Tag Archives: switzerland

Sadhvi Sez: Easy Swiss Tiramisu Recipe

TIRAMISU

I’ve had a long relationship with Tiramisu.  Not growing up in Cleveland, no, that chapter of my life was Fannie Farmer Fudge, Snickerdoodle cookies, home-made tapioca pudding, and delicious poppy seed and nut rolls days.

But after moving to Switzerland, my whole world opened up in many ways with new things to discover, like architecture, art, gardening, and of course, food.

And since there are French, German, and Italian-speaking parts of Switzerland, that diversity not only listed all the ingredients on the labels of every item in the grocery store in those 3 languages (french is the easiest and closest to english, funny enough), but it also brought a lot of variety to what I ate.

I think I had my first bite of Tiramisu in an Italian restaurant somewhere, and while I don’t remember where, I do remember being blissed out!

VERMONT CREAMERY'S MASCARPONE

I just had to try to make it myself, and was happy to find out that it is so easy.  In Switzerland, there is a very good cook book that is called “Betty Bossi“.  It’s kind of the same as “Betty Crocker” here in the States.  I just linked the word, “Betty Crocker” to the Americanized-version of Tiramisu.  But I would definitely stick to the Swiss one below.

NONNI'S BISCOTTI BITES

Since the recipe calls for mascarpone, I hadn’t made it in a long time because I just couldn’t find it here.  A few weeks ago, I was trying to get out of our local Whole Foods as quickly as possible (I hate shopping!), when I saw Vermont Creamery’s mascarpone.  It was something like $4.99 for 8 oz., which I thought was OK.  It’s so OK that I’ve invited myself to potlucks of people I don’t know just so I can make it to be able to eat some. I think I’ve made a total of 5 batches since then.

It takes about 20 minutes from start to finish, and it is really good!  Just about everyone that I have shared it with has asked for the recipe, so here it is…enjoy!

Here’s the original recipe from the Betty Bossi cookbook, and here is my translation:

Sadhvi’s Swiss Tiramisu

Get 3 bowls (2 medium, the 3rd one larger) out of the cupboard. Get an oblong glass loaf pan, or small cups or…anything you want to use to present the Tiramisu in.

Take the Nonni’s Almond Biscotti bites, and place them in one layer at the bottom.

Take a Pyrex measuring cup, and add 3-4 T. instant Italian espresso coffee.  Add 1 cup hot water to dissolve, and then add 1 T. sugar, 3 T. Amaretto, and 2 T. Patron Orange Liqueur. Mix it up, and put aside to cool.

Take 8 oz. of Mascarpone (the whole container), and put in the BIGGER bowl.  This container was shy 2 T. of mascarpone, so I used 2 T. of  sour cream.  Grate the peel or an organic lemon over the bowl, and mix it up.

Separate 2 very fresh eggs (I got mine by lifting one of our hens up, and taking them from there), the yolks go into one bowl, and the whites go into another one.

Add 3 T. sugar to the egg yolk and mix them up with a hand mixer.  Add to the mascarpone mixture. Clean the beaters.

Add a pinch of salt to the egg whites, and mix until “stiff peaks” form.  Add 1 T. sugar, and mix some more.

Gently fold the egg whites into the “mascarpone mixture”.

Pour enough of the espresso mixture over the biscotti (like maybe a little more than half of it).

Layer and spread the mascarpone mixture over to cover.

Take some more of the biscotti and dip them into the espresso, and lay gently on top.

Pour the last of the mascarpone mixture on top.  Shake the crumbs from the biscotti box over the top.

Cover the top with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Voila!

* Note: If you take this to your friend’s house, or make it for dessert when friend’s come over for dinner, expect them to think you are smarter, more attractive, and more pleasant to be around than before.

IT'S SO GOOD:)

 

 

 

I Need a Swiss Thermal Bath Right Now!

This past weekend we were snowed in.  Last Tuesday and Wednesday we had a blizzard with constant winds of about 50 mph, night and day.  The weekend before we had 3 solid days of non-stop rain, with a little mud slide thrown in nearby.  Now I know, I could be 6 feet under rubble in Haiti, so believe me when I tell you that I am not complaining:  I am just reporting on what is going on around me!

So if I could get away, it wouldn’t be to the Caribbean, it wouldn’t be to Mexico, it would be to one of the thermal baths in Switzerland.

When I lived in Switzerland one of my most favorite things to do was taking the train and going to one of the many beautiful, clean, and affordable thermal baths.  Experiencing the different minerals that make up each of the hot springs is something that is not to be missed!

It was very interesting to find that the salt-based thermal bath in Zurzach made me feel purified…very clean, with any cuts that I had all healed.

Then there was the  baking soda mineral bath of Leukerbad:  a true delight and the most relaxing of all in that it makes your skin feel like silk and every ache and pain disappeared.

In the little village of Vals was a smallish pool that has mountain meadow herbs like fresh-cut hay and lavender flowers that was a surprise and really nice.

But maybe my most favorite was the one in a little village called Scuol in an area that speaks a language that is a mixture of German, French, and Italian, and that language is called Romansch.  It is a dying language, which makes it intriguing.  Listening to people speak Romansch, which is Latin-based like English, made me feel as if I was not on the planet Earth.  Which is a feeling I like a lot!

I wish I could take a few weeks off and go to Switzerland, where they are also having record amounts of snow and cold.

But at least they have these incredible mineral baths that you can escape to!  Where dipping  your toe  into 38 degree Celsius water (that’s 100.4 °F) makes your  body turn into liquid relaxation as you slink into the waters, making you feel like you have gone back to a primodial place called  “Aahhhhhh”.

Sadhvi on Chestnuts, Fall and Switzerland

 

Sadhvi

Ok, it’s fall, and it’s time to start letting go of the past.  That includes the memories of my summer garden and flowers.  I have aired out my woolen sweaters and will do my final garden planting next week.  I bought some “end of the season” deals at a local greenhouse…some Oriental Poppies and some Blue Veronica for $1 a pot!  I cleaned out my car and did some detailed deep cleaning; the furnace is serviced; the oil tank is full.  My Swiss husband will start roasting chestnuts next week,  and that, my dear reader, brings me to the reason I can say, without any hesitation, that I know I will make it through fall and winter: yes, freshly roasted chestnuts!  As long as I can remember, I have felt more than a wee bit melancholic about the prospect of cold, damp and cloudy days.  Growing up in Cleveland, I felt that winter was something that one simply endured.  There was not much sun; clouds were hanging low for weeks on end, and then there was the bitter cold and wind.  I felt quite some comfort in the fact that we were all in it together.  Why, even today I feel a certain compassion and kinship for anyone from the Northeast.  And living in the German-speaking part of Switzerland meant that, for us,  the winters were worse than the ones in Cleveland, with a cold dampness that seemed to go right to the bone.  I am even starting to feel uncomfortable just writing about it!  So, to help those that have the long fall and winter months to look forward to, I will start sharing in next week’s “Sadhvi Sez” what I know about chestnuts: my secret cure against the fall and winter blues.  Until then, start humming…and think spring!

 294764full