lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Frosting - Extra Rich
Ingredients:
- 1 1/2 peanut butter
- 5 butter
- 1 vanilla
- 1 salt
- 1/2 powdered sugar
- 3 heavy cream
- 1/2
Instructions:
1. Mix the peanut butter, butter, crisco and vanilla until well blended.
2. Add the first cup of powdered sugar and the salt
3. Continue to add the remaining powdered sugar
4. Add part or all of the cream to finalize the texture you want.
5. I immediately put in piping bag and pipe on cooled cupcakes or spread on a cake. You can refrigerate and use later.
Title: Signature Peach Cobbler
Ingredients:
- 8 -10 white sugar
- 1/4 brown sugar
- 1/4 cinnamon
- 1/4 ground nutmeg
- 1/8 fresh lemon juice
- 1 cornstarch
- 2 all-purpose flour
- 1 white sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 boiling water
- 1/4 white sugar
- 3 cinnamon
- 1
Instructions:
1. Preheat oven to 425. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar and cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake for 10 minutes.
2. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles course meal. Stir in water until just combined.
3. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon. Bake until topping is golden, about 30 minutes.
Title: Ww Warm Pear Cobbler
Ingredients:
- 1 pears
- 3 brown sugar
- 2 all-purpose flour
- 2 fresh lemon juice
- 2 ground cinnamon
- 1/4 all-purpose flour
- 1/4 whole wheat flour
- 1/4 brown sugar
- 1 1/2 baking powder
- 1/2 margarine
- 1 buttermilk
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 250. Coat an 8 inch square baking dish with cooking spray.
2. Combine pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice, and cinnamon in a large bowl; toss to coat pears and pour mixture into prepared baking dish.
3. In a medium size bowl, combine the remaining flours, remaining brown sugar, and baking powder; cut in margarine with a pastry blender or quickly with fingertips, until mixture resembles coarse meal. Add buttermilk and toss with a fork until flour mixture is moist.
4. Drop four heaping tablespoons of dough onto pear mixture.Bake until crust is lightly browned and fruit is bubbly, about 40 to 45 minutes. Allow to cool slightly, and dust with powdered sugar and cut into 6 pieces.
Title: Reine De Saba
Ingredients:
- 125 dark chocolate
- 1 espresso coffee
- 1 brandy
- 100 unsalted butter
- 1/2 caster sugar
- 3/4 eggs
- 3 icing sugar
- 2
Instructions:
1. Preheat ovent to 160°C.
2. Butter an 18cm springform tin and line with baking paper.
3. Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.
4. Remove bowl from the heat.
5. Lightly beat the egg yolks and stir into the chocolate mixture.
6. Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
7. Pour into prepared tin.
8. Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
9. Cool completely in the tin before sliding onto serving plate.
10. Dust with the icing sugar.
Title: Pumpkin Waffle Cookie Treats
Ingredients:
- 1/2 canola oil
- 1/2 dark brown sugar
- 1/2 pumpkin puree
- 1 ground cinnamon
- 1/2 ground ginger
- 1 ground nutmeg
- 1 vanilla extract
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1 1/2 rolled oats
- 1
- 2
Instructions:
1. Begin heating up your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.
3. Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 – 5 minutes, depending on your waffle iron, until golden brown all over.
4. Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.
5. Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.
Title: Chocolate Chip Chili Cookies
Ingredients:
- 175 butter
- 3/4 demerara sugar
- 1/4 caster sugar
- 1 egg
- 1 vanilla essence
- 1 3/4 flour
- 1/4 cocoa powder
- 1 ground cinnamon
- 1/2 chili powder
- 1/2 ground ginger
- 1/2 baking soda
- 250 chocolate chips
- 1/2 icing sugar
- 1 ground cinnamon
Instructions:
1. Cream the butter and sugars.
2. Beat in the egg and vanilla essence.
3. Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
4. Fold through the chocolate bits.
5. Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
6. Bake for 15- 18 minutes at 350F Allow to cool slightly.
7. Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.
Title: Pound Cake Perfected
Ingredients:
- 1 1/4 unsalted butter
- 1 unsalted butter
- 2 1/2 cake flour
- 3 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 1 3/4 granulated sugar
- 2 eggs
- 3 pure vanilla extract
- 2/3
- 1 1/2
Instructions:
1. Position oven rack in the center of your oven and preheat to 350 degrees.
2. Melt the 1 Tbsp butter and brush the entire inside of a 12 cup Bundt pan.
3. Put the 3 Tbsp flour into the pan and roll the pan around to distribute the flour; use more flour if necessary and knock out excess flour when pan is completely coated.
4. In a medium bowl mix flour, baking powder and salt; set aside.
5. Using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
6. Add egg yolks and beat on low speed until smooth.
7. Stop mixer and scrape down the bowl and paddle.
8. On medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
9. Stop mixer and scrape down again.
10. On your mixer's lowest speed add half the flour mixture and mix until just combined.
11. Add milk and mix until just combined.
12. Add remaining flour and mix until just combined.
13. Stop and scrape down bowl and paddle (last time).
14. Add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
15. Spoon batter into Bundt pan and spread it evenly.
16. Run a knife through the batter to get rid of any large air bubbles and gently knock the pan on your counter a few times.
17. Bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
18. Cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
19. Cake keeps at room temperature for 3 days or may be frozen.
Title: Unjury Chocolate Jell-O Pudding Pops
Ingredients:
- 4 sugar-free instant pudding mix
- 2 skim milk
- 2
Instructions:
1. Use Jell-O Sugar Free Instant Pudding (Not Cooked), 4-serving package. Measure 2 cups of cold skim milk following package directions. Add two scoops of Unflavored UNJURY to the two cups of cold milk. Thoroughly mix the UNJURY powder with the milk by shaking or stirring. Put the Jell-O Sugar Free Instant (Not Cooked) Dry Pudding Mix into a bowl. Add the UNJURY and milk mixture to the dry pudding mix. Stir for 2 minutes.
2. Pour into 6 small paper cups (3 oz pudding per cup). Place popsicle stick in center of each cup.2.
3. Put cups in freezer for 4 hours. Once popsicles have frozen, peel away the paper cup and enjoy!
Title: Strawberry Glaze
Ingredients:
- 1 berries
- 1/2 sugar
- 1 salt
- 1 1/2 cornstarch
- 1/4 water
- 1 lemon juice
Instructions:
1. Bring to boil for 3 minutes berries, sugar and salt.
2. Mix cornstarch and cold water. Stir unto berris and cook.
3. Stir until thick.
4. Add lemon juice.
Title: SHOWSTOPPING CHILI COOKIES
Ingredients:
- 2 flour
- 1 1/4 baking soda
- 1 1/2 dried ancho chile powder
- 3/4 salt
- 2/3 brown sugar
- 1/3 dates
- 1/2 coconut oil
- 1/4 water
- 2 applesauce
- 1 chocolate chips
Instructions:
1. Whisk together the flour, baking soda, chili powder, and salt in a medium bowl.
2. Combine the brown sugar, dates, coconut oil, water, and applesauce in a large bowl, beating until well-blended. Obviously it'll still be lumpy because of the dates; this is great. You just don't want chunks of coconut oil.
3. Gradually add the flour mixture until it forms a cookie dough. You may have to add more flour, depending on the density of your flour to begin with and how moist it is where you live. Since my flour is very dense and I live in a dry place, my cookie dough wasn't sticky at all. I could form it into perfect balls, and the cookies turned out slightly cakey. You could add more flour until you get this result, or you could keep it wetter and experience a less cakey cookie.
4. Preheat the oven to 350 degrees F (177 C). Line 2 cookie sheets with parchment paper.
5. Take generous spoonfuls of cookie dough, roll them into balls using the palms of your hand, and flatten slightly on the cookie sheet. (Or, if your dough is wetter, just drop them straight onto the sheet from your generous spoon.) Keep them 2 inches apart.
6. Bake until the edges are set, 10-15 minutes. Then transfer the cookies to a wire rack to cool, and eat!
7. NOTE 1: At high altitude, the cookies may take longer to bake. Keep the temperature the same, but you may decrease the baking soda by 1/4 tsp if you want.
8. NOTE 2: If you want your cookies with some spice, you could add some hot chipotle powder. You could also sprinkle sea salt on top of the uncooked dough before baking. The cookie dough was so good by itself (and eggless!) that you could even roll it into balls and dip in chocolate for Cookie Dough Truffles.
9. NOTE 3: Instead of using all coconut oil, sometimes it's easier to scoop some coconut oil into the measuring cup and then top it off with veggie or olive oil. It makes it easier to get the exact measurement.
10. This recipe is inspired off a recipe from Sam Talbot in his book 100% Real Food.
Title: Cream Cheese Cookies
Ingredients:
- 1 margarine
- 1/2 cream cheese
- 1 sugar
- 1 vanilla
- 4 flour
Instructions:
1. Cream margerine and cream cheese until light.
2. Slowly add sugar, cream until light and fluffy.
3. Mix in the vanilla.
4. Slowly add flour, mix well.
5. Bake for 12 to 15 minutes at 350 degrees.
6. Makes many, many small cookies.
Title: Pecan Cheesecake Pie
Ingredients:
- 9 eggs
- 4 vanilla extract
- 2 sugar
- 3/4 salt
- 1/3 pecans
- 1 1/4 cream cheese
- 8 light corn syrup
- 1
Instructions:
1. Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
2. Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
3. Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.
Title: Cherry Ricotta Casserole
Ingredients:
- 250 cherries
- 50 butter
- 50 icing sugar
- 1 eggs
- 2 ricotta cheese
- 250 semolina
- 2
Instructions:
1. Preheat the oven to 160 °C.
2. Divide the eggs and beat the egg whites until stiff.
3. In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
4. Blend in semolina and ricotta cheese. Fold in egg whites carefully.
5. Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
6. Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
7. Bake for approximately 35 mins and enjoy. =).
Title: Maqui Berry Mug Cake
Ingredients:
- 4 whole wheat flour
- 1/4 all-purpose flour
- 1/2 baking soda
- 3 baking powder
- 1 1/2 berries
- 4 brown sugar
- 1/4 coconut oil
- 7 milk
- nutmeg
- maple syrup
- cranberries
- chocolate chips
Instructions:
1. Add the 3 tablespoons of the flour and all of the brown sugar, maqui berry powder, baking powder (or both baking soda and cream of tartar) and any dry, powdered form seasoning of your choice to a mug. It is perfectly okay to have mixed in all 4 tbsps of the flour at the very start.
2. Stir these dry ingredients.
3. When done, add the oil, milk, and any liquid seasoning and stir.
4. Add the remaining 1 tablespoon of flour and stir. It is perfectly okay to have mixed in all 4 tbsps of the flour at the very start.
5. Fold in any of the optional solid chunkier ingredients such as the cranberries or chocolate chips. This cake is very versatile so there are multiple ingredients you may use. Stir in sprinkles if you want to add.
6. Microwave for about 45 - 75 seconds. It should be done by a minute, but it may depend on your particular microwave.
7. Let it sit for about a minute before you dig in!
Title: Cranberry Pudding with Hot Butter Sauce
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 4 baking powder
- 1 baking soda
- 1 milk
- 1 cranberries
- 2 rum
- 3 vanilla
- 1 sugar
- 1 brown sugar
- 1 butter
- 1
Instructions:
1. Cream butter,sugar and eggs.
2. Sift dry ingredients together and add alternately with milk to creamed mixture.
3. Add nuts and cranberries.
4. Bake cake in moderate oven (about 350) in a 9x13 inch pan for about 30 minutes or until it springs back when touched.
5. Serve small pieces with hot butter sauce.
6. Hot Butter Sauce: Combine ingredients and bring to a boil over moderate heat,stirring constantly.
7. Let bubble one minute.
8. Add cream (not whipped).
9. Reheat but do not boil.
10. Add flavoring.
Title: Three-Berry Cobbler
Ingredients:
- 3 cornstarch
- 1/3 cold water
- 1 3/4 - 2 granulated sugar
- 1 1/2 fresh lemon juice
- 6 mixed berries
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 9 unsalted butter
- 1/3 boiling water
- ice cream
Instructions:
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. Stir together cornstarch and cold water in a large bowl until cornstarch is completely dissolved. Add 1 to 1 1/4 cups sugar, depending on sweetness of berries, the lemon juice and berries, and combine gently but thoroughly. Transfer berry mixture to a well-seasoned 10-inch cast-iron skillet and set aside.
3. Combine flour, baking powder, salt and remaining 3/4 cup sugar in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl. (alternatively, mix biscuit ingredients in a medium bowl with a pastry fork.) Add boiling water and stir just until a dough forms.
4. Bring berry mixture to a boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit. Set skillet on foil-lined baking sheet and bake until topping is golden, 30-35 minutes. Cool slightly on a rack and ser ve warm, with vanilla ice cream or whipped cream.
5. If you have no cast-iron skillet, substitute an oven-proof skillet, or simply pour hot fruit into a (wide, rather than deep) greased 6-cup casserole dish.
Title: Caramel Apple Pudding
Ingredients:
- 5 golden delicious apples
- 1 2/3 granny smith apples
- 2 plain flour
- 250 baking powder
- 200 caster sugar
- 150 milk
- 2 unsalted butter
- 1 eggs
- 1/2 light muscovado sugar
- light brown sugar
- golden syrup
- icing sugar
- heavy cream
Instructions:
1. Preheat the oven to 180°C
2. Lightly butter a 2.5 litre baking dish.
3. Place sliced apples in the prepared dish.
4. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale.
5. Spread mixture over the apples.
6. Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan.
7. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.
8. Pour over the pudding batter, then bake for 35-40 minutes or until the top is golden.
9. Dust with icing sugar and serve with cream.
Title: Fruit Custard Pizza
Ingredients:
- 1/2 cream-style cottage cheese
- 1/4 butter
- 1 margarine
- 1/2 all-purpose flour
- 1 lemon, rind of
- 1/4 salt
- 1 vanilla pudding mix
- 2 milk
- 1/2 banana
- 1 orange
- 1 pineapple slices
- 1
Instructions:
1. In bowl combine cottage cheese and butter and beat till smoothe and well blended.
2. In large bowl stir together flour, rolled oats, lemon peel and salt.
3. Add cottage cheese mixture to dry ingredients and mix well.
4. Form into ball and with hands, press evenly into greased 12 inch pizza pan, forming rim about 1/2 inch above edge; crimp edge.
5. Bake in 400 degree oven for 15 to 20 minutes; cool.
6. In saucepan prepare pudding mix according to pkg, using the 2 cups milk.
7. Cover surface with clear plastic wrap and chill.
8. Spread in prepared crust.
9. Heat jam till melted.
10. Arrange fruit atop pudding; brush with melted jam.
11. Chill.
Title: Biscochitos
Ingredients:
- 6 flour
- 3 baking powder
- 1 salt
- 1 anise seed
- 1 butter
- 1 eggs
- 2 white sugar
- 1 1/4 cinnamon
- 1 vanilla
- 5 white sugar
- 1/4 cinnamon
Instructions:
1. Cream lard and butter.
2. Add sugar and beat until fluffy.
3. Add eggs, anise seed, salt, baking powder and brandy, mix.
4. Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
5. Chill, then slice in 3/4" slices.
6. Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
7. Bake at 350 degrees until lightly browned.
Title: Margarita Cake
Ingredients:
- 1 3/4 granulated sugar
- 1/2 butter
- 1/2 baking soda
- 1/4 salt
- 3 eggs
- 1 lemon zest
- 2 fresh lemon juice
- 2 1/2 all-purpose flour
- 1 lemon yogurt
- plain yogurt
Instructions:
1. Preheat oven to 350°F Grease and flour a 9×13-inch cake pan.
2. Prepare cake batter: Combine sugar, butter, baking soda and salt in a mixing bowl and beat until blended. add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition.
3. Spoon the batter into prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes.
4. Prepare glaze: Combine sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila.
5. Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Alternatively, you may leave the cake in the cake pan and spread the glaze on. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.
Title: Chocolate Pots
Ingredients:
- 2/3 sugar
- 2 cornstarch
- 1/8 kosher salt
- 3 vanilla extract
- 4 bittersweet chocolate
- 1/2
- 6
- 1/2
Instructions:
1. Mix together the sugar, cornstarch and salt in a medium saucepan. Add 1/3 cup of milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
2. Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not boil.).
3. Remove from heat. Add vanilla and chocolate, stirring until chocolate is melted and the mixture is smooth.
4. Pour into 4 4-ounce ramekins, glasses or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours.
5. Sprinkle with cocoa powder before serving, if desired.
6. NOTES: I have also used 3 oz. unsweetened chocolate and 3 oz. semi-sweet chocolate in place of the bittersweet chocolate.
Title: Pumpkin Kahlua Cake
Ingredients:
- 1 pumpkin
- 4 eggs
- 1/4 water
- 1 powdered sugar
- 1 1/2 butter
- 1/4 Kahlua
- 2
Instructions:
1. To make glaze: In a small mixing bowl, add the powdered sugar, butter, and Kahlua.
2. Stir until mixture is smooth; set aside.
3. To make cake:In a large mixing bowl, add the cake mix and pumpkin.
4. Using an electric mixer, beat on low speed until cake mix is moistened.
5. Increase mixer speed to medium; add eggs, one at a time; beat well after each addition.
6. Add in the water and Dream Whip mix; beat 2 minutes.
7. Pour batter into a greased/floured 13x9 inch baking pan.
8. Bake at 350° for45 minutes or until pick comes out clean.
9. Let cool in pan for 10 minutes.
10. Turn cake out onto a serving tray.
11. Let cake cool slightly.
12. Drizzle cake with Kahlua Glaze.
Title: Sugar Crusted Apples
Ingredients:
- 2/3 granulated sugar
- 1/3 all-purpose flour
- 1/2 cinnamon
- 1/3 butter
- 1 margarine
- 6 egg
- 3/4 cooking apples
- apple cider
Instructions:
1. About 1 1/2 hours before serving: Preheat oven to 350°F In bowl, mix sugar, flour and cinnamon; with fork or pastry blender, cut in butter.
2. In cup, beat egg slightly and brush on apples. Coat apples with sugar mixture; place in greased, shallow baking dish and fill centers with any remaining sugar mixture. Pour cider in bottom of dish. Bake 1 hour or until apples are just tender.
3. To serve: Spoon sauce from baking dish over apples. Makes 6 servings.
4. Good Housekeeping.
Title: Chocolate Mousse
Ingredients:
- 5 espresso coffee
- 5 sugar
- 2 vanilla
- 1 dark chocolate
- 8 sugar
- 4 heavy cream
- 1/4
- 3/4
Instructions:
1. Beat the yolks with the espresso, sugar, and vanilla until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside while preparing the meringue.
2. In a clean bowl, whip the egg whites to a thick foam (you can do this with a whisk or in a mixing machine) and add the sugar gradually while still beating. Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. (The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.) Fold in the ¾ cup of whipped cream.
3. Immediately spoon or pipe the mousse mixture into molds (stemmed glasses such as brandy snifters or wine glasses, custard cups, or soufflé dishes are all good options). Chill the mousse at least 3 hours before serving. Spoon or pipe a dollop or rosette of the whipped cream on top of each mousse.
Title: Strawberry Tiramisu
Ingredients:
- 4 strawberries
- 4 brown sugar
- 100 ladyfingers
- 6 Grand Marnier
- 6 triple sec
- 2 mascarpone
- 4 ricotta cheese
- 2 vanilla extract
- 2 sugar
- 40 pistachio nuts
Instructions:
1. Rinse, hull and half strawberries into a bowl(leave a few whole for decoration).
2. Fold in brown sugar and make sure strawberries are well coated.
3. Set aside.
4. Place lady finger in bottom of each desert bowl or line the bottom of an casserole dish (8x8).
5. In a small bowl mix the Orange liquior and the orange juice and drizzle over the ladyfingers.
6. In a separate medium bowl add mascarpone with fresh egg yolks, vanilla extract and sugar.
7. Mix well.
8. Fold in the strawberries.
9. Spoon on top of the lady fingers.
10. In a food processor coarsely chop pistachio nuts.
11. Sprinkle on top of Masdcarpone cream and strawberries.
12. Top with a whole strawberry.
13. Refrigerate at least 1 hrs to let the flavours meld.
14. The longer the better the flavor.
15. Enjoy.