So when I was on Nick Coffer’s fabulous Weekend Kitchen show on BBC 3 Counties radio, I met the lovely Christian, AKA Big Mad Cookery Dad. He made this fabulous dessert and it was soooo good, I’ve asked him to share it with you. So without further ado, here’s Chris:
Thank you so much for your kind invitation to share a Big Mad Cookery Dad concoction amongst your Christmas recipes. Here is a zesty fusion of a Tiramisu and Creme Brulee with a citrus and boozy hit which really works and gets the big thumbs up at dinner parties and family gatherings alike.
Here’s wishing you and all your readers a very happy and peaceful Christmas and a very happy and successful New Year. And don’t forget, keep on experimenting with new flavours, it’s a big mad foodie world out there!!
Zest of 1 lemon, unwaxed and squeezed
Zest of 1 lime, unwaxed
1 tablespoon caster sugar
½ pint of double cream
250g Mascarpone cheese
150ml Grand Marnier
1 orange, squeezed
2 tablespoons of caster sugar
Take the zest of the lemon and the lime and place in a saucepan with the caster sugar and water. Reduce the mixture until it forms thick syrup. Strain the zest from the syrup and set aside. The leftover zest can be used to make cookies or cupcakes!
Whip the double cream until it’s just starting to thicken and add the mascarpone and citrus syrup.
Start to whisk and add the juice of the lemon whilst whisking – this reacts and sets the mixture into a mousse. Place in the fridge.
In a saucepan place the Grand Marnier, the juice of the orange, the caster sugar, and a splash of water. Heat to burn the alcohol off and set aside.
In a glass oven dish (a lasagne dish works well) place a layer of trifle fingers across the bottom and add the Grand Marnier mixture. Place in the fridge for a few hours to infuse.
After the Grand Marnier mixture has infused into the fingers and is nicely chilled, add the mousse over the top and smooth down. Place back in the fridge until you are ready to add the brulee topping.
When set in the fridge, sprinkle caster sugar over the surface and blitz with a blowtorch until the sugar caramelises. If you don’t have a blowtorch, a really hot grill will work ok. However if you feel really loopy you can attempt a sugar cage, by lightly oiling a glass mixing bowl, then reducing 2 tablespoons of caster sugar with a splash of water in a non stick pan until it turns golden brown and bubbling. Quickly with a spoon, drizzle the hot sugar in a criss cross pattern over the bowl until covered. Leave for 5 minutes to set, and then really carefully lift the cage onto the pud. Finally spend about an hour cleaning the set sugar spillage off your work surfaces!!!’
Big Mad Cookery Dad.