- Portion size 1 serving
- 1 1/2 oz vodka
- 3/4 oz espresso
- 3/4 oz double strength coffee
- 1/2 oz coffee liqueur (such as Starbucks or Kahlua)
- 1 teaspoon granulated sugar
Double-Chocolate Zucchini Bundt Cake IMAGE Credits: Double-Chocolate Zucchini Bundt Cake IMAGE
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
The Ultimate Banana Bread image Credits: The Ultimate Banana Bread image
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
The Ultimate Crispy Roasted Potatoes image Credits: The Ultimate Crispy Roasted Potatoes image
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.
Chocolate Espresso Tiramisu
Place cream, icing sugar, and espresso powder in a stand up mixer. Attach the whisk attachment to your stand up mixer and whip the cream until it holds to a stiff peak (5-6 minutes). Add the mascarpone and fold into the cream until fully incorporated.
Brew the espresso into a measuring cup, then place into a metal bowl. Dip both sides of each ladyfinger into coffee mixture, soak for 2-3 seconds a side. Line the bottom of a 13x9x3 inch baking pan with 18 ladyfingers in 3 rows. Trim edges to fit if necessary.
Add half of the whipped cream filling to the top of each layer. Using a spatula smooth out the top to cover the lady fingers. Repeat the process so you end up with two layers of whipped cream. Cover the top with the crushed Oreo crumbs.
Place the tiramisu in the fridge for at least 4 hours but if you have the time its best left for 12. If you would like to freeze the tiramisu, cover the well with cling film and freeze for up to 1 month. Remove and allow defrost in the fridge over night.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more Oreo crumbs.
Makes 8-10 slices