TIRAMISU AND MANGO TURNOVER

Tiramisu originated in Venice. Literally translated, it means, 'pick-me- up' or 'pull-me-up' in reference to the espresso and liqueur.

It has been a very popular Italian dessert that has been adapted into cakes, puddings and other varieties of dessert easily available in most cafe bars, restaurants and bakeries.

However, did you know that in the original recipe, there was no liquor in the cake as it was originally made for children and even with the elderly in mind and the original shape was round. This is a very easy to go down dessert and not something too heavy which is welcoming for difficult eaters (children) and days when the appetite is down, recuperating or in convalescence .

Mascarpone is used in the recipe. . It is an Italian soft cream cheese from cow's milk that has a rich, silky texture giving it a creamy delicious flavour.

Very simple ingredients, savoirdi biscuits, eggs, sugar, mascarpone and cocoa. Add in dark rum/Kahlua, and strong black coffee.

The method is pretty much the same with any kind of Tiramisu. A quick google will land you on many similar recipes and method with little variation.

Ingredients used for Tiramisu

225 g/ 1 cup Mascarpone
1 egg, separated
2 tbsp natural yoghurt
2 tbsp of superfine sugar/castor
2 tbsp dark rum/Kahlua
2 tbsp strong black coffee
8 sponge fingers
2 tbsp grated dark chocolate/bitter (your preference)

Ingredients used for Mango Turnover

a largo mango, finely chopped
1/4 cup flaked almonds
a large pinch of cinnamon
2 tbsp of castor sugar
2 sheets ready rolled puff pastry
8 teaspoons custard(filling)
1 egg, lightly beaten with a little milk (for brushing on edges and over pastry)
sprinkle a little sugar on top
to serve with mango ice-cream, if desired.

note: you can use a fork to press the edges for a neater end.


enjoy!


HAVE A GREAT WEEK !

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