foodessa

Showing posts with label Lemon. Show all posts

ALMOND crust LEMON sunshine bars

Traditional lemon bars gets another twist as tangy sweetness is devoured.
Partial almond flour crust balances the creamy custard feathered with powdered sugar.

My theme for the last week has been to concentrate on the cheap and cheerful.

Since my enthusiastic Montreal (silly gripes notwithstanding) constantly inspires me…
I wanted to combine my love of food and travel curiosities close to home.

note: this photo credit goes to my Hubby ;o)

Of course, lemons are not only of good value, they are certainly cheerful.
The newest cheap activity is wondering the streets of Montreal for mural viewings.
This alone, on its merits can definitely put a smile on anyone's face.

The newest Montreal Mural festival is taking place and already some…
promising artists have displayed their talents in spades.
Some were given permanent residency on some prominent walls in trendy neighbourhoods.

My profession always offered me the opportunity to blend the creative with the dramatic.
Interior design on its grand scale can certainly compete with the…
in your face presence that impressive murals surprise us with.
However, as much as I would like to think that my baking or design talents would come...
anywhere close to how incredibly talented this mural artist is...I'd be kidding myself…just a little.

TiraMiSù Galliano LEMON special

…a more elaborate dessert displaying some of my talent ;o)

One of the latest gigantic murals was just unveiled in our charismatic Mile end neighbourhood.
Female illustrator, Ola Volo has broken a Canadian record…right here in Montreal.

She has masterminded a stupendous folkloric inspired artwork…
the biggest woman-made mural to adorn our walls.

5605 de Gaspé street, (Mile-end) Montreal

To be honest, folkloric art never grabbed my attention until…
I saw it re-created in this incredibly imaginative way.

Her sheer use of vibrant colors…especially the yellow tones…
create sunshine for even the cloudiest day.

Hence, my motivation to work with lemons…sunshine for the soul…
especially since there has been an uncomfortable chill in the air lately.

She wanted this mural to symbolize freedom.
"Art is a space where freedom tests its wings."

Another of Ola Volo's murals: 268 Saint Viateur street, (Mile-end) Montreal

Now...lets test our freedom in enjoying a little dessert. ;o)

ALMOND crust LEMON sunshine bars
(NOTE: updated recipe)

serves 16 small pieces

PRINTER version

INGREDIENTS:
(American measures)

Pastry crust base:
. 3/4 cup All-Purpose flour
. 1/2 cup fine ground almonds (blanched almonds)
. 1/4 cup granulated sugar
. 1/8 tsp. sea salt
. 2 Tbsps. Lemon zest, finely grated (2 medium lemons)
…
. 1/4 cup cold unsalted butter, cubed
…
. 1 xLarge egg yolk
. 1 to 2 Tbsps. filtered water

Lemon custard:
. 1 xLarge egg white
. 4 xLarge eggs
. 3/4 cup granulated sugar
. 1/4 cup confectioners' sugar
. 1/4 cup All-Purpose flour
. 1/2 cup Lemon juice (~2 medium lemons)
. 1/2 cup Coconut cream milk
. 1/4 cup milk (minimum 2% fat)
. 1/8 tsp. sea salt

PREPARATION:

. Pre-heat the oven to 400F (will be lowered later).
. Position the rack in the center of the oven.
. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides. Grease it with a little oil.

Pastry crust base:

1. In a food processor, place all the DRY ingredients excluding the egg yolk and butter.
2. PULSE a few times before adding the cold, butter through the spout. Pulse a few more times until the mix looks crumbly.
3. Keep the food processor on while pouring the egg yolk through the spout. Slowly add in the water as needed in order to create a soft dough that comes together and slightly off the sides.
4. Press the dough evenly throughout the bottom of greased dish. Dock it with a fork. BAKE it for 12 minutes or until golden.

...Meanwhile:

Lemon custard:

5. Wipe the food processor lightly. Place all remaining ingredients into it.
. PULSE a few times before whirling it to combine until, creamy smooth (about 1 minute).
6. With a fine sieve, pour the custard into the baked and still very hot pastry crust.

7. LOWER the oven heat to 325F. BAKE another 30 minutes. Let it cool for at least 2-1/2 hours before lifting out of the foil in order to cut* the 16 small squares.

* Wet a sharp knife with hot water and wipe. Cut a few slices and repeat in order to get nice squares. Garnish with optional icing sugar.

. Store in an airtight container for no more than 2 days. They unfortunately lose their fresh bite quickly. They can also be frozen the same day with parchment paper in between. Then, thaw at room temperature.

After highlighting this artist as well as celebrating women and freedom,

how can I not want to go out and be more creative and inventive…food involved…of course.

These little goslings were headed in the right direction…

maybe lemon squares were on their minds as well ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Lemon Orange Pork OSSO BUCO style

Generous amounts of fresh lemon and orange juices join a splash of wine and balsamic.
Garlic, capers and ginger add the right amount of aromas to flavour this pork shank dish.

Winter can only get better as comforting dishes embrace our appetites.
Pork shanks are also a great veal replacement, not to mention great on the pocket book.

Many are trying to cater to their waistlines.
Winter wonderland may just attract you towards a few extra steps to help out.
Well, here I am attracting you with a little Winter candy of my own...
snow at its best before it gets trampled on.

After so much holiday spending, our budgets may need a little head start in the right direction.
As for myself, I really didn't need an excuse to enjoy creating this dish, as well as devouring it.

Lemon Orange Pork OSSO BUCO style

serves 4 persons

PRINTER VERSION

INGREDIENTS:

(American / Metric measures)

. 8 pork shanks (medium size: 1-1/2 inch/3.5cm thick)

. 1/2 cup (100g) A.P. flour * (for dredging)

. 2 Tbsps. (30ml) unsalted butter

. 3 Tbsps. (45ml) e.v. olive oil

. 3 Tbsps. (45ml) grape seed oil

Vegetables:

. 1 large, sweet onion, peeled, diced small

. 4 big garlic cloves, crushed

. 3 cups (~500g) vegetables diced, or largely sliced (In this recipe: 2 large carrots and 3 medium Yukon potatoes) ...Butternut squash, fennel, rutabaga and also mushrooms can be used

Seasonings etc:

. 1-1/2 tsps. (7.5ml) sea salt, divided

. 1-1/2 tsps. (7.5ml) granulated garlic powder, divided

. 1/2 tsp. (2.5ml) each from dried herbs: ground anise seed, basil, marjoram, rosemary, sage

. 2 Tbsps. (30ml) capers, crushed

. 2 Tbsps. (30ml) fresh ginger, grated

Liquid mix:

. 1/2 cup (120ml) fresh lemon juice

. 1/2 cup (120ml) fresh orange juice...or 1/4 cup (60ml) frozen concentrate Orange juice

. 1/4 cup (60ml) fortified Sherry wine

. 1/4 cup (60ml) water

. 1/8 cup (30ml) balsamic vinegar

. big handful fresh, Italian Parsley, chopped

* Note: Gluten-free flour (Chickpea) works well to dredge meat shanks

PREPARATION:

. Preparation time and cooking takes a little more than 3 hrs.

NOTE: BRAISING PROCESS:

Use one of two methods depending on your capacity to be attentive to this dish:

1- STOVETOP METHOD: Keep the pan on the stovetop on LOW-MEDIUM heat (simmer) without ever lifting the lid another 2 Hrs. after cooking the main recipe.

OR---my preference:

2- OVEN METHOD: Pre-heat the oven to 325F/160C/Gas3 and position rack on 2nd level from bottom. Place a baking pan into the oven by then placing the pan on top. Cook for 2 to 2-1/2 hours.

..............................................................................

1. Prepare the LIQUID MIX and set aside.

2. Take each (patted dry) pork shank and dredge both sides into the flour (I use a plastic bag). Shake off excess and set aside on a clean platter.

3. In a large, deep pan or in a large Dutch oven pot, heat the oils and the butter on MEDIUM-HIGH heat. Gradually add and distribute the pork shanks evenly by covering the bottom of the pan. Cover with a wire screen to avoid grease splatter.

4. Once red liquid comes gushing out of the meat, it's the go-ahead to turn each piece over for browning the other side. This whole process should not take more than 10 minutes. Take the meat out of the pan and place it temporarily in a clean plate with an aluminum foil covering it.

5. In the same pan, immediately start to sauté the onions. Once the onions have lightly caramelized, add the garlic and the chosen vegetables. Sprinkle in half the amount of salt and garlic powder.

...Meanwhile, pre-heat the oven to 325F/160C/Gas3.

6. Place the pork shanks back into the pan by snuggling them in a part of the way. Add the remaining spices, capers and ginger. Once the heat has picked back up, pour the LIQUID MIX over the whole preparation.

7. Cover the pork with the pan's lid. Place a baking pan into the oven by then placing the pan on top. Cook for 2-1/2 hours. After which, the meat should probably be slightly detached from its bone.

. SERVING and Suggestion:

Carefully remove the shanks and vegetables as to not break them up. Pour a little sauce over top. Reserve some of the remaining sauce and possible remaining vegetables to use as a pasta sauce. Enjoy.

Continually striving to create tasty dishes which are not necessarily guiltless, however comforting to the soul.
Good, wholesome, home cooking and respecting budgets is my theme this month...no sacrifices here ;o)

Have a lovely week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Lemon Olive Parmesan Parsley Pasta lightness

Lemon, oil and Parmesan flavoured pasta gets tossed with parsley and olives.
A dish that's fresh, tasty and light just like the Summer's wind.

Not much time in the kitchen lately...
however nature parks have grasped my attention.

This one park in particular is a unique stage of Summer freshness and colours abound.

A botanical garden and small animal farm found in Laval named...
'Parc de la nature'...just a bridge from Montreal.

If ever you have a chance to make it to this nature's splendour...
you will surely build memories with your friends and family.

Take a ride and have some fun!

Don't forget to organize yourselves a wonderful picnic.

Having made a multitude of fresh pasta dishes, this one for some reason stands out.
Tweaking it a few times has pushed me to really want to share it with you.
A few very simple ingredients, however, quality is key...don't cheat this one.

Lemon Olive Parmesan Parsley Pasta lightness

serves 4 meal size or 6 entrees

Printer Version

INGREDIENTS:
(American/ Metric measures)

. ~1lb. (500g) dry, short pasta (small springs 'rotini' preferred)
Mix:
. 1/2 cup (125ml) e.v. Olive oil
. 1 cup (80g) Parmesan cheese, grated, packed
. 1 medium lemon, finely zested
. 1/4 cup (60ml) fresh lemon juice
. 2 cups (40g) fresh parsley or basil, loosely packed, finely minced
. 30 large, canned, black olives, pitted, sliced
. 1/2 tsp. (2.5ml) sea salt (plus more for boiling water)
. 1/4 tsp. (1.25ml) granulated garlic powder

garnish: extra Parmesan cheese

PREPARATION:

1. Prepare a large pot of generously salted boiling water.
2. Meanwhile, in a large bowl, whisk together ALL of the MIX ingredients . Set aside.
3. Cook the pasta 'al dente'. Then, reserve 1/4 cup (60ml) of the cooking liquid before draining the pasta.
4. Toss the pasta into the large bowl as well as blending in the reserved cooking liquid. Temporarily cover the bowl so that the flavours have time to seep into the pasta.
5. After, about 5 minutes, plate and garnish with a some more grated Parmesan cheese.

Variation: Add a few crushed capers with a little roasted garlic.

Here’s to sharing light recipes and keeping it...
simple so that we enjoy the outdoors more often.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

bitter-sweet CITRUS marmalade and Menton Lemon Festival

Citrus scented celebration from a frugal inspired origin.

Juiced LEMON leftovers re-purposed into a delightful bitter-sweet citrus marmalade.

Conversely to avoiding the lemon’s pith when making Limoncello...

this marmalade invited the full bodied lemon shell and thrived.

FEBRUARY is a special month on the FRENCH RIVIERA.

There are few certainties Europeans can count on these days.

Therefore, imagine how many look forward to this particular ray of sunshine.

The economic reality that has hit many European countries is distressing to say the least.

Although France may not be as affected as Greece, Italy, Portugal, Spain etc...

it has been feeling the effect of a soon to be lost decade relating to any economic prosperity.

However, true to their ‘Joie de vivre’...
the celebration of local produce has remained a reason to feast.

In this case, the citrus is highlighted...especially their prized ‘Citron de Menton’.

Like clockwork, every February, since the early 30s...

this charming, sleepy town of Menton has flourished from its citrus blossoms.

Nestled on the coast of the French Riviera, some of the most prized lemons are grown.

So much so that it’s honoured it with memorable events, lavish parades and fabulous statues.

This extravagant citrus festival...

la Fête du Citron has entertained crowds from all over the world.

This years happens to be their 79th citrus carnival celebration.

Once more, I've missed out on making it out there this winter.

Well, I should maybe concentrate on joining their 80th...it would be amazing if I could ;o)

For now, my love of citrus will have to be lived vicariously through...

my other love of experimenting in the kitchen.

As I mentioned in a post relating to the origins of my Limoncello liquor recipe...

the ‘Menton’ lemon had left an important trace on my palate.

Its richness in essential oils and flavour are quite unique to this area’s geographical region.

Although, in North America we prize our sweet ‘Meyer’ lemon...
the ‘Menton’ lemon is equally exceptional.

We can at some point look forward to having it in our supermarkets.

It seems like they are in the process of getting the ‘authenticity’ approval required to export.

I can’t wait for these to be added to our grocery carts and recipes ;o)

***

Now, back to my frugally inspired marmalade.

One morning, I was squeezing lemons for a ginger lemon juice I make in quantity to freeze.

Afterwards, the lemon halves just lay there, seemingly in need of some attention.

Strangely, I had never before given them a second consideration.

But, for some reason, that morning, I figured I'd have to put them to some use.

First off, I decided to boil the empty lemon halves in order give my home a citrusy scent.

I initially thought, maybe this was enough to relieve my guilt of throwing squeezed lemons.

Then, my mind wondered off towards something sweet.

Hmmm, could this whole, squeezed lemon suit a marmalade?

After all, it had worked wonderfully in my citrus, choco-coco flourless torte.

I figured, I didn't have much to lose.

I reminded myself on how most of my best recipes have come in the form of last moment ideas.

While this marmalade was in the making...

my home became as aromatic as being in a citrus orchard. I was in heaven.

Now, all there was needed was a little patience to test out this concoction of mine.

Once, again, I am sharing what I call a successful experiment.

The re-purposed, empty lemons lent themselves to a wonderfully bitter-sweet delight.

LEMON - orange

bitter-sweet marmalade

yields 8 mini (125ml) or 4 small (250ml) glass jars
yields 4 cups (1 liter)

Note: A high powered blender is absolutely required.

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 medium lemons (8 cavity halves)
. 1/4 cup (60ml) fresh lemon juice
. 1/2 cup (125ml) Orange (from frozen concentrate)
. 2 cups (500ml) filtered water
. 2 cups (440g) granulated sugar

Equipment required: A high powered blender

PREPARATION:

1. After scrubbing the lemons very clean, squeeze out their juices. Reserve some juice for the recipe and the remainder for other occasions. Note: I make many recipes with this juice, however, when rushed, I make frozen cubes.
2. In a medium saucepan, fill with water covering the empty lemon halves. Bring it to a boil and then simmer them on MED-LOW heat for 15 minutes or until the peel gets soft. Afterwards, strain and cool them (cavity side down) for another 30 minutes.
3. With the use of a high-powered blender, blitz together the lemon halves, water, and orange concentrate until fairly smooth. Note: It's alright if there are a few tiny chunks. Pour this mix back into the same saucepan. Last, add in and combine the sugar.
4. Bring the mix to a boil on MED-HIGH heat and then simmer on MED-LOW for about 1:15 hours, while stirring occasionally. At this point the mix should be reduced into a somewhat thick consistency.
5. About 20 minutes before the marmalade is finished cooking, prepare to sterilize the very clean glass jars.
6. Ladle in the marmalade into the hot jars. Immediately place the seals and then screw on the caps lightly tightened.
. This marmalade can store easily for at least 6 months if not more. Once opened, it should be refrigerated and used within a few weeks time.

Other than smearing it on toast, I've since then used this marmalade within...

a few recipes already...more on that in later posts for sure ;o)

If any of you have had the opportunity to be part of...
this Lemon festival, I'd love to hear about it.

As well, if any of you make this marmalade and...
use it into recipes, I'd love to try them out.

Wishing you all a sunshiny February day.

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Other citrus related recipes that may interest you:

- Citrus Chocolate Coconut Ginger Nut flourless torte cake

- CITRUS glazed RICOTTA cookies

- CLEMENTINE CHOCO NUT flourless torte cake

- LEMON coconut ginger MOUSSE ice cream

- LEMON mousse frozen PIE no bake

- LIMONCELLO light adapted LIQUOR

- ORANGE spice ALMOND flourless torte cake

- TiraMiSù Galliano LEMON special

TiraMiSù Galliano LEMON special

This lusciously creamy and decadent LEMON TiraMiSù gets an added

'pick-me-up' from the smooth and aromatic spirited GALLIANO liquor.

A forward thinking Italian once called this...
delectable, refreshing dessert a 'pick me up' as well as 'pull me away'.

I never imagined how pertinent it had become for this following post today.

After demanding schedules and generally being pulled in different directions lately...

I'm offering to 'pick you up' with this delightfully decadent Galliano Lemon TiraMiSù.

For some, a relaxing soak in a spa tub will relieve the stresses of the day.

Personally, I prefer being taken away through the smooth sheets of lemony cream.

My tension slowly gets alleviated when I'm in my own creative bubble.

Featuring a tantalizing variation to the classic Italian dessert with...

lemons and a very flavourful liquor named 'Galliano' which came to inspire me.

I’m sharing with you one of my blissful moments in the kitchen.

I took the basics one of my favourite desserts:

TiraMiSù classic: chocolate-coffee ExtraOrdinairio...and re-styled it.
***

Usually, when there's a special occasion I step it up a notch in the creative department.

However, the day this amazing outcome was to bless my eyes and sense of smell came at a time where no special occasion was planned.

The inspiration strangely came to me because I had some Mascarpone that was begging to soon compliment a sweet and sumptuously refreshing treat.

Therefore, the mood struck me to make a lemon flavoured TiraMiSù. I started quickly scouting through my pantry and discovered I still had a few Savoiardi cookies and an unopened bottle of 'Galliano' that had been gifted to me lately. Since this spirit is blessed with a hint of anise along with the incredible essences of vanilla, honey, ginger and citrus...I figured this would be a great avenue for the cookies and cream to blend and pair with.

GALLIANO liquor (a.k.a. Liquore Galliano L'Autentico)...originated in 1896 from Livorno in the Tuscany region of Italy. The classic Harvey Wallbanger is what most people would associate the slightly unknown and under-used liquor. This mildly sweet, herbal liquor holds a hint of anise, however, more pronounced with the aromas of vanilla, honey, ginger and a hint of nutmeg.

The liqueur was made by blending local Italian ingredients (anise, lavender, mint) with herbs and plants from far away countries (vanilla, cinnamon, coriander). Vaccari chose yellow as the color of Galliano to symbolize the gold rush and named his creation in honor of Giuseppe Galliano, an Italian hero from the Abyssinian Italian colonial wars. ref.: wiki

Once the end creation came to light...I was exhilarated with a sense of satisfaction as well as saddened at the same time. Here was this beautiful and very elaborately sized dessert and only Hubby and I were ready with forks in hand. I quickly remembered that it was best to wait at least a few hours before digging in. I then, immediately called Mom who loves lemon based desserts...especially since she tried my Lemon mousse frozen pie. Believe it or not, she's made it her favourite go-to fresh tasting dessert. Actually, her last try looked nicer than mine did...hmmm.

After having kindly accepted my afternoon invite...my parents came flocking through the doors like two pigeons in anticipation of the refreshing promised delicacy. As soon as they saw it, the very welcomed compliments were a few seconds short...and then the forks found themselves in hand fairly quickly. They not only had their regular sized portion...they both asked if they could be possibly offered a second portion!?! Wait a minute...aren't these the same people that say they don't really have a sweet tooth like mine? I'm the dessert fanatic in the family...hmm...I beg to differ. Am I becoming a bad influence or was this lemon TiraMiSu downright scrumptious?

TiraMiSù
Galliano LEMON special

serves 10-12 portions

Click HERE to get a PRINT version

NOTE:
If you wish...this recipe can easily be made smaller since the measurements are in even numbers.

Non-Alcoholic version:

Instead of the 'Galliano' liquor...it can be replaced by a blend of:

a touch of honey...vanilla and anise extracts.

Finely grated ginger as well as a hint of nutmeg can be added also.

INGREDIENTS:
(American / Metric measures)

. 1/8 cup (25ml) Galliano liquor
. 1 lemon zest (finely grated)
. 1/8 cup (25ml) fresh lemon juice (1 large lemon)
. 1-1/2 cups (375ml) water

. 4 large eggs (separated)
. pinch of salt
. 1/4 cup (50g) granulated sugar (separated)
. 1 small tub (8.8oz/250g) Mascarpone * cream cheese

. 1 package of Italian cookies: Savoiardi

(48 cookies) 20 cookies x 2 surface layers...plus the last 8 cookies for star decor
. 1 cup (240g) roasted, coarsely chopped almonds (keep 3/4 for garnish)

. 1 lemon with carved peel (center piece decor)

Notes about:

Cookies -- Biscuits / Ladyfingers / 'Pavesini' / 'Savoiardi':

Make sure the cookies are fresh...otherwise your tiramisu will undoubtedly end up too soppy. You'll also end up short with the lemon/ liquor dipping liquid.
Eggs:

If you're concerned about the consumption of raw eggs....pre-freeze the separated eggs a few hours beforehand. Leave enough time for them to thaw and come to room temperature in order for them to be properly used.
Liquor - Galliano:

. 'Strega' is another Italian herbal liqueur which can be used as a reasonably acceptable substitute.

. An inexpensive alternative is the 'Neopolitan' liqueur produced in North America.
Mascarpone cream cheese:

This ingredient is the critical part of why this dessert has become the chosen one among the top 5 Italian chilled desserts. It can't be stressed enough that there isn't an authentic substitute that will honour the dreamy Tiramisù.

PREPARATION:

Although, I usually use a higher sided platter...

I, once again wanted to create something a little more elaborate for a special occasion.

A round presentation platter with slightly raised sides with a diameter of 12 inches (30cm).

1. About 1 hour ahead of time...take out the mascarpone cheese and eggs out of the cold. Set aside.
...making the LEMON - 'Galliano' mix:

2. In a medium bowl, combine the lemon juice, liquor and water. Set aside.

...making the MERINGUE: . In another medium bowl and with an electric mixer, beat the egg whites with the pinch of salt until you get slightly soft peaks. Continue beating while adding half the quantity of sugar until medium-stiff peaks have been realized. Cover and place into the refrigerator until needed.
...making the CREAM mix ('Zabaglione'):

3. Meanwhile, in a large bowl, combine the egg yolks and the remaining sugar. With the mixer, immediately beat them together until a thick creamy pale consistency is achieved.
4. Add the mascarpone and continue to beat the mix until smooth consistency.
...Combining the MERINGUE and the CREAM:

5. Now, with a spatula, gently fold the meringue mix into the cream mix. Finish by adding the finely grated zest. Once more, cover the bowl with a plastic wrap and refrigerate for a minimum of 30 minutes.

...Assembly of the TiraMiSù:

6. Prepare the platter of your choice and figure out the layout as well as pre-distributing the first layer of cookies to facilitate the initial part of the assembly. You'll probably need to break some cookies in half in order to fit the complete surface. This will avoid any surprises while in the midst of having soaked cookies on hand.
Important note:

For this particular chosen presentation platter...the first two layers held a total of 20 Savoiardi cookies per level. The remaining 8 cookies served as decoration and placed like a star pattern branching from the center.

7. It is best and more efficient to work as quickly as you can. To wet the cookies into the LEMON mix, hold one cookie in each hand as you DIP --TIP --TWIRL --LEAK both cookies simultaneously in order to avoid over soaking them.

8. Immediately transfer cookies onto the platter as you place them side by side in a single layer within your pre-designed layout.

9. With the aid of a ladle and spatula...spread a 1/2 of the CREAM mix over the first layer of cookies.
10. Scatter, the first 1/4 cup (60g) of the roasted chopped nuts throughout the surface. Note: the cream may seem ‘liquidy‘...don't be concerned. Once the Tiramisù sets in the fridge, all the ingredients will set together into a unified delicious mass.

11. Repeat another layer of soaked cookies and spread the remaining CREAM mix.

...DECORATING:

12. Around the perimeter of the cake, generously scatter the remaining roasted chopped nuts.

13. In the center, leave a small space for a decorative lemon with a carved out twirl.

14. From that point, place evenly the 8 remaining cookies branching out from the center like a star pattern.

15. For the center focal point, a fresh, well washed lemon can get carved. Leave the yellow skin in between and place the swirled peels creatively around it.

...chilling the TiraMiSù:

. Since this type of dessert truly benefits from being prepared a while before serving...

it is highly suggested to place a few upward toothpicks and cover it with plastic wrap.
Chill it for a minimum of 4-6 hours.

. For every additional hour it gets to set and relax, all the flavours will marry together and you will ultimately be rewarded with superior results.

Leaving it alone overnight is better.

Its freshness can also be held refrigerated between 2-4 days before serving.

There's no question...

if you have the chance to make this scrumptiously light dessert...

you'll certainly lift up your spirits.

Until I come back with my next
culinary creation...
I hope this keeps you indulged for a little while ;o)

Savour the joy of life.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.