A Loving Spoonful!
Eastern hills is putting together a Cookbook to raise money for The Dining Room and Vive Cafe meal programs in Croydon.
The last time we made a cook book it was such a beautiful success. With the profit made we helped create a sanctuary in the Australian bush through Australian Wildlife Conservancy.
This cookbook is going to be a collection of our community’s favourite recipes that will be the perfect Christmas gift and a treasure to keep. Not only will it blessing our tables – but the tables spread in love for those who struggle to feed their families in our community.
So please start sending in your winner recipes to Emma or post here with any personal notes or stories of where this dish has come from or when you have shared it.
Your recipes do not have to be fancy, just tried and tested favourites! Here is special one that Tim Wright has sent it to get you inspired!
Tiramisu Dessert with Kahlua Sabayon
Serves 5-6
Sponge
Packet of 20 sponge fingers
2 cups hot espresso coffee*
4 tbsp Kahlua, Marsala, Boronia or other suitable liqueur
2 tbsp sugar
Sabayon
8 egg yolks
9 capfuls of Kahlua
1/2 cup caster sugar
400ml cream
Sabayon
Place pot of simmering water on stove. Put egg yolks, 6 capfuls of Kahlua and sugar in a stainless steel bowl and place bowl over the top of simmering water, whisking continuously until egg yolks thicken to a beautiful ribbon consistency.
(Note: you will need to remove mixture from heat every 30 seconds, so as to avoid scrambling the eggs – absolute, unsalvageable disaster!!!).
When ribbon consistency is reached, remove and chill in refrigerator.
In a separate bowl, whip cream with remaining Kahlua until soft peaks form and fold through cold sabayon mixture (taste the cream before you mix it with the sabayon, in case you need to adjust the flavouring – sweetness or Kahluaness.)
Sponge
While sabayon mixture is cooling, add sugar and liqueur to the coffee and stir until sugar is dissolved. Soak the sponge fingers by dipping them for 8-10 seconds in the cooled coffee mixture (gauge soaking time by how moist you want the dessert to be).
Tiramisu
Spoon a couple of heaped tablespoons of the cooled sabayon mixture into the bottom of individual serving bowls and arrange the soaked sponge fingers on top (you can break them up a little if you wish). Spoon remaining sabayon mixture over the top and chill.
Before serving, garnish with grated chocolate, a couple of plain/chocolate coated coffee beans, or any other favourite garnish.
Buon Appetito! Tim W.
* strong instant coffee can work as a substitute