Only Recipes, by Alessandra Zecchini ©

Would you like t make a tiramisù style dessert without coffee? Are you a fan of lemons and limoncello? I had a jar of lemon curd to finish, so I made up this lemon version, and it worked wonders: in fact it tastes so good that no one will be believe that it is so easy to make! Of course I used NZ best limoncello,  Limoncello Sovrano .  Ingredients: 3 tbsp of lemon curd 300 ml cream 1 small glass of  Limoncello Sovrano  thinned with a little water 12 savoiardi biscuits Edible Flowers to decorate Smooth the lemon curd with 3 tbsp of cream, then whip the rest of the cream and fold with the lemon curd mixture. Place the Limoncello in a deep plate and add a little water to thin it down (or use just limoncello - I prefer to thin it down so that my kids can also eat this). Quickly soak the savoiardi biscuits in the limoncello, one side only, then place them in a serving bowl, soaked side up.  Add some cream and lemon curd mixture and ...

I developed this recipe many years ago when I was living in Japan, and it has two particularities: it is made with cream instead of mascarpone (which was difficult to find then, but then became my signature dish - thus the name!) and the topping is not cocoa but Italian ground coffee. I also like to use whisky, good quality, it makes all the difference! Tiramisù di Alessandra Ingredients 3 free range eggs, separated 300ml cream 1 tbsp plus 1 tsp sugar 15ml espresso coffee 15ml whisky 20 (1 x 250g packet) savoiardi or sponge biscuits espresso coffee powder for dusting (or cocoa) Beat the egg whites into stiff peaks. Lightly    whip the cream, then fold in the eggs whites and beat together for a few seconds. In a separate bowl beat the egg yolks together with 1 tbsp of sugar until runny. Add to the cream and egg white mixture and beat again for a few seconds, In a wide soup bowl mix the espresso coffee, whisky and the remaining sugar and quic...

A little twist to my usual tiramisù with coffee: Italian Amarena cherries! I mixed a few cherries and their syrup with whisky (I usually mix coffee with whisky, I find it to be the best booze for tiramisù). Ingredients: 3 tbsp Italian Amarena cherries (with syrup) 2 tbsp whisky (a good one or, like in my case, what your husband let you use) 1 packet of savoiardi biscuits 3 large free range eggs 3 tbsp sugar 300 ml cream Cocoa to dust Mix the Amarena cherries with whisky: this is the syrup to soak the savoiardi. Use only half of the savoiardi, making your first layer in a 20 x 20 cm square and at least 5 cm high (or similar size rectangular) serving dish.  Please note: it is important not to over-soak the biscuits or the base will be too soft. Just dip them quickly on one side only (the sugary side is better), and place them in the serving dish with the soaked part facing up: this way the juices will slowly go through the biscuits. A...