Viviana MacKade~Tiramisu

CoverHello and welcome to Romance Recipes where I am happy to introduce you to a new author and a new recipe! Two of my favorite things! Today I am bringing you author, Viviana MacKade, and her recipe for Tiramisu along with an introduction to her latest release, Painted By Love. Please join me in welcoming Viviana and savor her recipe for tiramisu as you read about her new book!

Hi all,

In my latest novel Rhett, the Hero, has an overdeveloped sense of taste that makes it hard for him to find restaurants, and generally being a normal guy–when it comes to food. Of course, he loved my Tiramisú (he swore he did, and he’s not the lying kind) so I thought to share it with you (the recipe, not Rhett) (but you can read his story, and see what having a superpower like his means in a day-to-day life).

So, here’s the Tiramisú recipe. The real one, the one my granny passed to me, and I’ll pass on to my son. My husband made it even better, adding touches of science to it (the whole freezing parts are from him. He gave me sounds explanations for it, which I promptly forgot. If you want them, let me know and I’ll ask him).

So here you have the wisdom of tradition (from Grandma Antonietta) made it better with a dash of science (from doctor Marco).

Ingredients

Mascarpone: 8oz

Eggs: 2

Sugar: 120grams (now, here’s where my being European kicks in. We have metric, my very not math-inclined brain can’t figure out other systems. I used the conversion tabs on my computer, and 120 grams translate in 4.2 ounces / 0.26 pounds. I’m not sure which one it’s the one to use…)

Ladyfingers biscuits: roughly 7 OZ, depending on what you’ll do with the cream (see the recipe)

Dark chocolate powder

Coffee: roughly 2 cups but then again, it depends on what you want (see recipe).

Make the cream.

Divide the yolk from the white of the eggs.

With a hand mixer, whisk the egg whites to stiff peaks and put it to rest in the FREEZER.

Clean the mixer whisks and dry them.

With the hand mixer, beat the yolks with the sugar. Go on until it loses the yellow coloring and it’s whiteish. Add the Mascarpone, and mix it all together.

Take the whites from the freezer and put them with the cream (the whites in the cream, not the other way around).

IMPORTANT: this last mixing must be done by hand, NO hand mixer, and it’s best if you mix it with all counterclockwise or clockwise rotations of the spoon. The cream here is very bitchy, and if you’re too rough with it it’ll bite you in the buns later (see how I kept the food reference?).

When the whites and the cream are all together and finally happy, put them back in the freezer.

From here on it’s up to you.

I still think the best way to go at this point is take a spoon and go for the cream, but someone might have issues with this plan of action (my husband is one of those people)(my mom too).

The classic way is the following. Make coffee. The coffee from any country (Italy, US, UK, whatever method you use to brew) will do, as long as there’s a lot of it, and it’s not instant coffee.

Don’t sugar the coffee.

When it’s warm, roll the Ladyfingers ONE A THE TIME in it: take the biscuit, splash it in, quickly roll it in the coffee, and out. Don’t over soak it or it won’t hold the cream. It has to be a splash and go.

Make a layer of biscuits, cream (that you took out from the freezer), dust with dark chocolate powder, and start over.

If you want to impress, take transparent cups as tall as the Ladyfingers, or cut the exceeding part of the biscuit. Do the coffee dunk, then put four ladyfingers to stand in the cup, one each “side” of the cup. Then pour the cream, and finish it off with the cocoa powder.

I like this version because it’s easier to serve, pretties, and the ratio is totally in favor of the cream.

Now whatever you did put it in, covered, the freezer for 30 minutes. Then move it to the fridge.

I think it performs at its best if done the day before you need it, because it has time to settle, but it’s just me and I don’t have a grandma’s wisdom or my husband’s science, so take it for what it is.

And enjoy, possibly with some white dessert wine, or some liquor like Amaretto di Saronno or Amaro Montenegro. Southern Comfort does it, too.

Teaser 6

Blurb:

Thou shalt not steal.

Oh, but Florence had, and would do so one last time.

Ten pieces her grandfather painted for her because he loved her.

Ten pieces her mother lost, along with anything else, for loving the wrong man.

She couldn’t get back everything he’d wasted away, but she’d be damned if she’d give up those paintings.

Easy and genuine, Rhett loves his life–his family, his market, his town. Until he meets a British woman with grey eyes and a cute little smile. The woman he’s been waiting for.

The thing is, to love her is easy, but can he trust her?

When Rhett pushes to uncover her agenda, Flo knows she will lose something–the man she loves or what she’d been fighting for years.

Which road will she choose?

Buy the Book:

https://www.amazon.com/dp/B0791KJYF9/ref=cm_sw_r_cp_ep_dp_JJrxAb981P28A

Meet Viviana:DSCF2020

Beach bum and country music addicted, Viviana lives in a small Floridian town with her husband and her son, her die-hard fans and personal cheer squad. She spends her days between typing on her beloved keyboard, playing in the pool with her boy, and eating whatever her husband puts on her plate (the guy is that good, and she really loves eating). Besides beaching, she enjoys long walks, horse-riding, hiking, and pretty much whatever she can do outside with her family.

Connect with Viviana:

WEBSITE

https://goo.gl/4S7zLe

Amazon Author Page

https://goo.gl/cUzn51

FB

https://goo.gl/NPw2Bz

Twitter

https://goo.gl/vqaLXy

Thank you for joining us for another Romance Recipes! I hope you’ll stop by next week to meet another author, try a new recipe and pick up a new book!

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