j 7/28/13 j 7/28/13

Classic Tiramisu

The sequence of preparation is like the Nectarine Tiramisu. However, instead of pouring the flavouring over the ladyfingers, simply dip them in cooled and sweetened espresso.

I use these pastry bags with great success: Regular size: DayMark 115435 12" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

Large: DayMark 115436 18" Hand-E-Grip Pastry Bag with Dispenser (Roll of 100)

j 10/31/12 j 10/31/12

Soufflé au chocolat

It's got whipped egg white, sugar, dutch process cocoa, salt. I'll probably add vanilla and cayenne, next time.

It's so fluffy!

I didn't use a recipe, or a guide - I'd only seen souffle made on tv once, but it seemed to be a straight forward process. I'm just blessed.