Tag Archives: marscapone

Banoffee Tiramisu Charlotte Recipe

This came about because I’d seen a picture of a Strawberry Charlotte and thought it looked cool.  I was also thinking of trying out a tiramisu recipe and I had bananas and dulche de leche that needed to be used up before I go on holiday.  So I combined them all!  I thought that it might be like the Summer Pudding, looks easy, really not, but it turned out to be very simple.  A little fiddly in places but other than that it was much better than I had hoped.  Then it came to whether or not it would actually have worked or not.  Would mixeing the three things be too much of a good thing or a delicious dessert invention?  I am very happy to announce that it is definitely the latter.  It looks impressive and tasted great too!

Banoffee Tiramisu Charlotte

Serves 8

1 pack of sponge fingers
250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
1 can Carnation Caramel or Dulce de Leche
3 bananas
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Line a 7″ loose bottomed cake tin with baking paper. 
– Mix all of the syrup ingredients in a small bowl and set aside to cool.
– Whip the cream in a bowl. 
– Mix together the marscapone, vanilla, icing sugar and Kahlua in a large bowl. 
– Gradually add the whipped cream to this mix. 
– Carefully cut the very end off enough sponge fingers to line the cake tin so you have a straight edge. 
– Carefully place the sponge fingers around the circumference of the tin. 
– With the rest of your sponge fingers dip them in the syrup for 1 second and then line the bottom of the tin with them. 
– Spoon over half of your dulche de leche. 
– Place a layer of banana slices on top of that. 
– Spoon the cream over the bananas then smooth down with the back of a spoon. 
– Grate chocolate over the cream.
– Again dip and place the sponge fingers on top of the cream. 
– Add the rest of the dulche de leche. 
– More banana slices. 
– The rest of the cream. 
– Smooth down the cream with the back of the spoon and then grate chocolate over the top. 
– Place in the fridge overnight.   
– To remove from the tin find a small bowl or large glass that is taller than the cake tin.  Place the tin on top of this and gently push down on the ring being careful not to knock the fingers. 
– Pick up the base plate and use a pallate knife to gently slide the dessert on to the serving plate.  I say just leave the baking paper on the bottom and don’t tempt fate but if you’re feeling brave you can try to separate the paper and pudding in the same manoeuver.   
– Enjoy!

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Tiramisu Recipe

I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this.  I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict!  I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference. 

Tiramisu

Makes 6

250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Whip the cream in a medium sized bowl. 
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved. 
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup. 
– Mix together the cream and marscapone mix a bit at a time until fully combined. 
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass.  Pour 1 tsp of syrup over them. 
– Spoon the cream mixture on top and smooth down. 
– Grate the chocolate over the top of the cream. 
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top. 
– Chill for at least 3 hours. 
If you like serve with a strawberry half or a raspberry for a shot of colour. 

Tiramisu

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Summer Fruit Cheesecake Pots Recipe

Makes 6 average or 4 well filled ramekins

250g tub marscapone
5 tbsp cream or creme fraiche
5 tbsp icing sugar
8 digestive biscuits, crushed
250g summer fruits (Take frozen summer fruits, sprinkle with sugar and leave for a few hours til defrosted)
Fresh fruit to garnish

– Mix together the marscapone, cream and icing sugar in a small bowl. 
– Put the crushed digestive biscuits in the bottom of the ramekin dishes.  
– Top the biscuit with a few spoons of fruit, including the juices, dividing it evenly between the bowls.  
– Spoon the marscapone mix on top of the fruit layer. 
– Smooth down and garnish with a few pieces of fresh fruit.  
– Chill for at least 30 minutes.  

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Meringue Bites Recipe

Makes about 30 individual bites

4 egg whites
225g caster sugar
1 tsp pink food colouring*

– Heat your oven to gas mark 3 and line 2 large baking sheets with baking paper. 
– Whisk the egg whites in a scrupulously clean glass bowl until stiff.
– Whisk in the sugar a spoon full at a time, adding the colouring with the last of the sugar. 
– Continue to whisk until the colouring is fully mixed and the mixture is stiff and glossy.  
– Spoon the mixture into a piping bag fitted with a wide star nozzle and pipe onto the baking paper in swirls approximately 5cm wide.
– Place in the oven and bake for 1 hour or until solid. 

*I like Asda’s natural pink colouring as it makes a delicate pastel pink instead of the irradiated salmon pink you usually get.  Alternately if you are serving it with fruit as I did you can use a few spoonfuls of the colourful juice.  I didn’t do that this time as I was making the meringues a few days in advance. 

I served these by gently spreading a layer of marscapone on each swirl, then sandwiching a spoonful of mixed summer fruits between the two layers.  They’re a tiny bit messy to eat but delicious! The meringue is deliciously chewwy inside, if you want a harder meringue then bake for longer.  Even on their own these swirls make a delicious mouthful. 

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Filed under Desserts, Easy