PlayTiramisu and orange shortbread
Published: Wednesday, 7 May 2008, 11:56AM
Pudding professional Phil Vickery shares two scrumptious desserts including a traditional Tiramisu. And with national Coeliac Week approaching, Phil shows us how to make gluten free shortbread.
Tiramisu
6-8 persons
Cooking time: 10 minutes
Preparation time: 20 minutes
20 sponge fingers
2 medium cups of strong coffee espresso is perfect
4 tbsp brandy
4 large eggs, separated
100g castor sugar
100g finely grated bitter chocolate
275g mascarpone
cocoa powder and icing sugar to dust
- Place 20 of the sponge fingers into the coffee and brandy mixture and to soak well, but you still need to be able to pick them up.
- Lay 10 of the fingers in the bottom of a glass or china dish roughly 25cm square.
- Place the egg yolks and sugar into a bowl and whisk until thick and foamy, about 10 minutes.
- Beat the mascarpone until, it softens slightly then gently beat into the egg mixture.
- Whisk the egg whites with a pinch of cream of tartar until light and foamy.
- Add the two together and fold together.
- Spread half the mascarpone mixture over the sponge fingers, then sprinkle over the grated chocolate.
- Top with the remaining 10 fingers and lay on top of the mascarpone mixture.
- Top with the other half of the mascarpone and decorate the top with a pallette knife.
- Chill well for at least 2 hours, then sprinkle with a little cocoa powder and a little icing sugar.
Copyright Phil Vickery
May 2008
Orange shortbread
12 small biscuits
Preparation time: 5 minutes
Cooking time: 10 minutes
100g rice flour
100g gluten-free cornflour
80g unrefined castor sugar
100g very cold butter
finely grated zest 1 small orange
juice 1 small, fresh lime
- Pre heat the oven to 200°C gas 6.
- Place the cornflour, rice flour, and sugar together into a food processor, blend well.
- Add the very cold butter in small cubes, and blitz until you have fine breadcrumbs.
- Add the lime juice and orange zest, and bring together, then turn out and knead together well.
- Roll out quickly and evenly, using a little extra cornflour.
- Cut out immediately into circles, and place onto a baking sheet.
- Bake for 10-12 minutes, then cool before trying to lift off.
- Dust well in icing sugar.
Copyright Phil Vickery
May 2008
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