In case you haven’t noticed, my photos don’t seem to have said goodbye to my old kitchen yet. I’m sure a therapist could have a field day with that (and probably with me in general if I’m honest) but I insist it’s only because I still have pictures of stuff I cooked there to post.
Nothing to do with missing my extensive collection of Austrian baking tins. With lids that make them carry-able. And the enormous fridge/freezer with the American style ice-dispenser. Or the frustrations inherent in trying to cook in other people’s kitchens. Or the friend whose recipe this is who fastened a pearl bracelet around my wrist before I left. Or indeed, making a large bowl of kisir and eating that, and cheese and crackers and omelettes with toast pretty well constantly for the last week at the place I’m housesitting.
I mean, look how cute! That little white chair, that speckly oven dish! That duck-egg-blue formica table, covered in scratches and purchased for the princely sum of fifteen euros!
Them’s things worth missing.
Missing anything lately?
Steffi’s Strawberry Tiramisu
I made this tiramisu with Italian strawberries which obviously start early so if you live in Northern climes, you might still be able to get local ones. I don’t see why you couldn’t replace the strawberries with fresh or drained frozen other kinds of berries, let me know if you try it. It doesn’t matter if not all the strawberries are beautiful – you can pick out the nice ones for the top, for the rest will be pureed anyhow.
150 ml (2/3 cup) or so port
400 grams (15 ounces) strawberries
1 leaf gelatine
2 tablespoons boiling water
150 grams (6 ounces) sugar
500 grams (18 ounces) mascarpone
50 ml (1/5 cup) amaretto (I used brandy)
Put the port into a dish and prepare a 30 cm x 20 cm (8 x 12 inch) oven dish to assemble in, or you can use glasses for individual portions too.
Puree 2/3 of the strawberries so there are still a few lumps, you don’t want it too thin.
Lay the leaf of gelatine flat in dish of cold water for a couple of minutes until it softens, then squeeze out and dissolve in the boiling water.
Stir the gelatine through the strawberries and set aside.
Separate the eggs, putting the whites into a scrupulously clean, medium-sized glass or non-reactive metal bowl (any fat from the yolks or bowl will stop them holding as much air as you want) and the yolks into another medium bowl.
Beat the egg whites with a hand-mixer until they form stiff peaks, first on high, then on medium so you don’t over-whisk and cause them to collapse. Do this part first and you won’t need to wash the whisk attachments.
Beat the sugar and yolks together for 3 or 4 minutes until creamy. Beat in the mascarpone, and amaretto.
Stir 1/3 of the whites into the mascarpone mixture to loosen, then gently fold in the rest.
Dip the ladyfingers into the port and layer to cover the bottom of the oven dish, you may need to break some so they fit.
Cover with 1/2 the mascarpone mixture,, then half the strawberry gelatine. Repeat.
Chill for at least 4 hours before serving.
Just before serving, slice and use the last 1/3 of the strawberries to decorate the top.