Limoncello Tiramisu or Trifle

The dripping trifle bowl is a limoncello trifle that I taught at a class in Indiana a few weeks ago.  When I taught tiramisu at The Kitchen Shoppe on Sunday, I mentioned that you could make a Limoncello tiramisu using lemon curd, and mascarpone....and so I promised to publish the recipe.  So if you are looking for a great dessert for the holidays, this one will do it for you.  Whether you decide to use pound cake for trifle, or ladyfingers for tiramisu, this is a simple, make ahead dessert.  Buon appetito!

Limoncello Mascarpone Trifle

Serves 8

This recipe is for a trifle (using cake rather than lady fingers)  For Tiramisu, substitute 3 packages Italian lady fingers for the cake, and lay them into a 13-by-9-inch baking pan. 

For the Cake

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 3/4 cups sugar

1 cup buttermilk

4 large eggs

1 tablespoon vanilla paste or extract

1.     Preheat the oven to 375 degrees, and coat the inside of a 1/2sheet pan with non-stick cooking spray, or with a silicone baking liner.

2.     In a mixing bowl, whisk together the flour, baking powder, salt and soda.

3.     In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the buttermilk, eggs, and vanilla; the mixture will look curdled. 

4.     With the machine on low speed, add the flour mixture a bit at a time, until the mixture begins to come together.  Beat on medium speed for 2 minutes, until the batter is smooth. 

5.     Pour the batter into the sheet pan, and bake for 10 to 15 minutes until a skewer inserted into the center comes out clean.  Remove from the oven and cool on a rack. 

6.     OR:  One Sara Lee pound cake, cut into 1/2-inch slices

For the Lemon Curd

1 cup sugar

6 large eggs

1/2 cup fresh lemon juice

1/4 cup Limoncello

1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1.     In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 

2.     Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time.  Push the lemon curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd.  Allow to cool completely. 

3.     The lemon curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months. 

4.     If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups. 

 For the Mascarpone crème

3 cups heavy cream

1/2 cup sugar

1 1/2 cups mascarpone cheese

1.     In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 

2.     Add the mascarpone, and beat together until blended.  Refrigerate until ready to use. 

For the Limoncello Brushing Liquid

3/4 cup Limoncello

1/4 cup water

Blend together the Limoncello and water, and set aside. 

Assembly

Cooled cake

Limoncello brushing liquid

Lemon curd

Mascarpone crème

1.     Choose an 8 to 10 cup glass bowl, and cut the cake into pieces that will fit into the bottom of the bowl.  Brush with some of the Limoncello mixture.

2.      Spread a 1/2-inch layer of lemon curd over the cake, and top the lemon curd with 1/2-inch of the mascarpone crème.

3.      Continue layering cake, brush with Limoncello, layer curd, and mascarpone crème, ending with mascarpone crème.  Refrigerate for at least 8 hours, and serve cold. 

4.     Variation:  The trifle can be served in individual parfait glasses, if desired. 

5.     Another Variation:  After spreading the lemon curd, sprinkle the curd with your choice of berries:  sliced strawberries, raspberries, blueberries, or blackberries. 

Pudding Cakes

While I was on the road I was teaching students about Lemon Pudding Cakes; since it's spring, and lemon is such a fresh flavor to serve with berries, it was the perfect ending for many of the classes that I taught. That being said, when I mentioned that there was a Chocolate Pudding Cake that makes its own hot fudge sauce in the pan, the groans were loud and long.  Having promised my students in the Simply Fish class at The Kitchen Shoppe in Carlisle, PA this recipe, I hope you'll all try it, it's really amazingly simple, and scrumptious!

Hot Fudge Pudding Cake

Serves 8

    2 teaspoons instant espresso powder

    1 ½ cups water

    2/3cup cocoa powder

    1/3 cup brown sugar

    1 cup granulated sugar

    6 tablespoons unsalted butter

    2 ounces semisweet chocolate or bittersweet chocolate, chopped

    3/4cup all-purpose flour

    2 teaspoons baking powder

    1 tablespoon vanilla paste or vanilla extract

    1/3 cup whole milk

    ¼ teaspoon salt

    1 large egg yolk

1. Preheat oven to 400 degrees. Coat the inside of eight 4-ounce ramekins with nonstick cooking spray. Set ramekins on baking sheet. 
2. Stir instant espresso into the water; set aside to dissolve. 
3. Whisk together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl. 
4. Melt the butter, remaining 1/3 cup cocoa, and chocolate in small saucepan, and whisk until smooth. Set aside, and cool slightly. 
5. Whisk flour and baking powder in small bowl to combine and set aside. 
6. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined and whisk in the yolk. 
7. Add chocolate mixture and whisk to combine. 
8. Add flour mixture and whisk until batter is evenly moistened. 
9. Divide the batter evenly among ramekins (about 1/4 cup per ramekin) and level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in each ramekin. 
10. Pour 3 tablespoons coffee mixture over cocoa/sugar mixture in each ramekin. 
11. Bake until puffed and bubbling, about 20 minutes. Be careful not to over bake! 
12. Cool ramekins about 15 minutes before serving, the cakes will fall.  Serve with vanilla ice cream, or unsweetened whipped cream. 

Pudding Cake in a 9-inch square pan

1. Pour batter into prepared baking dish and spread evenly into sides and corners with rubber spatula.
2. Sprinkle cocoa/sugar mixture over batter. Mixture should cover entire surface of batter.
3. Pour coffee mixture gently over cocoa mixture, bake 20 to 30 minutes until puffed, and no longer jiggly.  Allow to rest for 10 minutes before serving.   

Wishing you a blessed Easter and Passover, and I will leave you with a few spring photos from Washington, D.C. 

Soup's On!

I spent the weekend in Central Pennsylvania, at The Kitchen Shoppe, and taught 4 classes in 3 days; it was a whirlwind, but I love this part of the country, and this Shoppe, and the students.  A converted barn, the manager used to board her horses in the lower part (this is the back of the property)  The leaves were still on the trees, in spite of the snow that fell the week before (so glad I wasn't here!)  At our Do-ahead Thanksgiving class, I prepared a soup that wasn't in the students' packets, and wanted to share it with them, and with you if you are in the mood for soup, this is a winner any night of the week.  It's terrific garnished with lump crab, or goat cheese, or crostini.  

Silky Butternut Squash Soup
Serves 8

4 tablespoons unsalted butter
One medium sweet yellow onion, finely chopped
One medium apple, finely chopped
1 teaspoon finely chopped thyme
6 to 7 cups butternut squash, peeled, and cut into 1-inch chunks (about 2 pounds)
8 cups of chicken broth
1/2 cup heavy cream
salt and pepper to taste

1. In a 5-quart saucepan, melt the butter, and saute the onion, apple and thyme for 3 minutes, to soften the onion.  
2. Add the squash and toss to coat with the butter. 

Add the broth, cover, and simmer for 30 to 45 minutes until the squash is tender.  cook's note: if you have a pressure cooker, cook at high pressure for 5 minutes, release the pressure naturally, and proceed.
Puree the soup with an immersion blender, and add the cream. 

Taste for seasoning and add salt or pepper. 

I hope you all had a great weekend, I'm in DC headed to Chapel Hill, NC tomorrow and teach on Wednesday night.  I'm headed home to Dr. C. on Thursday and will be ready!  Here are a few snaps from the trip to Pennsylvania.

On the Road Again

It's that time of year again, I'm out on the road visiting independent cooking schools, teaching cooking classes, sometimes 2 a day as I cross the mid-west, and then head to the East Coast.  I'm currently in Indiana visiting my son in Bloomington, home of the IU Hoosiers.  Ryan is an IU alum, and sports writer, and if I didn't plan these trips, I probably wouldn't get to see him as often as I do.  I spent last week in West Lafayette, IN at KitchenArt and CooksWares in Cincinnati. 

I'll be heading back to West Lafayette tomorrow for 2 more classes before heading East to Carlisle, PA and The Kitchen Shoppe, ending my book tour in Chapel Hill, NC at A Southern Season.  The theme for this fall's travels is pressure cooking; my book, The Easy Pressure Cooker Cookbook is out, and the students are loving the recipes, easy of use, and the food that comes out a pressure cooker. Risotto in 7 minutes without stirring?  I think I need that!

We all remember the stories about grandma's pressure cooker that exploded, and sent split peas showering everyone within a 2 mile radius; today's new slow cookers are sleek stainless steel pots, with so many safety features it's next to impossible to have anything go wrong. 

 So as I pack up my bags, and get ready for another day, I'll share this risotto recipe that is fast and fabulous from the pressure cooker, I hope you'll go into your local independent cooking school and ask about pressure cookers, and see if this isn't a piece of equipment that you need, I know I'm sold!

White Risotto

Serves 6

4 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 1/2 cups Carnaroli or Vialone Nano rice

1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

3 1/2 cups chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper (optional)

1/4 cup aged balsamic vinegar

Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat. Add the shallot and sauté for 1 minute, or until fragrant. Add the rice and toss to coat. Pour in the wine and broth and lock the lid in place. Cook at high pressure for 8 minutes.

Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape. Stir in the remaining 2 tablespoons of butter and the cheese. Taste the rice for seasoning, adding salt and pepper if necessary. Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium heat. Serve in shallow bowls, and drizzle with some of the balsamic vinegar.

 Wishing you all a safe and happy Halloween from the crossroads of America.

Signs of Spring

I arrived back in San Diego on Monday and since then I've been too busy to think; we started demo on our third bathroom today, and Friday I'm teaching at Great News.....I finally waded through all the mail--1,234 catalogs and a few bills....does anyone write handwritten notes anymore??

While I was on the East Coast I realized that spring is coming to the DC and Pennsylvania area, and the transformation by Easter will be amazing.  These photos were taken near Rock Creek Park in DC.

The misty green is just starting to come through on the trees...it's been a long and hard winter.

I left DC for Carlisle, PA after seeing my Aunt Ele, who is 94 years old and going strong...I'm so fortunate to have the opportunity to visit with her when I'm on the road.

During the few days that I was in Pennsylvania, I was fascinated by this heron that was wading in the creek behind The Kitchen Shoppe.

Scared him off, but he was back the next day.

My yard is a riot of color compared to these photos, but it needs a bit of TLC before I start snapping photos!  Speaking of riots of color, here's the cover for my next book, due out this fall...I can't wait to get back on the road and teach students the joys of pressure cooking!