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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Easy Tiramisu Trifle (no cooking)

Everybody loves my tiramisu. I use cream cheese instead of mascarpone because I prefer the flavour, but the choice is yours.


There are 2 types of lady fingers available in stores near me. The first one is Giant Lady Fingers which are more cakey and I prefer them because they don't absorb liquid as easily which means they don't make your final dessert too soggy.

And these ones which you really have to be quick to dip because they are like little sponges. If they absorb too much liquid the texture of your trifle will be terrible. You can use them, just be very careful with your dipping.

Easy Tiramisu Trifle (no cooking)

Ingredients
  • 36 ladyfinger cookies (about 1 1/2 packages)
  • 1 1/2 cups warm water
  • 3 tablespoons instant coffee
  • 2 8oz packages of cream cheese, softened
  • 2 cups whipping cream (I just used the whole 500ml carton)
  • 1 cup confectioners sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons white rum
  • 1 cup frozen raspberries, defrosted and drained
  • 1 cup fresh strawberries, chopped
  • cocoa powder
Directions
  1. Mix coffee with warm water and set aside.
  2. In a large bowl, beat cream cheese and sugar on low speed then once combined turn to high for 2 minutes until cheese is smooth. Reduce speed to low and add whipping cream vanilla, rum and 3 tablespoons of the coffee liquid. Once combined turn speed to high and whip until light and fluffy. It seems very liquidy at first, but trust me, it will firm up after a few minutes. Keep whipping.
  3. One at a time, dip cookies into the coffee liquid for only 2 or 3 seconds per side. Make a layer of dipped cookies in the bottom of your bowl and around the sides if you want. Add a layer of cream, then berries. Repeat layers making sure the last layer is cream. Dust with cocoa powder and chill for several hours before serving. I like to make it the night before and let it sit for at least 12 -24 hours, that way the cookies will be nice and soft. Serve cold.

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