A recent showering of rain helped cool down the blistering summer heat we've been having for the past two to three weeks. Finally. A shame it'll become summer again by the end of the week.
No more (accidental) afternoon cat naps on the sofa downstairs, no more puddles of melted ice cream and a good night's sleep in bed.
The fluctuation of lime prices; from a dollar a pop to six for two - bargain! Definitely a good reason to turn on the oven for a deliciously moist lime cake (adapted from here). Yum.
One jug of fizzy limeade later and this pops in my head. It all started with a tub of mascarpone cheese and a tiny bottle of booze I randomly bought on my way back home.
It's very simple to make, and you won't be sweating bullets if you have a food processor (or have someone else whip the cream for you).
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Not a very traditional tiramisu makes 1 x 24cm x 14cm loaf
I tried Baileys for the first time ever and it actually tastes good in tiny amounts. Like a funky chocolate milk - in a good way.
100g milo powder
40g condensed milk
21 savoiardi biscuits
250ml thickened cream
250g mascarpone cheese
80g caster sugar
30ml Baileys Irish Cream (optional)
30g dark chocolate, for garnish
Dissolve milo powder and condensed milk with enough hot water to make a thin syrup. Dip the savoiardi biscuits until soft on both sides and set aside. Make some more syrup if you don't have enough.
Whip thickened cream and sugar until soft peaks form. Add mascarpone cheese and whip until just combined into the cream. Add Baileys and mix well to combine.
To assemble: line the tin with seven biscuits and cover with one-third of the cream mixture. Repeat two times, ending with the cream. Chill until firm. I think it tastes better overnight.
Grate dark chocolate on top or dust with Dutch processed cocoa powder just before serving.