Tiramisu

Yield: 10
A trifle like this was made for serving a crowd. I favour a tiramisu that

is not too sweet, so this recipe truly is a ・pick-me-up・ as the translation

goes! Tiramisu can be made a day ahead of time and topped with its spiked

whipped cream the day it is to be served.

Ingredients:

Topping
* 1 cup whipping cream

* 2 tsp sugar

* 2 tbsp coffee liqueur

* chocolate shavings and cocoa powder, for garnish
Cream Filling
* 1 cup whipping cream

* 1 tbsp vanilla extract

* 5 egg yolk

* 1/2 cup sugar

* 1/3 cup Marsala wine

* 2 cups mascarpone cheese
Ladyfinger Base
* 1 1/2 cups coffee

* 1/4 cup rum

* 5 tbsp sugar

* 1 pkg ladyfinger biscuits

* 1/2 cup grated chocolate

Directions:

Topping
1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill

until ready to assemble.
Cream Filling
1. Whip cream to soft peaks and stir in vanilla extract. Chill.

2. Place a pot with 2 inches of water on medium heat and bring to a

simmer. In a metal or glass bowl, whisk together egg yolks, sugar and

Marsala wine. Place over the pot of simmering water and whisking constantly

until mixture has doubled and holds a ribbon design on itself when you lift

the whisk. Remove from heat.

3. Whisk in mascarpone cheese and if still warm, chill until at least

room temperature. Fold in vanilla whipped cream. Set aside until ready to

assemble.
Ladyfinger Base
1. Mix coffee, rum and sugar until sugar has dissolved.
To Assemble
1. Dip ladyfingers in the coffee soaking liquid, just for a moment, to

let it soak up the coffee (but not get soggy). Line the bottom of a trifle

bowl, or decorative casserole dish completely with the soaked ladyfingers.

2. Spread a half of the Cream Filling over the ladyfingers and sprinkle

with grated chocolate.

3. Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat

Steps 1 & 2 again, using a third of the cream filling each time).

4. Spread whipped cream topping over Tiramisu, dust with cocoa powder

and sprinkle with grated chocolate.

Milk Chocolate Pistachio Cheesecake

Yield: 10
Ingredients:
Crust

* 1/4 cup shelled pistachios
* 3 Tbsps sugar
* 1 pkg (200g) chocolate wafer cookies
* 7 Tbsps unsalted butter, melted

Filling

* 1 1/2 cups shelled pistachios, roughly chopped
* 12 oz milk chocolate, chopped
* 4 x 8 oz packages cream cheese, room temperature
* 1 3/4 cups sugar
* 4 large eggs
* 1/4 cups whipping cream
* 1/4 cups cocoa powder, sifted, plus extra for dusting
* 1 tbsp vanilla extract

Filling

1. Preheat oven to 350 ｰF and grease a 9-inch springform pan.
2. For crust, pulse pistachios and sugar in food processor to grind. Add
wafer cookies and melted butter and grind until an even texture. Press into
bottom of prepared pan and bake for 12 minutes. Cool while preparing
filling.
3. Sprinkle ｽ cup of pistachios over crust. Melt chocolate in a bowl set
over a pot of barely simmering water, stirring. Remove from heat while
there are a few lumps, and continue stirring to melt. Set aside.
4. Beat cream cheese on high speed until light and fluffy. Gradually add
sugar while beating, scraping down sides of bowl often. Add eggs on medium-
low speed, one at a time, until all are added. Beat in chocolate, cream, ｼ
cup cocoa powder and vanilla on medium-low speed. Scrape into prepared pan.
Bake for 30 minutes, then turn oven off and bake 30 minutes more. Open oven
door and let cheesecake sit for 15 minutes. Remove from oven and gently run
a spatula around inside edge of pan to loosen. Cool for 2 hours before
chilling overnight.
5. To serve, carefully remove springform ring. Dust top with cocoa
powder and press remaining 1 cup of chopped pistachios around the sides of
the cheesecake.