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    Black Forest Tiramisu

    ha scritto per te

    This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!

    Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
    This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.

    Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.

    Make the Ganache
    This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
    Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
    Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).

    Make the Mascarpone Cream
    Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!

    Cherry Espresso Soak
    This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
    Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.

    Start Building
    Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
    Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.

    Cream and Ganache Layers
    Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.

    Repeat the Layers
    Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.

    Chocolate Shavings or Curls
    Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.

    Cherries on Top (Or Not!)
    If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.

    Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.

    Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
    I hope you love this fun fusion of German and Italian cuisine as much as I do.
    Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

    Black Forest Tiramisu (No-Bake)

    Heather Baird

    This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.

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    Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins

    Course DessertCuisine German, Italian

    Servings 12

    EquipmentElectric mixer8×8 inch baking dish
    Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
    Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
    NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
    Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use. 
    How to make chocolate shavings:  Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
    Top with cocoa powder: Instead of chocolate curls or shavings,  you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
    Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using. 
    Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature. 

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Frozen Caramel Macchiato Pie

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      Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.

      Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
      This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.

      Sweet Inspiration: Caramel Macchiato
      I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.

      Chocolate Cookie Crust
      Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
      Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!

      Homemade Salted Caramel
      Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
      Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
      If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.

      Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
      Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.

      Make the Coffee Ice Cream
      For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.

      Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.

      Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
      You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.

      Layer into the Pie Crust
      Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.

      Whipped Cream and more Caramel
      Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).

      Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.

      Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
      You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!

      Related recipe: Tiramisu Semifreddo

      Frozen Caramel Macchiato Pie

      Heather Baird

      Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.

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      Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins

      Course DessertCuisine American, Italian-inspired

      Servings 10

      Equipment9 inch deep dish pie dish
      Ingredients  Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
      Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
      NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
      Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
       
      Shortcut This Recipe:

      Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
      Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
      Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.

       
      This recipe is original to sprinklebakes.com.

      Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Ice Cream Sandwich Sheet Cake (13×9)

      ha scritto per te

      If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.

      I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
      I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.

      Make the Whipped Cream
      Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.

      Ice Cream Sandwiches
      Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.

      Layer Up!
      Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.

      More Layers
      Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.

      All-Important Hot Fudge
      Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
      Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.

      Even More Toppings!
      Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
      Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!

      Don’t Forget the Sprinkles!
      Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.

      This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.

      I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
      Related Recipe: Easy Ice Cream Sandwich Cake

      Ice Cream Sandwich Sheet Cake (13×9)

      Heather Baird

      The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.

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      Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16

      Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
      Ingredients  3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
      Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
      NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
      Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
      Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches. 
      Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).

      Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Mangonada Recipe

      ha scritto per te

      The Mangonada is a spicy-sweet frozen concoction of mango, lime, and chamoy that originated in Mexico. It comes together quickly in a blender for those hot days when a chilly treat is necessary!

      Recently I made an impulse purchase of 8 pounds of fresh honey mangos – with no real plans for them. Aside from just eating them. I couldn’t help myself! Mostly because the price was right and ripe mangoes are so sweet and juicy on their own. It’s hard to improve upon eating them out of hand. But honey mangoes (Ataúlfo) are especially good – less fibrous than other varieties. Which makes them ideal for blending up with some mango nectar, lime, and a little spicy chamoy. With just a few ingredients and a blender, you can have the spicy-sweet sensation known as the mangonada.
      Mangonadas can be enjoyed a few ways. Blend up the ingredients with no sugar added for something akin to a sweet-spicy smoothie. Or, add a little cane sugar or other natural sweetener for a more dessert-like treat. Another way to enjoy them is cocktail-style, with a splash of tequila.

      Mangonada Origins
      The mangonada is a beloved Mexican street food and chilly treat, often enjoyed during scorching summer weather. It’s a mango-based frozen beverage layered with chamoy sauce—a savory, spicy, and tangy Mexican condiment—and topped with fresh mango chunks.  Additionally, the drink is often garnished with a tamarind candy straw, which is a plastic straw covered with tamarind paste and rolled in chili powder. It is sweet, sour and hot all at once, and complements the fruity mango flavor.
      Although mostly attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here. 
      Ready to try it? Let’s go!

      Prep Your Mangoes
      Begin with ripe fresh mangos. They don’t have to be honey mangoes. Use what looks, smells, and feels ripest. Ripe mangoes will smell fragrant and feel soft under gentle pressure from your thumb. You’ll need about 4-5 mangoes to get the 1 lb. of chunks needed for this recipe. Cut them lengthwise on either side of the pit, so that you have two equal sized pieces of mango. Then, score each piece into squares using a knife on the cut (flesh) side without cutting through the skin. Then, invert the mango pieces, pushing the skin side upward and exposing the squares of mango flesh. Next, just trim them off the skin with a knife. (See video for this action!)
      Frozen diced mangoes may be used to remove this step, but they may not have the same brilliant color and ripe flavor that fresh mangoes have.

      Into the Blender
      In the pitcher of an electric blender, combine the prepared frozen mangoes, freshly squeezed lime juice, mango nectar, and a cup of ice.

      Blend until the mixture is smooth and creamy, ensuring all ingredients are thoroughly incorporated. You can give the mixture a taste here, and if it is too tart, you may add in a little cane sugar or simple syrup to sweeten it up. (See blog notes for simple syrup recipe.)

      Rim Your Glasses
      Chamoy sauce is key for this recipe – the exact ingredients can vary, but typically chamoy recipes include a combination of fruit, such as apricot, mango, or plum. Also in the mix – chili peppers like guajillo or ancho. And lime juice, salt, and sugar. Some people make their own. But since I’m nowhere near qualified to make an authentic chamoy, I’ll rely on good old Tajín brand. As well as their chili-lime seasoning.
      Place chamoy and chili lime seasoning in two small shallow dishes. First dip a glass in the chamoy, then dip into the seasoning.

      Layer with Chamoy Sauce in Glasses
      Pour a small amount – about 1/2 to 1 tablespoon – of chamoy into the bottom of each glass. Add the pureed mango mixture to fill the glass half full. Add in another spoonful of chamoy. Fill the glass to the top with the mango mixture.

      Add a Tamarind Candy Straw
      Add a tamarind straw to each beverage. These are made with tamarind paste mixed with sugar, chili powder, and other seasonings to create a sweet, sour, and spicy candy coating on plastic yellow straws. When placed in a drink, the tamarind straw gradually softens, infusing the beverage with its flavor – or you can just nibble on it! The kind I purchased doesn’t really function as a drinking straw until you clear the tamarind paste from inside the straw – and there’s a bunch up in there!

      Garnish the Mangonadas
      Top each Mangonada with fresh, juicy mango chunks. Drizzle on a little extra chamoy and shake on a touch more chili lime seasoning. Done and done!

      Make it a Cocktail
      As I mentioned earlier, Mangonadas can easily be transformed into a cocktail. Simply add a splash of your favorite tequila or vodka to the blender pitcher, along with the other ingredients before pureeing. More on this in the recipe notes.

      Mangonadas are smooth and creamy, and somehow the tangy, salty chamoy makes the mango taste even sweeter! It seems like everyone has a different way to make them, but all have the same basic components. I kept this recipe very simple. You should be able to find everything you need at the grocery store in the international aisle, or for purchase online.
      Hopefully you’ll find this recipe helpful, as it comes just in time for enjoying a cold beverage in hot weather. We already have summer temps here in the south, so I think I’m going to need another 8 pounds of fresh mangoes soon!
      Related recipe: Mango Raspberry Lassi Ice Pops

      Mangonada Recipe

      Heather Baird

      This Mexico-born sweet sip is the perfect way to beat the heat when temps rise and a chilly treat is necessary! Made with fresh mangoes, lime juice, mango nectar, chamoy, and chili-lime seasoning, it all comes together in the blender in a snap. This is often served as a smoothie-like treat with no sugar or alcohol added, which is how I prefer them. However, you can find variations for sweetening the mixture, along with instructions for turning your mangonada into a cocktail, in the recipe notes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsTotal Time 15 minutes mins

      Course Dessert, Snack, Street FoodCuisine Mexican

      Servings 4

      Equipment8 oz. glasses (4)
      Ingredients US CustomaryMetric 16 oz. frozen fresh mango chunks2 tablespoons freshly squeezed lime juice11.3 oz. mango nectar 1 can, such as Jumex1 cup ice3 tablespoons chili-lime seasoning such as Tajin Clásico1/2 cup chamoy sauce such as Tajin, plus more for garnishes2 mini tamarindo straws optionalFresh mango chunks from 1 mango
      Instructions Place the frozen mango chunks, lime juice, 1 cup of the mango nectar, and ice in the pitcher of a blender. Blend until smooth. Add the remainder of the mango nectar through the lid hole as you blend. When the mixture is smooth and has a thick, sorbet-like consistency, it is ready to use. This should take about 2 minutes.Place two shallow dishes side by side. On one plate, add some chamoy, and on the other add the chili-lime seasoning. Dip the rim of each 8 oz. glass into the chamoy, then into the seasoning.Add a little chamoy (1/2 to 1 tablespoon) into the bottom of each of the glasses; fill half full with the mango mixture. Add another spoonful of chamoy, and then fill the glass to the top with the mango mixture. At this point, you can swirl the layers of mango and chamoy together with a spoon, or leave them with distinct layers.Add a tamarind straw to each glass, if using. Top each mangonada with fresh mango chunks, an extra drizzle of chamoy, and a little more chili-lime seasoning.Enjoy immediately as a remedy for hot weather, or for any sunny gathering.
      NotesPrepackaged Frozen Mango Chunks: You can absolutely use frozen mango chunks from the freezer section at the grocery store. However, it’s really difficult to judge the ripeness of the product. If you find your frozen mango chunks are tart, blend in some cane sugar or simple syrup to taste.
      Increase the Sweet: As I mentioned, cane sugar is a wonderful, natural sweetener to use to sweeten this beverage. Blend in a little sugar at a time, tasting between blending, until it suits your palate. Or you can add simple sugar, which incorporates easily into the mixture. To make simple sugar, add 1 cup of boiling water to 1 cup of sugar. Stir until the sugar is melted. Then use as a drink sweetener.
      Make it a Cocktail: The general rule for cocktails is 1.5 to 2 oz. of alcohol per 8 oz. drink. So for this recipe which makes four 8 oz. servings, you could blend in up to 1 cup of tequila or vodka. But as always, you should add this to your taste and preference.
      **This recipe was developed from research across several different websites and a travel magazine. Although attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here. 

      Keyword chamoy, chili lime seasoning, easy mangonada recipe, fresh lime juice, fresh mangoes, honey mangoes, mangonada recipe, mexican cocktail, tajin, tamarind straws, tequila, vodka

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Shamrock Shake Recipe

      ha scritto per te

      This Shamrock Shake Recipe is full of eye-popping green color and creamy mint flavor. Make this seasonal treat whenever you need a minty pick-me-up!

      The Shamrock Shake returns to McDonald’s menus each February to help celebrate St. Patrick’s Day. It’s only for a limited time, but now you can make the minty milkshake year-round! This recipe is so easy to make and fun to share.
      If you’ve been reading this blog for very long, then you know I’m extremely picky when it comes to mint-flavored sweets. I am likely to pass up minty sweets on most dessert menus. Why? Because it’s difficult to know if you’re getting something that tastes light and refreshing, or something more akin to toothpaste. This is definitely not the latter. This copycat Shamrock Shake recipe is creamy and indulgent with light mint flavor.  It’s such an easy dessert for St. Patrick’s Day dinner – or heck! Anytime you’re looking for a sweet minty treat.

      Shamrock Shake Origins
      First, a bit of history. Because after some digging, I was shocked to see how long Shamrock Shakes have been around. Connecticut McDonalds franchise owner Hal Rosen brought the Shamrock Shake to life in 1967. He created it to help celebrate St. Patrick’s Day. But get this – it wasn’t mint-flavored! It was made with lemon-lime sherbet. In 1983 that the mint-flavored shake made its debut. It was such a success, McDonalds decided to debut it nationally. Altogether, that’s more than 50 years of Shamrock Shake-ing!

      Let’s Talk Vanilla Ice Cream
      According to their website, McDonald’s Shamrock Shake recipe is made with reduced fat vanilla ice cream from the on-site soft serve machine. It’s perfectly fine to start with your favorite full fat, plain vanilla ice cream from the grocery store. It doesn’t have to be reduced fat. But it can be. However, full fat will blend better and the milkshake will be thick. Mayfield’s, Breyer’s, Turkey Hill – all the usual vanilla ice cream brands will work. Set the tub of ice cream out for about 10 minutes at room temperature to soften.

      What Kind of Milk?
      Use whole milk for the closest copycat of the McDonald’s shake. If you’re not a purist or stickler, then use whatever milk you prefer. 2% works well also. You’ll need about 1 1/2 cups for this recipe.

      Shamrock Shake Flavor and Color
      The McDonalds formula uses mint beverage syrup for the Shamrock Shake recipe. I don’t know about you, but I don’t keep beverage syrups on hand. But as a baker I definitely have mint extract. Use mint extract, and sure to use bottles labeled as “Mint” and not “Peppermint”. You might think there’s not much difference. But peppermint flavor is much sharper and not as true to the original shake’s flavor.  Start with 1/4 teaspoon of mint extract. Then, add more to taste. I know that doesn’t seem like much. However, over the years, and through many bottles of mint extracts, I’ve learned that brands vary in strength. You can always add more to taste.
      What makes the Shamrock Shake green?
      Well, technically, the food industry’s Yellow 5 and Blue 1. Yep, food color! The shades seem to vary a little in person and in advertisements. Some show it as bright lime green. And others are more emerald green.  So, use whatever green color you have on hand. A few drops of liquid green food color from a standard pack of grocery store food colors will work. I used a few drops from this Wilton’s set.

      Toppings
      In 2012, the shake was updated with whipped cream and a cherry on top. The squirt-y canister of aerosol whipped cream is a good standby. However, it is extremely meltable and goes flat rather quickly. I made some homemade using whipping cream, because it holds its shape longer. (And I needed it to last through an hour-long photo session!) Use whatever you prefer. But, while fleeting, the aerosol whipped cream is closest to its inspiration.

      Blend it all Together
      Get the ice cream, milk, green food color, and mint extract together in the pitcher of a blender. Then, give it whir. Taste-test, and add more mint extract if needed.

      Pour in a Tall Glass
      Divide the milkshake mixture between four glasses. Immediately top with the whipped cream of your choice (aerosol or homemade). Add the all-important red cherry on top!

      If you’re feeling festive, you could add some sprinkles to the whipped cream. I had some cute gold sugar pearls, which I used as a nod to leprechaun’s gold. Green sprinkles would also look super cute and very spring-y. Enjoy!
      Related recipe: Irish Cream Coffee Milk Punch

      Shamrock Shake Recipe

      Heather Baird

      This minty, green seasonal treat can now be enjoyed year-round! Shamrock Shakes are so fun to make and an easy St. Patrick’s Day dessert – although they shouldn’t be limited to the holiday. They’re an evergreen favorite! (Pun intended!)Be sure to use extracts labeled as “Mint” and not “Peppermint”. Peppermint extract is sharp and unlike the mint flavor used in Shamrock Shakes. Also, be a label-reader, and pay attention to the ingredients. Some mint flavorings labeled as ‘extract’ are oil based, and will be stronger than water-based extracts. If your ice cream is frozen rock-solid, let it stand at room temperature for 10 minutes before using, or until it is easily scoopable.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 5 minutes minsBlend time 2 minutes 2 minutes minsTotal Time 7 minutes mins

      Course DessertCuisine American

      Servings 4

      Ingredients US CustomaryMetric 4 cups vanilla ice cream about 8 scoops1 1/2 cups whole milk1/4 teaspoon mint extract plus more to taste10 drops liquid green food color plus more if neededAerosol whipped cream see recipe notes for homemade4 maraschino cherries with stems patted dry2 tablespoons sprinkles, gold or green optional
      Instructions In a blender pitcher, combine the vanilla ice cream, half of the milk, 1/4 teaspoon mint extract, and 10 drops of liquid green food color. Blend to combine; mixture should be very thick.While the blender is running, add additional milk through the hole in the blender lid to achieve a thick, pourable consistency (you may not have to use all of the milk, depending on the ice cream temperature and brand).Taste-test the milkshake mixture, and add more mint extract, 1/8 teaspoon at a time. My milkshake batch took exactly 1/2 teaspoon of mint extract.When the mint flavor is just right, add additional green food color if needed for a bright, festive hue. Blend until completely smooth.Immediately divide the shake between 4 glasses (about 12 oz. capacity, each) and top each glass with a large swirl of whipped cream.Add cherries on top of the whipped cream, then add sprinkles, if using. Serve immediately.
      NotesHomemade Whipped Cream: Place one cup of heavy cream in the bowl of an electric mixer with a whip attachment. Beat until slightly thickened, and add 2 tablespoons fine granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a large closed star top (Ateco 856). Pipe swirls of whipped cream on top of the milk shakes. Or, just dollop whipped cream on top of the shakes with a spoon.
      Boozy Variation: Omit the mint extract, and add 1/4 cup of crème de menthe liqueur to the milkshake mixture. Add more to taste.
      Vegan/Dairy-Free Shamrock Shake: Replace the ice cream in this recipe with plant-based vanilla ice cream in equal portions (oat milk, cashew, or coconut milk to name a few). Also use plant-based milk. Use plant-based frozen whipped topping (thawed), such as So Delicious brand coconut whipped cream.
      Copycat Oreo Shamrock McFlurry®: Crush 8 Oreo cookies and add them to the blender pitcher with the mint milkshake mixture. Blend in bursts to disperse cookie pieces throughout the shake. Don’t blend too much, or the cookies will turn the milkshake grey.
      *Shamrock Shake is a registered trademark and brand of McDonald’s Corporation. 

      Keyword maraschino cherries, McDonald’s Shamrock Shake, peppermint extract, vanilla ice cream, whipped cream, whole milk

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Lemon Tiramisu

      ha scritto per te

      Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Mascarpone cream and zesty lemon curd are layered between citrus-soaked ladyfingers for a bright-tasting pick-me up!

      Here comes the sun – in dessert form! This citrusy twist on classic tiramisu uses familiar ingredients such as mascarpone cheese and crisp lady fingers. But that’s where the similarities end. Instead of coffee, this confection has a double dose of lemony goodness with lemon syrup and tart lemon curd. It’s a different kind of pick-me-up!

      Make the Mascarpone Cream
      Start with sugar, milk and a bunch of egg yolks all whisked together in a bowl. Place the bowl over a pot of simmering water and cook the while beating with a hand mixer. Cook until thickened and a thermometer registers 160°F. Making this custardy mixture takes about 7-10 minutes – more or less depending on your range (a constant gas flame may get the job done quicker). And it’s the most intensive work you’ll do for this recipe! Remove the bowl from the pot, and let it cool completely.
      Speaking of hand mixer… the cordless hand mixer I’m using in the photos (and video!) has pretty much changed my kitchen life. It’s given me a whole new freedom as a baker and food blogger who is constantly fighting/hiding/dragging cords as I work. My mom got it for me for my birthday in 2022, and it’s been such a great tool and a pleasure to use. This is not a sponsored post, but here is an affiliate link to the KitchenAid Cordless 7 Speed Hand Mixer that I’m crazy about. If you have the same issues with being tethered in the kitchen, then you may want to invest in one!
      I digress. Back to the lemony goodness!

      Purchased Ingredients
      This recipe uses prepackaged crisp lady fingers, mascarpone cheese, and prepared lemon curd. If you have homemade lemon curd on hand, then by all means use it! While the bowl of custard cools, give the mascarpone cheese a stir and leave it at room temperature to soften. Also stir the lemon curd. If the lemon curd seems particularly stiff-set, microwave it a little so that it loosens to a pourable consistency.

      Add half of the softened mascarpone cheese to the cooled custard mixture and beat well to combine.

      Add the second half of the mascarpone and beat together until fluffy and no lumps of mascarpone remain. Set the bowl aside while you prepare the lemon syrup.

      Make the Lemon Syrup
      The syrup is a mixture of simple syrup and fresh lemon juice. Super easy! I added just a touch of lemon extract also, but this is optional. You can find my Homemade Lemon Extract recipe right here.

      Assemble the Lemon Tiramisu
      Dip crisp lady fingers in the lemon syrup briefly, then line the bottom of a 7×11-inch dish. You could also use an 8×8-inch square dish or baking pan.

      Cover the lady fingers using half of the mascarpone cream. Then, cover the cream with half of the lemon curd. Evenly spread the lemon curd over the cream. If the two swirl together a little – that’s totally fine!
      Next, dollop whipped cream over the lemon curd. Spread it evenly. It doesn’t have to be perfect – just do the best you can. Then, repeat the layers all over again: soaked lady fingers, mascarpone cream, lemon curd, and whipped cream.

      The final layer of whipped cream doesn’t have to be spread all the way to the edges. Spread it within 2-ish inches of the sides. Refrigerate the tiramisu for 6 hours (or overnight) so the lady fingers have time to soften, the cream sets, and the flavors all marry together. Much like classic tiramisu, I think it improves over time!
      Just before serving, add lemon wheels and lemon zest for garnish. These are totally optional, but it makes a pretty presentation.

      Do you spoon or slice your tiramisu? I do both! However, it’s nice to admire a cross section slice of tiramisu, where you can clearly see all the layers stacked together.

      I almost didn’t get a picture of the interior before we ate it all! It’s such a light-tasting dessert, good at any time of year, but I could see it being right at home at spring and summer gatherings. However, right now, in the bleak midwinter, it tastes/feels like a much needed dose of sunshine!
      If you’d like more visuals on how to make this Lemon Tiramisu, then check out the video below to guide you along. Enjoy!

      Lemon Tiramisu

      Heather Baird

      This citrusy twist on Tiramisu is light and refreshing – the perfect ending to a rich, savory meal. Assembled with the right top-notch prepared lemon curd, it tastes like a restaurant-quality dessert. You could also use homemade lemon curd, if you prefer to make your own.Plan ahead, because this dessert needs to chill for 6 hours, or overnight. It can be made a few days ahead and kept refrigerated. Like classic tiramisu, I think it gets better over the course of a few days.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 10 minutes mins6 hours chill time 6 hours hrsTotal Time 6 hours hrs 30 minutes mins

      Course DessertCuisine Italian, Italian-inspired

      Servings 12

      Equipmentstainless steel bowlHand mixerCandy thermometer11×7 baking dish or 8×8 square dish
      Ingredients US CustomaryMetric Mascarpone cream2/3 cup whole milk3/4 cup granulated sugar6 large egg yolks16 oz. mascarpone cheese room temperatureWhipped Cream1 1/4 cups heavy whipping cream1 teaspoon vanilla extractLemon Syrup1/2 cup water1/2 cup granulated sugar1/2 cup fresh lemon juice1/2 teaspoon lemon extract optionalAssembly24 crisp lady fingers one 7 oz. package12 oz. lemon curd 1 jar6-8 round lemon slices optionalZest of 1 lemon optional
      Instructions Mascarpone CreamFill a saucepot 1/3 full with water and bring to a simmer. Place a heat-proof bowl on top of the pot and add the milk, sugar, and egg yolks. Beat together with a hand mixer on medium speed until the mixture is thick and foamy, and a thermometer registers 160°F (approximately 7-10 minutes). Remove from the heat and cool completely.Add half of the mascarpone cheese to the cooled mixture and beat with a hand mixer until thoroughly incorporated. Add the second half and beat again until thickened and smooth. Cover and set aside.Whipped CreamBeat the heavy cream in a stand mixer fitted with the whip attachment on medium-high speed until soft peaks form. Add the vanilla extract and beat until just combined. Cover and refrigerate while you make the lemon syrup.Lemon SyrupPlace the water and sugar in a microwave-safe bowl and heat for 1 minute 30 seconds. Stir until the sugar is completely dissolved. (You can also do this in a small saucepan on the stove top.) Add the lemon juice. Stir well. Stir in the lemon extract, if using. Stir and let cool slightly, about 5 minutes.AssembleDip crisp lady fingers into the lemon syrup one at a time and place an even layer into the bottom of a 7×11-inch baking dish. Cover the lady fingers with half of the mascarpone cream, spreading it evenly to the edges of the pan.Stir the lemon curd until loosened and pourable. Pour half of the lemon curd over the mascarpone cream. If the curd is too thick to pour, microwave it for 20 seconds to loosen and stir again. Alternatively, dollop firm lemon curd on top of the cream and spread as evenly as possible to the edges of the pan. It is okay if the mascarpone cream and lemon curd swirl together a little.Using a spatula, dollop half of the whipped cream on top of the lemon curd layer. Spread as evenly as possible to the edges of the pan.Repeat the layers of soaked lady fingers, mascarpone cream, and lemon curd. Dollop the remaining whipped cream in the center of the dessert and spread within 2 inches of the edges.Refrigerate for 6 hours or overnight. Just before serving, add lemon wheels and zest for garnish, if using. Cover and refrigerate leftovers.
      NotesWhat to expect: This is a deceptively light-tasting dessert that packs a lemony punch! It has all the same lovely layers and textures that you’d expect from classic tiramisu. Mascarpone gives the dessert a silky-smooth texture that tastes of a restaurant-quality desert. It’s truly special occasion-worthy
       

      Thermometer: If you don’t have a kitchen/candy thermometer, you can judge the done-ness by the texture of the egg yolk/milk mixture. It’s ready to use when the the mixture is thick enough to fall in a ribbon back into the bowl when picked up with a whisk. 
      Lemon Curd Brands: There are many wonderful prepared lemon curds to choose from at the grocery store. I recommend Bonne Maman as well as McKay’s. 
      Fresh v/s Bottled: Fresh lemon juice will yield the best tasting results in this recipe, but you can also use bottled.
      Lemon Liqueur: Limoncello liqueur can be used in place of the fresh lemon juice in the lemon syrup for an authentically Italian experience, and a boozy note.
      Cream Cheese Variation: Regular cream cheese could be used in equal amounts for the mascarpone cheese in the mascarpone cream, but the end result won’t be quite as nice in texture. 
      Make Ahead: This dessert can be made a couple of days ahead. Like classic tiramisu, it gets better over time in the refrigerator!

      Keyword crisp lady fingers, fresh lemon, lemon juice, lemon tiramisu, mascarpone cheese, Tiramisu

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Champagne Jelly (for New Year’s Day Brunch!)

      ha scritto per te

      This Champagne Jelly recipe transforms your favorite sparkling wine into a delicious breakfast spread. Made with just 3 ingredients, it pairs perfectly with everything from croissants to charcuterie.

      Say hello to my new favorite breakfast addition – Champagne Jelly! But it’s not just for breakfast. It’s right at home on a charcuterie board or as a glaze for the Christmas turkey or ham. The bubbly, wine-infused notes make it a versatile addition to almost any course.
      It also makes a wonderful homemade holiday gift. I plan on sending jars home with my Christmas dinner guests, so they’ll have something special to help ring in the New Year. The best thing about this recipe is how easy it is to make with just 3 ingredients. It’s so simple! The best things usually are.

      Champagne Selections
      When using Champagne in baked goods or sweets, I usually recommend using a brand that you already love. But if you’re not sure where to start, here are a few things to consider.

      Budget: Champagne comes in a range of price points. While high-end Champagnes are best for drinking, you don’t need to break the bank for making Champagne Jelly. Choose an inexpensive bottle that is described as “fruity” or “citrus forward’ and preferably dry.
      Sweetness Level: Jelly, by design, is a very sweet condiment. Which means a lot of sugar is going into the pot to boil with the champagne. Dry sparkling wines have less sugar in them, and using them may help control sugar content and unmask nuanced flavors. However, most any champagne, prosecco, or white sparkling wine will work. But if you have a choice, look for medium-dry (brut) or dry (extra brut) sparkling wines.
      Brand Recommendations: My current personal favorites for baking and jelly making are J. Roget Brut ‘American Champagne’ ($10.99). A medium-dry sparkling wine with crisp fruit flavors. And Freixenet Prosecco ($11.99). An extra-dry Italian white wine with notes of apple and citrus. Its golden color makes a beautiful jar of jelly.

      Sterilize the Jars
      Top priority: ensure your canning jars are sterilized. Do this by washing them in hot, soapy water and then placing them in a large pot of simmering water for a few minutes. Keep the jars hot until you’re ready to fill them. Remove them from the boiling water and let them dry. This only takes a few seconds, because the hot water evaporates quickly. Don’t put the lids in the simmering water, though! It could melt the sealant. Just give those a good wash and set aside to dry.
      Side note: If you’re a novice at canning, and would like to get started in earnest, then I use and recommend the Ball Blue Book Guide to Preserving. It’s the gold standard for proper technique and safety measures. Or certainly visit their Home Canning 101 page online, which is a free resource!

      Three Ingredient Alchemy
      The beauty of this three-ingredient recipe lies in its simplicity. You’ll need 4 cups of champagne, 6 cups of sugar, and a box of liquid pectin (2 packets). Bring the champagne and sugar to a boil, then add the pectin and boil for 1 minute. It’s not only simple, but quick, too!

      Skim the Foam
      This recipe makes a remarkably clear jelly! But you may have a little foam on the surface of the jelly from the boiling process. Just skim it off to a small plate.

      Fill the Jars
      Set a canning funnel in the top of a jar and carefully ladle the hot Champagne Jelly into it, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

      Process in a Water Bath – or Don’t!
      Place the lids on the jars, and screw the bands on until they are fingertip-tight. Which means, don’t screw the lids on too tight! Process the jars in a boiling water bath for 10 minutes. Remove them and let them stand to cool. You should begin to hear the jars’ tell-tale ‘POP‘ that means it has sealed air tight.
      You don’t absolutely need a water bath canner with a rack to process the jars in, but it helps. Alternatively, you can place the jars in a big stock pot of boiling water that covers the lids, and process for 10 minutes.

      The Simplest Version
      OR, you can just skip the water bath altogether. Just cook, pour in jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for 6 months. The sugar and refrigeration works in tandem to preserve the jelly for a long period of time. You can still give the jars as gifts – just be sure to clearly label “refrigerate” or “keep refrigerated“.

      Ways to Enjoy Champagne Jelly

      Spread it on toast or croissants for a breakfast or brunch treat.
      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements. (I love this with Havarti cheese!)
      Use it as a glaze for poultry or pork dishes to add a touch of wine-infused sweetness to your main course.
      Warm it for 15 seconds in the microwave for the fanciest ice cream topping.
      Use it as a cake filling.
      Share it with friends and family as a homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      There’s nothing quite like sipping on a glass of sparkling champagne to celebrate a special occasion or to ring in the New Year. But I think turning your favorite champagne into a spreadable, edible treat is the next best thing! With its complex yet unmistakable grape notes, Champagne Jelly is a unique way to give any meal a sense of occasion.
      Related recipe: Port Wine Jelly

      Champagne Jelly

      Heather Baird

      Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsCook Time 11 minutes minsTotal Time 26 minutes mins

      Course Breakfast, Jams and JelliesCuisine American

      Servings 6 half pint jars

      Equipmenthalf pint jars with lids and rings 6canning funnelWater bath canner optionalCanning jar lifter optional
      Ingredients  6 cups of granulated sugar4 cups of champagne preferably dry6 oz. liquid fruit pectin 1 box or 2 pouches
      Instructions In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.
      NotesSkip the water bath canner:
      It’s true, you can skip the water bath altogether. Just cook, pour into jars,  and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts – just be sure to label the jars with this specification: Store refrigerated up to 6 months.
       
      How to enjoy your Champagne Jelly:

      Spread it on toast or croissants for a breakfast or brunch treat.

      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.

      Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.

      Warm it in the microwave for an ice cream topping.

      Use it as a cake filling.

      Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      Keyword black sanding sugar, breakfast spread, champagne buttercream, champagne jelly, charcuterie board, liquid pectin, new year’s brunch, prosecco

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Oatmeal Creme Pie Trifle

      ha scritto per te

      Dive into the cozy flavors of fall with this Pumpkin Oatmeal Creme Pie Trifle. It’s here to steal the show at your Thanksgiving feast or any autumn gathering.

      We all know and love those iconic Little Debbie Oatmeal Creme Pies. They’re nostalgic, chewy, and have that perfect hint of molasses. I’ve always thought they’d be delicious paired with pumpkin for a fall dessert. Inspiration struck when I found myself with a big box of them leftover from my Dad’s 80th birthday party. They are his favorite snack, so we gave them out to guests as favors.
      Enter the Pumpkin Oatmeal Creme Pie Trifle. It’s a heavenly concoction that combines the beloved Oatmeal Creme Pies with pumpkin cream cheese filling, whipped cream, and caramel.

      Make the pumpkin cream cheese filling.
      In a mixing bowl, combine canned pumpkin puree, room temperature cream cheese, sugar, vanilla extract, and pumpkin pie spice. Mix it until it’s well combined and velvety smooth.

      The star of the show – Little Debbie Oatmeal Creme Pies!
      Using a large sharp chef’s knife, quarter the Little Debbie Oatmeal Creme Pies. Half of them will be placed at the bottom of a trifle bowl. This forms the foundation on which to build the whole shebang. I wondered how well the pies would stand up with so many creamy elements layered on top – but they held their shape and provided a nice, chewy/cakey bite. They are just perfect in this trifle!
      After you’ve quartered the pies, whip 1 cup of heavy cream to stiff peaks. To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor.

      Layer the ingredients.
      This trifle has 8 layers total. First, layer in half of the Oatmeal Creme Pies, then top with half of the pumpkin cream cheese filling. Next, top with half of the whipped cream and spread to the edges. Then, a layer of prepared caramel goes on top. Lately I’ve been loving Torani prepared caramel which can be found in the coffee aisle at the grocery store with the flavored syrups. It’s surprisingly good for something store-bought! However, you could also use Smucker’s hot caramel topping, which is widely available and found with the ice cream toppings (just microwave it for 30 seconds so it loosens). Or, use homemade if you have it.

      Repeat the layers – oatmeal pies, pumpkin cream cheese, whipped cream, and…

      .. more caramel! The best part about this Pumpkin Oatmeal Creme Pie Trifle is that it’s incredibly easy to make and assemble. You don’t need to be a baking expert to whip up this fall masterpiece.

      Finish with flair.
      Crumble one Oatmeal Creme Pie and sprinkle it over the whipped cream and caramel. Make sure you don’t crumble it too fine – you want a few larger pieces that are identifiable as Oatmeal Creme Pies.

      This trifle takes a nostalgic childhood treat to a whole new level. It’s like a taste of fall in every spoonful, with the warm and comforting flavors of pumpkin spice and oats. What’s better? You can make it a couple of days ahead!

      Pumpkin Oatmeal Creme Pie Trifle is the perfect alternative to traditional pumpkin pie at Thanksgiving. It’s easy to assemble, looks stunning in a trifle bowl, and the flavors are (*chef’s kiss*) an autumnal dream come true.
      Related recipe: Sour Cream Pumpkin Muffins with Coffee Glaze

      Pumpkin Oatmeal Creme Pie Trifle

      This no-bake trifle is ready to steal the show at your Thanksgiving feast or any fall gathering. It’s a dessert that combines the nostalgia of childhood treats with the warmth of autumn flavors. It’s as easy to make as it is to devour.Little Debbie Oatmeal Creme Pies can be found at nearly any US grocery store in the cookies and snacks aisle. You’ll need an entire box of 12 for this recipe.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minutes minsTotal Time 25 minutes mins

      Course DessertCuisine American

      Servings 14

      EquipmentTrifle bowlHand mixer
      Ingredients  16 oz. cream cheese at room temperature3/4 cup granulated sugar15 oz. pumpkin puree 1 can1 1/2 tablespoon pumpkin pie spice2 teaspoons vanilla extract12 Little Debbie Oatmeal Crème pies 1 box1 cup heavy whipping cream beaten to stiff peaks1 cup prepared caramel sauce such as Torani
      Instructions In the bowl of an electric mixer, combine the cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat well until combined and no streaks of cream cheese remain. Set aside.Set one oatmeal pie aside for later use. Using a large chef’s knife, quarter the remaining pies. Layer half of the pies into the bottom of a 3 to 4 quart capacity trifle bowl.Top the pie pieces with half of the pumpkin cream cheese mixture. Spread to the edges of the bowl.Top the pumpkin mixture with half of the whipped cream. Spread evenly to the edges of the bowl.Spoon or drizzle half of the caramel over the top of the whipped cream layer.Repeat the layering with the remaining pie pieces, pumpkin cream cheese mixture, whipped cream, and caramel sauce.Crumble/tear apart the remaining Oatmeal Crème Pie and place it on the top center of the trifle.The trifle can be served immediately, or you can make it 2 days ahead and store it in the refrigerator covered with plastic wrap.
      NotesLittle Debbie Oatmeal Crème Pies come in two sizes – you can use either size. The standard size comes in a box of 12 and is carried at most grocery stores. If you find the larger pies (packaged for resale in vending machines) you’ll need 9 for this recipe.
      To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor. The finished dessert will be sweeter using the whipped topping, because it is presweetened. The homemade whipped cream has no sugar added and relies on the caramel to deliver sweetness. 

      Keyword canned pumpkin puree, cream cheese, fall desserts, Little Debbie Oatmeal Creme Pies, pumpkin pie spice, pumpkin trifle

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Truffle Tart

      ha scritto per te

      Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!

      Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
      I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.

      Make the Pâte Sablée Crust.
      Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
      Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.

      Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
      What is Blind Baking?
      For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).

      Make the Chocolate Truffle Tart Filling.
      Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.

      Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.

      You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.

      Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.

      Pour the finished truffle ganache into the baked tart shell.

      Decorate!
      Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
      I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.

      While this tart is good on its own, I feel it’s best served with an accompaniment.
      Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
      Chocolate Truffle Tart

      Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!

      Related recipe: Ube White Chocolate Ganache Tart

      Chocolate Truffle Tart

      Heather Baird

      This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins

      Course DessertCuisine American, French

      Servings 10

      Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
      Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
      Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
      NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.

      Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache

      You may also enjoy: LEGGI TUTTO