Im not sure ginger ale or water with lemon juice would totally change the desert all the alchole is burned out of the wine during the cooking process maybe white grape juce would work if it was natural juice with not additives but i wouldnt cut the sugar.
Favorite food AND Desert
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Im not sure ginger ale or water with lemon juice would totally change the desert all the alchole is burned out of the wine during the cooking process maybe white grape juce would work if it was natural juice with not additives but i wouldnt cut the sugar.
Baklava
12 oz frozen phyllo dough
3 cups ground walnuts
3/4 cup plain bread crumbs
6 cups granulated sugar
3 tablespoons butter or oleomargarine
Thaw the frozen phyllo dough. A couple of hours is plenty, and you can use the microwave to speed up the process. It is easier to make the baklava if the sheets are relatively sturdy. We are able to find it in 1 pound boxes with 13"x17" sheets, which is a convenient size. Melt the oleo or butter in a small bowl. Preheat the oven to 350°F.
Place a set of four to six sheets of phyllo on the bottom of a 9"x13" pan greased with additional oleo or butter. Cut or fold the sheets of phyllo to fit. If they are thin or stick together, you can add a layer or two. Press the phyllo down a bit with your full hand. On top of the phyllo dab oleo until the surface is about half covered. Sprinkle on about 7T ground walnuts, then about 1 1/2T plain bread crumbs, making a thin layer over the phyllo. Proportions are approximate; suit your personal taste.
Over the phyllo and filling add more layers of phyllo and filling, pressing down a bit with your hand after each layer of phyllo. Finally add one more layer of phyllo on top. If you have a bit more than 12 ounces of phyllo, you can put more sheets into the layers of phyllo. Press down the last layer a bit more firmly. Next cut the uncooked baklava into pieces. We cut into fourths parallel to the long sides of the pan, then a bit on the diagonal. Use a sharp thin knife. You can use your fingers to help hold the dough in place while cutting. Bake this in the oven for 40-45 minutes until it is a medium brown.
While the baklava finishes baking place the sugar with 4 cups of water into a saucepan and boil, stirring gently until the sugar is dissolved and the syrup is a light yellow color. With the baklava and syrup both hot, gently pour the syrup all over the baklava being sure to cover each piece. Allow to cool before serving.
12 oz frozen phyllo dough
3 cups ground walnuts
3/4 cup plain bread crumbs
6 cups granulated sugar
3 tablespoons butter or oleomargarine
Thaw the frozen phyllo dough. A couple of hours is plenty, and you can use the microwave to speed up the process. It is easier to make the baklava if the sheets are relatively sturdy. We are able to find it in 1 pound boxes with 13"x17" sheets, which is a convenient size. Melt the oleo or butter in a small bowl. Preheat the oven to 350°F.
Place a set of four to six sheets of phyllo on the bottom of a 9"x13" pan greased with additional oleo or butter. Cut or fold the sheets of phyllo to fit. If they are thin or stick together, you can add a layer or two. Press the phyllo down a bit with your full hand. On top of the phyllo dab oleo until the surface is about half covered. Sprinkle on about 7T ground walnuts, then about 1 1/2T plain bread crumbs, making a thin layer over the phyllo. Proportions are approximate; suit your personal taste.
Over the phyllo and filling add more layers of phyllo and filling, pressing down a bit with your hand after each layer of phyllo. Finally add one more layer of phyllo on top. If you have a bit more than 12 ounces of phyllo, you can put more sheets into the layers of phyllo. Press down the last layer a bit more firmly. Next cut the uncooked baklava into pieces. We cut into fourths parallel to the long sides of the pan, then a bit on the diagonal. Use a sharp thin knife. You can use your fingers to help hold the dough in place while cutting. Bake this in the oven for 40-45 minutes until it is a medium brown.
While the baklava finishes baking place the sugar with 4 cups of water into a saucepan and boil, stirring gently until the sugar is dissolved and the syrup is a light yellow color. With the baklava and syrup both hot, gently pour the syrup all over the baklava being sure to cover each piece. Allow to cool before serving.
This vacation i am going to spend it with my mother in law.... I have a few recipies from her but i would have to find them i am always loosing things :-( i will put them on my blog and on here as soon as we finish cooking (or try to that fast) just so they are preserved. she is an awesome cook.
SweetCherryPie
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Whenever I am in the mood for pasta, I go for Fettucini Carbonara. I was told I'm an ace at making this! If I ever dine out, I'd go for Lamb Shank.
I love Fruit Pavlova for dessert or Chocolate Molten Cake
I love Fruit Pavlova for dessert or Chocolate Molten Cake
SweetCherryPie
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Haha - it does, doesn't it? It's really sinful but oh so delicious! Whenever I feel like having one, I head over to Chili's. I've never baked on but after finding this recipe, I might give it a try!
Molten Chocolate Cakes Recipe:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar
Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.
Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.
Makes 4 - 3/4 cup (180 ml) individual cakes.
Molten Chocolate Cakes Recipe:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar
Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.
Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.
Makes 4 - 3/4 cup (180 ml) individual cakes.
Italianguy
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lol, thats what you get when you marry a south Indian woman;D
Italianguy
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Baklava
12 oz frozen phyllo dough
3 cups ground walnuts
3/4 cup plain bread crumbs
6 cups granulated sugar
3 tablespoons butter or oleomargarine
Thaw the frozen phyllo dough. A couple of hours is plenty, and you can use the microwave to speed up the process. It is easier to make the baklava if the sheets are relatively sturdy. We are able to find it in 1 pound boxes with 13"x17" sheets, which is a convenient size. Melt the oleo or butter in a small bowl. Preheat the oven to 350°F.
Place a set of four to six sheets of phyllo on the bottom of a 9"x13" pan greased with additional oleo or butter. Cut or fold the sheets of phyllo to fit. If they are thin or stick together, you can add a layer or two. Press the phyllo down a bit with your full hand. On top of the phyllo dab oleo until the surface is about half covered. Sprinkle on about 7T ground walnuts, then about 1 1/2T plain bread crumbs, making a thin layer over the phyllo. Proportions are approximate; suit your personal taste.
Over the phyllo and filling add more layers of phyllo and filling, pressing down a bit with your hand after each layer of phyllo. Finally add one more layer of phyllo on top. If you have a bit more than 12 ounces of phyllo, you can put more sheets into the layers of phyllo. Press down the last layer a bit more firmly. Next cut the uncooked baklava into pieces. We cut into fourths parallel to the long sides of the pan, then a bit on the diagonal. Use a sharp thin knife. You can use your fingers to help hold the dough in place while cutting. Bake this in the oven for 40-45 minutes until it is a medium brown.
While the baklava finishes baking place the sugar with 4 cups of water into a saucepan and boil, stirring gently until the sugar is dissolved and the syrup is a light yellow color. With the baklava and syrup both hot, gently pour the syrup all over the baklava being sure to cover each piece. Allow to cool before serving.
Baklava is AWESOME!!!
Totaly a Greek treat.
sister herb
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My favourite food is very traditional local food:
Finnish Pea Soup
Ingredients:
500 g peas (dried)
3 - 4 l beef broth (from cubes, if you like)
500 g minced meat
1 teaspoon cooking oil
1 tablespoon marjoram
1 tablespoon thyme
1/2 teaspoon salt (more if needed)
Directions:
Soak peas in water overnight.
Add peas and bring them to a boil in the beef broth.
Add marjoram or thyme.
Reduce heat and simmer, covered, for 1 - 1.5 hours.
Heat oil in a pan and on medium heat, add the mince meat and stir fry till nicely browned.
When peas are cooked and mushy add the meat and stir together.
Serve hot, season with salt and mustard.
And dessert...
White Chocolate Cheesecake
Bottom:
170 g unsalted butter
75 g pecans
170 g flour
1 tbsp powdered sugar
Melt the butter. Chop the nuts finely. Combine everything and spread into a buttered springform pan, lined with a round of parchment paper or cut out teflon sheet. (You can attempt to do this without lining, but I wouldn't dare.)
Bake at 175° for 22-25 minutes or until lightly golden. Remove and let cool completely in the pan.
Filling:
200 g cream cheese
300 g white chocolate
25 g sugar
500 ml (2 cups) heavy cream (35-40% fat)
Melt the chocolate. Mix sugar and cream cheese and add the chocolate to this. Beat the cream until it holds soft peaks - don't overbeat it. Fold in with the rest. Pour into the pan, and smooth the top. Refrigerate for at least three hours.
Topping:
500 g strawberries
Trim the strawberries to a fairly even size, and decorate the top of the cake.
:statisfie I will run now to kitchen to make these... as I suddenly feel myself so hungry.
Finnish Pea Soup
Ingredients:
500 g peas (dried)
3 - 4 l beef broth (from cubes, if you like)
500 g minced meat
1 teaspoon cooking oil
1 tablespoon marjoram
1 tablespoon thyme
1/2 teaspoon salt (more if needed)
Directions:
Soak peas in water overnight.
Add peas and bring them to a boil in the beef broth.
Add marjoram or thyme.
Reduce heat and simmer, covered, for 1 - 1.5 hours.
Heat oil in a pan and on medium heat, add the mince meat and stir fry till nicely browned.
When peas are cooked and mushy add the meat and stir together.
Serve hot, season with salt and mustard.
And dessert...
White Chocolate Cheesecake
Bottom:
170 g unsalted butter
75 g pecans
170 g flour
1 tbsp powdered sugar
Melt the butter. Chop the nuts finely. Combine everything and spread into a buttered springform pan, lined with a round of parchment paper or cut out teflon sheet. (You can attempt to do this without lining, but I wouldn't dare.)
Bake at 175° for 22-25 minutes or until lightly golden. Remove and let cool completely in the pan.
Filling:
200 g cream cheese
300 g white chocolate
25 g sugar
500 ml (2 cups) heavy cream (35-40% fat)
Melt the chocolate. Mix sugar and cream cheese and add the chocolate to this. Beat the cream until it holds soft peaks - don't overbeat it. Fold in with the rest. Pour into the pan, and smooth the top. Refrigerate for at least three hours.
Topping:
500 g strawberries
Trim the strawberries to a fairly even size, and decorate the top of the cake.
:statisfie I will run now to kitchen to make these... as I suddenly feel myself so hungry.
Baklava is AWESOME!!!
Thats bosnian baklava... its not the same as the greek versions. there are more nuts the syrup is heavier.... its well its just different....
Cabdullahi
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just imagine wearing a balaclava in downtown coventry eating a baklava.....sweeeet!
S<Chowdhury
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Coffee Date Square Yummmy........though i don't know the exact recipe my fiancée made it for me but here one i found on the internet..........
Ingredients
8 oz (250 g) pitted chopped dates, about 1-1/2 cups (375 mL)
1/2 cup (125 mL) coffee
1-1/2 tsp (7 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) rolled oats
1 cup (250 mL) brown sugar
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) melted butter
Preheat oven to 350F (180C). Lightly oil an 8-inch (2-L) square pan or coat with non-stick cooking spray. Place dates and coffee in a small saucepan set over medium heat. Bring to a boil, stirring often. Reduce heat and simmer, covered and stirring often, until thick, about 3 minutes. Remove from heat and stir in vanilla. Meanwhile, in a large bowl, using a fork, stir flour with oats, sugar, baking soda and salt. Pour in butter. Mix with a fork until mixture is crumbly. Spoon half of mixture into pan. Pat with your hand until slightly compacted. Spread with date mixture. Sprinkle with remaining oat mixture. Pat down. Bake in centre of 350F (180C) oven until golden, about 25 minutes. Cool in pan, then cut into squares.
Ingredients
8 oz (250 g) pitted chopped dates, about 1-1/2 cups (375 mL)
1/2 cup (125 mL) coffee
1-1/2 tsp (7 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) rolled oats
1 cup (250 mL) brown sugar
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) melted butter
Preheat oven to 350F (180C). Lightly oil an 8-inch (2-L) square pan or coat with non-stick cooking spray. Place dates and coffee in a small saucepan set over medium heat. Bring to a boil, stirring often. Reduce heat and simmer, covered and stirring often, until thick, about 3 minutes. Remove from heat and stir in vanilla. Meanwhile, in a large bowl, using a fork, stir flour with oats, sugar, baking soda and salt. Pour in butter. Mix with a fork until mixture is crumbly. Spoon half of mixture into pan. Pat with your hand until slightly compacted. Spread with date mixture. Sprinkle with remaining oat mixture. Pat down. Bake in centre of 350F (180C) oven until golden, about 25 minutes. Cool in pan, then cut into squares.
Cabdullahi
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Coffee Date Square Yummmy........though i don't know the exact recipe my fiancée made it for me but here one i found on the internet..........
these bushgirls are not messing about! masha 'Allah
Cabdullahi
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Unmesswidable!!
Raaina
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Ohh i have to many favorite foods 
lol
I guess chicken is my favorite - Roast Chicken, Sweet and Sour Chicken, Chicken Biryani - yeah we'll go with chicken!
As for dessert - Bananas and Custard. Very easy to make - As much custard as you like and as many bananas as you like.
lol I guess chicken is my favorite - Roast Chicken, Sweet and Sour Chicken, Chicken Biryani - yeah we'll go with chicken!
As for dessert - Bananas and Custard. Very easy to make - As much custard as you like and as many bananas as you like.
S<Chowdhury
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The second one looks soo simple :statisfie you got the recipe for both of them???
Woodrow
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I doubt if I could name a favorite food. My taste seems to change almost hour to hour. But overall I like foods that are either bitter or spicey. Spicey is always a safe choice for me. If one of the ingredients is Haberano peppers I will almost always like it.
I don't have all the ingrediants but for a main dish today my taste buds call for:
Five Meat Habanero Chili
This is my modified version of a Cook-book recipe, the original recipe called
for some haram ingredients such as bacon.
Ingredients
Directions
1. Place the smoked turkey in a large pot with a little olive oil, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the turkey slices on a paper towel-lined plate crumble or cut into small pieces. In the same pot, stir in the ground beef, ground turkey, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.
2. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and ground turkey mixture, smoked turkey, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.
For desert (this I have the ingredients for, actually a prepared mix in a box) is Tiramisu the mix I use is the Oetker brand from Ontario, Canada and for the to be added ingredients I use 1/2 cup Espresso coffee and 1/2 cup fresh cream (We finaly found a neighbor with a milk cow)
TIRAMUSU
For the brave who want to make it from scratch:
Directions: Mascarpone Cream
Combine the espresso, water and set aside.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly
Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.
I don't have all the ingrediants but for a main dish today my taste buds call for:
Five Meat Habanero Chili
This is my modified version of a Cook-book recipe, the original recipe called
for some haram ingredients such as bacon.
Ingredients
- * 4 slices hickory-smoked turkey breast
- * 3/4 pound ground beef
- * 1 pound bulk ground turkey
- * 3/4 pound cubed beef stew meat
- * 1 1/2 cups chopped onion
- * 2 cloves garlic, minced
- * 1 stalk celery, chopped
- * 1 to 4(or to taste) habanero peppers, minced,
- the original recipe calls for 1/2 habanero and for it to be seeded
- * 1/2 large green bell pepper, chopped
- * 1/2 large red bell pepper, chopped
- * 1 (28 ounce) can tomato sauce
- * 1 1/2 teaspoons ground cumin
- * 2 cups cubed cooked chicken
- * 3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
- * 1 (15 ounce) can cannellini beans, rinsed and drained
- * 1 (15 ounce) can pinto beans, rinsed and drained
- * 1 (15 ounce) can butter beans, rinsed and drained
- * salt and pepper to taste
- * 3/4 cup sour cream (optional)
Directions
1. Place the smoked turkey in a large pot with a little olive oil, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the turkey slices on a paper towel-lined plate crumble or cut into small pieces. In the same pot, stir in the ground beef, ground turkey, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.
2. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and ground turkey mixture, smoked turkey, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.
For desert (this I have the ingredients for, actually a prepared mix in a box) is Tiramisu the mix I use is the Oetker brand from Ontario, Canada and for the to be added ingredients I use 1/2 cup Espresso coffee and 1/2 cup fresh cream (We finaly found a neighbor with a milk cow)
TIRAMUSU
For the brave who want to make it from scratch:
- Ingredients:
- Hot Milk Sponge
- MILK, 1/4 cup
- BUTTER, 2 teaspoons butter
- FLOUR, 1-1/4 cups
- BAKING POWDER, 1 teaspoon
- EGGS, 3
- SUGAR, 1-1/4 cups
- EGG YOLKS, 3
- Ingredients:
- Mascarpone Cream
- ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
- HOT WATER, 1/2 cup + 2 tablespoons
- MASCARPONE, 1 cup
- EGGS, 3 separated
- SUGAR, 6 tablespoons
- HEAVY CREAM, 1 cup
- VANILLA, 1/4 teaspoon vanilla
- SALT, a pinch
- COCOA POWDER, enough to sprinkle
- POWDERED SUGAR, enough to garnish
- Directions: Sponge Cake
- Preheat the oven to 350 degrees.
- Grease and lightly flour an 8 by 11-inch sheet tray.
- Heat milk and butter until the butter melts.
- Stir the flour and baking powder together and set aside.
- Beat eggs, sugar, and yolks.
- Fold in the flour mixture and the milk.
- Pour into the prepared pan.
- Bake for 10 minutes.
Directions: Mascarpone Cream
Combine the espresso, water and set aside.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly
Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.
Italianguy
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LOL, Yu must be Italian like me!
......although i have grown partial to Indian food now:statisfie....That's all my wife knows how to make anyway:hmm: