Festival winds dancing across your skin that weaves through your hair ushers in feelings of bliss and lightened spirits.
Summer beckons; it’s time to create lasting memories with the people we cherish by taking advantage of the opportunity to
dine outdoors.
TIRAMISU CREAM INGREDIENTS:
1 cup mascarpone cheese
1 cup ricotta cheese
2 tsp vanilla
1⁄2 cup icing sugar
1⁄2 cup whipping cream
DIRECTIONS:
Making the mascarpone cream:
In a large mixing bowl, combine all the ingredients together and using electric beaters or a mixing machine, whip all the ingredients together. Once the mixture is fluffy, place in the fridge to cool and set.
AMARETTO SKILLET PEACHES INGREDIENTS:
6-8 medium peaches, peeled and sliced
juice of 1 lime
1⁄4 cup butter
1⁄4 cup brown sugar
3 tbsp amaretto
DIRECTIONS:
Melt butter and sugar in a large skillet over medium-high heat. Add peaches to the pan and stir occasionally, until caramelized, about 5 min. Add amaretto and lime juice to skillet, and cook until reduced, about 1 min.
LADYFINGER DIP INGREDIENTS:
2 cups Orange Pekoe
1 cup amaretto
1 package of Ladyfinger Biscuits
6 glass preserve jars or other containers with lids suitable for serving the individual desserts
(Additionally, if you want to keep it really simple, use a large plastic container with a lid to serve it family style)
To assemble the Tiramisu:
In a shallow bowl, add amaretto and tea and dip the ladyfingers in quickly; just enough to moisten them. Ladyfingers can
be broken as necessary to fit your jars as you build the individual portions of peach tiramisu.
Spoon a small amount of mascarpone cream into the bottom of each glass.
Add a layer of ladyfingers. Add a layer of skillet peaches. Repeat this process with another layer of each, ending with sliced
peaches on top.
Refrigerate and let rest for at least 2 to 3 hours. This will give biscuits time to soften and absorb peach flavours.
Garnish with crumbled ladyfingers, leftover peaches and cream (if you have any leftover), as desired.
