Tiramisu

Approx. 500 g / 18 oz / 1 lb mascarpone cheese

6 eggs

2 Tbsp sugar

Approx. 1.5 cups strong coffee

5 Tbsp coffee liqueur

2 Tbsp Rum extract

An ounce or two of dark chocolate

A package of savoiardi/ladyfinger biscuits

A few Tbsps of unsweetened cocoa powder

Beat 6 eggs in stand mixer with whisk attachment.

Add 2 Tbsp sugar.

Add mascarpone cheese and beat some more.

Add 1 Tbsp coffee.

Add 1 Tbsp coffee liqueur.

Set aside bowl of flavoured cream.

In a small bowl, mix 1.5 cup of coffee with 4 Tbsp coffee liqueur and 2 Tbsp rum extract.

Dip the lady finger biscuits in the coffee mixture and layer them on the bottom of your container. If your container is small, you may have to break a biscuit into smaller pieces. Then add a layer of cream on top of the biscuits. Then sift cocoa powder on top of the cream. Repeat these steps twice more so that you have three layers of each substance (or as many as is suitable for your container), ending with a layer of cocoa. 

Fridge overnight or longer. When removing from fridge, grate dark chocolate over the top of each dish. 

REFERENCES:

How to make the perfect tiramisu | Italian food and drink | The Guardian

COMMENT:

I agree with adding Kahlua to the coffee (Tia Maria is a bit too sweet), although I think Toussaint is the best coffee liqueur all round.

For the cream I use 6 whole eggs to 2 cook's spoons of sugar; when that's beaten to a peaky consistency, I beat in 500g of mascarpone as lightly as possible after adding a slosh of Amaretto.

Over time I have tried all sorts of biscuit alternatives without marked success, so my failsafe is to use two layers of shop-bought flan sponge cases (sponge-cream-sponge-cream). These are firmer than homemade sponge and are very forgiving of the drizzled boozy coffee, plus they can be cut to fit the dish.

As for chocolate, pure cocoa powder sprinkled on each layer of sponge (after the coffee) then on the top layer of cream.

Nobody - and I mean NOBODY - has ever been anything other than complimentary after tasting my version.

Quick Cole Slaw

3 Tbsp olive oil

2 Tbsp mayo

1 tsp mustard

l Tbsp cider vinegar

2 tsp sugar

1 tsp salt 

blk pepper

14oz cole slaw mix bag heb

Scottish rolls

From my English friend Ian. 

800g strong white flour (I use 400g of AP and 400g of Bread flour, King Arthur)

50g oil (I use canola or olive)

9g instant yeast 

500ml warm water 

1 tbsp sugar (approx 17g)

11g of salt

Semolina powder (for dusting). You can also just use regular flour or sesame seeds.

Dissolve the sugar into your warm water, then add your yeast and allow to sit for 5 minutes to activate. Mix in the oil.

While waiting for the yeast, mix the flour and salt together.

Mix by hand or with a stand mixer and dough hook. Add liquids to your flour in 3 stages, allowing time for the liquid to be absorbed each time. Once fully incorporated, knead for 10 minutes then allow to rise for 1 hour, or until doubled in size. You can also let the mixer do most of the kneading then hand knead for a couple of minutes afterwards. You may need to adjust the amount of flour during the stand mixer phase, but the dough should be quite soft.

You can get 12 normal sized rolls out of this amount of dough, but if you wanted bigger rolls you could do 10 or 8 instead. Use a scale to get same sized portion of dough; they should be around 112g (roughly) for 12 equal sized rolls. Roll into balls and lay out on a baking tray, on top of baking parchment.

Allow to rise for about an hour, then dust the tops generously with semolina powder (this gives them that distinctive texture of morning rolls). Heat your oven as hot as it'll go (mine is set to 475F). Cook the rolls on the top shelf for around 10 to 12 minutes, or longer if you like darker tops. You may need to rotate the baking tray halfway through for even baking.