Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cake, dessert, fresh, fruit, fruits, rum, sherry, sponge, trifle | No Comments »
Make the custard (according to our basic recipe or the manufacturer’s). In a food mixer, whip half of the cream with the 1/3 cup of sugar and half without it, until it forms peaks. Mix the non-sugared cream into the custard. Heat the 35g sugar with the water until dissolved and let it cool completely. Add the rum and sherry. Cut the sponge cakes into cubes and toss them in a bowl with the alcoholic syrup. Assemble the trifle: in one big glass (or 6 small ones), layer half of everything: jelly, cake cubes, fruits, custard+cream mixture and repeat it until you reach the top. Finish with the sweetened whipped cream and drizzle the sliced roasted almonds over it.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: brandy, cocoa, dessert, italin, ladyfinger, marsala, mascarpone, rum, tiramisu | No Comments »
To make the cream, whisk the yolks with the sugar until they become creamy and pale yellow. Fold in the mascarpone and stir for 2 minutes until very smooth. Mix the coffee, brandy and marsala. Fill 4 individual glasses with a layer of the cream. Dip the ladyfingers in the coffee syrup and line over the cream. Repeat this procedure until you get to the top of the glass. Finish with a layer of cream and dust the top with the cocoa powder. Let it cool in the fridge before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: banana, cinnamon, dessert, flambé, french, know your onion, know your onions, knowyouronion, knowyouronions, rum | No Comments »
Melt the butter in a frying pan over medium heat until it melts. When it foams add sugar, stir to combine and wait until it becomes golden. Peel the bananas, cut lengthwise and add to the pan. Gently shake to coat the bananas with the caramel and add rum. Tip the pan a bit to flambé the alcohol. Transfer to a plate, dust with sugar and cinnamon and serve with ice-cream.
