Tiramisu

IMG_6056This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.

This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like. Continue reading

Cream Scones

IMG_2738 When made following the basic recipe, these make excellent shortcakes.  Using any summer berry topping, and fresh whipped cream, it’s an easy way to feed a crowd.

With the cheese or bacon options, they make a great bread for serving alongside a hearty bowl of soup or a crisp winter salad.  Dress them up with white chocolate & lemon or cocoa for making a shortcake style dessert that will be remembered.

The trick to this recipe is that there isn’t any fat to be cut into the dry mix.  All the fat you need to make them light and fluffy is in the cream.  This recipe is really quick to make, with great results, and can be doubled easily.  The recipe shown is for Paprika-Cheese.

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