Cocktails and dessert – two essentials getting us through lockdown at the moment. Seeing as we still can’t make it to Lilian this weekend for a cheeky marg and tiramisu, they have kindly shared the recipes for our Supers to make at home. You’re welcome!
LILIAN’S BLOOD ORANGE MARGARITA
- 45 ml Blanco tequila
- 10 ml Campari
- 20 ml Blood orange syrup or sugar syrup
- 30 ml Lime juice
- 30 ml Fresh squeezed orange juice
- 1 dash of Angostura bitters (optional)
- Using a lime wedge apply juice to the rim of your glass
- Roll the glass on a plate of salt so that the salt sticks to half the rim
- Measure ingredients into your cocktail shaker
- Fill with ice and shake
- Strain through a sieve into your glass to get rid of any pulp
- Fill glass with ice and garnish with a slice of orange
What you’ll need:
- 1 x relatively deep (at least 60ml) container roughly 35cm x 25cm
- 500ml strong coffee
- For the sabayon:
- 6 egg yolks
- 45g sugar
- Good pinch of salt
- 100ml marsala (Rum, brandy, amaretto, kahlua will all work)
- 35g coffee
- 585g mascarpone (Tatua has the best texture for Tiramisu, if you can find it)
- 600g cream
- 45g sugar
- For dipping:
- Roughly 40 ladyfinger biscuits
- The rest of the coffee
- 150ml marsala
- First make your coffee. Whatever you have on hand should be fine. Make sure it’s strong. Put the coffee in the fridge to cool. It can’t be warm when you are soaking your ladyfingers as it will break them down too quickly.
- Bring a pot of water to a simmer and then turn it right down.
- Whisk together the yolks, sugar and salt in a bowl and then place over the simmering pot of water (make sure the simmering water is not touching the bowl).
- Continuously whisk the mixture over the heat until it is noticeably thicker. Use a spatula to scrape down the sides and the bottom as you go.
- Remove from the heat and whisk in the marsala and coffee.
- Return to the heat and continuously whisk until the mixture gets very thick and airy and becomes 2-3 times the size by volume.
- Remove from the heat and pour the mix into a large bowl.
- In the large bowl whisk the mascarpone in with the egg yolk mixture (while it is still hot) until completely incorporated (you need to mix very well to get a nice smooth texture). Set aside.
- Whisk the cream and sugar together until you get soft peaks.
- Fold the cream into the sabayon using a spatula. Be careful to avoid knocking out too much air.
- For the assembly: Start with a layer of the mascarpone/sabayon mix roughly 1 inch thick.
- Dunk your ladyfingers in the coffee/marsala mix. Submerge the ladyfingers for roughly 3-4 seconds and give them a good swirl around. Try not to over soak.
- The ladyfingers will soak up more liquid and get softer as the tiramisu sets.
- Cover the sabayon layer with soaked ladyfingers.
- Repeat the layers until you are out of ladyfingers/sabayon.
- Allow at least 6 hours in the fridge to set.