Recipes from the road!
This is a cracker of a variation on the great Italian classic trifle – Tiramisu. Kitty mixes the best of Italy, USA, Australia and her Canadian heritage to bake up a storm. This dessert make pack a few pounds on, but hey, we never met a carbohydrate we didn’t like
Kitty Kat used our NuWave portable oven to bake the cake. This is the only oven we have on the bus. It is very versatile and can be used outside on hot days. If you use one of these, set the heat for 153 for 20 minutes, covered with a silicone ring, lowered the temperature to 120 C and baked for an additional 30 minutes. If you use a regular oven, follow the instructions below.
Kitty replaces the more traditional lady fingers with angel food cake (aka angel cake). This may seem a bit rad, but wait until you sink your teeth into the finished dessert. I mean, wouldn’t you rather bite into angels than lady fingers… I guess there are people n both sides of that. Angel food cake is a delicious variation of the good old sponge, and just as sensitive to bumps during the baking phase. It hales from North America. Kitty Kat says it’s Canadian, although there is a strong body of evidence it evolved in the nineteenth century in the 48 states of Southern Canada Either way, it make a top munchie, eh!
Build an Angel Food Cake…
You’re gonna need:
1 cup sifted flour (gluten flour is necessary for GF folks)
1 ½ cups white sugar (split)
¼ tsp salt
1 dozen egg whites (keep the yolks)
1 ¼ tsp cream of tartar
1 tsp vanilla extract
Whadda ya do with these groceries?
Sift flour once, add salt.
Add ½ cup of sugar, sift 4 times, set aside and go feed the moose.
Beat egg whites, when foamy add cream of tartar.
Continue beating until egg whites are stiff enough to hold in peaks but not dry (say, the Rockies on a wet day).
Add remaining sugar a bit at a time until blended.
Fold in vanilla. Add ¼ cup of flour mix you made before tending the moose over the mixture, fold lightly, repeat until all is used.
Turn into ungreased 10-inch tube pan (Canadia uses metric and speaks half and half – a 20-centimetre tube pan is aboot right).
Cut gently through with a knife to remove bubbles.
Place cake in cold oven (Cos the Southern Canadian states cut the power lines).
The idea is, you put the cake in the cold oven (bottom rack) and set it to 350 degrees (aboot 180 celcius) and bake for one hour.
Remove from oven and invert until cake is completely cooled (Note: invert the cake, not the cook).
While the cake cools, check the moose and make the creamy bit…
Mascarpone mix
Youre gonna need:
6 large egg yolks
1 cup of sugar
1 ¼ cup mascarpone (warmed to room temperature)
1 ¾ cup of heavy whipping cream
Whadda ya do with these groceries?
Combine egg yolks and sugar in the top of a double boiler, over boiling water.
Reduce heat to low and cook for about 10 minutes, stirring constantly.
This is called sabayon. Remove from the heat and whip yolks until thick and lemon-coloured.
Allow to cool briefly, just enough time to yell at the beaver gnawing on your fav maple tree).
Add mascarpone to whipped yolks, beat until combined.
In separate bowl, whip cream to stiff peaks (Whistler-Blackcomb perhaps).
Gently fold the whipped cream in the mascarpone mixture and set aside (Entertain yourself, moose has dozed off).
Espresso mix
Youre gonna need:
3/4 cup of espresso coffee (cooled)
½ cup of Kahlua liqueur
¼ cup Marsala liqueur
Stick it all together…
Spoon a thin layer of mascarpone mix in the bottom of a clear baking dish or bowl.
Dip pieces of angel food cake into the espresso mix (just long enough to get wet) and layer into dish.
Spoon half the cream over angel food cake pieces. Repeat process with angel food cake pieces and mascarpone mix.
Dust with cocoa.
Refrigerate minimum of 4 hours or overnight. Keep a close eye on the moose, they love this tucker.
Looks fantastic
Thank you!