Tuesday, June 27, 2017

This week's MENU recipe: Tiramisu with a Noble Late Harvest Chenin Blanc & Orange

This week's recipe is one Lynne used a while ago with an adaptation using a good sweet dessert Chenin Blanc. A recipe similar to this recently won an award by the Chenin Blanc Association. Lynne's does not use raw egg.
1 packet boudoir (finger) biscuits – Juice of 4 oranges – 50 ml Noble Late Harvest Chenin blanc – 200 ml whipping cream – 1 x 250 ml tub of mascarpone cheese– 1 T grappa - 150g sugar, vanilla if possible or add 1 t of vanilla extract – juice and pulp of 4 granadillas (passion fruit)
Mix the orange juice with the Chenin Blanc and dip the finger biscuits into it. Make one layer with half the biscuits in the bottom of a pretty dessert dish. Lightly whip the cream till it has soft peaks, then whip in the grappa. Beat the mascarpone with the vanilla sugar then fold in the cream and spread a layer over the biscuits, then follow half the granadilla pulp. Make another layer of dipped biscuits and finish by pouring over the rest of the juice and topping off with the rest of the cream topped with granadilla pulp. Cover with cling film and keep in the fridge overnight until you are ready to serve. Serve with the rest of the NLH Chenin Blanc, chilled

Post a Comment