Shape Up for Summer With El Paso Positivo
Our summer has gotten off to a fantastic start. Birthdays, Graduation and Family is what I always look forward to during the summer. We had a wonderful block party with my family last week to celebrate summer and the accomplishments of the school year. Our honorary guests were my niece and nephews Whitney, Rocket and Elijah. They were so surprised when they realized I was hosting a party in their honor with their favorite dishes and homemade tiramasu dessert.
One of the best ways to stay on shape is to eat and follow the meal with exercise and dancing. We ate chicken, rice, vegetables and homemade tiramasu for dessert. Our drink of choice is also a tall glasses of milk which is a healthy option.
We also danced the night away dancing the new Paso Positivo! It’s the dance craze of the summer and also keeps us in shape. This summer were spending more time outdoors to shape up during the summer. Outdoor celebrations at home are the most fun, especially if you’re surrounded by family.
Homemade Tiramasu Recipe
- Lady fingers biscuits, around 10-13 oz, depending on the size of your dish
- 12 espresso cups of espresso coffee, cooled
- A good splash of marsala wine or sweet dessert wine/liqueur
- 1/2 cup sugar
- 1 cup milk
- 3 egg yolks
- 2 tablespoons flour
- 1 vanilla pod
- 1 lb mascarpone cheese
- Good quality bitter cocoa powder to decorate
- 6 Strawberries
- Whip Cream
- Make the coffee and allow to cool in a bowl. Add the liqueur.
- Split open the vanilla pod and place in a saucepan with the milk and boil slowly.
- In a large bowl, beat egg yolks with the sugar until light in colour and frothy.
- Add the flour and beat well.
- Remove vanilla pod from the milk.
- Add milk to the bowl gradually, beating with a whisk.
- Slowly reheat, stirring in same direction, until thick. It will thicken even more once it cools. Allow to cool, with saran wrap touching it so that a skin does not form.
- Add the mascarpone cheese to the custard mix.
- In your serving dish, spread out a little custard, then cover with the ladyfinger biscuits, first dipping them lightly (get them nice and wet but don’t get them soggy!) in the coffee and liqueur mix.
- Carefully spread half the rest of the custard mixture on top, and add an- other layer of biscuits dipped in the coffee and liqueur mix.
- Finish with remaining custard and decorate with dusted cocoa power.
- Leave to rest in the fridge for a couple of hours at least before serving.
- Cut into square slices and serve with cream cream and strawberry.
- Enjoy your slice with a glass of milk.