50\u00b0F.
Arrange sliced star fruit in bottom of a
ags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso
olored. This will take approx 5 minutes or so.
In
nd remaining vanilla bean seeds, star anise and cinnamon stick, bring
ake the base for the tiramisu, heat the water in the
Chill for 4-5 hours.
Remove the tiramisu from the fridge
arm water and leave for 5 minutes.
While waiting, sift
lastic wrap from sticking to Tiramisu) Chill for 2 hours.
Mix the espresso and the almond liqueur together. In a separate bowl, mix the mascarpone cheese, sugar and vanilla extract. Arrange 8 ladyfingers side by side on the bottom of a 5 x 8 inch dish. Pour in one third of the espresso mixture and spread one third of the mascarpone mixture on the ladyfingers. Repeat this process twice more and refrigerate the tiramisu for at least 6 hours. Just before serving, sprinkle the tiramisu with cocoa powder.
Chill for 4-5 hours.
Remove the tiramisu from the fridge
AUCE:
Bring Port, sugar, star anise, cinnamon stick, cloves, and
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
ntil ready to assemble the tiramisu. (You should have about 2
rom the whisk, 4 to 5 minutes. Remove from heat and
eat. Simmer, stirring, for 4-5 mins, until syrup reduces slightly
Heat oven to 350\u00b0.
Prepare brownie mix as directed on package, except bake 20 minutes.
While brownies are baking, beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer.
Bake until topping is set, 25 minutes.
Cool 2 hours.
Arrange cherries in stripes like flag and blueberries are star field.
rap to lift tiramisu out of pan. Place tiramisu on a serving
Peel and cut fruit into large chunks.
Place in a bowl with lemon juice, grated ginger and demerara sugar, mix well.
Cut aluminium foil into squares roughly 20cm by 20cm, use 2 pieces per parcel.
Spread a little soft butter in the middle of foil and place a piece of star anise on the butter.
Pile a mixture of fruit in the centre of the foil.
Pick up each corner of the foil and scrunch up to make a parcel which opens at the top.
Cook on a hot barbecue for 5 minutes and serve with a topping of ice cream in the parcels.
Whisk 6 egg yolks, powdered sugar and vanilla extract until creamy. Add mascarpone. Whip egg whites and a pinch of salt to medium-stiff peaks and fold in. Set aside.
Arrange 1/2 the cookies in the bottom of a 11x6 inch shallow dish. Combine espresso and grappa then drizzle 1/2 over cookies. Pour 1/2 the mascarpone cream over top. Repeat layers with remaining cookies, espresso mixture and mascarpone cream. Chill for 3 hours.
Serve tiramisu sprinkled with cocoa powder and strawberries on the side.
ompletely.
To make the tiramisu, in a standing mixer with