Update: This event has now sold out!
I have the most exciting announcement today – I have collaborated with Valentina of Hortus Cuisine and Zaira of A Freaky Table to bring you the Chiaroscuro Photography and Styling Retreat to Berry, Australia in April 2017. I have followed Zaira since she started and Valentina soon after – I cannot say how privileged I am that they are coming to little old Australia to work with me on this retreat. Their work is equal parts inspiring and jaw dropping, and this retreat is a once-in-a-lifetime opportunity to learn from these creatives.
Photo: Valentina Solfrini
We have a wonderful programme for you which will include photography basics, food styling, food photography, cooking, beautiful meals and so much more, all with a beautiful backdrop of Bundara Farm. Picture intimate long table dinners, informative and comprehensive workshop sessions, enjoying beautifully cooked food and sharing stories. Please see our retreat page.
Photo: Zaira Zarotti
As Valentina and Zaira are both Italian, today I have a recipe from when I was traipsing the Amalfi coast in a camper van. This recipe is from a lovely Italian chef from Sorrento and is the traditional and most delicious way to make beautiful tiramisu (a daily favourite when I was in Italy).
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Medium mixing bowl
- Stand mixer or hand mixer
- Shallow tray
- Tray or individual glasses
Ingredients (makes 1 large or 4 little):
- 3 eggs, separated
- 1/2 cup caster sugar
- 250g mascarpone
- 300ml thickened cream
- Dash of vanilla extract
- 2 cups strong coffee, hot
- 1/2 cup marsala
- 1 packet sponge fingers
- Cocoa for dusting
1. Seperate your eggs then beat the egg yolks with the sugar until pale and creamy. Add the mascarpone and thickened cream and whip till thick. Add the vanilla extract.
2. Meanwhile, beat the egg whites until stiff peaks form, then pour into the yolk mixture and fold through gently.
3. Mix the hot coffee and marsala in a shallow tray big enough to dunk sponge fingers.
3. To make: Dunk your sponge biscuits in the coffee mixture, wait a few seconds and then line your tiramisu dish. Repeat until a layer is formed. Spoon over the cream mixture. Repeat until your dish is full. Pop into the fridge to set.
4. To serve: dust with cacao and serve cold.
Storage: tiramisu will keep in the fridge (covered) for up to 5 days.
Like this recipe? Yum it on Yummly.
For another dessert recipe, try my Frangelico pannacotta.
Or my baked apples.