Sicilian Lemon Earl Grey Tiramisu #Recipe and #Giveaway by @LibbyKlein

 Libby Klein You may have noticed that my new book, Mischief Nights Are Murder came out a few days ago, so I'm having a buddy system giveaway to celebrate. That's right! I'm giving away TWO copies of my new book!

Since this is a Halloween-themed book, you may be expecting a lot of Halloween-themed recipes, but in fact, for reasons you'll discover when you read the book, Poppy makes a lot of Italian dishes throughout the mystery. And you know she has to put her own gluten-free spin on them. Most of my recipes can use easy replacements to make them gluten-free or not - your choice. In this delicious dessert, you can use regular Ladyfingers in place of the special Gluten-free ones if you don't need to eat gluten-free. It's also always nice to be able to make two versions of the same easy dish if you only have one or two people who are gluten-free. No one has to feel left out.

This is a fresh take on traditional Tiramisu. Bergamot is a citrus fruit that tastes like a lemon, lime, and sour orange made a baby. In fact, my daughter says that if you put sugar and a little cream in Earl Grey tea it tastes like Fruity Pebbles cereal. I've tested the hypothesis - she is correct.

Now, how do you enter the giveaway? First, invite a friend to check out the blog. Call them on the phone, send an email, post on social media, send a carrier pigeon. (If you do that last one I want to know about it!) Then tell me in the comments what is your favorite Italian Dessert. I'll choose two winners by the end of the day tomorrow. *US residents only, please. 

Disclaimer - Read all your labels to make sure your ingredients are gluten-free. Gluten can be sneaky.

Sicilian Lemon Earl Grey Tiramisu

From Mischief Nights Are Murder

Serves: 12 

 

Ingredients

1 ½ cup boiling water
6 Earl Grey Teabags - double strength if possible
6 large egg yolks
1 cup granulated sugar (superfine if possible)
1 ¼ cup mascarpone cheese, softened
1 ¾ cup heavy whipping cream
Zest of 1 lemon
½ cup Bergamot liqueur (or orange liqueur like Grand Marnier)
1 package Schär Gluten Free Italian ladyfingers (about 30) (or regular ladyfingers)
1 15oz jar lemon curd
¼ cup powdered white chocolate for dusting (or powdered sugar)

 

Instructions

Make a strong Earl Grey tea using the boiling water and 6 teabags. Set aside to cool completely. Once you remove the tea bags you’ll only have about 1 cup of tea. To really intensify the flavor of the Earl Grey, simmer this down and condense it until you have 1/2 cup left. Set it aside to cool.

 Make the Sabayon:

In the top of a double boiler over simmering water, add the egg yolks and sugar to a mixing bowl. Whisk them constantly for about 10 minutes until they double in size and get thick and lemony.  Remove the bowl from the heat and continue to whip sabayon until it cools. If you’re in a hurry you can put the bowl in a bowl full of ice water making sure not to get any ice water in the sabayon.

 

Add softened Mascarpone to the whipped yolks, mix until well combined. Don't overmix this can cause curdling.

In a separate bowl, or the bowl of your stand mixer, whip the cream to stiff peaks. Gently fold the whipped cream, and the lemon zest, into the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.

Mix the cold Earl Grey Tea with the Bergamot liqueur.

Arrange half the ladyfingers in the bottom of a 9-inch square baking dish or casserole.

Brush the ladyfingers generously with half the Earl Grey / Bergamot mixture (Don’t dip them as gluten-free ladyfingers will disintegrate very fast if they soak up too much liquid.)

Spoon half the mascarpone cream filling over the ladyfingers.

Spread half the jar of Lemon curd over the mascarpone cream

Repeat the process with another layer of ladyfingers 

Brush on the rest of the Earl Grey / Bergamot mixture

Top with the rest of the lemon curd. Then the rest of the mascarpone cream.

Refrigerate for at least 4 hours. Overnight is best.

Dust with White Chocolate powder or powdered sugar before serving

 Poppy McAllister discovers that gluten-free Halloweens can scare up another case of murder in the latest installment of this delightful culinary B&B mystery series! - Kirkus Reviews

Poppy is none too pleased when her B&B is coerced into participating in the Cape May Haunted Dinners Tour during Halloween season. Though her knack for finding dead bodies has given the place a spooky reputation, the Murder House is a completely undeserved nickname. At least it used to be . . .
 
While Poppy wrangles with some guests who can’t stop squabbling with each other—including a paranormal researcher, a very quirky pet psychic who freaks out her portly Persian, and an undercover tabloid reporter eager to catch her staff in a lie—one of them winds up facedown in a plate of tiramisu. And now she has bigger worries than getting her house TP’d . . .
 
Includes 7 Recipes from Poppy’s Kitchen!
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/