The post Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream! appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
Fancy something a tad sweet, rather creamy, extremely boozy, laced with coffee, rich and velvety, a touch spicy, intensely Italian, a teensy nutty, with a brush of British (namely Bristol City) – NOW BREATH! – then Miss Windsor’s Festive Sherry & Spice Tiramisu is most definitely the perfect dessert for you.
Of course, if you haven’t a clue what I’m going on about, I simply created this recipe with Amaretto Morbido (translation: Italian soft almond macaroons) or one may use the customary ingredient of ladyfingers (Savoiardi) dipped in booze enriched with espresso coffee and layered with a mascarpone cheese mouse-like filling.
I must divulge, my preferred alcohol for this glorious dessert is in fact, one of Miss Windsor’s favourite tipples – Harvey’s Bristol Cream, which certainly adds a touch of festive flair! And before I forget, I livened up the creamy layer with a smattering of grated nutmeg, and before serving I decorated my creation with a flurry of snow-like almond flakes.
And by the way, this is my latest, rather overdue, mouth-watering addition to Mrs Simkins and Miss Windsor’s Italian Escapades – culinary collaboration.
Darlings, I must tell you that during the grand ol’ year of 1882 Harvey’s Bristol Cream was created by John II & Edward Harvey. And for many years’ it was crafted from a blend of the finest wines imported from Jerez, Southern Spain and then bottled in Bristol City not too far from my childhood town of Backwell.
However, since the 1970’s Harvey’s Bristol Cream has been blended where Harvey’s vineyards are located – Jerez Southern Spain – such logical thinking, don’t ya think! And since the 1990s this exquisite sherry has been bottled in the illustrious Bristol Blue Glass – which is most pleasing to Miss Windsor, as it still holds a strong Bristolian connection.
Now, moving swiftly on, I’m excited to say I’m writing this with a bit of a festive spring in one’s step! Well, first off, here in the wilderness of South East London it’s 5 o’clock in the evening and a touch dark outside. Also, there’s only a week or so to go until Christmas, therefore, I feel a rather pleasant wintery/Christmassy chill in the air, which calls for a thick coat and gloves!
Oh, and I must recount, just a shy glimpse of a bottle of Harvey’s Bristol Cream evokes many fond memories of Christmas past spent with my beloved grandmother Josie, “Aaaah!” I hear you utter with sincere affection.
Darlings, although I’m a tad late sharing my creation following this year’s Italian summer getaway, in fact, I feel the timing couldn’t be more perfect, because in the Miss Windsor household Harvey’s Bristol Cream is only served during the festive season.
I say, I really do follow in Grandmother Josie’s footsteps, as she only served sherry in her finest crystal glasses during the cheerful month of December, which were always lovingly housed in her splendid, retro, g-plan, 1970s display cabinet – a grand affair, indeed!
Now, did you know that the Italian translation for tiramisu is pull me up, pull it up, lift me up, or cheer me up? A little confused? so am I! Well, according to some sources, the devilishly sexy tiramisu was actually invented in the northern Italian town of Treviso and was not only served in restaurants but also to the clientele who frequented the local brothels (Oh, I say!).
On a more sobering note, this scrumptious Italian pud is also known as the Tuscan Trifle, and according to the jolly old internet the palate-pleasing tiramisu may have derived from a similar dessert which was created in Siena, Tuscany during the 17th century. However, and for some reason or another, it really took off in the 1960s/70s and is especially popular here in the UK.
Darlings, before you toddle off to your kitchen, I must express my sheer disappointment regarding my culinary experience during a short jaunt to Pompeii! Well, my taste buds were not at all tickled by this classic Italian layered cake. Not only was my encounter a soggy one due to the unrelenting heat that affected the creamy layer, but I was also subjected to only a faint whiff of coffee; followed by the culinary crime of NO liquor!
So, following such a frightful ordeal, one dashed back to England and decided to create one’s very own version for the festive season – oozing with alcohol, of course, and generously flavoured with coffee.
Darlings, please run along now – toot sweet – and have a jolly good go at recreating my rather self-indulgent and exceedingly decadent Italian dessert – Miss Windsor’s Festive Sherry & Spice Tiramisu.
If you fancy whipping up something a bit more traditional for Christmas, why not recreate:
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT PHOTO OF GRANDPA LARRY & GRANDMOTHER JOSIE!
Miss Windsor’s Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream!
Equipment
- Round glass, decorative bowl (9 cm / 7.5 inch) or square Pyrex dish (22 cm / 8.5 inch)
- Electric hand whisk
Ingredients
- 1 pack of Amaretto Morbido (Italian almond macaroons) or ladyfingers
- 4 heaped teaspoons of instant espresso coffee
- 150 ml (5 US fl oz) boiled water
- 200ml (7 US fl oz) any sherry (preferably Harvey’s Bristol Cream!)
- 2 eggs
- 70 g (just over 1/3 cup) golden caster sugar
- 500 g (2 cups) mascarpone cheese
- 1 & 1/2 nutmeg grated
- 3 teaspoons of cocoa powder
- generous handful of flaked almonds
Instructions
- First off, wash those grubby little mitts of yours – Ta very muchly!
- In a small bowl dissolve instant espresso coffee in boiling hot water. Leave to completely cool
- Now, mix the cooled coffee with approx. 2/3 of sherry and set to one side
- Separate the eggs – keep only one of the egg whites
- Whisk egg yolks with golden caster sugar until thick and pale. Fold in the mascarpone cheese and left-over sherry and give it a quick blast with the electric hand-whisk. Then gently fold in the grated nutmeg
- Using a separate bowl, whisk the egg white until it has thickened and appears rather bubbly
- Now, fold the egg white into the mascarpone mixture. Again, give it a quick blast with the electric hand-whisk. Put to one side
- Darlings line the bottom of your chosen dish with a layer of Italian almond macaroons or ladyfingers dipped into the coffee/sherry concoction. Make sure you soak both sides, just enough so they’re damp but not gooey!
- Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of dampened Italian almond macaroons or ladyfingers. Then finish off with another creamy layer of the mascarpone mixture – How spiffing!
- Cover the dish with clingfilm and transfer to the cool environment of one’s refrigerator. Leave overnight, or a few hours will suffice!
- When you’re ready to serve your delicious festive Italian creation, then dust with cocoa powder and sprinkle with flaked almonds – voila!
- Darlings, please do enjoy with a drop or two of Harvey’s Bristol Cream, or sup away on any sherry you fancy
The post Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream! appeared first on Miss Windsor's Delectables.
]]>The post Mrs Simkins Tiramisu Trifle! appeared first on Miss Windsor's Delectables.
]]>Two Tiramisu for You
Miss Windsor and I love tiramisu and have both noticed how actual Italian tiramisu in Italy isn’t terribly alcoholic, if at all.
We decided we’d bring you our own special versions, mine based on my Venice one and Miss Windsor’s made with one of her favourite tipples, Harvey’s Bristol Cream, which I think is an inspired British alternative to the customary Italian marsala or vin santo.
We love them both equally gorgeous and we hope you will too.
Mrs Simkins Tiramisu Trifle
Tiramisu is
one of the nicest puddings in the world but usually, to be honest, a bit
of a faff to make at home. As I mentioned above, I had the most lovely
one earlier this year during our late May jaunt to Venice, which on
close inspection, turned out to be more of a tiramisu trifle.
In
place of the expected marsala-enriched zabaglione blended with
mascarpone and layered with coffee-soaked sponge fingers, was a
beautiful confectioner’s custard sitting on coffee-soaked sponge, topped
off with whipped cream and cocoa powder. It was absolutely gorgeous.
I’d promised our tiramisu-loving friend I’d take a photo of a genuine Venetian tiramisu for her (she and her late husband visited Venice many times years ago and she always had tiramisu for pudding. They would sample different restaurants every night so she’s practically a world authority on Venetian tiramisu!)
Anyway, when my tiramisu arrived, it looked so inviting I dived straight in and only remembered the photo when I’d virtually licked the bowl clean.
Our friend came round for Sunday dinner recently and I made my own version of the Venice one for her. I couldn’t detect any alcohol in the original but since we all enjoy a tipsymisu I’ve added a generous measure of Kahlua coffee liqueur to the sponge.
A light dusting of drinking chocolate gives a more mellow finish than the traditional substantial amount of cocoa, but use cocoa, or grated dark chocolate, if you prefer.
We all loved it and she said it was the best she’d ever tasted: certainly, she tucked into seconds very enthusiastically and we’ve promised to have it again next time she comes round.
Tiramisu literally translates from the Italian as ‘pick-me-up’ or ‘cheer me up; and this one certainly left us all feeling very perky and cheered up indeed!
Toodles!
Mrs Simkins x
Mrs Simkins Tiramisu Trifle!
Equipment
- A 20cm rectangular dish will accommodate 100g sponge fingers perfectly
Ingredients
Sponge layer
- Approximately half 200g pack Italian sponge fingers or savoiardi (aka ladyfingers)
- 150 ml strong brewed coffee
- 3 measures (45ml) Kahlua
Custard
- 2 egg yolks
- 1 egg
- ½ teaspoon vanilla extract
- 50 g golden caster sugar
- 175 ml milk
- 175 ml double cream
- 3 level tablespoons cornflour
Plus
- 300 ml double cream
- Drinking chocolate or cocoa powder to finish
Instructions
- Lay the sponge fingers in the dish and pour over coffee and liqueur. Chill.
- Whisk egg and yolks and pass through a sieve. Whisk sieved egg into a roomy bowl with vanilla and sugar until foaming.
- Mix cornflour to a smooth paste with 3-4 tablespoons of cold milk taken from the measured amount.
- Warm milk and cream in a small heavy bottomed pan until almost boiling.
- Pour into the cornflour paste, whisking gently throughout.
- Now whisk milk, cream and cornflour mixture gently into the combined eggs, sugar and vanilla.
- Wash out pan and return mixture to the heat. Cook gently, stirring gently constantly with a wooden spoon changing to a whisk as the mixture starts to thicken.
- Once thickening, turn off heat and whisk until smooth and creamy. Cool slightly and pour over sponge fingers. Chill for several hours until set.
- Whisk cream into soft peaks and spread over custard. Chill again and dust with drinking chocolate before serving.
- For complete perfection, serve with strawberries and a small coffee on the side.
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]]>The post Miss Windsor’s Italian Cherry Tomato Pasta! appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
You’ll be pleased to know, Miss Windsor’s Italian Inspired Cherry Tomato Pasta is just the tonic for the hungry-hearted – Mamma mia!
My vegetarian recipe is splendidly quick and easy to recreate – using the very best of Whimsical Winnie’s harvest. Namely, her titillating good (Oh, I say!) allotment grown tomatoes from her plot at Fulham Palace Meadows (London). I say Winnie is such a dear heart for donating her little red balls of goodness to my “Eatalian” culinary cause.
Darlings, my delectable delight also boasts a plethora of ingredients: olive oil, garlic, onion, mushrooms, Moroccan dry black olives, basil, and an Italian “Brassica” known as cavolo nero cabbage – a quite simple, yet devilishly tasty dish!
To be wolfed down hot or cold along with your favourite pasta – I favour Garofalo Casarecce Pasta – a teeny weeny reminder of my trip to Naples. Or to be scoffed following a jolly good session at the gym, which will certainly boost one’s energy levels and quench one’s hunger pangs (How spiffing!).
And before I forget, I hereby present this delightful dish as my first offering to Mrs Simkins and Miss Windsor’s Italian themed collaboration.
You see, we’ve just celebrated the last “hurrah” of our first culinary venture – we whipped up an assemblage of savoury and sweet teatime treats – I say, if you’re not yet fully acquainted with our recipes then please do take a peek and I’ll see you back here in a jiffy!
Moving swiftly on: I must pay homage to my dear Italian friend – the exceedingly vivacious Viviana Ciccone, who offered Miss Windsor a helping hand in the realm of traditional Italian cookery.
In fact, Viviana attributes her magical culinary skills to her darling mother Michelina. And luckily for Miss Windsor, Viviana taught her how to make an authentic Italian pasta sauce from scratch, which has certainly been put to good use.
Darlings, before you trot off to your kitchen, please take note of this rather useful TIP: Miss Windsor recommends that you refrain from serving this frightfully delicious dish all at once. So, why not fill up a Tupperware vessel and pop it into the fridge for later – there’s a good darling!
Whatever your preference – a midday nibble or a midnight snack – Miss Windsor personally guarantees that her dish will satisfy all palates and leave you yearning for more (Oh, I say!).
Please enjoy with a splash of olive oil; a sprinkling of parmesan cheese; a smattering of cracked black pepper; and a rather decorative basil leaf – voila!
Fancy more Italian fayre? then why not recreate:
MISS WINDSOR’S SHERRY & SPICE TIRAMISU – WITH HARVEY’S BRISTOL CREAM!
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR WINNIE & MICHELINA
Miss Windsor’s Italian Inspired Cherry Tomato Pasta!
Equipment
- A large/deep frying pan
Ingredients
- 225ml (8 US fl oz.) of extra virgin olive oil
- 3 or 4 large cloves of garlic
- 1 large diced onion
- large handful of Moroccan dry black olives (add a few more if you desire)
- 500g (2 & 1/2 cups) cherry or any large tomatoes – chopped
- 120g (1 & 1/2 cups) sliced mushrooms
- 6 or 7 leaves of shredded cavolo nero cabbage (or savoy cabbage will do)
- 6 basil leaves
- 500g (approx. 4 1/2 to 5 cups) of any pasta such as penne.
- salt and pepper
For decoration
- basil leaves
Instructions
- Darlings, squeaky clean hands please – Ta very muchly!
- Okey dokey! Pour the olive oil into a large saucepan and set the hob to medium / high heat.
- Finely chop the garlic and roughly dice the onion, then add to the oil. Darlings, now turn down the heat to just below medium – so the oil gently simmers.
- Chop the cherry tomatoes in half (or chop large tomatoes into quarters) slice the mushrooms and prepare the Moroccan black olives by cutting in half and removing the pips. Transfer to the frying pan.
- Now, gently place 6 basil leaves on top of the ingredients – Much obliged!
- Darlings, for the next 20 to 25 minutes the ingredients will gently simmer and should start to thicken up a little.
- About half-way through cooking time, put a large saucepan of water onto boil – add a glug of olive oil and a dash of salt.
- Once the water begins to ‘gallop’: with a steady hand add the pasta and turn down the heat a tad.
- Darlings, by now the rich aroma of Italian cuisine will gleefully arouse your senses – Oh, I say! So, one mustn’t become too excited, or you may overcook the pasta!
- However, before you test the pasta take a small mug and fill with hot water from the pasta pan. Then pour this over the simmering ingredients – this will loosen the mixture and stop it from drying out.
- Add the shredded cavolo nero cabbage to your authentic Italian sauce and allow to steam a little. Then gently combine and simmer gently for a few minutes more.
- After 8 minutes or so, you may test the pasta! Darlings, the Italians, oh and Miss Windsor, prefer their pasta cooked ‘al dente’ which translates ‘to the tooth’. And to translate again, means ‘you need your teeth to chew the pasta’ – comprende?
- So, poke a fork into the water and emerge with a piece of pasta! If your gnashers sink in, yet not too easily – then it’s ready. If not, cook for a couple minutes more.
- Once perfectly al dente, remove from the heat and drain using a colander. Then immediately wash the pasta in hot water to remove the starch. Drain again.
- Pour the pasta back into the saucepan, add your authentic Italian sauce, some cracked black pepper, then thoroughly mix together.
- Darlings, serve in a pleasant looking vessel and enjoy with a splash of olive oil; a sprinkling of parmesan cheese; a smattering of cracked black pepper; and a decorative basil leaf- Voila!
The post Miss Windsor’s Italian Cherry Tomato Pasta! appeared first on Miss Windsor's Delectables.
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