Tag Archives: womenover50recipes

Sadhvi Sez: Easy Swiss Tiramisu Recipe


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!


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.


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.


* 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.





Sadhvi’s Secret Red Cabbage Recipe


We belong to the local “Swiss Club”, where we get together every so often to eat good, traditional Swiss food, chat, watch a movie, and generally have a good time.

One of our friends is a cook in one of the resorts here, and we started to talk about “Rot Kraut”, a favorite fall dish.

Then the whole table took turns telling how they make their version.

Every person had a different way to make it, and everyone was excited and thrilled to hear how.  I love those kind of conversations…so much better than trying to top each other on the latest bizarre news of the moment!

I don’t remember eating “Red Cabbage” while growing up in Cleveland.  I did eat it in Switzerland though, where people went crazy over it, as a side dish to other fall specialties, like homemade “spaetzli”  served with wild boar sausages.

MITSOUKO by Guerlain

So if you like “Red Cabbage”, I think you will love this “recipe” I got from a French house guest we had staying with us.  She also was the one who introduced me to the Guerlain perfume house, and my favorite perfume, Mitsouko.  I can’t remember her name, it was over 20 years ago, but I will always remember her.

She got this recipe from her great-great grandmother that is absolutely delicious.  Funny, but when I told the friend who’s a cook about how I make it, he said he had never heard of doing it like this before with garlic.

By the way, he uses apple sauce…something I will be sure to try in the months to come.


Sadhvi’s Red Cabbage Recipe

1.   Take a head of red cabbage and wash, remove any outer leaves that don’t look good, core it, and cut it up into the desired size.

2.   If you use a pressure cooker for everything like I do,  then you know how to do the timing, etc.  If not, throw the cabbage into a big pot with a tight fitting lid.

3.   Take a whole head of garlic (or so), peel, and put one or two whole cloves into each piece.  This makes taking them out very easy after cooking, because you don’t want the cloves after it’s done.   Place them amongst the cabbage in the pot.

4.   Now sprinkle some good balsamic vinegar over the cabbage.  It’s maybe a cup, maybe a bit more?  It doesn’t matter!  We have a store around here that has really cheap prices on really good condiments.  So I understand if you don’t want to use your really expensive Italian Balsamic Vinegar.  Use whatever you have on hand.  No need to go out and buy anything special for this recipe.

5.   Now sprinkle some salt over the cabbage.  And now some nice olive oil. 

6.   Cook.  Voila!  Enjoy…now wasn’t that easy?  It’s even better the next day, by the way.


Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)


A lot has happened since I had that dream of Arianna Huffinton wanting me to be her friend on FaceBook.  The earthquake in Japan.  The Tsunami in Japan.  The Nuclear Nightmare in Japan.  Coming to terms with my heart opening and crying for what seemed like a long, long time.  People all around not really feeling it.  As if, since it didn’t happen here, and there is nothing to be done about it, well, Japan will recover.  Something feels broken to me and something feels more insane in the world.  I feel both scared and relaxed a lot of the time.  I  turned 53 last week, and I woke up to having jowls, just like all the women on my mother’s side of the family.


Spring has come.  And here where I live it feels already like summer.

I also made one of my favorite things to eat, something that I have not made for maybe 20 years:  A Swiss Linzer Torte.  The recipe I want to share is exactly the same kind you would find in any Bakery in Switzerland, and boy, it is good.  Which made me happy, and made me feel like there is hope.

This recipe is easy and is truly divine.  Oh, I know that the metric is a drag, but only if you don’t have that manual metric scale that is very affordable and ever so easy to use like I have.  Don’t go to Amazon, Google it and shop someplace local, so that you can get it in person, Ok?  Because if you order it from Amazon, and it is broken, you will not be able to return it to Amazon, etc.  I am trying to spare you from having the nightmares that I have had with them on more than one occasion.  I try not to get anything on Amazon.  No customer service.  No, I mean, horrible customer service.  In fact, before I forget to tell you, if you like to buy books, go to Better World Books online.  They are a great company with great prices on new and used books, and they contribute money to promote literacy and help fund libraries.  Oh, and they have free shipping.  Thank you Tosh for sharing that site.  Ok, here is the recipe:  Here is to things getting better everywhere. Continue reading Sadhvi Sez: Visualize Hope (and bake a Swiss Linzer Torte)

Easy Recipes:Sadhvi’s Favorite Cupcake Recipe!



There I was, waiting to check out at the health food store.  Normally I take a glance at the magazines: Johnny Depp will catch my eye, so will Obama, and so will a cover shot of some yummy Chocolate Cupcakes with Buttercream Chocolate Icing!

I was going to visit someone over the weekend, and I wanted to bring her something.  I tried this recipe from Cook’s Illustrated, and so should you.  It’s easy and very good…not too sweet, with a rich, chocolaty taste.  The icing was also good and easy, and again, NOT TOO SWEET!

Maybe it’s my liver; maybe it’s menopause; maybe I’m borderline diabetic–for whatever reason, I cannot handle sugary-sweet anything these days.  These cupcakes made me happy and didn’t give me any immediate hot flashes or make me feel wired.  And I think making them even helped to make me feel more calm and centered.  This recipe is a keeper.  Thank you Cook’s Illustrated! Continue reading Easy Recipes:Sadhvi’s Favorite Cupcake Recipe!