 In the Royal Manner |
Tiramisu Hearts
from
In the Royal Manner
by Paul Burrell
This traditional Italian dish was introduced to the Princess by an Italian chef who came to Kensington Palace from the world-famous Cipriani Hotel in Venice. It immediately became a favourite and for a while it seemed that everyone who came to lunch had tiramisu for pudding, long before this dessert became widely known outside Italy.
Serves: 2
Preparation time: 20 minutes plus chilling
No cooking
200 g/7 oz piece chocolate marble cake
1 tbsp cold, strong black coffee
4 tbsp brandy
200 g/7 oz tub medium-fat soft cheese
1 tsp vanilla essence
1 tbsp icing sugar
1 ripe mini mango
2 tsp cocoa powder
White chocolate shavings and cape gooseberries to decorate
- Line a 19 cm/7 in square tin with clear wrap so that it overhangs the sides of the tin. Thinly slice the marble cake to fit the tin and press the slices side by side into the base of the tin. Mix the coffee with 2 tbsp brandy and sprinkle all over the cake.
- In a mixing bowl, beat the soft cheese with the vanilla essence. Sift the icing sugar into the bowl and carefulIy mix.
- Pile the cheese mixture on top of the soaked cake and spread evenly. Cover and chill for 30 minutes.
- Meanwhile, peel the mango and slice down either side of the smooth, flat central stone. Chop the flesh and then place in a food processor or blender with the remaining brandy. Blend until smooth. Transfer to small bowl, cover and chill until required.
- Carefully remove the cheese-covered cake from the tin by pulling up the clear wrap. Using a 7 cm/3 in heart-shaped cutter, stamp out four shapes from the cake.
- Using a palette knife, lift each heart off the clear wrap and then stack one heart on top of another to make two thicker hearts. Dust the tops with a little cocoa.
- Transfer each to a serving plate, decorate with white chocolate shavings, dust with more cocoa and serve with the mango coulis spooned around and cape gooseberries on the side.
Cook's note: don't waste the trimmings, they'll make a treat for the next day! To make chocolate shavings, melt the chocolate of your choice and spread it thickly on a board. Allow to set in the fridge and then remove and allow to reach room temperature. Using a cheese slicer, 'shave' off pieces of chocolate and place in the fridge until required.
© 1999 by Paul Burrell
© 2000 by Hachette Book Group USA
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