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Manitoba Agriculture, Food and Rural Initiatives

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"Divine Dairy Desserts"

with Lori Rudolph-Crawford Manitoba Milk Producers And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Toffee-Mocha Cream Torte
Cake
1 cup butter softened   2 cups sugar
2 eggs   1-½ tsp vanilla extract
1-⅔ cups all purpose flour   ¾ cup cocoa
2 tsp baking soda   ¼ tsp salt
1 cup buttermilk   2 tsp instant coffee granules
1 cup boiling water    
 
Topping
2 tbsp coffee flavoured liqueur   2 cups Real whipping cream
5 Skor candy bars, finely crushed   ¼ cup icing sugar
1 Skor candy bar, coarsely crushed    


In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Line three 8-in baking sheets with waxed paper. Lightly grease and flour wax paper. Pour batter into pans. Bake at 350º for 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove wax paper lining. For topping, beat Whipping Cream until it begins to thicken, add icing sugar and continue to beat until stiff peaks form. Fold in coffee flavoured liqueur and 5 finely crushed Skor candy bars. Place bottom cake layer on a serving plate; top with ⅓ of topping. Repeat layers twice. Sprinkle top of torte with coarsely crushed Skor candy bar. Store in the refrigerator.

Makes 12-14 servings

Tiramisu

A classic favourite! Great to make well ahead of the busy entertaining season and have on hand for your guests.
 
24 dry Italian lady fingers (approx. 4" x 1" / 10 cm x 2.5 cm) or other plain cookies or cake
½ cup Marsala wine (or orange liqueur or extra strong coffee)   ¼ cup sugar
½ lb mascarpone cheese (or cream cheese)   2 eggs yolks
6 oz semisweet chocolate, finely chopped or grated (approx. 1 cup)   1 cup Real whipping cream
2 tbsp brandy (or orange liqueur or orange juice)   ½ cup extra strong coffee, cold


Beat egg yolks with sugar until well blended. Beat in Marsala. Cook gently in a double boiler or in a stainless steel bowl set over a pot of simmering water, stirring constantly until thickened. Cool. Beat mascarpone cheese until smooth and then slowly beat into cooled egg mixture. Beat Whipping Cream until light. Gently fold into mixture. Set filling aside. Combine coffee with brandy. Set aside. Line an 8" baking dish or trifle bowl with half the ladyfingers. If ladyfingers do not fit exactly, break up extras and fit into spaces. Drizzle with half of the coffee mixture. Spread half the filling over ladyfingers. Sprinkle with half the chocolate. Repeat layers finishing with remaining coffee; spread remaining filling over ladyfingers and top with chocolate. Refrigerate at least 2 hours or overnight before serving. Tiramisu can be frozen for up to one month.

Makes 9 servings

Raspberry Syllabub

A drink made of sweetened milk or cream with wine or spirits. Begin preparing it a day before serving.
 
¾ cup sugar   ⅔ cup dry white wine
½ cup fresh lemon juice   ⅓ cup dry sherry
2 cups chilled Real whipping cream   2 tbsp grated lemon peel
1 pint raspberries (or seasonal fruit)    


Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipping cream into wine mixture. Divide mixture amoung wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries.
 


 


For more great recipes, visit our web-site at:
 www.milk.mb.ca