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Festive Sherry and Spice Tiramisu

 
Miss Windsor's Festive Sherry & Spice Tiramisu - with Harvey's Bristol Cream!




Miss Windsor's Festive Sherry & Spice Tiramisu - with Harvey's Bristol Cream!
 

"Bringing food history alive and theatre to your table."
 
​Hello, darlings!
 
Fancy something a tad sweet, rather creamy, extremely boozy, laced with coffee, rich and velvety, a touch spicy, intensely Italian, a teensy nutty, with a brush of British (namely Bristol City) – NOW BREATH! - then Miss Windsor’s Festive Sherry & Spice Tiramisu is the perfect dessert for you – How spiffing!
 
Of course, if you haven’t a clue what I’m going on about, I simply created this recipe with Amaretto Morbido (translation: Italian soft almond macaroons) or one may use the customary ingredient of ladyfingers (Savoiardi) dipped in booze enriched with espresso coffee and layered with a mascarpone cheese mouse like filling. 




Miss Windsor's Festive Sherry & Spice Tiramisu - made with ladyfingers (Savoiardi)

​Oh, and I must add, my preferred alcohol for this glorious dessert is in fact, one of Miss Windsor’s favourite tipples - Harvey’s Bristol Cream, which certainly adds a touch of festive flair! And before I forget, I livened up the creamy layer with a smattering of grated nutmeg, then when ready to serve I decorated my creation with a flurry of snow-like almond flakes.
 
And by the way, this is my latest, albeit awfully late, mouth-watering addition to Mrs Simkins and Miss Windsor’s Italian Escapades – culinary collaboration! 




Miss Windsor's Festive Sherry & Spice Tiramisu - made with Italian almond macaroons!

Darlings, I must tell you that during the grand ol’ year of 1882 Harvey’s Bristol Cream was created by John II & Edward Harvey. And for many years’ it was crafted from a blend of the finest wines imported from Jerez, Southern Spain and then bottled in Bristol City not too far from my childhood town of Backwell.
 
However, since the 1970s Harvey’s Bristol Cream has been blended where Harvey’s vineyards are located – Jerez Southern Spain – such logical thinking, don’t ya think! And thankfully, since the 1990s this exquisite sherry has been bottled in the illustrious Bristol Blue Glass – which is most pleasing to Miss Windsor, as it still holds a strong Bristolian connection.




Fancy a nibble on Miss Windsor's Festive Sherry & Spice Tiramisu?

Now, moving swiftly on, I’m excited to say I’m writing this with a bit of a festive spring in one’s step! Well, to start with its dark outside and it’s only 5 o’clock in the evening here in the wilderness of South East London. Also, there’s only a week or so to go until Christmas, and I feel a rather pleasant wintery/Christmassy chill in the air – which calls for a thick coat and gloves!

Oh, and I must admit, just a shy glimpse of a bottle of Harvey’s Bristol Cream evokes many fond memories of Christmas past spent with my beloved grandmother Josie, “Aaaah!” I hear you utter with sincere affection.  




Photo of Grandpa Larry & Grandmother Josie - who lived in Bristol during their early years of marriage.

Darlings, although I’m a tad late sharing my creation following this year’s Italian summer getaway, in fact, I feel the timing couldn’t be more perfect, because in the Miss Windsor household Harvey’s Bristol Cream is only served during the festive season.

​And I must say, I really do follow in Grandmother Josie’s footsteps, as she only served sherry in her finest crystal glasses during the cheerful month of December, which were always lovingly housed in her splendid, retro, g-plan, 1970s display cabinet – a grand affair, indeed! 




One can't resist a tipple of Harvey's Bristol Cream with Miss Windsor's Festive Sherry & Spice Tiramisu!

​Now, did you know that the Italian translation for Tiramisu is ‘pull me up’; ‘pull it up’; ‘lift me up’; or ‘cheer me up’? A little confused? so am I! Well, according to some sources, the devilishly sexy Tiramisu was actually invented in the northern Italian town of Treviso and was not only served in restaurants but also to the clientele who frequented the local brothels – Oh, I say!
 
On a more sobering note, this scrumptious Italian pud is also known as the Tuscan Trifle, and according to the jolly old internet the palate-pleasing Tiramisu may have derived from a similar dessert which was created in Siena, Tuscany during the 17th century – well, I never! However, and for some reason or another, it really took off in the 1960s/70s and is especially popular here in the UK.




I say, Miss Windsor's Festive Sherry & Spice Tiramisu is utterly irresistible!

​Darlings, before you toddle off to your kitchen, I must express my sheer disappointment regarding my culinary experience during a short jaunt to Pompeii! Well, my taste buds were not at all tickled by this classic Italian layered cake. Not only was my encounter a soggy one due to the unrelenting heat that affected the creamy layer, but I was also subjected to only a faint whiff of coffee; followed by the culinary crime of NO liquor – Oh, dearie me!
 
So, following such a frightful ordeal, I dashed back to England and decided to create my very own version for the festive season - oozing with alcohol, of course, and generously flavoured with coffee!
 
Darlings, please run along now - toot sweet! - and have a jolly good go at re-creating my rather self-indulgent and exceedingly decadent Italian dessert – Miss Windsor’s Festive Sherry & Spice Tiramisu!
 
Merry Christmas, darlings! 


ALL PHOTOGRAPHY BY MISS WINDSOR - EXCEPT PHOTO OF GRANDPA LARRY & GRANDMOTHER JOSIE! 
 
Miss Windsor’s Festive Sherry & Spice Tiramisu - with Harvey’s Bristol Cream!

Preparation time: 40 mins

Serves 8 delightful guests!
 
Ingredients:

 1 pack of Amaretto Morbido (Italian almond macaroons) or ladyfingers.

4 heaped teaspoons of instant espresso coffee

150 ml (5 US fl oz) boiled water

200ml (7 US fl oz) any sherry (preferably Harvey’s Bristol Cream!)

2 eggs

70g (just over 1/3 cup) golden caster sugar

500g (2 cups) mascarpone cheese
1 & 1/2 nutmeg grated 

3 teaspoons of cocoa powder

generous handful of flaked almonds. 

Equipage

Round glass, decorative bowl (9 cm / 7.5 inch) or square Pyrex dish (22 cm / 8.5 inch)

Electric hand-whisk 

Method

 First off, wash those grubby little mitts of yours! Ta very muchly.

In a small bowl dissolve instant espresso coffee in boiling hot water. Leave to completely cool 

Now, mix the cooled coffee with approx. 2/3 of sherry and set to one side 

Separate the eggs – keep only one of the egg whites. 

Whisk egg yolks with golden caster sugar until thick and pale. Fold in the mascarpone cheese and left-over sherry and give it a quick blast with the electric hand-whisk. Then gently fold in the grated nutmeg. 

Using a separate bowl, whisk the egg white until it has thickened and appears rather bubbly.

Now, fold the egg white into the mascarpone mixture. Again, give it a quick blast with the electric hand-whisk. Put to one side.

Darlings line the bottom of your chosen dish with a layer of Italian almond macaroons or ladyfingers dipped into the coffee/sherry concoction. Make sure you soak both sides, just enough so they’re damp but not gooey!

Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of dampened Italian almond macaroons or ladyfingers.  Then finish off with another creamy layer of the mascarpone mixture – How spiffing!

Cover the dish with clingfilm and transfer to the cool environment of one’s refrigerator. Leave overnight, or a few hours will suffice!

When you’re ready to serve your delicious festive Italian creation, then dust with cocoa powder and sprinkle with flaked almonds – voila!

Darlings, please do enjoy with a drop or two of Harvey’s Bristol Cream, or sup away on any sherry you fancy!
 






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