Issue link: https://maltatoday.uberflip.com/i/984659
THIS WEEK FOOD 16 maltatoday | SUNDAY • 20 MAY 2018 With a great urge for good food and baking, Fran has turned her passion into her very own business venture; BAKED. It all started from her great grandma's madeira recipe, and since then she's been whipping up traditional flavours loved by everyone but with her own personal twist Bailey's tiramisu Ingredients 100ml freshly brewed strong black coffee 1tbsp amaretto or brandy 250ml double cream 125g mascarpone 1 ½ tbsp brown sugar 25ml Bailey's Irish cream ½ a packet of sponge fingers (around 100g) 2 tbsp cocoa powder Method 1. Mix the coffee and ama- retto/brandy and leave to cool. 2. Whip the cream, mascar- pone, sugar, and Baileys in another bowl until the mix- ture thickens. My trick to knowing when the mixture is stiff enough is to slowly turn the bowl upside down with it still being intact. 3.Transfer this mixture to a large piping bag with a round nozzle. Alternatively, you can just simply spread it. 4. Dip the fingers in the cof- fee for around three sec- onds making sure they are coated from all sides and start placing them in one even layer in your serving dish. 5. Once the first layer is done, pipe over a layer of the cream mix and repeat the finger sponge process once again and coat in the cream mix. 6. Chill the tiramisu until ready to serve, at least two hours. 7. Sieve over the cocoa pow- der just before serving and voila! Your special dessert is ready to eat! Bailey's tiramisu Koonunga hill chardonnay 2017 Koonunga Hill Chardonnay ref lects Penfolds multi-region, multi-vineyard blending philosophy, which enables the winemaking team to source the best parcels of fruit to produce consistently high quality wines from each vintage. A light to medium-bodied Chardonnay with distinctive primary fruit characters and a subtle underlay of moderate oak NOSE: Instant white peach stone fruit f lavours abound ensued by a lovely array of f lorals – orange blossom and jasmine. Fresh and pure with a light creaminess arising from time spent on yeast lees in French oak. Lovely fruit and oak integration. PAL ATE: Stone fruits persist alongside fresh citrus and green apple and just a splashing of honey suckle. Fine and pure with a subtle and soft oak inf luence f inishing with a long, mineral acid structure that gives great length of f lavour Food Aff inities: Barley risotto with duck and peas, Beef tartare with pumpkin seeds, Chicken and mushroom vol-au-vent Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA