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I wish I had the time to follow and read more food blogs, but the reality is that I don’t.   So I only consistently stalk follow a select few that I absolutely could not live without.  For their recipes, witty repartee, or a shared aesthetic sensibility, and because I love what they do and how they do it.  One of the very first blogs I followed and one of my very first blogger friends when I started this little number, is the brilliant Gourmantine, and its gorgeous, talented, and creative star, Gintare.   She had not been blogging for very long either but I was so struck by her delightful posts, enticing recipes, and her photos that so beautifully capture moments in time and can transport you to another world.

Yes, I am a fan, and we have become blogger pals, for which I am so very grateful.   We may have very different styles, but we have some common sensibilities.  In fact, I think the tray in these photos is very similar to one that i have too, but Gintare’s styling is just so beautiful, isn’t it?  She continues to inspire me and I never miss a post 🙂

If you are not already familiar with Gintare’s blog, please head over there and check it out.  She has a wonderful cookbook also available and will be releasing another.  Follow her on Facebook and Instagram to get a glimpse of what will be featured in her upcoming book.

But for now, a special treat.  Say hello to my beautiful friend and her lovely rendition of a classic Tiramisù.   Because you can never have too much Tiramisù.  This one gets the Chocolate Chilli Mango stamp of approval for authenticity.

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I am so thrilled to be writing here. I have been a fan of Viviane’s marvellous work ever since our paths crossed in the first years of dabbling in the blogging sphere. It has been an immense pleasure of finding a kindred spirit across the globe and following her work as it blossomed and continues to grow. Thank you so much Viviane for inviting me, you’re an inspiration and I am happy to be calling you a friend.

As I was pondering of a particular recipe to suit such occasion, my mind went directly to chocolate. It’s a weakness, a crowd pleaser, and probably one of the greatest things ever invented, and I know Viviane has a soft spot for chocolate too.

I know there are as many recipes for tiramisù as leaves on the ground in autumn, but for a dessert consisting of boozy soaked biscuits, layered with pillowy cream and a little chocolate, there is always a place in my heart. The cream for this particular one comes from Italian friends of mine, and it is so light and addictive that it earned a place in the pages of my cookbook.

I prefer serving tiramisù in individual glasses, which makes it easier to handle and looks elegant on the table, but it can also be made in one dish and served as a centrepiece.

The key to a good tiramisù is time of course. Once made it should be given at least 12 hours of fridge time to set and for flavours to develop. If you are in a hurry, it will be great even right after assembly, but wait overnight and it will be simply divine.   Best of all, it takes but a few minutes to prepare.  Easy.

I hope you will give the chocolate tiramisù a go to sweeten your weekend and thank you again Viviane so much for inviting me to your lovely place!

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Guest Post: Tiramisù a là Gourmantine

15 minutes

Makes: 6 servings

Ingredients

  • 1-2 cups espresso, chilled
  • 1 box of ladyfingers
  • few dashes of Baileys (optional)
  • 3 oz/100 g dark chocolate shaved
  • Mascarpone Cream
  • 3 eggs, separated
  • 4 tablespoons white sugar
  • 9 oz/ 250g mascarpone
  • pinch of salt

Directions

  • Cream egg yolks and sugar together, till pale and doubled in size. Stir in mascarpone cream.
  • Beat the egg whites with a pinch of salt till stiff peaks, and gently fold in the mascarpone cream.
  • If using liqueur, add it to the coffee.
  • Dip ladyfingers for about 4 seconds in coffee then layer on the bottom of the dish, spoon over some cream, sprinkle with chocolate, and repeat with the remaining, finishing with chocolate shavings.
  • Leave to set in the fridge for at least 6 hours, or overnight would be best.
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    http://chocolatechillimango.com/2014/06/01/guest-post-tiramisu-a-la-gourmantine/

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