Raspberry Tiramisu Trifle

This decadent dessert is just too-beautiful-to-eat and absolutely delicious. The juicy berries with rich mascarpone cheese will melt in your mouth. A lighter version than the traditional chocolate tiramisu. This looks amazing in a trifle glass served all year around. It was the hit of my Christmas dinner with the festival red colour.


Ingredients:

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients.

Refrigerate over night, or as long as you can before you can’t wait anymore.

Source: Sophistimom.com 

Coffee Molasses BBQ Sauce

When you’ve got leftover coffee sitting in the pot, use it up in this all-purpose barbecue sauce. The coffee gives a unique depth of flavour. Excellent over steak, ribs or added to beef burgers.

Ingredients:

1 cup (250 mL) ketchup 

½ cup (125 mL) strong brewed coffee 

1/3 cup (80 mL) fancy molasses 

¼ cup (60 mL) grated onion 

¼ cup (60 mL) cider vinegar 

2 tbsp (30 mL) chili powder 

1 tbsp (15 mL) Dijon mustard 

2 tsp (10 mL) finely minced ginger 

¼ tsp (1 mL) cayenne pepper 

Directions:

Place all ingredients in a medium saucepan and set over medium heat. Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes. 

As sauce cools, it will thicken a bit more. When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn. 

Makes 2 cups (500 mL)

Source: LCBO Food and Drink Magazine - Early Summer 2012