfingers (2 packages)
[how to make]
*Put half the raspberries in a bowl and gently toss with superfine sugar.
*Add a splash of Moscato to bowl and macerate for 15 minutes.
*Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and confectioners' sugar.
*Use a sharp knife to split vanilla beans lengthwise.
*Scrape out seeds with the knife and add to mascarpone mixture.
*Lightly whisk until soft peaks form.
*Pour 3 cups of Moscato into a shallow bowl.
*Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9 "X 13" baking dish in one layer.
*Spread half of mascarpone mixture onto ladyfingers.
*Spoon raspberries mixture and juices on top of mascarpone in an even layer.
*Dip more ladyfingers and arrange on top of berries in an even layer.
*Top with remaining mascarpone mixture, using a spatula to smooth.
*Cover and refrigerate torte for at least 6 hours and for as long as 2 days.
*Garnish with reserved raspberries and blueberries so that it looks like the Stars and Stripes.
*Serve with a little more Moscato, if you like.
-serves 10 to 12-
Note: I adapted the recipe from "Creamy Strawberry Moscato Torte" in New York Times.
Labels: Berry Moscato torte recipe, July 4th dessert recipe, Tiramisu recipe
4/26/2018
Blood Orange Tiramisu
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
Labels: Blood Orange recipe, Blood Orange Tiramisu recipe, Tiramisu recipe
10/21/2017
Pumpkin Tiramisu
500g pumpkin puree
200g sugar
120g brown sugar
350g mascarpone cheese
600g heavy cream
500g dry lady fingers
500mL cooled brewed coffee
1/2 t cinnamon powder
1/2 t ginger powder
a pinch of salt
a pinch of nutmeg
chocolate curls
>how to make<
200g sugar
120g brown sugar
350g mascarpone cheese
600g heavy cream
500g dry lady fingers
500mL cooled brewed coffee
1/2 t cinnamon powder
1/2 t ginger powder
a pinch of salt
a pinch of nutmeg
chocolate curls
>how to make<
*Combine pumpkin puree with brown sugar, 100gr of white sugar, nutmeg, salt and cinnamon in a large bowl.
*Add the cheese and half of the heavy cream.
*Using an electric mixer, mix all ingredients until soft peaks form.
*Put coffee in a bowl and add 3 T of sugar.
*Whisk until sugar dissolves.
*Dip ladyfingers and arrange them in a layer in a baking dish.
*Spread about half the pumpkin puree on the top and then repeat the process.
*Cover and place in refrigerator. Leave overnight.
*Beat the remaining cream with the rest of the sugar.
*Spoon the cream over the tiramisu and decorate with chocolate shavings.
-serves 12~15-
Labels: pumpkin dessert recipe, Pumpkin Tiramisu recipe, Tiramisu 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
5/12/2015
Tirami Su Cake
(for cake)
3 eggs
1/2 cup plus 1 T superfine sugar
3/4 cup all purpose flour
1 T instant coffee granules
(for filling)
12 oz mascarpone cheese
4 egg yolks
1/2 cup superfine sugar
2 T rum
2 egg whites
(for finish)
3/4 cup coffee
2 oz semi sweet chocolate, grated
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and line a deep 8" round cake pan with waxed paper.
*In a bowl, whisk eggs and sugar until thick and light.
*Sift flour and coffee granules over mixture, then fold in gently.
*Spoon mixture into prepared pan and bake in oven 30 minutes, until golden and cake springs back when pressed in center.
*Turn onto a wire rack to cool.
(for filling)
*In a bowl, beat mascarpone until soft.
*In another bowl, whisk egg yolks and sugar until thick and light.
*Stir in mascarpone and rum.
*In a clean bowl, whisk egg whites until soft peaks form; fold into cheese mixture.
(for finish)
*Cut cake horizontally in 3 layers.
*Put 1 layer on a serving plate.
*Sprinkle with 1/3 of coffee.
*Cover with 1/3 of filling.
*Repeat layers, finishing with a topping of cheese mixture.
*Chill overnight.
*Sprinkle with grated chocolate to serve.
-makes 8-
(for cake)
3 eggs
1/2 cup plus 1 T superfine sugar
3/4 cup all purpose flour
1 T instant coffee granules
(for filling)
12 oz mascarpone cheese
4 egg yolks
1/2 cup superfine sugar
2 T rum
2 egg whites
(for finish)
3/4 cup coffee
2 oz semi sweet chocolate, grated
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and line a deep 8" round cake pan with waxed paper.
*In a bowl, whisk eggs and sugar until thick and light.
*Sift flour and coffee granules over mixture, then fold in gently.
*Spoon mixture into prepared pan and bake in oven 30 minutes, until golden and cake springs back when pressed in center.
*Turn onto a wire rack to cool.
(for filling)
*In a bowl, beat mascarpone until soft.
*In another bowl, whisk egg yolks and sugar until thick and light.
*Stir in mascarpone and rum.
*In a clean bowl, whisk egg whites until soft peaks form; fold into cheese mixture.
(for finish)
*Cut cake horizontally in 3 layers.
*Put 1 layer on a serving plate.
*Sprinkle with 1/3 of coffee.
*Cover with 1/3 of filling.
*Repeat layers, finishing with a topping of cheese mixture.
*Chill overnight.
*Sprinkle with grated chocolate to serve.
-makes 8-
Labels: Tiramisu, Tiramisu cake recipe, Tiramisu recipe
10/26/2014
Pumpkin Chocolate Tiramisu
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
Labels: Chocolate Tiramisu recipe, Pumpkin Chocolate Tiramisu recipe, Pumpkin Tiramisu recipe, Tiramisu recipe
6/13/2012
Blueberry Lemon Tiramisu
(for Lemon Curd)
2 large lemons
3 large egg yolks
2 large eggs
1/3 cup sugar
6 T butter
(for Blueberry Sauce)
6 cups blueberries
1 cup confectioners' sugar
6 T water
1 T fresh lemon juice
(for syrup)
1 lemon
1/4 cup sugar
1/4 cup water
(others)
7 oz Italian-style ladyfingers
8 oz mascarpone cheese
1/2 cup heavy cream
>how to make<
(Lemon Curd)
*Prepare lemon curd: From 2 lemons, finely grate 1 T peel and squeeze 1/3 cup juice.
*In heavy nonreactive 2 qt saucepan, whisk grated lemon pee and juice, egg yolks, whole eggs, and sugar just until mixed.
*Add butter and cook over low heat, stirring constantly, until mixture coats spoon (do not boil, or mixture will curdle).
*Pour lemon curd through sieve into howl; press plastic directly wrap onto surface and refrigerate until cool, about 45 minutes.
(Blueberry Sauce)
*In nonreactive 2 qt saucepan, heat blueberries, 1/2cup confectioners' sugar, and water to boiling over medium-high heat.
*Reduce heat to medium and cook, stirring occasionally, until berries have softened and sauce has thickened slightly, 5 to 8 minutes.
*Remove saucepan from heat; stir in 1 t lemon juice.
*Taste and stir in additional lemon juice and sugar, if desired.
*Cool to room temperature.
(Syrup)
*From lemon, peel 3 strips(3" by 3/4" each) peel.
*In nonreactive 1 qt saucepan, heat peel, sugar, and water over medium heat, stirring occasionally, until sugar dissolves and mixture boils.
*Pour sugar syrup into bowl; cool to room temperature.
(Assemble)
*Line bottom and short sides of 13" by 9" baking dish with ladyfingers.
*Remove lemon peel from syrup and discard.
*Brush ladyfingers with syrup.
*Spread blueberry sauce over ladyfingers in bottom of dish.
*In large bowl, whisk cooled lemon curd, mascarpone, and cream until smooth.
*Spoon mascarpone mixture evenly over blueberry sauce, spreading to cover completely.
*Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
-serves 12-
Note: This recipe was taken from "Best-Loved Desserts".
(for Lemon Curd)
2 large lemons
3 large egg yolks
2 large eggs
1/3 cup sugar
6 T butter
(for Blueberry Sauce)
6 cups blueberries
1 cup confectioners' sugar
6 T water
1 T fresh lemon juice
(for syrup)
1 lemon
1/4 cup sugar
1/4 cup water
(others)
7 oz Italian-style ladyfingers
8 oz mascarpone cheese
1/2 cup heavy cream
>how to make<
(Lemon Curd)
*Prepare lemon curd: From 2 lemons, finely grate 1 T peel and squeeze 1/3 cup juice.
*In heavy nonreactive 2 qt saucepan, whisk grated lemon pee and juice, egg yolks, whole eggs, and sugar just until mixed.
*Add butter and cook over low heat, stirring constantly, until mixture coats spoon (do not boil, or mixture will curdle).
*Pour lemon curd through sieve into howl; press plastic directly wrap onto surface and refrigerate until cool, about 45 minutes.
(Blueberry Sauce)
*In nonreactive 2 qt saucepan, heat blueberries, 1/2cup confectioners' sugar, and water to boiling over medium-high heat.
*Reduce heat to medium and cook, stirring occasionally, until berries have softened and sauce has thickened slightly, 5 to 8 minutes.
*Remove saucepan from heat; stir in 1 t lemon juice.
*Taste and stir in additional lemon juice and sugar, if desired.
*Cool to room temperature.
(Syrup)
*From lemon, peel 3 strips(3" by 3/4" each) peel.
*In nonreactive 1 qt saucepan, heat peel, sugar, and water over medium heat, stirring occasionally, until sugar dissolves and mixture boils.
*Pour sugar syrup into bowl; cool to room temperature.
(Assemble)
*Line bottom and short sides of 13" by 9" baking dish with ladyfingers.
*Remove lemon peel from syrup and discard.
*Brush ladyfingers with syrup.
*Spread blueberry sauce over ladyfingers in bottom of dish.
*In large bowl, whisk cooled lemon curd, mascarpone, and cream until smooth.
*Spoon mascarpone mixture evenly over blueberry sauce, spreading to cover completely.
*Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
-serves 12-
Note: This recipe was taken from "Best-Loved Desserts".
Labels: Blueberry recipe, Summer dessert recipe, Tiramisu recipe
