Strawberry Tiramisu Cake

Here's a pretty and summery tweak on the classic Italian dessert. It's a caffeine-free recipe but nonetheless yummy. Another option: Substitute ladyfingers for sponge cake.

Yield one 9-inch cake

Ingredients:

1 pack ladyfingers

1/2 kilo strawberries, sliced 

      (set aside some for decoration)

2 tablespoons sugar

2 tablespoons water

3 egg yolks

1/2 cup sugar

1 cup mascarpone cheese

2 cups heavy cream

2 tablespoons confectioners' sugar

3 egg whites

2 tablespoons sugar

Instructions:

1  Place a 9-inch cake ring on top of a baking sheet. Line the bottom of the cake ring with a round piece of foil. Arrange ladyfingers on the bottom. Set aside.

2  Over low heat, cook sliced strawberries with sugar and water until syrupy.

3  Pour the syrup on the ladyfingers. Purée the softened strawberries with a hand blender. Set aside.

4  Beat the egg yolks and sugar over simmering water until warm. Add the mascarpone cheese and continue mixing until smooth. Add the puréed strawberries.

5  In a metal bowl, whisk heavy cream and confectioners' sugar until soft peaks. Set aside.

6  In another bowl, beat egg whites with sugar until soft peaks form.

7  Fold whipped cream into the egg yolk mixture, then fold in the egg white mixture until smooth. Pour mixture over the ladyfingers; smoothen the top with a spatula. Refrigerate the cake for 4 hours or until set. Decorate with more strawberries.

Chicken and Grapefruit Salad

Grapefruit is not just for breakfast, or for those dubious diets that promise to make you lose 10 pounds in three days. Although not quite as popular as the other citrus varieties, it lends itself to a particular bittersweet taste that makes any salad more exciting. 

The creaminess of the dressing balances out perfectly with the grapefruit. 

Serves 4   

Prep Time 10 minutes

Ingredients:

1 green onion, finely sliced

2 tablespoons white wine vinegar

4 tablespoons extra-virgin olive oil

4 tablespoons sour cream

1 cup roast chicken meat, shredded

salt and pepper to taste

2 grapefruits, supremed

      (using a sharp knife, peel the 

        grapefruit and remove the segments 

        by slicing between each of the membranes)

1/4 kilo mixed baby greens

1/8 cup candied pili nuts, chopped

Instructions:

1  In a bowl, stir to combine green onion, vinegar, olive oil, and sour cream. If the mixture is too thick, add a dash of warm water. Coat the chicken meat well with this dressing. Season with salt and pepper.

2  Arrange the mixed greens on a serving plate and scatter the chicken on top.

3  Garnish with segments of grapefruit and chopped pili nuts before serving.

Pink Grapefruit and Pomegranate Mimosas

Toast to the weekend, and let a flute or two of fruity bubbly brighten up your day! 

Serves 12 

Prep Time 5 minutes

Ingredients:

1 liter grapefruit juice, chilled

1 liter pomegranate juice, chilled

1 (750-ml) bottle sparkling wine or champagne, chilled

1 lemon, sliced, for garnish

pomegranate seeds, for  garnish (optional)

Instructions:

1  Prepare 12 champagne flutes.

2  Pour 1/3 cup grapefruit juice into each glass. Add 1/3 cup pomegranate juice. Top off each glass with sparkling wine or champagne.

3  Garnish with a slice of lemon or pomegranate seeds.

Apple Tart

The silkiness of the custard gives contrast to the bite from the apples and the nuts in the crust. Truly a perfect marriage.

Serves 8 to 12   

Prep Time 35 minutes  

Resting Time 2 1/2 hours   

Baking Time 35 to 50 minutes

Ingredients:

For the pecan shortbread crust

1/4 cup + 2 tablespoons butter

1/2 cup confectioners’ sugar

1 egg yolk

1 tablespoon water

1 1/2 cup cake flour

3 tablespoons pecans, finely chopped

For the filling

1 cup confectioners’ sugar

1 tablespoon cinnamon powder

3 to 4 red apples, 

      sliced into 1/2-inch-thick wedges

1 egg

2 egg yolks

1/3 cup fresh milk

3 tablespoons heavy cream

1/4 cup apple juice

1/3 cup confectioners’ sugar

1 1/2 teaspoon all-purpose flour 

Instructions:

1  Preheat oven to 350˚F.

2  Make the crust: In a bowl, cream butter with confectioners’ sugar until light and creamy. Add the egg yolk then the water; mix until well incorporated. Add the flour then the pecans. Stir until there are no more traces of flour.

3  Wrap the dough in cling wrap and refrigerate for at least 2 hours.

4  Roll out dough to about 1/4-inch thick, then line a 9-inch tart pan with it. Refrigerate again for at least 30 minutes.

5  Prepare the filling: Combine confectioners’ sugar and cinnamon powder. Arrange the apple slices on a tray and dust with the cinnamon-sugar mixture. Arrange the apple slices on the prepared crust. Put in the oven and bake for 25 to 35 minutes.

6  In a bowl, whisk the egg and egg yolk. Add the milk, heavy cream, apple juice, confectioners’ sugar, and flour. Whisk until well incorporated. Pour this mixture over the baked apples. Place the pan back in the oven and continue to cook for 10 to 15 minutes or until the custard is just about set. Cool completely before serving.

Storing tip:   Expecting guests next week? This crust can be made way in advance so you can do it whenever you find some free time. Just store it in the refrigerator.

Coconut Cupcakes

To end your family feast, bring these dainty cupcakes to the table. They're as pretty as they are delicious!

Makes 2 dozens

Prep Time 30 minutes 

Baking Time 16 to 18 minutes

Ingredients:

1 cup butter, cubed and softened

1 1/2 cups sugar

4 eggs

1 tablespoon coconut extract

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

1/2 cup desiccated coconut

1 cup coconut flakes, toasted

For the buttercream icing

1 cup sugar

1/2 cup egg whites

1 1/2 cups butter, 

      cut into tablespoons, softened

1 tablespoon coconut extract

Instructions:

1  Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

2  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

3  Add eggs one at a time, beating for about 1 minute after each addition.

4  Add coconut extract and beat until combined. Reduce mixer speed to low.

5  In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined. Add the desiccated coconut.

6  Spoon or scoop the batter into the muffin pans, filling until about three-fourths full. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

7  Cool cupcakes completely on wire racks before frosting.

8  Make the buttercream icing:  Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140ºF on an instant-read thermometer. 

9  Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.

10  Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.

Storage tip: Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.