2-Booze Tiramisu

Two–Booze Tiramisu > Baileys + Marsala

Serves 8 – By Yakof Debono

Ingredients:

6 eggs, separated 200g caster sugar 1kg mascarpone 400ml strong black coffee 140ml Baileys 60ml Marsala 40–48 Savoiardi or ladyfinger biscuits 5 tbsp cocoa powder

Instructions:

Whisk the egg yolks and sugar using an electric beater or a stand mixer until thick, pale and moussey. Mix in the mascarpone with a metal spoon, folding it in until completely incorporated. Make the coffee. Stir in the Baileys and Marsala into the coffee and set aside.

In a separate, clean bowl using clean beaters, whisk the egg whites until smooth, creamy peaks are formed, but not too stiff either. Fold in the mascarpone mixture, incorporating gently so as not to lose too much air. Soak the finger biscuits briefly into the coffee mixture, ensuring they are fully dunked. Arrange them on the base of your trifle dish/bowl. I dip, hold for 1 second, turn and hold for another 1 second, and then remove.

Scoop the first half of the mascarpone mixture over the biscuit layer. Spread out evenly. Repeat the biscuit layer and finish with another layer of mascarpone. Keep repeating until you end up with a layer of mascarpone on top. Dredge well with cocoa powder and place in the fridge to set for 2 hours.

Ingredients for the cream mix:

2 cups double cream 1/2 cup of sugar

Chocolate sauce:

120ml milk 280g dark chocolate

Pudding mix:

4 croissants 2 tbsp butter 2 tbsp sugar

Per serving:

10g crushed pistachio 4g almond flakes 10g chocolate curls 8 pcs of dry rose petals

Instructions for cream mix:

In a medium saucepan whisk together cooking cream and sugar. Heat over a medium heat, whisking well until the sugar melts. Then add chocolate sauce and bring to a boil.

For the chocolate sauce:

Using a double boiler or 'bain marie' heat the two ingredients until the chocolate melts. Once melted, mix together well.

For the pudding mix:

Pre-heat the oven to 170°C (340°F) Using fresh or left-over croissants, brush the pastry with the butter, sprinkle with sugar, place on a baking tray to bake in the oven for five minutes. Remove the croissant from the oven and cool it until you are able to handle it. Break the croissant into pieces. In an oven-proof bowl, place the croissant pieces on top of the cream mix and bake for 8 minutes.

Plating & serving instructions:

Place baked pudding in the bowl. Drizzle with chocolate sauce, garnish with crushed pistachio, almond flakes, and dried rose petal pieces.

Serves 4 - Prep 10 mins – Cooking 25 mins By Chef Faisal Al Deleigan

Recipe by Sam Farrugia Festive Coconut Snow Balls

Ingredients:

½ cup oats 1 ½ cup desiccated coconut 3 tbsp maple syrup ¼ cup coconut milk 2 tbsp coconut water Handful white chocolate chips 1/ 3 cup desiccated coconut to coat

Instructions: In a food processor, blend the oats and coconut then add in the maple syrup, coconut milk and coconut water and blend till a sticky mixture forms. Adjust mixture, if it’s too sticky add in more coconut, if too dry add a little bit of cold water. Pour in the white chocolate chips and fold into the mixture. Roll the mixture into balls then roll in the coconut to coat. Leave to chill in the fridge. – Knife & Platter, available exclusively at the Catering Centre

Exquisite, enchanting, embracing

Pure goodness!

Back in the day, people knew their butcher by name, and visiting them was a social experience. They would talk to customers about what was fresh that week and how to cook a piece of meat to perfection. When big grocery stores took over the food shopping experience, the small butcher shops were diminishing in numbers , save for a few classic shops that kept their businesses ongoing. As the farm-to-table and sustainable food movements have become more prominent in recent years, the old-school butcher shop has made its return, bringing with it a new class of talented butchers who combine old world methods with modern techniques. Churchill Master Butchers serve their local community with delicious meat that was raised the right way. Our business turned out to be so successful, we now deliver our hand cut, dry aged goodness, and all our products all over Malta. We sell all the standard and specialised cuts and homemade products including different types of marination. When you start with the best meat, there’s a responsibility to respect the ingredients. Everything we make, is done as simply as possible. We use natural ingredients and avoid additives, preservatives and chemicals in our entire range of prepared products. We're on a journey and we're learning along the way.

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