Tiramisu-Style Espresso Balsamic Cups

Tiramisu has to be one of our favorite desserts, and there is nothing like layers of coffee-soaked sponge cake and creamy mascarpone topped with cocoa powder. Although this is not the traditional recipe, consider it a tiramisu revamped! Ladyfingers are crumbled together with Ferrero Rocher hazelnut nougat-filled chocolates. We recommend a food processor to get that crumbly textured layer. The Espresso Balsamic gives it a nice coffee flavor with a fruity touch. The traditional tiramisu recipe calls for raw eggs, but this one is eggless, only whipped cream and mascarpone. You may double or even triple the recipe to make a trifle. It’s sure to be a crowd pleaser!

Makes eight 5 oz. servings.

What you’ll need:

1 cup heavy whipping cream

8 oz. tub of mascarpone

12 lady fingers

10 Ferrero Rocher hazelnut chocolates

3 tablespoons Espresso Balsamic

2 tablespoons cane sugar

1 tsp vanilla powder or vanilla extract (non-alcoholic)

Cocoa powder for sprinkling

8  5 oz. clear cups

Here’s how:

Break lady fingers in half. In a food processor, add the lady fingers and 6 Ferrero Rocher hazelnut chocolates. Process on low until you get a crumbly mixture. Add the espresso balsamic and pulse until you get a semi wet crumbly texture. Set to the side. In a mixer, add whipping cream, cane sugar and vanilla. Whip the cream until soft peaks form. Add mascarpone and mix again until evenly distributed. To layer, grab a cup and add a heaping tablespoon full of the lady finger balsamic crumble and then add a scoop (approximately two tablespoons) of the cream. Repeat. Smooth out the last layer of cream. With a strainer-sifter, sprinkle the cream top with cocoa. Cut in half the remaining 4 Ferrero Rochers and lay them face down over each cup. It’s now ready to serve or refrigerate to enjoy later! These cups may also be frozen for another time.

CategoriesSides Vegetables

Roasted Root Vegetables with Rosemary Olive Oil

This is an easy peasy recipe. Not much to it. I chose a variety of root vegetables mainly for the beautiful color combination and taste. I’ve included sweet and purple potatoes, celeriac, rutabaga, and turnips.  You may choose any type of root vegetables. Yukon gold or red potatoes could be another option as well as carrots or parsnips. We tried those too and it’s equally delicious. Drizzle on the rosemary olive oil and you got yourself a yummy side dish.

What you’ll need:

1 Celeriac

1 Rutabaga

2 Medium Turnips

2 Purple Potatoes

3 Sweet Potatoes

1 small onion

4 Tablespoons Rosemary Olive Oil + more for drizzling

Sea salt


Here’s how:

Preheat oven to 400°. Peel and chop root vegetables into small cubes. Dice the onion and place everything on a large baking sheet. Drizzle on the rosemary olive oil, sprinkle salt and pepper on top. Mix so that olive oil covers all the vegetables, and spread  evenly on baking sheet. Place aluminum foil over the vegetables. Bake in oven for 40 minutes, half way through turn over vegetables and continue to bake without the aluminum foil. Root vegetables are done when slightly golden brown on the edges. Remove from oven and drizzle with more rosemary olive oil before serving.