Desserts – Page 4 – Rosemary and the Goat

Strawberry Shortcakes

You’re going to say “do what with the egg yolks”.

Summer is slipping away and you will want to try this dessert before those just picked strawberries are no longer available.

My daughter first tried this recipe after seeing it on a blog and I remember her telling me the shortcakes had BOILED EGG YOLKS in them. When I was in culinary school I NEVER heard of using boiled egg yolks in a pastry. According to a La Times article, a trick from chef Larry Forgione is to add a couple of hard boiled egg yolks to his shortcake because the yolks are high in fat and low in moisture and they add richness without toughening the dough. Go figure. Well, I guess he knows what he’s talking about because these are delicious.

I’m sure I have said before that my mother use to make strawberry shortcake by first making homemade pie crust (she always made homemade). She then cut it into strips and baked it until lightly brown and crunchy and then we would crumble it up in our bowls, top with sweetened strawberries and whipped cream. I know, I know, sounds like a lot of trouble but well worth the effort.

Others, I’m sure still buy those little round shortbread cakes that get soggy after you put on your strawberries and get that first bite into your mouth. That’s ok too. But this little shortbread cake seems to be the perfect platform for those strawberries or any other sweetened fruit you may want to try.

August 15, 2012 By Sherry

Dessert/ Desserts

Floating Island (Eggs in Snow)

Something I definitely wanted to try in France.

So, before heading off for France I found a “must try” food list while in France. Below was my list I was working from and if I managed to try them.

Baguettes (tried many times), croissants (almost daily), cheeses (many different kinds were eaten), charcuterie (had it), foie gras (yes), steak frites (yes), croque monsieur (twice), crepes (suzette of course), fleur de del caramels (yes), and quiche lorraine (twice) were a few of the “must try” things and we made it through the list. We can’t forget macarons (made them twice, had them from Laudree), pates (definitely), rilletes (didn’t, but have made one), duck confit (yes, twice).

Ok, so I have either made a lot of these things or have had them before, but it was so much more fun sitting in some little French bistro or brasierres, trying to translate a menu, watching the people go by and toasting our time in France.

The desserts were beautiful (see some of the window shots I got of bakeries). I knew I wanted to try Floating Island and sure enough it showed up on a menu our second night in Paris. A guy next to me ordered it and I looked at it and said “floating island”??? and he said yes. I knew I had to order it. Their meringue was done differently and was baked and then cut into large wedges.

Floating island is a French dessert (they call it Eggs in Snow) consisting of meringue puffs floating on a pool of crème anglaise. The meringues are made of whipped egg whites, sugar and vanilla extract that are quickly poached in water or milk. (I did these in water, but will use milk the next time.)

I don’t know about you but I never like my refrigerators (I have three) to be without milk, cream, butter or my pantry to be without flour, yeast, sugar or vanilla. You can make almost any dessert or breads from those ingredients; so I don’t think we will ever starve in this house.

This dessert is such a recipe. A little egg, cream, sugar and you have a wonderful little dessert which looks so elegant served in a martini glass.

May 14, 2012 By Sherry

Cake/ Dessert/ Desserts

Caramel Apple Cake with Rum Sauce

A gazillion varieties of apples!

This recipe started out to be titled “Teacup Apple Cake” recipe but after baking some of the leftover batter in a hollowed out apple, I decided to rename the recipe and make the apple stuffed cake the star.

I would love to say that this is an old tattered, smudged, stained family recipe that made it’s way to my recipe box (computer cookbook) via a covered wagon coming over the Oregon Trail to find it’s way to some family member’s home. But, truth be told, it’s a recipe that I either clipped, copied, or ripped quietly from a magazine while impatiently waiting in some small office for some procedure I probably was not looking forward to.

I remember my mother making baked apples with red hot candies melting into a gooey sugary syrup as they baked in the oven and three kids anxiously awaiting the ding of the timer. Back then the only variety of apples I knew about were Red Delicious and Granny Smith apples. I didn’t care about the difference, I just knew I loved baked apples no matter the variety.

This time of the year, anything cooking in the oven with the aroma of apples is waving a big flag saying “Fall is HERE”. Pork with apples – delectable; a spinach salad with sauteed apples and pears – alluring. Apple tarts, cakes, Mississippi Spice Muffins, a 4″ high double crusted apple pie served a la mode and even an apple martini served with an apple ring teetering on the edge of the glass makes you want to run to the market and check out the gazillion varieties of apples. I found this site listing varieties of apples — Orangeppin.com and did not realize that there are still so many kinds of apples I still have not tried.

I love making this recipe in a coffee cup too, but you could just as easily make it in any size or shape pan. With or without ice cream it is delicious with the warm rum sauce. I have to say that my favorite way was baked inside the apple. I let my husband have a little of it but it was so good, I ended up finishing the dessert and then just gave him a plain one in the coffee cup with the rum sauce. He was satisfied but next time I will make them all baked in the apples. For Thanksgiving (or the day after), I bought enormous apples and plan on cutting them in half crosswise, hollowing them out and filling with cake batter or you could simply use small apples but they may be harder to keep intact when carving out the inside.

Ok, get in the car and go buy some apples.

November 16, 2011 By Sherry

Dessert/ Desserts

Pumpkin Bread Pudding with Caramel Sauce

What a wonderful Fall dessert.

This is a recipe that anyone can throw together for any type of party; casual get-together, dinner party, fall brunch, you name it, this recipe will hit the spot on any cold (or chilly) Fall day. And what makes this recipe super easy is that you can use a purchased loaf of pumpkin bread or make your own. I usually choose homemade over anything store bought but if you are in a crunch for time, just buy some ready made bread.

I made this for my garden club last week and everyone loved it and I promised to post the recipe, so here it is. I’m giving you my pumpkin bread recipe also, but you can use your own if it’s your favorite.

I’ve never been a fan of bread pudding. I guess I just didn’t get all those crunchy little bread cubes sticking up out of the dish and the dryness of the bread puddings I have tried. But I changed my mind when I first made this recipe several years ago. Maybe it’s the spiciness of the pumpkin bread OR it could be the sweet and gooey caramel sauce that I drench my bread pudding in, or the fact that someone who acclaimed herself an expert on bread pudding said this was the best she had ever tasted. Whatever the reason I changed my mind, this has made me an lover bread pudding.

For our 40th anniversary party a couple of years ago, my son, Paul, made a banana bread pudding with banana bread with a chocolate sauce. Everyone loved it along with his homemade vanilla bean ice cream and I may be making his recipe during the holidays. So, if you decide to try my version of a bread pudding, please leave a comment of what you think. I’m always open to trying different versions.

November 8, 2011 By Sherry

Dessert/ Desserts

Apple Fritters with Crème Anglaise

Nothing says Fall more than something made with apples!

What Fall has meant to me all this year was that my daughter was getting married. The wedding was last weekend and it was the most beautiful, special weekend any mother could imagine. The bride and groom were so happy and the venue (Lady Bird Johnson Wildflower Center) was wonderful. Lots of fall flowers and grasses still in bloom and looking gorgeous. But not nearly as gorgeous as my daughter walking down the isle to meet her future husband with family and friends there to celebrate. All the planning and decision making is over so I guess it’s time to get on to other things. I’m thinking about going back to culinary school and finishing what I started years ago. Or, enrolling in some camera classes at our local college. So until then, I guess I will start cooking a little more. I think my husband is ready for some good comfort food.

When I think of Fall I think of apple picking time and one of my kid’s field trips when we lived in Iowa and how we went to pick apples with a whole bus load of screaming kids. The crisp morning air was wonderful and the smell of apples just made you want to run all the way home and make an apple pie.

I love the signs of Fall like apple picking, pumpkins growing in the fields (another field trip) and the crunch of beautiful colored leaves below your feet, the maple trees starting to show some color on your long drives through the countryside or just that leafy autumn smell filling the air was enough to have me in my kitchen wanting to cook something comforting. And, I just love it when I actually need to grab a jacket before going out (normally doesn’t happen in Texas until maybe December, but it happened this morning).

This particular recipe came from a dinner group we belonged to while living in Iowa back in the late 70’s/80’s. We made some of the best friends while living there through church and Welcome Wagon. There wasn’t a lot to do in the winter there, so to get together with friends for a great meal and enjoy all the snow from inside in front of a crackling fire was just so comforting.

October 30, 2011 By Sherry

Dessert/ Desserts

Mile High Berry Dessert

Red, white and blue, so fitting for the 4th of July!

Dessert is one of my favorite food groups. I don’t know about you, but when I finish a meal, I want something sweet. I don’t care if it is a Popsicle, ice cream, fruit, or if I’m desperate a bowl of jello. But, don’t dare deny me of a sweet ending to my dinner. I just want a bite!!! That is, unless I can have the whole thing.

Some of the desserts I made and my mother use to make when I first got married just disappeared off the radar for about 40 years, but some have started reappearing in some magazines and TV cooking shows. Paula Deen is always making something on her show that my mother use to make back in the 50’s and 60’s.

On a recent trip to Missouri, my twin sister made the Strawberry Mile High dessert that our mother use to make many years ago. I had forgotten how good it was. This is a light summery treat that will cool you on the hottest summer days.

You do need a stand mixer to make this dessert. A hand mixer is the next best thing but you will have to hold that mixer for 15 minutes while the mixture beats and gets so light and fluffy. I did notice that using my Kitchen Aid mixer with the wire whisk that it beat almost to the top of the bowl in about 9 minutes. So what you want in the end is something about 4 times the volume you started with.

Something old, made new again and updated a bit. The original recipe was just frozen strawberries with a nut crust and whipped filling. I have decided since I recently picked blueberries and got a great deal on some raspberries to add these to my dessert for a berry treat of red, white, and blue. My mother always used Cool Whip but I substituted real whipping cream in place of the whipped topping. I think it gives it a much richer taste and I also decided to use some fresh strawberries along with the carton of frozen strawberries.

June 29, 2011 By Sherry

Dessert/ Desserts

Eton Mess

Most unusual name for a delicious and royal dessert.

When I first heard someone talking about this dessert, I thought I heard “eaten mess”. Of course this wasn’t right and I’m just getting over an ear infection and thought my hearing was going for sure. So, I started a search. I googled (what would we do without google?) “eaten mess” and came up with Eton Mess. A dessert fit for the Royals.

Last week I got so caught up in the wedding of Kate and William. When all of this started with the engagement several months ago, I really didn’t think I would be watching with enthusiasm every little news sniblet that hit the TV. But, I was wrong and it wasn’t long before I was watching every movie and program that came on about Princess Di to what the dress, cake and food might be like for Kate and William’s wedding. And, yes, I did get up at 3:00 a.m. last Friday to start watching all the coverage.

What little girl doesn’t love Cinderella and the fairy tale ending. I loved The Officer and a Gentleman where Richard Gere rushed in at the end of the movie and swept up the fair maiden and off they go into the sunset. I love happy endings and if I don’t like the way a movie ends, I rewrite it in my mind to end the way I want to see the final scenes.

Eton Mess is an English dessert that starts with torn meringue cookies mixed with whipped cream and strawberries and layered with a raspberry sauce. This dessert is traditionally served at Eton College’s annual cricket game against Winchester College. The dish has been known by this name since the 19th century. You can use any type summer fruit but the strawberry is the traditional way of preparing this light and summery dessert. I added the raspberry sauce to the layers. Good twist.

I’m serving mine in my vintage champagne glasses I got when we were married 42 years ago. I guess that makes me vintage, or almost. I love the bowl type champagne glasses for drinking champagne, serving desserts or even using as a small table decorations holding a little fern and a few flowers.

May 6, 2011 By Sherry

Dessert/ Desserts/ Ice Cream

Chocolate Mousse with Salted Caramel Ice Cream

Wedding Bliss!

Ok, I’m sitting here writing this blog after a long day of wedding dress shopping with my daughter and my daughter-in-law.

After a morning of shopping and my FIRST bridal shop and then lunch at Waltons Fancy and Staple (Sandra Bullock’s restaurant) we went to our second and then third bridal shops. WOW! is all I can say.

I had my first son in 1973 and then my second in 1976 and I love them dearly, but oh how I wanted a little girl who I could take shopping, curl her hair and dress up in pretty pink dresses and dream of a wedding someday when I would be able to watch her try on wedding dresses. Well, she is now a grown, beautiful young woman and is the apple of our eye and a twinkle in her fiance’s eye.

Well, this was the weekend. It was so hard because every dress, absolutely every dress, was beautiful on my daughter. By the end of the day she had narrowed the dresses down to 2 maybe 3 dresses and I still don’t think I could pick a favorite. I know she will be beautiful in it the day of her wedding this October.

April 16, 2011 By Sherry

Desserts/ Morning Foods/ Side dish

Macadamia Nut Pineapple Casserole

No I haven’t been to Hawaii

But I have a friend on her way there and I hope she will bring back pictures of pineapple fields and macadamia nut trees and maybe of she and her husband doing the hula on the beach.

I love finding a recipe that can be served for brunch, lunch or with dinner and this is such a recipe. I received this recipe back in the 70’s from a friend in our church group and even though I don’t make it often, it has remained one of my favorites.

My sister and I put together two cookbooks of our favorite recipes, one called Double Delight (we are twins) and the other Two Peas In A Pod. In our first book if we both had a recipe we liked and we couldn’t agree which one to put in, we would do both versions, each one of us thinking “ours” was the best. Her pineapple dish had pineapple chunks, Colby cheese and did not have the bread cubes. My recipe takes on more of a bread pudding consistency.

This recipe is delicious with brunch or goes great with a pork roast or baked ham or even a Caribbean themed party. It is very easy to throw together.

January 7, 2011 By Sherry

Dessert/ Desserts

Irish Cream Cheesecake

Are you a hoarder of recipes?

I never thought of myself as a hoarder. At least not in the sense that my house is full of piles of stuff that I can’t stand to part with. If I don’t use it, I figure I don’t need it. BUT, when it comes to recipes I will hang on to one for years before getting around to trying it.

I probably clipped this recipe almost 20 years ago and put it in a ring binder I use to keep all my “clipped” recipes in. I have advanced somewhat to using MacGourmet on my new computer and can make my own categories and import all my old files in from MasterCook. I even have an app now for my iPhone that links my computer cookbook so where ever I go, I have my recipes with me. You can never tell when someone might stop me on the street and ask for a recipe.:)

I’ve made this cheesecake once once before (about 7 years ago) and remember it as being one of the best cheesecakes I have ever made. The recipe went back into my files and was forgotten until now, and while searching though old favorites, I happened upon this recipe again and this time it won’t go back into my files and forgotten — it will be marked as a “tried and loved” recipe. So, for your holiday table this would look beautiful with some bright red raspberries as a garnish and maybe out a glass of Irish Cream in small shot glass to serve along with it.

December 12, 2010 By Sherry

Dessert/ Desserts

Quick and Easy Banana Pudding

That ain’t my grandmother’s banana pudding — BUT it is!

These cute little jelly jars make the perfect containers for this rich banana pudding.

My grandmother always made the best homemade banana pudding and she still could if she wanted to. She just turned 97 in May and is still occasionally cooking up things in her kitchen. Her banana pudding was always from scratch. She would get out all her ingredients, slice her bananas and make a rich, sweet, homemade custard to layer between the bananas and vanilla wafers and then top it with a fluffy meringue and brown it just the right amount in the oven. We could hardly wait for it to be chilled so we could dig into a big bowl of the pudding.

June 14, 2010 By Sherry

Dessert/ Desserts

Tiramisu

The perfect Tiramisu is a balance of flavors of a sweet zabaglione, strong coffee, marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

For this challenge I debated about changing up the recipe and doing an orange tiramisu or maybe a lemon and raspberry or my son, Paul, suggested pumpkin ladyfingers with chocolate filling. I kept going back and forth on ideas and decided to go with the traditional version. You just can’t beat anything with chocolate in it and I may do the pumpkin version sometime in the fall.

For this challenge we were suppose to make our own lady fingers, and the marscapone cheese. The marscapone cheese was so easy and looked beautiful. My first thought about this challenge was “hey, I can use my ladyfinger pan that I have used only a few times in 40 years”. I have such a collection of pans, everything form 2″ bread pans, tiny bundts, tiny shortcake, madeline, heart shape, fish shape, egg shape, and even cactus shape. You could say I’m a sucker for gadgets and baking pans. The ladyfingers turned out absolutely perfect. I could have used 2 additional pans as I ended up using cookie sheets covered with parchement for the remainder of the ladyfingers.

For those who want just a “bite” of dessert, serve in appetizer spoons.

Heat the milk and lemon juice and then strain in cheesecloth.

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 ) This recipe makes 6 servings

Ingredients

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine or port or coffee
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream we used 25%
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso warmed
1 teaspoon/5ml rum extract optional
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits you may use less
2 tablespoons/30gms unsweetened cocoa powder

Instructions

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
Have ready a square serving dish (about 8″ by 8″ should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to foldin to the prepared cream mixture. Add the prepared and chilled zabaglione and pastry cream to the mascarpone, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu–Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

MASCARPONE CHEESE

(Source: Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone cheese

Ingredients

Ingredients:
474 ml approx. 500ml/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Instructions

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

Beautiful and crisp ladyfingers just waiting for their dunk in espresso to become tiramisu.

LADYFINGERS/ SAVOIARDI BISCUITS

(Source: Recipe from Cordon Bleu At Home) This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients

Ingredients:
3 eggs separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar

Instructions

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar. Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Recipe Notes

**NOTE-- I could have used 1 1/2 recipes for the ladyfingers and also the zabaglione and pastry cream. I had left over mascarpone cheese which I plan to use in a savory appetizer.

February 27, 2010 By Sherry

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