Tiramisu cake

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The best birthday present ever. Who wouldn’t want to dive into this cloud of mascarpone cream, flavored with Marsala wine, Tia Maria and Coffee on their special day.

I usually serve this dessert in a large glass bowl, so that my guests can serve themselves with a spoon. But “Taste” magazine asked me to create a birthday cake version of this mouth-watering dessert. So I baked a genoise sponge instead of using store-bought ladyfinger biscuits. I have to say that the result is divine. The genoise absorbs the coffee syrup so much better and has that melt-in-your-mouth texture. Continue reading

Pumpkin, Spinach and Ricotta Cannelloni

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I have always been intimidated by the thought of filling cannelloni pasta tubes. Growing up in a Cypriot home, I learned that cannelloni is usually a meat filled, rolled up crepe, not pasta. The Cypriot version of cannelloni is what the Italians call “crespelle”.

One fine day, I decided I had to do the right thing, and bake a real cannelloni. I got a pack of perfectly shaped, “Mitsides” cannelloni, prepared my stuffing and bravely confronted my fears. Believe me when I say, it’s so much easier than I thought. To fill the pasta tubes, all you need to do is put your filling in a plastic, food-grade bag, snip the end off and squeeze. Really, it’s that simple. Continue reading