Nico (vilakins) wrote,


To those who celebrate Shavuot, Chag Sameach! And for everyone, here are two yummy recipes I made today: one indulgent dessert and one somewhat healthier cake.


1.5 cups of strong espresso or filtered coffee (or strong instant if that's all you have), cooled
0.5 cup Marsala (or other liqueur, entirely optional)
4 egg yolks
0.5 cup caster sugar
400g mascarpone
1.5 cups (400ml) cream for whipping
Enough sponge fingers to form two layers in your dish (I buy a plain trifle sponge from the supermarket and cut it into fingers)
Chocolate to grate or a Flake bar, or some good quality cocoa to sieve over

Beat the egg yolks in a heat-proof bowl over a saucepan of simmering water till they become fluffy. Beat in the sugar and whisk until it thickens; it will thicken just before it boils, when small bubbles appear.

Mash the mascarpone in a bowl until creamy. Add the egg-and-sugar mixture and beat in well.

Whip the cream with vanilla and fold into the zabaglione mixture until smooth.

Put a layer of sponge fingers in your dish. Drizzle half the coffee (with liqueur mixed in if using) over.

Spread with half the the marscapone mix. Repeat and top with grated chocolate or sieved cocoa, then refrigerate.

Lemon Ricotta Cake

250 - 300g ricotta
175g softened butter
175g caster sugar
zest of 3 lemons
3 eggs, separated
125g flour
2 tsp baking powder

Heat oven to 180C (350 F). Butter and flour an 18cm spring-form cake tin. (18-20cm / 7-8ins diameter should be fine.)

Beat butter and sugar till light and fluffy, beat in zest, yolks, and ricotta.

Whisk egg whites to soft peaks, fold into ricotta mixture.

Fold in flour and baking powder, spoon into tin.

Bake for 35 minutes till risen and firm and golden. Cool for an hour in the tin. Sprinkle with icing sugar if you want (I don't).

It will probably sink but it's still delicious and lemony.

Tags: recipe
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