CC- Update - farewell Great Sutton Street

Morning ladies and gents, Chef Beatrix has brought  us a rather impressive Tiramisu , Viva Italia!

for all those cake clubbers forever in our hearts but no longer in the office, here's a pic,

I'm ready for my close up,

cake not cheese

 and because I cant used any of the Hungarian references I'd planned here is the best picture that comes up in google for "Hungarian"

and finally, the recipe is below, for the cake not the dog.

ttfn cake fans,

xxx

Head Chef

White Chocolate Tiramisu with Brandy
Ingredients

150g white chocolate

1 egg

2 tbsp caster sugar
2 x 250g tub of mascarpone
2 x 175g packet of sponge fingers

50g brown sugar
300 ml milk

100ml Brandy

1 vanilla pod
 

Method

1. Roughly chop 100g of the white chocolate and melt in a small bowl over a saucepan of simmering water. Remove and allow to cool a little. Meanwhile, beat the egg yolk with the caster sugar in a large bowl until pale and thick. Beat in the mascarpone until really smooth, then stir in the melted white chocolate.

2. In a separate clean bowl, whisk the egg white and fold it carefully into the egg and mascarpone mixture until well combined.

3. Make a syrup by placing the brown sugar and vanilla pod in a saucepan with 300 ml milk. Bring slowly to the boil on a medium heat for 2 minutes. Turn off the heat, add 100 ml Brandy and leave to slightly cool for 5 minutes.  

4. Now, dip half the sponge fingers in the cooled liquid and use them to line the base of the serving dish. Spread half the mascarpone mixture over the biscuits. Cover it with another layer of the biscuits dipped in the liquid, then spread over the remainder of the mascarpone mixture.

5. Grate the remaining white chocolate over the top. Cover and chill in the fridge for a minimum of 6 hours, or ideally overnight, to allow the biscuits to absorb the juices and soften.