Tuesday, January 22, 2013

Tiramisu and my New Year Resolutions

I am not very big on New Year resolutions. I always think one does not need New Year to make changes. I just want to make a few changes and enjoy my blessed life a bit more.

Enjoy life more:  Pausing and enjoying little moments life has to offer amidst all the crazy schedules. Enjoying simple things like coffee and conversations on a Sunday or walking on fresh snow (that always results in a snowball fight).

Read a new blog a month: Amidst all the work and studies I have somehow forgotten how much I loved discovering new blogs and following them. I have started making a note of all the new blogs I visit and it is looking good.

Bake more: Not just for the blog but also for the zen like feeling I get out of baking.

Be truthful to myself:  This is something I need to do when I get caught up in feeling like I'm failing. Sometimes when things do not go the way I want to, I tend to get frustrated quickly and occasionally, in those moments of doubt, compare myself to others.  I need to start believing in myself more and (start listening to my husband more). I have to probably start chanting more positive mantras during these episodes of self doubt.

What are your resolutions?Let me know.

Amaretti biscuits are domed-shaped biscuits, light and airy, crunchy on the outside and chewy in the middle. Originated in Venice, Italy during the Renaissance period, these cookies are made from either ground almonds or almond paste, along with sugar and egg whites, ground apricot kernels and flavoured with liqueurs, mostly the Almond flavoured Amaretto Liqueur. Amaretto is an Italian sweet almond-flavoured liqueur.
Note: Serve these trifles in recycled (small) nutella jars or yoghurt jars.

Amaretti Tiramisu Trifle
For the Mocha Zabaglione Cream
2 Egg Yolks
85g Sugar
1 tbsp Amaretto Liqueur
1 tbsp Kahlua/Tia Maria
250g Mascarpone
1 tbsp Cocoa
1 tsp strong coffee granules (like Starbucks Via)
2 tbsp freshly brewed Coffee
For Layering Trifle
200ml double cream whipped with 3 tbsp sugar to soft peaks.
Amaretti Biscuits
200ml Freshly Brewed Coffee mixed with 1 tbsp Kahlua/Tia Maria & 1 tsp Amaretto
2-3 tbsp Cocoa
50g chopped Hazelnuts
Prepare the zabaglione by whisking the yolks with sugar until pale. Now cook the yolks along with the liqueurs, over a double boiler set over simmering, not boiling, water until it doubles in volume about 10 minutes. Cool slightly and gently fold the Mascarpone, both Coffee and Cocoa.
Layering the Trifle:
Dip the Amaretti biscuits in the Coffee- liqueur concoction and place onto the form you are using to layer the trifle. Pour a layer of the Mocha Zabaglione next. Cover this with a layer of whipped cream and repeat the layers until you have reached the top of the form & make sure whipped cream layer is on top. Chill the mixture for 2-4 hours. To serve, mix the chopped roasted hazelnuts with a teaspoon of cocoa and sprinkle on top. Dust more cocoa if desired on top.

Design © 2011 Laura Jane Designs