Comments (4)

By Anna, 24 September, 2010 4:37 pm

This is such an easy version of Tiramisu and as it’s egg-free, you can relax when serving it to a crowd of elderly, infirm or infants humans. It is always received rapturously – over the years I’ve been making it, the only person who didn’t like it didn’t like coffee or alcoholic desserts, so I’m not sure that even counts. I have recorded the doubled size because it feeds so many people, but if you don’t have that many to feed, simply halve the quantities. Incidentally, the crystal bowl I use has a diameter of 9″ and a depth of 4″ and this recipe fills the bowl.
It takes a short time to prepare and will sit happily in the fridge – indeed it’s best when refrigerated overnight prior to serving, so as make-ahead desserts go, it’s another great one for your recipe file. Make it and enjoy the compliments!

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By Anna, 29 October, 2009 7:24 pm

The original recipe from ‘Olive’ magazine uses Pedro Ximenez sherry; it’s an absolutely delicious Sherry with a very raisin-y taste, but I didn’t have any on hand; instead, my larder boasted a big bottle of Marsala and frankly, what is there to dislike about that?

A boozy cake, but boozy without being rasping or obnoxious.
This cake isn’t the lashed-up lout who pushes over your dustbin on a Saturday night and then vomits over your Winter pansies, no, no. It is the elderly Aunt who, on a Sunday lunchtime visit, has a revealing whiff of something floral and fortified about her, who wears unusual jewellery and asks you about boys you like.  Cool, elegant and engaging. Most excellent.

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