My memory is not so good, so often there are really great events on that I forget to go to. This one though I am doing my best not to forget. Tomorrow night at DOC on K. Rd (7pm), the very talented Ellie Smith is launching one hell of a good sounding magazine, Extra Curricular.
It's ' a brand new New Zealand publication dedicated to showcasing people who do interesting creative projects in their spare time as well as encouraging those who wish they did.'
Plus cupcakes and a happy hour, how could I refuse. See you there?
And speaking of Extra Curricular activities. Last night I made Tiramisù for the first time to take to a staff get together dinner. Who knew that Tiramisù was so easy to make? Probably most people but it was new information to me. I thought I would share the recipes (both a youtube video and a online written recipe), shared with me by some Italian friends so you can impress your work mates too!
I used a combination of both the video and the written recipe so below is my attempt to combine them for you.
Sure to please Tiramisù.
Ingredients: 2 packets of Savoiardi (I found these in Woolworths)
6 eggs (separate whites and egg yolks)
Espresso (I found I needed enough for at least 6 espressos, so 3 rounds on my 2 person serving Bialetti)
120 grams of sugar
500 grams of marscapone (Kapiti makes this)
This makes a lot of Tiramisù, in future I would half this recipe unless serving for many.
Things of note from the online recipe.
So, first off bring all the ingredients to room temperature.
Then mix/beat the egg yolks with the sugar until creamy white. Add marscapone and combine.
Then in another bowl beat the egg whites until fluffy.
Fold beaten egg whites into mascarpone mixture. Mix only enough to blend.
Now for the espresso. 'If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso.'
Pour the espresso (that should be room temperature) into a shallow flat-bottomed dish. Quickly dip the savoiardi biscuits into the espresso, remove and then lay then down one by one in the bottom of your serving dish, until the whole bottom of the dish is cover in one 'espresso-ed' savoiardi layer.
The online recipe notes: To get the right amount of espresso on the savoiardi, lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.
Then spoon a layer (about 1cm thick) of the marscapone and egg mixture over the savoiardi base and dust with cocoa powder.
Now all you must do is repeat the process again, another layer of 'espresso-ed' savoiardi, another of the marscapone and egg mixture and then another dusting of cocoa powder and hey-presto your done! The woman on the youtube video noted to lie the second layer of savoiardi the opposite was to the first.
Try to refrigerate the tiramisu for 4 hours before serving, mine only got 2.5 hours in the fridge unfortunately but was still great. I recommend you watch the youtube clip once through, although all in Italian, just to see how she dips the savoiardi etc. Happy making. x