I am so grateful that I managed to have all of two Sundays with family and friends and presence before shutting ourselves off in our little bubble. So far, we’ve only seen our parents, and very briefly so, in the hospital – it may seem a bit tough and square. But we want to give him and ourselves as much peace and calm as possible – as you may have grasped from yesterday’s post, the birth was quite a rough affair. And I want to share it with you sometime next week, I’m thinking. While I still have it fresh in mind.
in collaboration with Nespresso
All the more grateful am I for those two past weekends. These are photographs from our breakfast with parents, by now already two weekends ago. Back when the belly was still giant and round, haha! It’s so crazy, man!
The idea was so gather those people who have made us who we are. As a kind of thank you for everything we’ve been given so far. Going forward, we’re going to have to choose our path as parents. Pass on some things and park other things.
We were going to have a nice time together as adults, eat well and drink one coffee after the other. Nespresso took care of the latter – it just is the easiest way to make good coffee. We have two coffee machines at home. One that grinds the beans and foams the milks, etc. But we also have our small, clever Nespresso, which especially is put to use when we have guests over. It’s just so easy – especially when it’s made accessible for people to just make their own cups without having to depend on us and our abilities. The good coffee has to run free! And it sure did. Full focus on the good company rather than messing around with too much washing up to do.
I had baked bread rolls and made croissants from the freezer, cut fruit and decided to treat the party to the expensive freshly squeezed juice. It was going to be so good. And then I made tiramisu! Using my usual recipe, with which I’ve ‘performed’ a million times by now. It’s easy, simple and so tasty. Here follows the recipe so you can repeat the success – my guests can assure you that it’s pretty genius on the morning table.
TIRAMISU (six people)
1 dl lungo coffee fromNespresso(2-3 capsules)
4 tbsp muscovado sugar (pretty delicious, intense sugar type with ‘dark’ notes; liquorice caramel)
zest from 1 organic lemon
3 egg yolks
0.5 dl cane sugar
1good-quality vanilla bean
1 dl skyr (protein-rich Icelandic yoghurt)
2 dl whipping cream
1 package ladyfingers
100 g shredded good dark chocolate
Make your lungo coffee from Nespresso and stir the muscovado sugar into it – let it cool down completely in the fridge. Once cool, add the lemon zest.
Whip egg yolks and cane sugar – except for a teaspoon of sugar, with which you mix your vanilla bean until all of the little grains have separated – airily in a bowl, preferably for around five minutes. Add your ‘homemade’ vanilla sugar and keep on whipping, just briefly.
Add the mascarpone into the sugar-egg-mass and whip it evenly until all chunks have disappeared. Stir in the skyr.
Whip the cream and stir it into the blend.
Now it’s building time! Ladyfingers are an extremely dry type of cake so they absorb a lot of liquid. In order to avoid soaking them completely, you may want to line them up and splash a bit of coffee onto them rather than dipping them in it. If you’ve got very quick fingers, though, go ahead and dip them ever so swiftly in the coffee itself.
Put half of the ladyfingers on a plate and cover them with half of the cream. Sprinkle half of your chocolate on top. Repeat with the other half.
Cover the yumminess with plastic wrap and put it in the fridge. Add the cacao right before serving.
Tiramisu works pretty well as a breakfast dessert. The name means ‘pick me up’ – like the little, neat name implies; the perfect full stop after a delicious meal. In the skyr version it’s particularly delicious as a dessert. Not too heavy, not too rich. After all, it’s just coffee, ‘yoghurt’ and a bit of dry bread (the ladyfingers). Doesn’t that sound like a pretty classic breakfast dish? Hehe!
Several people add spirits to their tiramisu, however, at a cooking school in Rome, Adam and I learned that this actually is considered quite preposterous. Some restaurants do it to preserve the raw eggs to extend the life of the dish, but a ‘real’ tiramisu is actually alcohol-free.
Plus a small present from my mother-in-law to the baby. It’s so special to flick through these photos now, taken such a short time ago and yet so far from here.
Og så en lille gave fra svigermor til baby. Det er helt særligt at kigge de her billeder igennem, så kort tid siden og samtidig så langt herfra.