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5-Course Italian menu

I don’t normally get excited about salads, cakes yes, pasta yes, salad no. However, this salad is different using some of my favorite ingredients creamy avocado, peppery rocket, salty Parmesan cheese and Parma ham in a sweet balsamic dressing this is pure heaven. For a long long time salad for me was lettuce, cucumber and tomatoes all chopped up in a bowl with no dressing and that was pretty much how I liked it. Sometimes I’d have a bit of spring onion or sliced radish but that was as adventurous as I’d get.
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Tiramisu  

  • PREP
    15 MIN
  • COOK
    35 MIN
  • SERVES
    8
Ingredients
4 eggs, separated
1/2 cup caster sugar
250g mascarpone cheese
1/3 cup coffee liqueur
200ml thickened cream
2 tbsp instant coffee powder
2 cups warm water
28 sponge finger biscuits
1 tbsp cocoa powder
How to make it
STEP 1
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
STEP 2
Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
STEP 3
Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
STEP 4
Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours. Dust top with cocoa powder and serve.

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