194 words on Food
For the new year's party I was asked to make Tiramisu, a request I gladly complied with as I like making it and it is really nice. Making it takes a while but it isn't particularly hard and everyone – and that's quite a few people by now, including Italians – liked it a lot. My dirty secret about it is that I got the great recipe from the lid of a mascarpone pack...
Probably using mascarpone instead of any cheap or otherwise horrible substitute as custard or ordinary cream cheese, along with not using too much Amaretto and having perfectly beaten egg-whites is all you need for success.
The latter point turned out to be a bit tricky as they didn't have an electric mixer (usually very common in German households and probably bureaucratically referred to as 'Handrührgerät') and nobody was particularly fond of doing the whipping by hand – with a fork perhaps – as we had once done.
Luckily all this resulted in the funniest egg-whipping I have done as Claus simply taped a whisk to his power drill... surely those eggwhites got a good beating.
Ah, tiramisu… lovely. I have a soft spot for cannolis as well. Italian desserts are nice. :)
I have never encountered ‘cannolis’ before. What are they?
A cannoli takes a crisp pastry shell, curled into a cylinder with two tapered ends, and fills it with a light, whipped filling based on sweetened ricotta and flavored usually with vanilla and/or almond essence. It’s often garnished with shaved nuts (almonds usually) or mini chocolate chips on the end. It’s a bit like a dessert version of manicotti, if you’ve ever had that.
Sounds quite interesting. Perhaps a bit too hard to eat at my usual level of dexterity – the whole crisp shell with soft filling thing, I mean.
I wonder whether this is a ‘local’ thing in that it’s not common over here or whether I just didn’t read the menus properly because I was too distracted by tiramisu or ice cream.
Don’t know manicotti either…
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