And a Giveaway!
Wow! Look at that! Business cards! I feel so professional!
Why am I showing you my business cards? Because I wanted to show them off, duh. Also I really felt like I needed to spread the word about the company who makes them, because they are fabulously amazing cards. Very sturdy, wood from sustainable sources and 100% recyclable. Also, they were extremely fun to make online and pretty inexpensive for the quality. I mean look at those gorgeous things!
Next time you are in the market for some fancy pants business cards (or sticker,s or greeting cards, etc.) please take a moment to visit Moo.com because you won’t regret it. I promise. Oh and no, they don’t know me at Moo.com, nor did they send me money to give this endorsement. It is purely my opinion that they rock.
On a completely different note, as promised, I am giving you the Tiramisu No-Bake Cheesecake recipe today.
I was actually thinking of hoarding this recipe for my own selfish desires and not sharing it. Sometimes a recipe comes along that is just so good, you feel like sharing it would be giving something away without a fair return. But it’s just so so very very good that I have to share it with you, I have to know other people are making this dessert and giving it to their loved ones for their birthdays, because it is amazing.
This cake was the hit of the party, boozy, chocolate-y, creamy and dreamy it leaves nothing to be desired. But please, don’t share it with the little ones. The only complaint came the next morning when many of the partygoers complained of weird dreams and not sleeping well. Coulda been the 1/2 cup each of rum and espresso, but I digress.
I also have something else I’d like to give you, cause I’m generous like that, you know?
A while back, Andrew Dornenburg and Karen Page, authors of my absolute favourite cookbook of all time, “The Flavour Bible“, approached me with an offer. September 16th, 2010 they celebrated the second anniversary of the publication of said book. To celebrate, they kindly offered me a copy of their equally stunning and helpful book, “What to Drink with What you Eat.” They also kindly offered a bottle of my favourite wine to go along with it. Alas, Canada Cutoms wouldn’t be too happy about finding bottles of wine being delivered to me, as that is against our strange and archaic laws. So I managed to fandangle a second copy of “What to Eat with What you Drink” instead, so that I could give it to you!
So who wants to wine win a copy of this amazing book?
Rules are as follows:
1. Leave a comment below telling me what you are going to make when you receive this book. I will take a peep in the book and make a drink recommendation.
2. Be sure to leave an e-mail address where I can contact you.
3. Open to residents of Canada (excluding Quebec) and the US only (excluding Hawaii), as I’m not made of money people! Yes foodblogging is a glamourous lifestyle, but it ain’t that glamourous!
4. Contest closes on Sunday October 3rd Monday October 4th, 2010 at midnight Pacific Time. I will announce the winner on Tuesday!
One last thing. Please make this cake, you will die a happy fulfilled life if you do.
Tiramisu No-Bake Cheesecake
Yield: One 9″ Cheesecake (about 12 servings)
Prep Time: 30 minutes
Cooking Time: 15 minutesFor the Crust:
1 1/2 cups digestive biscuits crumbs (or use arrowroot cookies if you can’t find digestive biscuits)
1/4 cup butter, melted
1/4 cup sugarFor the Filling:
2 tbsp gelatin (two packets of Knox)
2 cups heavy cream (divided into 1/4 cup and 1 3/4 cups)
2/3 cup sugar
4 large egg yolks at room temperature
1/2 tsp salt
500g Mascarpone
1/2 cup espresso, divided
1/2 cup dark or spiced rum, divided
100g lady fingers
50g chocolate for grating (milk or dark)
cocoa for dusting
1. To make crumbs, put digestive biscuits into a food processor and blend until fine crumbs form.
2. In a small bowl, mix together the crumbs and sugar. Pour in the butter and stir to combine.
3. Press into the base of a 9″ springform pan and bake at 350°F for 15 minutes. Remove from oven and cool completely.
4. Sprinkle gelatin over 1/4 cup of cream and allow to stand for 10 minutes.
5. In a medium sized metal or glass mixing bowl, whisk the egg yolks, salt and sugar. Place over a gently simmering water bath (making a double boiler) and whisk continuously until the sugar is mostly dissolved and the egg yolks are a light yellow colour.
6. Remove from heat and whisk in the gelatin/cream mixture.
7. In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed until the mascarpone is light and fluffy (about 5 minutes).
8. With the mixer running, slowly add in the yolk/gelatin mixture. Be sure to scrape down the sides often and don’t forget the bottom too!
9. Mix in half of the rum and espresso (1/4 cup of each). Scrape out into a large bowl.
10. In the bowl of the stand mixer, beat the heavy cream until stiff peaks form. Fold into cheese mixture.
11. Soak lady fingers in remaining rum and espresso for a few seconds each (about five seconds).
12. Pour half of cheese mixture over cooled crust.
13. Lay soaked lady fingers over cheese mixture and grate chocolate on top.
14. Pour remaining cheese mixture over top of the chocolate, scrape to level, cover with plastic wrap and refrigerate overnight.
15. Before serving, top with dusted cocoa.
Similarly delicious recipes on other blogs:
Beeramisu – A Twist on Tiramisu on 101 Cookbooks
Tiramisu Pancakes on Steamy Kitchen
Homemade Ladyfingers on Delicious Days
Tiramisu Cupcakes on Cupcake Project
Tiramisu Brownies on Nook & Pantry
Dang it, I can’t eat this for another 4 months, but after that, it’s on! I might eat the entire thing…Which may lead to a nasty hangover but I am pretty sure it will be well worth it. This looks just AMAZING!!!!
Julia recently posted..SMore Cake
That cake looks divine. Seriously.
Mama JJ recently posted..Dumping- a list
I’ve been in the mood for a good Chicken Piccata, which works nicely considering that AMAZING-looking cheesecake will go swimmingly with it! And since you’re giving drink suggestions, looks like dinner is set! 🙂
the wicked noodle recently posted..Lemongrass Shrimp with Minted Apples
Okay…chicken piccata would go nicely with a lager or pilsner, champagne (especially rosé) and Chardonnay!
I make something with lamb, probably a tagine-like thing. Never know how to pair lamb…
Vicki recently posted..Things Ive Cooked Lately- Part III
Lots of lamb pairings: Bordeaux, Cabernet Sauvignon, Shiraz, Zinfandel, Lemon-based drinks, American or British Beer etc.
First of all I would make Beef Wellington..which is rich and delicious and add this amazing Tiramisu as the desert.
I know the MOO cards. I received them as a gift from Foodbuzz and plant to order more with pictures of my dishes.
norma recently posted..MATAMBRE ARGENTINO – FOODBUZZ CHALLENGE NO 2
Beef Wellington goes with Red Bordeaux, Burgundy, Pinot Noir and Rioja
I was so excited I forgot to give you my e-mail
norma823@aol.com
norma recently posted..MATAMBRE ARGENTINO – FOODBUZZ CHALLENGE NO 2
I think I would make shrimp fra diavolo over some lovely homeade pasta and a big hunk of crusty bread to dip into that spicy sauce.
Shrimp fra diavolo would be perfect with beer, Gewurtztraminer and Alsatian Riesling
I am on a risotto kick lately. That is probably what I would make as soon as I got this book. It something you just can’t make with out a good wine pairing.
kd_one (at) hotmail (dot) com
Risotto would be fine with Pinot Grigio, Prosecco, and Brunello.
My next adventure in the kitchen will be baking a classic carrot cake….the healthier way (whole wheat flour and flaxseed meal). When I serve it to my guests…what wine should I pair it with?
Carrot cake (with spices?) Belgian style beers, Muscat, tawny port or Vin Santo. Also try Madeira, German sweet Riesling or Marsala.
I would make Pernil, with some lasagna, and some tostones for appy’s. Maybe this wonderful desert as well…. YUM! Though that may be dangerous as I would be the only one in the house to eat it!!
The Pernil would be excellent with Gewurtzraminer, the lasagna nice chianti or zinfandel, and the tostones would be fine with beer, especially lager or red stripe, but mojitos would be good too!
My daughter Lexi is in the final stages of her first pregnancy. In fact, she is already 5 centimeters dilated…(first grandchild, woohoo!!) She loves to look at your site with me & has picked out the Salmon burgers & spinach salad with raspberry vinaigrette as her ‘Welcome Home’ meal…personally, I can’t wait to try the Tiramisu Cheesecake, yum!
Oh those salmon burgers are amazing with a nice Sauvignon Blanc.
I’ve been meaning to make tiramisu and I love cheesecake. This is the best of both worlds!
The next recipe I’ll make is pate a choux, both savory and sweet.
You’ve stumped me with the pate a choux…not sure what to look up…croquembouche? Profiteroles?
Oh my, I do love a good tiramisu! And an entire half cup each of espresso and rum–what could be better?
I would like to make eggplant parmesan. It’s been too long since I’ve made it, and it sure is scrumptious! Plus, Italian food begs for wine. 😉
Eggplant Parmesan would be absolutely amazing with Chianti or Syrah.
Feel free to take me out back and shoot me for this question! Not being a coffee drinker (whoever heard of such people?), but do like rum, could you make this without the espresso, perhaps with a little more rum?
No extra rum Nancy! It’s got loads already. You could just leave out the espresso really….I wouldn’t replace it with anything.
Okay Nancy. I slept on this one…I think the rum needs something to go with it so that the soaked lady fingers don’t taste like straight up rum! What I think you should do, or anyone else trying to nix the caffeine, would be remove all but 1/3 of a cup of the rum. Then, fill out the liquid needs with a chocolate stout or other extra dark beer, like Guinness. This cake needs that moisture but you don’t want to get drunk eating one piece right?
Sigh, how I miss Tiramisu in my life – it’s been 6 years now, since Hubs and I started dating. Silly putz doesn’t like alky desserts and I’ve refrained, save a few bites at a dinner party a few years back! I may need to make a mini version of this, and take it to bed with me – and some presecco too!
I’ve been feeling the need for two things lately – Beef Short Ribs with a heady sauce and a sticky, fruity glaze. And Halibut – just for the hell-ibut! (Get it? Away with my bad jokes…”
Let’s see Short ribs: Zinfandel, Petite Sirah or Shiraz and the halibut: depends on how you cook it, but in general, it goes with: White burgundy, Lightly oaked Chardonnay or a riesling.
I love a simple no bake dessert. This is great!! Thanks for sharing.
Ellie (Almost Bourdain) recently posted..White Wine- Lime & Mint Jelly with Floating Mango Hearts – LiveSTRONG with a Taste of Yellow
First the cheesecake is amazing!!! I adore tiramisu and being a no bake this is a winner!
Moo.com is fabulous!
I’d make coq au vin! A classic and it’s the season!
maplencornbread@gmail.com
Coq au Vin would be good with Red Burgundy, Pinot Noir or Beaujolais.
Ohhh, this cake looks divine! I found your site just today, looking for a new recipe for some beets I got in my farm CSA. Rosemary roasted beets – YUM! I shall be making those today.
Hi Elizabeth!
I’m writing to you (again) from Maryland, USA, although “home” is Vancouver Island, BC. I so appreciate your recipes and the stories that go with them, particularly because I know they are being created, prepared, and shared from somewhere back in the midst of my familiar stomping grounds… Thank you.
We’ve currently got a lovely young French man living with us – a teaching assistant from my daughter’s school who needed a host family for the year. It’s a great fit – he doesn’t like “la bouffe americaine,” so he’s delighted with the wholesome, homemade meals that I prepare (several of which have included Guilty Kitchen recipes), and I get to speak French again! Mais, oui! C’est merveilleux!
A Maryland culinary specialty is the crab cake – and I’d like to make and serve that for our French family member’s upcoming birthday. Would love a FAB wine suggestion. (I’m a beer girl. The world of fermented grapes is foreign to me.)
Will no doubt make No Bake Tiramisu one of these days. Mighty loving of you to share a highly coveted recipe of yours! Non attachment: a practice of the enlightened Master! 🙂 Many thanks, and take good care…
joannehall24@gmail.com
Hello Joanne!
I hope you make a lovely crab cake, because it is going to be divine with a nice Chardonnay, Riesling, Sauvignon Blanc, Viognier or Prosecco!
Oh dear this looks so good! your photography is just excelent! Thanks a lot for this recipe, I love tiramisu and I love cheesecake! best!
-Amalia
http://buttersweetmelody.wordpress.com
Amalia recently posted..I don’t know what I’m doing in this city
Two of my favorite desserts in one! I’m impressed! I’m definitely going to have to make this.
Brian @ A Thought For Food recently posted..PFB Entry 3 – A Luxury Dinner Party
I am planning on braised short ribs with a sundried tomato gravy over cheesy polenta!
P.S. I have had this book in my cookbook wish list for almost a year!
More Short Ribs….With this gravy, they would be good with beer. General I know..but that’s what it says and thinking about it, I agree!
The cheesecake looks wonderful!!! We would make some seared duck breasts with either a blackberry sauce or a gin/juniper one.
Duck breasts with Juniper sauce…yum! Try it with A nice apple cider, Cabernet Sauvignon, Gewurtzraminer or Zinfandel.
I discovered your blog whilst at my dad’s this summer…I made some of the recipes and they were a huge hit!
I have often wondered what wine goes with what food…who knew that someone would write a book??? (I should have suspected…)
A food and drink pairing…well, I am wondering, as we are not big beer drinkers (wine, wine, give me my wine!), is there a wine that would go well with your Signature Burgers? From all of my experimenting over the summer with your recipes, that one was the biggest hit!
Thank you for the inspiration!
Yum..I do love those burgers. I have to say they are good with most beers from my own experience, and the book says: Beaujolais, Beer (especially amber ale, pilsner or Bass ale), Chilean Cabernet Sauvignon, Merlot, a milkshake(!), lemonade, or San Pellegrino!
Since the weather is getting colder where I am, I would probably make a savory soup. I’m thinking spaghetti squash soup, or a really good black bean soup 🙂 And most likely this cheesecake for dessert- it looks delicious!!
The soup would be great with Chardonnay, Viognier or sparkling wine.
That Tiramisu Cheesecake looks delicious! Any drink suggestions for pulled pork?
Pulled Pork would be fab with a fine Gewurtzraminer
Awesome recipe! Totally love Tiramisu – I’m sure your picture doesn’t do it justice. Can’t wait to try it as I have no oven- just bought an new but OLD house without a stove & since it’s not high on our must-have list due to lots of remodeling & dust…. this would be great! Having no oven/stove, I’d love to grill a really nice NY steak.
NY Steak is amazing with a nice glass of dark, highly hopped ale, Chianti, Zinfandel, Barolo or Shiraz!
I’ve been dying to make your Swiss Chard Ravioli, what would you pair that with? I have been saving it for a special occasion since it seems a little labor intensive and I’ve never made pasta (wish me luck!!)
Also I’m going to be greedy and ask for two pairing suggestions..!
This week I am making a roast pork shoulder with apple, bacon, sourdough stuffing.. what do you think?
Thanks!
Kim
Let’s see….for the ravioli, I would go with something heavy like an aged red burgundy or a pinot noir if you are going to use truffle oil. If you are going to leave out the truffle oil, try something like a Chianti classico or riserva or a nice zinfandel.
As for the roast of pork shoulder, try a chardonnay, gewurtzraminer, riesling or viognier.
Happy cooking!
I will make creamy polenta with sage and brie stuffed chicken and a pomegranate glaze. This tiramisu looks amazing! And I’m so glad you extended the contest or I would have missed it because of my busy week/end!!
Pinot Noir and zinfandel would go with the pomegranate the best, as well as the polenta but I’m going to say that with all the flavours you mentioned, a nice lager would be best!
What fantastic timing with this recipe! My parents are having a friend over to help with some major yard work over the Thanksgiving weekend, so he is the guest of honour at our family turkey feast. The thing is, he is not a fan of pies. While I’m sad to pass by my pumpkin pie, sour cream apple pie, and bumbleberry pie recipes this year, I’ve heard through the grapevine that he is a huge fan of tiramisu, so looks like this will be on the menu! The no-bake part will be fantastic, as oven space becomes quite a pretty piece of real estate with that turkey hogging the joint. No better way to thank someone for helping out in the yard than feeding them lots of awesome food.
That being said, what kind of bottles SHOULD get opened at a turkey dinner? We do a classic roast turkey with a cumin-y mushroom gravy, assorted veggies tossed with a bit of citrus and almonds, a sausage, apple, and sage stuffing, and an orange-ginger cranberry sauce. Usually we have a bit of this and that floating about in the alcohol department, without ever thinking about the pairing.
This book looks like it would be pretty fantastic to have floating about a kitchen. Of course, by the time I got it I’d probably still be working through leftovers (a gift from the world made for college students), so I’d be having the same flavours as above, just between toasted halves of buttermilk rolls!
Cheers.
Jenny recently posted..Starting on the right foot
Let’s see, according to Joshua Wesson (wine director of Best Cellars) a sparkling shiraz goes with most Thanksgiving dinners because it is a “chameleon”. Also of note are Zinfandel (especially a fruity one), a Pinot Noir, a dry Reisling or a Chardonnay. Bon appetit!
Hmm…When I get this book I would make a nice, hearty vegetarian chili (it is getting cold out!). I always drink my chili with beer, but maybe there is a wine that would work as well?
Ohhhhhhhhh my gosh! YUM! And beautiful photography! This has been bookmarked!!!
Mary xo
Delightful Bitefuls
Mary recently posted..Easy Apple Cake
Uhm, the obvious answer is that I’m making THIS! It’s my sister’s birthday on Wednesday so it’s perfect!
Another stunning recipe accompanied by more beautiful photography. Thank you!
Now that is a gorgeous dessert! I love tiramisu, but it always get so messy when it’s time to serve… I should try making it in cake-format next time, clearly!
Oh, this is wonderful! Tiramisu is my all time favorite dessert and this is a great twist on a classic.
Michelle recently posted..Curried chicken salad with apples & cranberries
Booze in a cake? I’m all over this one!
Eliana recently posted..Latin Flair – Torta de Santiago St James Cake
??
Did the ‘Technical Difficulties’ have anything to do with my not being able to access the No-Bake Tiramisu-Cheesecake recipe?? Usually they only have 3-4 Tbs. of rum, but a whole 1/2 cup!! YUM!! It looks awesome……
thanks
That recipe looks fabulous! And, don’t you just LOVE the Moo business cards? I ordered some new ones right before IFBC in August, and I just love them. I can’t get enough!
Jen @ My Kitchen Addiction recently posted..Decorating with Luster Dust WFMW
Wow, this looks delicious, I love the pictures in this post too, they set you out from the crowd!
what is comparable to digestive bisquits? I’ve never heard of them.
Not really anything, though I suppose you could trade it in for any kind of plain cookie crumbs. Digestive biscuits are also known as sweetmeal biscuits if that helps.
I love this recipe. Thanks a lot. I will prepare some of this. Yummyyy
Nice recipe. I love tiramisu.I didnt knw that having cheese on it is much more delicious!
fresh news buzz
Angel recently posted..AJs GF to JOIN SHOWBIZ
Hey! Thanks for the recipe. it looks rlly awesome and i can’t wait to make this for my boyfriend’s birthday (:
It’s my first time making a tiramisu so I’m not sure of certain things…
can i leave out the rum? (cos i dont have any at home)
and the 1/2 cup of espresso, how much powder & water do i mix to get that?
Hi Rachel. Yes you can leave out the rum, though I would add rum extract if you can get that. It does add to the flavours. Use one heaping teaspoon of powdered coffee in the 1/2 cup of water.
Je vais tester ca de mon cot� et je reviens vers toi d�s que j’ai des news. Superbe th�me 🙂 Chef Tiramisu.
Hi can I make the base using lady’s finger instead of cookies crumblesas the round cake base?
You could but it so it won’t be the same recipe
Tiramisu cheesecake – what type of suger do you use?
Any granulated kind will work
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