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“Pick Me Up” Dessert with Zonnebloem Pinotage
Tiramisu, the coffee-flavoured, finger-biscuit dessert with layers of mascarpone has long been a favourite of many South African restaurants and aspiring chefs. The name – “pick me up” or “lift me up” in Italian – is quite a fitting one for anyone with a sweet tooth needing a bit of a boost after a long week of meetings and mails.
Mercedez Karelse, a chef at the Taj Hotel in Cape Town, recently created the winning dessert recipe in the 2015 Inter Hotel Challenge with her version of a ginger tiramisu, without the signature finger-biscuits. Saying that the biscuits are a bit too sweet for her taste, Mercedez serves olive oil ice cream and an olive oil and strawberry coulis with the dessert. However, you can simplify matters at home by serving it with a scoop of vanilla ice cream without the coulis, paired with a glass of the Zonnebloem Pinotage.
This wine is known for its full-bodied chocolate, plum and coffee notes, which pairs perfectly with the ginger and coffee flavours of the tiramisu. So there is no need to change to a dessert wine at your next dinner party; merely keep the Pinotage on the table throughout your main course and into dessert. The 2014 Zonnebloem Pinotage retails for about R55 at most liquor outlets.
Shot (30ml) of espresso coffee
4 gelatine leaves
75g castor sugar
1. Line a deep dish with plastic wrap
2. Line the bottom with a thin layer of ginger crumbs.
3. Place the plain tiramisu cream on top of the crumbs.
4. Add the espresso cream as the next layer and grate the chocolate on top and place in the refrigerator for a few hours or overnight.
5. Cut the tiramisu in neat slices and place them on a plate with the remaining crumbs and scoops of ice-cream.
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@ZonnebloemZA Pinotage pairs perfectly with Ginger #Tiramisu #dessert #ZonnebloemCraft #wine