Little Pistachio Tiramisù with Strawberries

The idea of making and serving Tiramisù in little pots is not mine...I "stole" it from Wiggi who, in turn, "stole" it from Sadler. Anyway, I can modestly say that I was lucky enough to be able to taste the original at her wonderful wedding and, because I am a spoilt girl, I took home with me 2, and I say 2!!!, of these little gorgeous treats...not without effort though, since the waiters at the party tried few times to take my preeciousssssss treasure away, not knowing about their boss' consent.

Trying not to copy everything from Wiggi's post, I thought to combine with the strawberries two flavours that with them are just perfect, chocolate, for the sponge, and pistachio, for the mascarpone cream...without doubts, a marriage made in heaven!!

PISTACHIO TIRAMISU' with STRAWBERRIES
Makes 8 little jars

For the SPONGE
(Recipe by Ilona Chovancova from her book "Rotoli" (Rolls))

5 Eggs
120g Sugar
120 g Plain flour
2 Tbsp Cocoa powder
1 Pinch of salt

Pre-heat the oven to 180°C. Separate the eggs and beat yolks and sugar together until pale. Sift the flour with the cocoa powder and the pinch of salt and add them to the beaten yolks a tablespoon at a time mixing very gently. Wisk the egg withes to soft peaks and fold them delicately in the mixture. Pour the sponge batter into a swiss roll tin (25 x 35/40 cm) lined with baking parchment. Bake for 12-15'. Allow to cool completely on a wire rack.

For the PISTACHIO MASCARPONE CREAM

5 Eggs
500g Mascarpone cheese
200g Sugar
100-150g Pistachio paste

Separate the eggs and in a large bowl beat the yolks with the sugar until pale. In another bowl mix the mascarpone and the pistachio paste together until soft and smooth and then add it to the beaten yolks mixing gently. Wisk the egg whites until they hold stiff peaks and fold them into the mascarpone/yolks mixture. The cream has to be light and soft so it is important not to beat off the air from it while mixing.

For the ASSEMBLY

Sponge
Pistachio mascarpone cream
Strong espresso coffee
Strawberries (20-30)
Cocoa powder to dust

Cut the sponge with a round cutter of the same diameter of the jar (alternatively, cut the sponge into strips as if they were savoiarbi biscuits) and slice 20 strawberries (roughly two for each little jar). Start to cover the bottom of the jar (or the glass) with the sponge soaked in the coffee for few seconds, then add 1-2 tbsp of mascarpone cream and some strawberries. Carry on with with a second layer of sponge and mascarpone cream only. Dust with cocoa powder and decorate with half strawberry.

And this is Sadler's original version:

A smile with the lid,
D.

Chocolate Special: Triumph

Finally all the mistery surrounding the Chocolate Special is revealed: this is the dessert I served right one week ago to MyP. who was here in England with me. This month (and maybe longer) since I am in a forced exile (due to the bloody cells I am working with!!) it will be him to take over the weekly "rush to the airport-plane-week end together-plane-rush to the office"...THANKS!!!!!!!!!

For the recipes nothing simpler....put together this, this and this... and that's it!!

A gourmand smile,
D.

Chocolate Special: Simple Chocolate Mousse

Unfortunately here we are with the last leg of this Chocollate Tour...and with what recipe I could end if not with the timeless moussse??..And what a mousse!!....a proper ode to chocolate. Don't forget to select ingredients of the best quality! I didn't remind you that for the tart or the cake (you already know it but...repetita iuvant!!), I do it here because for this recipe is essential since it uses just eggs and chocolate; so few ingredients that must be the best. It's useless to say that this is by Hermè from his book "Chocolate Desserts".

SIMPLE CHOCOLATE MOUSSE

170gr Plain chocolate
80gr Whole milk
1 Large egg yolk
4 Large egg whites
2 Tbsp Sugar

Melt the chocolate in a bowl over simmering water or in a microwave. The bowl should big enough to hold all of the ingredients. Allow to cool and it's ready to use it when it's warm to the touch. Bring the milk to the boil and pour over the warm chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk, working gently. With an electric whisk beat the egg whites on medium speed until they hold soft peaks. Increase the speed to high and add the sugar. Beat until firm and glossy. Scoop one-third of the whites onto the chocolate mixture. Working with a whisk, beat the white into the chocolate to lighten the mixture. Now, with either the whisk or a large rubber spatula, fold delicately the rest of the whites in the chocolate. Turn the mousse in a large serving bowl or in individual cups or glasses. Refrigerate for at least 1 hour to set.

This is the basic recipe but you can change it and play with it with just a little of fantasy. For example, you can serve it with different toppings: chocolate shavings, raspberries (or other berries), slices of banana, toasted nuts, fresh mint...or you can change the flavour while making it, infusing the milk with grated orange zest, a spoon of instant coffee, a pinch of ground cinnamon, ginger, chilly or cardamom...in short unleash your creativity!!!!

I prepared little pots to be served with.....

A chocolately smile,
D.

PS. Almost anything and everythng had been on the chocolate mousse. Some use just eggs, others add cream as weel...I must tell you, adding milk was a nice surprise. It is lighter than cream and brings smothness to the mousse without adding richness or masking the flavour of the chocolate.