This past weekend, I volunteered at the Palm Desert Food & Wine event, produced by my good friend, Jeff Hocker. I had the most fun, helping serve at the special luncheon on Friday; seeing all the vendors, watching demos and helping several of the chefs (that – and the samples I was able to taste) was the best part!
I had the pleasure of meeting Sara Moulton whose brownies I featured early on when I first started blogging. In her honor, I’m going to give you the dessert she demoed and served at the luncheon – Tiramisu Affogato – garnished with her Stuffed Strawberries. Either one alone would have been heavenly…together they were sinfully delish!
Her first comment to me? “Wow, you’re my size!” She is a petite and charming woman, down to earth (unusual in some celebrity chefs), and one of my kitchen heroes! So thanks, Sara, for being such a delight and for sharing these recipes with us!
Tiramisu Affogato – from Sara Moulton
- 3/4 c chilled, heavy cream (whipping cream)
- 1 Tbsp. sugar
- 1 pint coffee ice cream
- 1 pint vanilla ice cream
- 9 savoiardi (Italian crisp lady fingers) coarsely crumbled **
- 10 oz. (1-1/4 c) freshly brewed espresso (or 1-1/4 c boiling water plus 3 Tbsp. instant espresso powder)
- Additional whipped cream, whipped for garnish
- Small piece of bittersweet chocolate
Chill a glass or metal bowl and beaters (from your electric mixer) until very cold. Beat cream with sugar until stiff peaks form. Divide both ice creams evenly into each parfait glass or ice cream dish so both flavors are side by side and top with lady fingers. Pour hot espresso on top and dollop with whipped cream. Grate bittersweet chocolate on top. Serve with stuffed strawberries.
** If you can’t find the crisp, Italian ones, lightly toast regular lady fingers as a substitute.
Stuffed Strawberries – from Sara Moulton
- 8 large strawberries (about 1 lb.)
- 2 oz. low-fat cream cheese (about 1/4 c), softened to room temperature
- 1 tsp. sugar
- 3/4 oz. bittersweet chocolate, finely chopped or grated
- 2 Tbsp. chopped candied orange zest or rind (for a bit of a zing, you can use candied ginger)
Cut each strawberry in half lengthwise through the cap and stem. Arrange the strawberry halves, cut side up, on serving dish. (Trim a very thin slice from the bottom, if necessary, to ensure each half sits evenly.
Using a small spoon or small melon baller, scoop out a hollow in the center of each cut side of strawberries. (Reserve the strawberry scraps for another use – or eat them!)
In a small bowl, combine the cream cheese and sugar until smooth. Stir in the chocolate and candied orange zest. Divide the cream cheese mixture among the strawberry halves and serve.