Should summer ever find its way to the UK I think that this would be deliciously refreshing on a warm day. I would never buy something like this from a big coffee shop chain, partly because the town I live in is blessed with several […]
I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I think it will probably become a regular feature of our freezer.
Although the mascarpone gives the ice cream base a wonderfully luxurious creamy flavour it’s the rich chocolate-coffee swirl that’s the star of this show. I like to serve this with a sprinkling of crushed amaretti biscuits for a little bit of crunch.
130g condensed milk
200ml double cream
50g dark chocolate
1 tbsp soft dark brown sugar
2 tbsp coffee liqueur
1 tsp instant espresso powder
Gently melt together all of the ingredients for the chocolate swirl in a small pan over a low heat. Be sure to stir it whilst it melts to prevent it from catching and burning. Set this aside to cool whilst you make the ice cream base.
Place the condensed milk and cream in a large mixing bowl and whisk it with an electric mixer until it’s thick and forms soft peaks. Add the mascarpone and beat again until everything is combined. Gently swirl the chocolate sauce through this and transfer the whole lot to a freezer-proof container. Freeze until solid.
Nothing shows just how much you care about someone more than letting them indulge in these delectable little bites of rich chocolatey goodness, rather than just scoffing the lot yourself. I’d forgotten just how delicious the combination of sweet chocolate, bitter coffee and fragrant cardamom […]
Mr Colonial Cravings loves tiramisu. It’s one of his favourites. I should probably make it for him more often than I do.
These are a very cute dessert to serve when you’ve perhaps over-achieved on the main course. I always feel that it’s nice to round off your meal with a little something sweet.
Sometimes I can’t quite motivate myself to go the whole hog and make the zabaglione base for proper tiramisu. This by-passes that stage by simply using cream and mascarpone. Much quicker and easier, and whilst it’s not very authentic, it still tastes great.
2tbsp dark rum
1 tsp instant espresso powder
2 tsp sugar
1 tbsp water
4-8 amaretti (depending on size)
60ml double cream
1 tsp vanilla paste
cocoa powder/chocolate to decorate
Combine the rum, water, coffee and 1 teaspoon of the sugar in a small pan and simmer until it reduces a little and becomes slightly syrupy. Set aside to cool.
Whisk the cream until it is thick and fluffy. Using a separate bowl, beat together the mascarpone, vanilla and the other teaspoon of sugar then whisk this into the prepared cream.
Spoon a dollop of the cream mixture into the bottom the espresso cup. Add the amaretti and pour over a spoonful of the coffee syrup, so that it soaks into the biscuits. Top with more of the cream mixture and pop the cups in the fridge to chill. for at least one hour (they’ll be fine for around 24 hours if you need to make them in advance). Sprinkle with a little cocoa powder and decorate with chocolate adornments before serving.
A great alternative to traditional Christmas cake, especially for parties, these offer a more subtle take on festive flavours. I’ve based these on the classic Starbucks holiday drink (in spite of the fact that I am very anti-Starbucks. I’d rather support smaller businesses) and […]