Tiramisu

 

Regular readers will know that I am not a coffee drinker and do not like coffee flavoured anything, other than perhaps a Revel (but only if there’s another choccy left in the bag to take the taste away!)  However, Mr CC loves coffee as does everyone else in my family.  Therefore, when I was asked if I would like to sample a Puro Coffee goodie bag my altruism shone through and I accepted!

What a goodie bag it was too; three large packs of coffee, hot chocolate, sugar, a cafetiere and two coffee cups and saucers.   I know many other bloggers have already mentioned it, and reviewed the coffee, but look at how gorgeous the cups are (they even have a little coffee bean embossed on the back!)

What is Puro Coffee I hear you ask? Puro is a leading brand of Fairtrade coffee that works in partnership with the World Land Trust to purchase and protect areas of precious rainforest in South America. Enjoy your favourite drink while saving the planet?  It’s never been easier!

While it’s perhaps not a familiar name (yet) many of you will have sampled the coffee without knowing - every National Trust site uses Puro coffee, as do all the Royal Parks in London (the Queen actually had to sign off that snazzy cup design to allow it in the parks), and a number of café/restaurant chains, such as Le Pain Quotidien and Leon.

I asked Mr CC to make me up a batch (he chose the Noble – a blend of Arabica and Robusta beans) ensuring he made enough for my tiramisu, and for him to have a couple of cups.  I tried to get his tasting comments but Mr CC either likes stuff or he doesn’t, he’s not known for his Jilly Goolden-esque flowery reviews.  He did however say that he liked how strong and rich it was without being at all bitter...and he left the cafetiere out so he could make more (a very positive sign!)

Tiramisu is a hugely popular dessert, and because of that many food writers and critics have turned against it, much in the same way that the glorious black forest gateau was derided as naff a few years back.  But things become hugely popular for a reason – normally that they taste good.

This dessert couldn’t be simpler to make but my one tip is don’t let the biscuits sit too long in the coffee because they will absorb it all.  I learned this lesson the hard way and had to make up more coffee!

If you are envious of my lovely goodie bag and would like to win one, simply visit Puro Coffee’s Facebook page, where there is a monthly competition to win a gift box just like mine.  Good luck!

Ingredients

These quantities will provide four generous portions – scale up if you need more portions!

4 tablespoons kahlua liqueur – if you don’t have this masala, rum or brandy work too
200ml dark, strong coffee – make it strong to counter the richness of the cream
2 egg yolks
4 tablespoons caster sugar
1 teaspoon vanilla extract
170g mascarpone
300ml double cream
170g sponge finger biscuits – they are usually called Savoiardi or Boudoir sponge fingers in the UK
cocoa powder or crumbled Flake for decoration

Method

Start by making the coffee and pouring into a bowl along with the kahlua.

Put to one side to cool a little.

Place the egg yolks, sugar and vanilla in a bowl and whisk together until thick and fluffy.

Add the mascarpone and cream and beat until well combined and thick.

Take four dessert bowls – any glass dish that you might make individual trifles in will be fine.

Dip sponge fingers, two at a time, into the cooled coffee mixture.  Don’t leave them in for more than a couple of seconds or they will absorb too much liquid and make the dessert wet.

Place the sponge fingers in the bottom of a dish – you only need enough to cover the bottom of the bowl.

Cover the biscuits with a thick layer of the mascarpone mix and level.

Dip the remaining sponge fingers and place over the mascarpone.

Use the remaining mascarpone mixture to cover the biscuits.

Either dust the top with cocoa powder or a crumbled flake.

Refrigerate until you wish to serve.

Bask in the glory of the wonderful thing you have created.

Eat.

Rum and raisin cupcakes

 

Rum and raisin is a classic combination.  I remember in my youth pretending to like it because it had rum in it and it was very grown up...truth was I hated it!  As my taste buds have matured rum has become my favourite alcoholic flavour – I’m not really into wine or beer and most spirits leave me cold...but rum, oh those sweet caramel overtones do it for me!

I have recently discovered the delights of spiced rum.  Normally, with drinks, the addition of the word ‘spiced’ makes me run a mile (I blame mulled wine for this – just typing the name has made me shudder!  Seriously, who enjoys hot wine with cinnamon sticks and other remnants of the spice cupboard floating in it?) But spiced rum draws predominantly on vanilla with a hint of cinnamon and it works so well. The rum has a creamy dessert quality to it – thus is perfect for baking!

The golden rule for any bake where you soak fruit in alcohol is: the longer the better.  I decided mid week I was going to make these cupcakes at the weekend and started soaking the fruit straight away.  I have read that if you don’t have time to pre-soak, gently heating the fruit and booze in a microwave can speed up the absorption but I haven’t tried it personally.

These cupcakes are potent!  Hard to believe they contain so little rum.  I think it’s because the rum is stored in the raisins thus juicy little pockets explode on your tongue.  At first the rum isn’t that obvious but it builds throughout the eating...especially if you eat two (or so I’ve heard).

A simple cream topping is all these cakes need; I think that means they would make a good dessert too.  The cream actually needs more of a mention than that – it was lovely.  So often the buttercream can turn a cupcake into quite a substantial eat; the cream kept it light and whippy. I will definitely be topping more cupcakes with whipped sweetened cream.

Ingredients

For the cupcakes:

160g raisins
3 tablespoons dark rum – I used Capt Morgan spiced rum
150g unsalted butter, at room temperature
150g caster sugar or light brown sugar – I used 75g of each
1 teaspoon vanilla extract
3 eggs, at room temperature
150g self raising flour
1 ½ teaspoons ground cinnamon
2 tablespoons milk

For the cream topping:

300ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Method

As far in advance as possible (ideally over a day) put the raisins and rum in an airtight container to allow the raisins to soak up the rum.  Stir occasionally.  The longer in advance you soak the fruit, the less liquid you’ll have left in the bottom of the pot.  I soaked mine for three days.

Preheat the oven to 160°C/fan oven 140°C/320°F/gas mark 3.

Line a 12 hole cupcake pan with paper cases.

Beat together the butter and sugar until light and whippy.  Don’t skimp on this stage.

Beat in the vanilla extract.

Beat in one egg.

Beat in a second egg.

Beat in half of the flour and all of the cinnamon.

Beat in one tablespoon of milk.

Beat in the remaining egg, followed by the remaining flour and milk.

Weigh out 140g of the raisins that have been soaking in the rum.  Keep the remainder for decoration.

Fold the raisins into the batter.

Spoon into the cupcake cases and bake for approximately 25 minutes or until a skewer inserted into the sponges comes out clean.

Leave to cool on a wire rack, removing the cupcakes from the pan as soon as it is cool enough to do so.  Leave them to cool completely on the wire rack.

Now make the topping: Whisk the cream, icing sugar and vanilla until it forms peaks and is just firm enough to pipe – don’t go too far or the cream will go lumpy.

Spoon into a piping bag and pipe onto the cupcakes.  If you don’t like piping, simply place large spoonfuls of cream onto the sponges.

Spoon the remaining raisins on top of the cream.

Refrigerate up until an hour before serving.

Bask in the glory of the wonderful thing you have created.

Eat.

Creme Brulee tart

I come from a family whose passion for custard knows no bounds.  I married a man whose passion for custard frankly makes me think we were just playing at it.  Mr CC’s ‘dairy stomach’ is the stuff of legends and can be called into play after any huge meal meaning that dessert can be enjoyed.  In truth, I envy it!

When I found this recipe for crème brulee tart I knew it was a winner.  If there is crème brulee on a dessert menu Mr CC never reads beyond it.  Therefore, I knew I couldn’t waste his time and make only one tart that he’d have to share with my family...I made two meaning that he has enough to see him through the next few days!

There is nothing intrinsically tricky in this recipe but what it needs is time, and that might not be apparent from a quick scan of the recipe.  The pastry has to be chilled twice (total of 1 hour fridge time), the custard has to be left to cool (30 mins), the tart bakes at a low temperature (at least an hour), and the baked tart has to cool before you can brulee it (yet another hour).  Don’t make this one if you are pushed for time!

Also, the pastry is incredibly short.  I consider myself pretty experienced in the ways of shortcrust pastry but found this a tricky one to roll and handle.  However, it does patch and I don’t want to put you off it because it is yummy with its inclusion of custard powder.  Don’t do what I did and chill it for an hour and then watch it turn into crumbs when you start rolling it out – 30 minutes is plenty! 

Here’s the tart fresh from the oven, pre brulee:

I prefer a thin brulee topping as I don’t like my teeth getting gunged up with a thick layer of sugar.  I like a brulee that needs a sharp tap to get in, but then eats nicely adding a little crunch without dominating the custard.  If you like a thick brulee then simply increase the amount of sugar you sprinkle over the top of the tart.

I struggle with getting a nice even brulee topping – my grill isn’t powerful or even enough in its heat, and my blow torch started to die part way through.  What I’m trying to say is...the topping tasted better than perhaps it looks!

Ingredients

For the pastry:

225g plain flour
2 tablespoons custard powder
125g unsalted butter – cold
1 egg yolk
1 tablespoon cold water – you may need more

An extra egg yolk for patching – if needed

For the filling:

5 egg yolks
75g caster sugar
1 vanilla pod
450ml whipping cream
80ml milk

For the topping:

2 tablespoons caster sugar

Method

Start by making the pastry: put the flour, custard powder and butter into a food processor and blitz until you have bread crumbs.

Add the egg yolk and blitz again and add enough water until the pastry forms clumpy crumbs. (NB. You could make the pastry by hand using the rubbing in method i.e. rub the butter into the flour, then stir in the custard powder, egg and water).

Tip the pastry out onto a sheet of clingfilm and handle as little as possible to form a fat disc.

Wrap in clingfilm and refrigerate.  Normally I’d say chill for an hour but this is a very short pastry and would be unworkably crumbly.  Chill for 30 minutes only.

Roll out the chilled pastry between two sheets of clingfilm – this saves having to add any flour.

Use the pastry to line a 24cm loose bottomed flan tin.  No need to grease the tin as the pastry is buttery enough not to stick.

Don’t panic if you need to patch the dough – it is very short and will crumble, but it does patch and there’s enough spare pastry to do this.

Pop the pastry back in the fridge for a further 30 minutes.

Preheat the oven to 200°C/fan oven 180°C/400°F/gas mark 6.

Line the pastry case with either non-stick foil or baking paper and use baking beans to weigh the pastry down i.e. so it won’t rise.

Bake for 10 minutes, then remove the paper and beans and bake for a further 10 minutes or until the pastry is lightly golden.

NB. If at this point you notice cracks or holes in your pastry it is important to deal with them otherwise the custard will fall straight through.  I painted on whisked egg yolk to close up any tiny cracks and put the pastry back in the oven for a further 5 minutes.  It did the job!

While the pastry case is cooling, make the filling: In a large bowl whisk together the egg yolks and sugar until they are pale and thick.

Meanwhile, slice open a vanilla pod and scrape out the seeds.  Put the pod and seeds into a saucepan and pour over the cream and milk.

Warm the cream and milk over a gentle heat until approaching boiling point.

Remove the vanilla pod.

Pour over the whisked egg yolks and continue to whisk to ensure the egg doesn’t scramble.

Pour through a sieve into a jug or pan and leave to cool a little.

Preheat the oven to 150°C/fan oven 130°C/300°F/gas mark 2.

Pour the cooled custard into the pastry case and bake for approximately 1 hour or until the custard is set.  You can tell if you gently shake the baking sheet and the custard has only a faint wobble.  Mine took just over the hour.

Leave to cool completely.

Now make the topping:  Sprinkle the sugar evenly over the tart.

There are two options for creating the brulee topping:

• You can put your grill to the highest setting and pop the tart under it for 2 minutes or until the sugar has melted and turned brown.  It might be sensible to cover the edges of the pastry with a collar of foil to stop it burning.  If the sugar hasn’t melted completely sprinkle some water on top and pop it back under the grill.
• You can use a blow torch – this is what I did.  I prefer this method as my grill never seems to get hot enough to melt sugar, and I feel more in control holding the torch!

Leave to cool before putting in the fridge.  It will need to go back into the fridge for at least 30 minutes before serving as the heat from the brulee-ing process will soften the custard.  If you want to cut nice clean slices it needs to re-set.  I made and bruleed my tart the day before serving and that was too far in advance and the brulee lost some of its crispness...so be warned!

Bask in the glory of the wonderful thing you have created.

Eat.

Madeleine

I’m really enjoying BBC2’s revival of the ‘Food and Drink’ show.  I know it’s been criticised for being cosy and twee but I don’t mind a bit of cosy and twee, and I’m always willing to listen to any cookery advice Michel Roux Jr wishes to offer!

As soon as Michel started making French Madeleine I sat back and waited for Mr CC to suggest that I should make them.  It didn’t take long.  Mr CC has a food vocabulary only rivalled by the CCD (Caked Crusader’s Da) for making a compliment sound like an insult.  Hence, when he said I should make these as they would have more crust, and the crust was always his favourite bit of any sponge I made, I didn’t take offence.

I didn’t anticipate how buttery these little cakes would be – they are utter indulgence!  The golden sponge bakes quickly and acquires a thin crispness around the edge of the shell shape that adds to the texture.  I was very proud to get the little bump in baking (Michel called them a nipple but that’s a little too French for me, so I’ve opted for bump!)

This could be a ‘oh, just me then’ moment but you know sometimes you bake something...and it’s cooling on the rack...and you try it...then another one...and you find yourself thinking, “I hope everyone gets here soon or there’ll be none left”?  This is one of those bakes!

The hardship of this recipe is that the cakes are best eaten within an hour of baking, or at least the same day.  I thought Michel Roux Jr was perhaps being a little cheffy and precious about the ‘eat within an hour’ bit but it is actually true – when they’ve fully cooled they lose their crisp shell/soft sponge contrast.  I had a couple left and they were still nice the next day – just not as fluffy and light.

Ingredients

100g unsalted butter, melted and left to cool
 2 eggs
100g caster sugar
100g plain flour
1 teaspoon of vanilla extract – OR – juice and zest of a lemon
¾ teaspoon baking powder

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/gas mark 6.

Grease two Madeleine pans (the recipe will make between 12 and 16 depending on the size of your tins) – I used a baking spray, but the traditional method would be to brush them with melted butter, then tip in some flour and coat, tipping out any excess.

Melt the butter and leave to cool a little.

Whisk together the eggs and sugar until light and frothy.

Whisk in the flour, vanilla (or lemon), baking powder and butter.

Leave the mix to stand for 20 minutes.  Don’t be tempted to skip this stage as the batter changed; it firmed up and became thicker.

Spoon the batter into the prepared tins taking care not to overfill.  I found a heaped tablespoon of batter was plenty for each mould.

Bake for 8-10 minutes or until risen and golden.

Lift out of the tin and transfer to a wire cooling rack.

Best eaten on the day of baking - ideally within an hour of coming out the oven.

Bask in the glory of the wonderful thing you have created.

Eat.