I have made this several times and several different ways, but find this the easiest and yummiest. I make two sponge cakes and cut them to 7″ X 7″ squares. I used a paper cutter to make the shape in paper and then cut the cake easily to the right size. This one is cut already. I use the left-over edges to make two mini tiramisus for the family if this is going to a party. Not as pretty, but still tastes yummy.
This is basically the recipe from the Best British Baking Show. I tried America’s Test Kitchen and did not think it tasted as good or was as pretty.
For the sponge
softened butter, for greasing
4 large free-range eggs
100g/3½oz caster sugar (baker’s sugar)
100g/3½oz self-raising flour
For the filling
1 tbsp instant coffee granules
150ml/5½fl oz boiling water
100ml/3½fl oz brandy
3 x 250g/9oz tubs full-fat mascarpone cheese
300ml/10½fl oz double cream ( you can use 36% heavy cream)
3 tbsp icing sugar, sifted (confectioner’s sugar)
65g/2¼oz dark chocolate (36% cocoa solids), grated
For the decoration
100g/3½oz dark chocolate, (70% cocoa solids), finely chopped
2 tbsp cocoa powder
Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment. BE SURE TO MAKE TWO AND ONE COULD BE CHOCOLATE
For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix. THIS MAKES ALL THE DIFFERENCE IN THE QUALITY OF YOUR SPONGE CAKE
Pour the mixture into the prepared cake tin and tilt the tin to level the surface. I JUST USE A SPATULA TO MAKE IT EVEN.
Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle). OR TWO MINI TIRAMISU
PUTTING IT TOGETHER
Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate.
Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge. Scatter over another one-third of the grated chocolate. Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
Place the fourth sponge on top and spoon over the remaining coffee mixture. Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake. Chill for at least one hour in the fridge before turning out.
While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. (Do not let the bottom of the bowl touch the water.) Gently stir the chocolate until it reaches a melting temperature of 53C/127F.
Remove the bowl from the heat and add the remaining half of chopped chocolate and continuing stirring gently until the chocolate cools to 31C/88F or lower and is thick enough to pipe.
Place a sheet of baking parchment on the work surface. Use another sheet to make a paper piping bag.
Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative shapes onto the baking parchment. Leave to set until required.
Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes.
Aren’t we all looking for a million different ways to use chicken. I found this recipe on Cafe Delites, a blog I follow, but will make a few changes next time I make it. The sauce was very heavy. I made it early in the afternoon and put it in my warming drawer. This is one you need to make and immediately serve or the sauce gets gummy and too think. I served it over sautéed spiraled squash and the sauce was great on that. Pasta is always a wonderful choice or rice when the a sauce is creamy and garlicky! And whatever you do, do not count calories on this one. It comes in about 600 calories per serving. Not a diet night!
8ounces(250 grams) brown mushrooms,sliced
2tablespoonsfresh parsley chopped
Salt and pepper,to taste
4chicken breasts,skinless and boneless (I only used two and it made enough for four)
Salt and pepper,to season
1teaspoondried parsley (Fresh is always better to me)
8slicesmozzarella cheese (I prefer fresh Mozzarella, so substituted)
1/4cupfresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
2large cloves garlicminced or finely chopped (Okay so I love garlic and used 4)
1tablespoon Dijon mustard
1-1/2cupshalf and half
1/2cupfinely grated fresh Parmesan cheese
Salt and pepperto taste
1/2teaspooncornstarchcornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE) [I do not recommend, as it made the sauce way too think]
2tablespoonfresh chopped parsley
Preheat oven to 200°C or 400°F.
Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. (I was using fresh, so put about four or five slices)
Divide the mushroom mixture into four (in my case two, but next time I would cut each in half, as they were large) equal portions and fill each breast with the mushroom mixture. Leave the juices in the pan for later. If there are any left over mushroom, you can use them later. Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavor). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink. (I always check temperature to be sure it makes it to 170 degrees)
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half .
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). [oh yes it did and it was way too thick to look good]
Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve. (I like to plate my food, so could not imagine serving dinner from a pan) .