Upon popular request, here’s the recipe for the mixed berry tiramisu from last weekend. Serves 2
200g strawberries 1 tbsp caster sugar 1 tbsp good white rum
125g mascarpone 3 tbsp yoghurt 1 tbsp caster sugar Half a vanilla pod 100g blueberries 100g raspberries
3 digestive biscuits Cocoa powder for dusting
Clean the strawberries and cut into pieces. Marinate with the sugar and the rum. Set aside for at least 15 minutes.
Thoroughly mix the mascarpone and the yoghurt to a smooth consistency. Scrape in the seeds from the vanilla pod, add the sugar and mix well. Carefully stir in the blue- and raspberries.
Crumble 1.5 biscuits in each desert bowl. Divide the strawberries and their juices on top of the buiscits. Top with the mascarpone filling. Dust with cocoa powder. Cool for at least 30min before serving.
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Milchvampir - a black metal lullaby
This is the recipe for the sweets I did on the weekend. While they are inspired by eastern European cuisine (to a degree that I didn’t find an English word for them and chose the Austrian name), they are not authentic - I made up the recipe, mainly based on what was available and needed to be used up.
For the dough: 300g plain flour 30g butter 30g sugar 1 sachet (7g) dried yeast 180ml warm water
For the rhubarb filling: 500g rhubarb, cleaned and cut into 1-2cm pieces 50g sugar 1 vanilla pod 1 tbsp corn flour
For the cheesecake filling: 30g sugar 70g butter 1 egg 250g quark/topfen/tvorog Pinch of salt
Start with the dough: Stir the yeast into the water and set aside. Sift the flour into a bowl, mix with the sugar and a pinch of salt and rub the butter in. Add the yeast and water and combine to a sticky dough. Knead on a floured surface until you have smooth and elastic dough. Return to bowl and set aside swomewhere warm to rise for at least one hour or until doubled in size.
Meanwhile prepare the rhubarb filling: add the rhubarb pieces to a pan and add the sugar. Cut the vanilla pod open lengthwise and scrape the seeds into the pan, then also add the pod. Cover and cook on a low heat for about 15 min, until the rhubarb disintegrates. Set aside to cool. When cooled, stir in the cornflour and pick out and discard the pod.
For the quark filling, beat the butter and the sugar until frothy, then beat in a pinch of salt, the quark and the egg.
Preheat the oven to 190 C. To form the golatschn, knead the dough again for a few minutes. Then take as piece of about 3cm. On a surface dusted with flour, roll out into a square off about 12cm edge length. Transfer to baking tray lined with non-stick baking paper. Fold up the edges and pinch the corners to form a shallow case. Spread 2 tbsp rhubarb filling on the base and put 1 tbsp of quark filling in the middle. Repeat until the dough is used up. Let raise for another 20 minutes, then bake for 15-20 minutes until the dough is light brown and brown spots appear on the quark filling.
