Wednesday 27 August 2014

The Great Blogger Bake Off: Week 4 - Tiramisu Trifle


DESSERT TIME. Before this week, I'd been eating pretty healthy but when I realised I had to make a dessert I looked through all my recipe books for inspiration and thought stuff it, this week I'm going all out. So I have decided to combine two of my favourite desserts: Tiramisu and the classic trifle. 

I'm a dairy addict, particularly when it comes to cream. The creamier the better (getting on the Bake Off innuendo band wagon). I don't think you can get more decadent than this dessert. It contains everything from coffee and chocolate to liqueur and lashings of mascarpone and custard. The brilliance of this recipe is that instead of sticking to traditional trifle layering, the custard is combined with mascarpone to make more of a Zabaione. 

Ingredients
175g sponge fingers
4 1/2 tbsp coffee 
12 tbsp boiling water
6 tbsp Amaretto liqueur
3 medium eggs seperated
50g golden caster sugar
500g mascarpone
1 tsp almond extract
50g dark chocolate
4 tbsp toasted slivered almonds
A handful of cob nuts (if you can get them) 

Method
1) Select a suitable trifle bowl or serving dish. 
3)Take a handful of sponge fingers and chop them in half. This allows for an easier fit in the bowl. Line the bottom half of the bowl. This is just to figure out how many fingers you need for the first layer. 
2) In a tupperware container, pour 4 tbsp of boiling water and add 1 1/2 tbsp of coffee and 2 tbsp Amaretto liqueur. 
3) Add the halved sponge fingers to the coffee and liqueur mixture. Make sure both sides are coated, then re-line the bottom of your bowl. 
4) In a mixing bowl, whisk the egg yolks and sugar until combined, then beat in the mascarpone and almond extract until completely smooth. 
5) Whip the egg whites until stiff using an electric whisk, and fold into the mascarpone mixture in two goes. The texture of the mix should be a thick mousse texture. 
6) Smooth half of this mixture over the coffee soaked sponges. 
7) Repeat step 2, using the same measurements, but this time place the sponges on top of the mascarpone mixture. 
8) Grate 33g of the dark chocolate on top of the 2nd layer of sponges. 
9) Pour the second half of the mascarpone mixture on top of the chocolate, and smooth with a spatula. 10)Leave in the fridge for two hours or overnight to set. 






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Wednesday 13 August 2014

The Great Blogger Bake Off: Week 2 - Biscuits

   


 
So it's week two of the Great British Bake Off, and therefore week 2 of the Blogger Bake Off. On the last episode, it was mentioned that this week's theme would be biscuits. Now I don't have a very good track record with biscuits - I always manage to over-do them, so as you can imagine I was pretty nervous about baking this week. It's bad enough baking for the family and getting it wrong, but when I'm sharing it with you guys, there's an added pressure. It's a good job I'm not on the actual show really - just one disapproving head shake from Mary Berry and I'd crumble like my over-baked biscuits. 

Luckily though, I'm quite pleased with my bakes this week. I chose to make Florentines, because after looking at the recipe, the likelihood of over-baking them seemed pretty low. They are so cute and delicate and ridiculously easy to make (although I did create an awful mess). 

Ingredients
85g unsalted butter
85g golden syrup
30g plain flour
30g chopped almonds
30g chopped mixed peel
60g sultanas and crystalized fruits
60g glace cherries, chopped
110g plain or white chocolate, or some of each, melted
2 baking sheets lined with non-stick baking parchment. 

Method
1) Put the butter and golden syrup in a medium, heavy-based saucepan and heat until melted. Stir in the remaining ingredients except the chocolate. 
2) Put teaspoons of the mixture onto the prepared baking sheets, spacing them well apart. Flatten lightly with the back of a spoon. Bake in a preheated oven at 180°C (350°F) Gas 4 for 7-8 minutes until light golden brown. 
3)Remove from the oven and let cool for 1-2 minutes, or until firm enough to transfer to a wire rack to cool completely. 
4)When cool, coat the flat underside of each Florentine with melted chocolate and, using a serrated icing spatula or a fork, make a wavy pattern in the chocolate. Leave to set, chocolate side up. Store in a cool place in an airtight container and eat within 1 week. 

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Wednesday 6 August 2014

The Great Blogger Bake Off: Week 1 - Cakes



Evening all. 

This post is very different to what I usually write about, but this is something I couldn't resist doing. 
Now if you're an avid baker you're probably more than aware that the Great British Bake Off starts tonight. 
So in homage to this mouth-wateringly addictive show, the lovely Lawra over at I Love Crafty has organised a Great Blogger Bake Off, where once a week, alongside the show, bloggers bake something inline with the theme of that week's show. 

Now I love any excuse to bake, however I only found out about the whole thing this morning. I didn't want to miss out on the first post though. Now in true Come Dine With Me style, I'm going to come clean and say I didn't bake this today. However, this was a very recent bake of mine that was dedicated to the using up of my homegrown harvest of redcurrents, tayberries and blackcurrents. 

I'd never worked with these berries before and had no idea what to do with them, but was determined to make a cake. After a bit of research, I found this Good Food recipe. Alas, still no use of my berries, so I had to adapt it a little. 

First off, I didn't have a loaf tin so used a normal, round spring-form tin. Apart from that the majority of the recipe is pretty much the same. I had to add a bit more sugar than the recipe states when reducing the berries with the lemon juice, simply because my selection of berries were a lot more sour tasting compared to those in the recipe.  

I can only apologise for this very lackluster first post to what I would love to have been an icing fueled, bowl licking extravaganza. 

I do solemnly swear that my next post will contain more dedication. 

Enjoy the first show of this Great British Bake Off season!!

(Would still recommend this cake though, a great use of a homegrown harvest, and can really be applied to any berries you have lying around.) 




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