New Year's cleaning in the air... I need more space! There is a cabinet full of bottles, I drink very little and I decided to finish up a few liqueurs, possibly by cooking them! I had this one, Italian Galliano, perfect for cakes and tarts!
I improvised: I used some frozen sweet short crust pastry as the base, and then mixed 3 eggs with 3 tbsp of sugar and 300 ml of cream. When the mixture was light and fluffy I added 75 ml of Galliano.
I added 10 savoiardi (sponge biscuits), crushed, and poured the mixture into the short crust pastry case. I baked the tart at 180°C for about 40 minutes. So easy!!!
Just needed to decorate it with icing sugar and borage flowers. It tasted great! I can use the same recipe with more liqueurs, like Sambuca, Amaretto, Frangelico, Rum....
Or maybe not!!! Sure I can use Rum, but not this bottle! I found it with the others... 23 years old, the best of Guatemala... It was presented to me in 2006, and I thought that it was so precious that I didn't want to open it.
The best part was that the master blender gave it to me, she is a lady (unusual, not many women are Rum Master Blenders) and she signed the bottle and wrote my name on it. I saw that the name and signature had almost faded, and I felt a bit... aware. Aware that the world is a transient place. Yes, I am not a drinker, but this year's resolution will be to open this bottle, maybe on a special occasion, or maybe just during a quiet evening at home. And celebrate life!
Photos and Recipes by Alessandra Zecchini ©
Now this looks amazing...I have been on a baking spree and can't seem to stop..everywhere I turn someone is making something spectacular!
ReplyDeleteThank you for visitng me the other day...I adore your blog...finding new blogs like yours makes me very happy.
Hugs for a great new week and new year. xo
Che carina questa torta...fiorita ed ubriaca!
ReplyDeleteBel modo di liberarsi dei fondi di bottiglia.
Quanto alla bottiglia preziosa, concordo e ti auguro di avere qualcosa di bellissimo da celebrare degnamente aprendola :-)
It looks really good. Do you think umeshu also works?
ReplyDeleteperfetta per festeggiare qualcosa di speciale!Un mondo di auguri!
ReplyDeleteSweet Snow Flakes, actually I have some umeshu, and that i do drink, as an aperitif :-) I love it! Maybe it could work for the cake, but since it is rare that there is a drink that I actually drink... I may never know! :-)
ReplyDeleteMamma mia che spettacolo!!!!Buon anno tesoro!!!Smack!!
ReplyDeleteYou are really quite creative in all that you do. I love your dessert and hope that the new year will hold a special occasion worthy of sipping that rum. Have a great day. Blessings...Mary
ReplyDeleteCiao Alessandra..Complimenti per tutto e auguroni di buon anno anche a te!!
ReplyDeleteBellissima questa torta un pò "ubriaca""!!
Bella la definizione di torta ubriaca.... non l'avevo mai usata :-)
ReplyDeletemi sono appena innamorata della tua torta, devo assolutamente farla!
ReplyDeleteche cosa buona!
bacioni!
Grazie Eleonora!
ReplyDeleteKissssss
A.
I see a rum baba in your future, Alessandra! And you must live in paradise - such lovely photos! I never thought of using lentils as a filling in ravioli. I bet they were delicious.
ReplyDeleteRum baba... mmhhhh!
ReplyDelete