Yesterday I took part in the second cheesemaking course. As before, it was excellent, and if anyone is contemplating learning how to make cheese, and lives in NZ, you should not go past these courses, run by Jean Mansfield.
Needless to say, the Camembert and Gouda need to be matured, and are doing so in the fridge (which I have had to turn down to the lowest setting so that the bacteria and mold can develop). Apologies to all who wanted a very cold drink...
However, the Marscapone is ready, and I've never made Tiramisu before, so it just had to be done. Especially as my wonderful dental assistant and her husband make their own Kaluha, and have given us a bottle!
So I bought some sponge fingers (Savoiardi) and we had all the other ingredients:
Whisk 4 egg yolks with 200g of caster sugar, then, when the mixture is pale and thick, add the marscapone and whisk till smooth. Add a tsp of vanilla extract. Fold in the beaten whites of 4 eggs.
Meanwhile: soak (briefly) the sponge fingers in a mixture of cold espresso and kaluha,
Then eat. Tiramisu was invented in 1985. So something wonderful did come out of the 80's. I'm amazed that it took so long to be invented, but, perhaps, people made it all the time but never called it that?
Anzac biscuits: the true story
4 days ago