It has been six months exactly since I started writing this blog. Most of that time has been spent on recuperating from a serious car accident. I have found this hard at times, especially since I have not had the health to capitalise from my appearance on MasterChef UK. But, I like to see things from a positive perspective, and my forced recuperation time has had some benefits; mainly that it has given me time to think and reflect, and in some ways re-prioritise.
I have worked with and for Teach First for 7 years, and I have loved it. I work with some amazing people, who are inspirational, challenging, dedicated, and working towards a vision that I strongly believe in, that ‘No child’s educational success is limited by their socio-economic background’.
However, today I sent a bittersweet email to say that my last day working for Teach First will be the 24 August, and that I will be moving to Brussels. Quite ironic considering I started this blog 6 months ago. I have an exciting new job which will allow me to settle into Brussels, and give me a new challenge. But I also have a BIG GOAL – and that is to set up my own cafe. The decision to move to Brussels has not come lightly, but I have family and friends in Brussels, who I want to develop stronger relationships with, and who I know will give me the support and encouragement I need to achieve my Big Goal.
Now that I have made this all very public…. I am having mild panic attacks, wondering whether I am doing the right thing, whether I will enjoy living in Brussels, and whether I will be able to achieve my Big Goal – I have a little bit of self doubt, excitement, nervouseness all rolled into one – and what better way to calm one’s nerve than to indulge in Tiramisu……
This recipe is quick, easy, indulgent, a classic, and came from an Italian friend of the family – so authentic aswell!
Enjoy! And if you know of any contacts in Brussels who you think might be able to help- I would love to hear from you!
- 500 grammes Mascarpone Cheese
- 80 grammes Caster Sugar
- 2 packets of Italian Ladyfingers (I used Vicenzovo)
- 5 egg yolks and 2 egg whites
- 250ml strong coffee
- 50ml of Amaretto or Madeira ( more or less to taste)
- Cocoa powder
- Make the coffee and leave to cool.
- In a bowl, beat the egg whites until very firm.
- In another bowl, whisk the egg yolks and the sugar together until light and fluffy.
- Add the mascarpone cheese to the egg yolks to create a firm mixture.
- Add the egg whites to the mascarpone and egg yolk mixture, folding together very carefully with the wooden spoon.
- Mix together the coffee and the Amaretto in a small bowl.
- Now layer the dish you are using (normally I use a large glass dish, but today I used large glasses) alternating with the cream egg mixture and the biscuits.
- Cover the base of the dish with the mixture to a depth. Then take one biscuit at a time and dip into the coffee-amaretto without making it too soft.
- Put the biscuit into the dish and repeat unti the mixture is covered with the biscuits.
- Cover the biscuits with a layer of the mixture.
- Repeat 8,9 and 10 until you are at the top and the last layer is the egg mixture.
- Using a sieve, dust the Tiramisu with a fine layer of cocoa powder.
- Put in the fridge for at least 2 to 3 hours before eating to let all the ingredients infuse with the coffee and amaretto and it sets a little. When ready to serve, take it out at the last moment.