“I would like a recipe for a Trifle,” said my friend across the table, amidst the shouts and chatter of about 50 kids, playing at the birthday party. It was almost like a demand as summer calls for creamy desserts and what is creamier and more summery than a fruit trifle. My go-to recipe, one I have developed and made for years, is a strawberry trifle as berries in Cyprus are in abundance during the winter and spring months. So I had to improvise and make one with all the lovely summer fruits, like peaches, plums and grapes. Continue reading
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
Velvety, creamy mushroom soup is an all-time favourite. I used button mushrooms and added flavor with dried porcini. Finished it off with some good quality sherry and mascarpone instead of cream. The result was a very tasty, hearty soup suitable for a TV dinner or a formal evening with the boss. Continue reading