Tiramisù Cheese | Tiramisù Spread

Tiramisù-flavour Spread

aka: Coffee, Marsala All’Uovo & Cocoa Spread

Tiramisu Cheese | Tiramisu Spread | Tiramisù

When I recently made lemon cheese, I decided to have a go at some different flavours next.  I first thought to make a Marsala one, but then thought I’d take it one step further and make a Tiramisù Cheese (spread) instead, using coffee and cocoa in addition to the Marsala all’Uovo.

Marsala All’Uovo is a fortified wine (Marsala) that is already quite sweet and tastes similar to port or sherry; the “all’uovo” variety has had egg added to it for extra richness and it is this wine/liqueur that gives authentic Tiramisù (along with the other ingredients, of course) its unique flavour.  If you can’t get any, you can use a different liqueur, e.g. Tia Maria or similar, though the flavour won’t be quite as Italian or reminiscent of authentic Tiramisù.

Ingredients (for approx. 3 x 350ml jars):

  • 3 ‘long’ espressos (3 x 60 ml, i.e. 180ml espresso, freshly made) – you could substitute with the same quantity of good quality strong filter coffee if you don’t have an espresso machine
  • 120ml Marsala all’Uovo
  • 2tsp cocoa powder
  • 1.5tsp cornflour
  • 350g caster sugar
  • 225g unsalted butter, chopped into chunks and left to soften at room temperature before use
  • 4 large free-range eggs

Method:

Gently whisk the eggs in a pan, then add the other ingredients and whisk with a balloon whisk over a medium heat for approx. 7 minutes.  As the mixture heats up, it will start to thicken. Make sure you keep whisking and that you cover the entire pan area with your whisk so you don’t burn the cheese and it doesn’t go lumpy.

Turn the heat down and keep whisking for another minute or so.  The finished mixture will be thick but still quite runny; bear in mind it will thicken as it cools down but if you prefer a thicker mixture, cook and whisk a bit longer.

Pour into sterilised glass jars (I put my jars through the dishwasher, then sterilise them in a cold water sterilising solution), place a greaseproof paper disc over the top, close the lid and refrigerate immediately.  Wait until the jars are cold before affixing labels.

Enjoy spread onto hot toast or, if you’re anything like my family members, eat with a spoon!

Gloriously Simple, Gloriously Good!

Food Glorious Food Recipes | Rhubarb Crumble Cheesecake | REVIEW

Recipe Review:

Food Glorious Food Rhubarb and Ginger Crumble Cheesecake

When I watched the TV series Food Glorious Food, I was struck by the uniqueness of this Rhubarb and Ginger Crumble Cheesecake, so I HAD to try it for myself!

This recipe was easy to make (though the way it was written made it not as easy to follow as I’d have liked – I kept having to read it through and go back & forth to get the steps into my head in the right order) and the result looks and tastes delicious!  Thoroughly recommend it! 🙂

Food Glorious Food Recipes | Rhubarb and Ginger Crumble Cheesecake

The cake is still a bit runny here because we couldn’t resist eating some of it, even though it was still a bit warm. You can see towards the back of the slice where it had cooled down more, how it will look when it’s set – the ricotta gives it a crumbly/grainy consistency. Delicious!!!!

 

Small alterations I made to the original Food Glorious Food recipe:

I didn’t use any food colouring – it might not look as pretty without the pink swirling through, but the taste is just as good!

I didn’t add the ginger to the crumble topping (because I’d forgotten to buy any!) but, to be honest, I found that the ginger biscuit base gave it plenty of ginger kick already, so I’m not sure it needs the added ginger – unless you’re a huge fan of ginger, that is.

Food Glorious Food Recipes | Rhubarb and Ginger Crumble Cheesecake

 

 

 

Lemon Cheese | Lemon Curd

I adore lemon cheese (or lemon curd…it goes by both names)!

I also cherish lime cheese and, recently, tried someone’s Baileys Cheese and it was heavenly.

How to make these heavenly delights is something that’s always intrigued me, so I looked up the recipe and was stunned to find out how quick and easy it is to make.  I’ve not created my own recipe because, frankly, why mess with perfection?

So I followed Delia’s recipe last night and it took about 10 mins to cook with just a few mins beforehand to grate the lemon zest, squeeze the lemons for juice and get my other ingredients ready!

You can follow Delia’s recipe by clicking the link above.

Here’s the end result of my endeavours:

Lemon Cheese | Lemon Curd

A couple of points to bear in mind:

It ends up looking lighter once it’s cold

It goes a lot thicker as it cools down, so make sure you don’t thicken it to your final desired consistency in the cooking process – leave it a bit runnier

Now…for my next ones, I have a few ideas…

Marsala Cheese (Edit 5th May 2013: I’ve now made Tiramisù Cheese: A spread made with espresso, Marsala all’Uovo and cocoa!)

Strawberry & Champagne Cheese

and I’ll have to make some Lime Cheese, too, as I love it so much 🙂