Tag: dessert

• For lemon filling, combine sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a hard bubbly boil over medium-high heat. Cook 1 minute longer, (count to 60 slowly) until the filling thickens. Remove from heat; stir about ½ cup of hot mixture into egg yolks then scrape warm yolks back into pan. Bring to boil again and cook for 4 minutes. Remove from heat and stir in butter, then lemon zest and lemon juice. Cool to room temperature.
• For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Whip heavy cream with vanilla and small amount of confectioners' sugar until stiff. Fold the whipped topping and lemon juice into the cream cheese filling. Spread over pie shell.
• Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
• If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

• Mix together coffee and brandy
• Cut chocolate into small pieces
• Beat the egg yolks with the sugar until the mixture is very pale and forms a ribbon. Fold in the mascarpone, a tablespoon at a time.
• Whisk the egg whites until stiff, then fold them into the mascarpone and egg mixture.
• Put a layer of ladyfingers on a dish, (1/2 of the number in the package.) Dip a pastry brush into the coffee and brandy mixture and soak the ladyfingers with it. – (I usually just pour from a measuring cup using 1/2 the amount of coffee/brandy mixture for the first layer saving the rest for the second layer)
• Spread about 1/2 of the mascarpone over the ladyfingers and then scatter with pieces of chocolate.
• Cover with another layer of ladyfingers, brandy & coffee, mascarpone and chocolate until you have used all the ingredients. Place the desert in the refrigerator for at least 6 hours.

Pie Filling

• Preheat oven to 325
• Melt the butter and chocolate in microwave or double boiler
• Using an electric mixer on medium speed, beat the sugar into the butter mixture until smooth, about 3 minutes
• Add eggs, egg yolks, vanilla and bourbon and mix well
• Stir in flour and salt
• Pour mixture into greased pan
• Bake for 18-20 minutes, just until the center is seet and the edges are crisp and begin to pull away from the side of pan
• Set pan on wire rack and cool for 20 minutes. Serve warm or store in refrigerator

Bourbon Whipped Cream

• In large mixing bowl combine cream, sugar vanilla and bourbon
• Refrigerate for at least 15 minutes
• With the electric mixer set to high, beat until soft peaks form
• Spread on top of the pie