New recipes

Mixed-Berry Tiramisù with Lime Curd

Mixed-Berry Tiramisù with Lime Curd



  • 3 cups fresh blueberries (17 ounces)
  • 1 cup fresh raspberries (4 1/2 to 5 ounces)
  • 1 cup fresh blackberries (5 to 6 ounces)
  • 3 tablespoons fresh lime juice
  • 1 cup thinly sliced fresh strawberries

Syrup and ladyfinger layer

  • 3 1 1/2-inch-long strips lime peel (green part only; shaved with vegetable peeler)
  • 1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)*

Mascarpone topping

  • 2 1/2 8-ounce containers mascarpone cheese
  • 1/2 cup chilled heavy whipping cream

Recipe Preparation


  • Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Syrup and ladyfinger layer

  • Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.

  • Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.

Mascarpone topping

  • Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. Keep chilled.

  • Spoon tiramisù into bowls and serve.

Recipe by Lori Longbotham,Photos by Victor SchragerReviews Section

Berry trifle with ladyfingers recipes

Berry trifle with ladyfingers recipes keyword after analyzing the system lists the list of keywords related and the list of websites with related content, in addition you can see which keywords most interested customers on the this website

Special edition: dessert with david lebovitz + giveaway

food and france go hand in hand, but add in an american pastry chef, a fantastic blog, a few books and a dose of great humor and you have david lebovitz. recently, i was lucky enough to spend a day with david where we met up to go shopping at one of my favorite markets, and made a delicious red wine raspberry sorbet from his new book, ready for dessert. we had a blast putting together today’s special edition d*s video, and are so excited to share a little bit of our paris adventures with you today. we had too much great footage, so along with the recipe, you can find some more great one-on-one answers from david on cooking, his books, living in france and traveling with food in mind after the jump. –anne

** for a chance to win one of two free copies of ready for dessert, leave a comment with YOUR favorite dessert and why you’d like to win this book in the comment section below! comments will be closed saturday, july 31st at 10am EST sunday, august 1st at 10am EST. winners will be announced monday!**

CLICK HERE for the full recipe and interview with David after the jump!

Red Wine-Raspberry Sorbet
Adapted from Ready for Dessert (Ten Speed) by David Lebovitz

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine
3 cups raspberries (about 400 g)

1. In a medium saucepan, bring the sugar, water, and red wine to a boil over medium-high heat. Let boil for 1 minute.
2. Remove from the heat, add the raspberries, and cover.
3. Let steep for 1 hour.
4. To remove the seeds, force the berry mixture through a fine-mesh sieve with a rubber spatula or pass it through a food mill fitted with a fine disk. Refrigerate until thoroughly chilled.
5. Freeze in an ice cream maker according to the manufacturer’s instructions.

Tip: You can use frozen raspberries in this recipe. No need to thaw before adding to the warm wine.

To accompany our sorbet, David and I enjoyed some chouquettes from the boulangerie. If you don’t have a boulangerie nearby, David shares a recipe HERE on his blog.

anne:Today’s recipe is from your new book, Ready for Dessert. Can you tell us a little about this project?

david:The book is a compilation of my all-time favorite recipes, ones that I’ve been making for years and years, the cakes, cookies, ice creams, crisps and cobblers that I turn to over and over.

Ready for Dessert includes recipes from my first two books (which sadly, are out of print), which I completely updated and re-tested, plus all-new recipes that I came up with for the book. I also couldn’t resist adding a few of the most popular recipes from my blog.

anne:Your blog first started as a website in 1999. Very impressive. You must have been one of the first in your industry – what made you start it?

david:I started the site when my first book (Room for Dessert) was released, so that I could be in touch with readers of the book. I would manually post stories and pictures, changing the content a few times a month, and had forums where people could ask baking questions. Back then, there was no blogging software (at least that I was aware of) but around the time I moved to France, blogging platforms had come into existence and once I installed one on my site, I could easily update my site much more often. And away I went…

anne:How has your blog influenced the way you cook and what you’re doing? Do you think you’d be where you are without it?

david:Since the blog is a dialogue with readers, when I write recipes, I do so with a very broad audience in mind. I’m mindful of using exotic ingredients or techniques, and try to present recipes that have wide appeal and that are easy to recreate in a home kitchen.

Because of the instant feedback I get, I do have to anticipate questions, such as substitutions and how to meet various dietary needs. So as an author, it’s been interesting to get direct responses from readers, which has changed the way I write recipes.

anne:First and foremost you’re a chef, but you’re also an extremely talented writer and photographer. Were those things you were always good at or just fell into?

david:Thanks for the kudos, although I think I just write and take pictures as an extension of the recipe or the story I’m telling. For example, when making a recipe for the site, I’ll just snap some pictures of the process, and insert them into the post. I try to shoot food as I see it, and don’t usually use a zoom lens or anything like that. Living in Paris, I like to show the ingredients either at the market or in their packages, since they’re so interesting. And because there are no space limitations, I can show steps of the process as I am going.

As for writing, I just write as I think and as I speak. The blog is basically a conversation and when I write for it, I speak to readers as I’d speak to someone face-to-face. The main thing when writing for a blog is not to hold back I will write about anything, from churning up a batch of bittersweet chocolate ice cream, to scratching my head when the teller at my bank tells me they don’t have any change that day and to come back tomorrow.

anne:I must say I’m a huge fan of your book The Sweet Life in Paris and each chapter has me laughing out loud. I especially love the chapter about your tiny kitchen and how you joke that your entire apartment is the size of an American kitchen. What does this mean in terms of your cooking? Does it make you more creative?

david:Having a small kitchen means you have to be concise. You can’t have a battery of fancy equipment or ingredients, simply because you don’t have the room. So you only have what’s necessary. I tried to live without a stand mixer for a year, then I realized I couldn’t, and finally got one. (Which takes up one-third of my kitchen, but we’ve learned to co-exist nicely. My ice cream maker, however, lives in my bedroom.)

I think it makes me a more practical cook, and I figure if I can make it in my small kitchen, people with ‘normal’ home kitchens shouldn’t have any trouble either. I also shop more frequently, buying fruits and specialty sugars and grains more frequently, and in smaller packages, which is a bit more time-consuming, but ensures that I always have a fresh supply at hand of flour, butter, and eggs.

anne:I love when you mention making the pharmacist brownies or giving the plumber ice cream. It seems a particularly efficient way to make things happen in France. Is this something you’ve always done?

david:Bakers are naturally people who share I know very few people who make a cake or a big batch of cookies and keep them all for themselves. (Although I’m certain there are a few out there who do!) So I make cookies, cakes, and brownies and share them. I’m often testing recipes three or more times, and I’ll have baked goods around me in quantities that are dangerously too-readily available for snacking, so I’m always on the lookout for folks willing to take things off my hands so they’re safely out of reach.

In France, it’s a bit odd for someone to go into the drugstore and hand the pharmacist a bag of chocolate chip cookies and to stop in the fish market and give the young men who work there tubs of rich ice cream, which they can devour without any effect on their impossibly-trim waistlines. Needless to say, I get the freshest fish in Paris. And last time I went to the pharmacy with a foot problem, the pharmacist made me take off my shoes gave me a liquid that cleared everything up within 24 hours. Who says that customer service doesn’t exist in France?

anne:You are hands down one of my favorite people to follow on Twitter. You have a great sense of humor yet share a lot about French culture at the same time. If you had to say something about living in France in 140 characters or less, what would you say?

david:I couldn’t possible condense everything I feel about France in 140 characters…which is why I had to write a whole book about it!

anne: You recently had a great post about your trip to Tunisia. I loved the tip that whenever you travel you find a café where you become a regular and part of the landscape and insider knowledge. Do you have any other travel/food related tips?

david:Always ask locals for recommendations. If you ask the person at the desk of your hotel, they’re going to send you to a place popular with tourists, who expect things to be comfortable and ‘safe’. Traveling, like moving to a foreign country, one has to get used to being outside of their comfort zone. One must be prepared for unusual experiences–like the time I thought I’d do like the local in Spain at a hole-in-the-wall restaurant I discovered, and order what all the locals were eating…which turned out to be a big bowl heaped with steaming tripe. And in Portugal, I was served a coiled up eel on the big round platter, with the head facing up, looking back at me.

You just have to be able to laugh at those experiences…and develop a tough stomach!

anne:Thanks so much, David!


Mixed-Berry Tiramisù with Lime Curd - Recipes

Ebbene sì, sono vittima anch'io dell'ultimo tormentone culinario del web.

Galeotta fu Martina e la sua esecuzione da manuale del Wool roll bread, la brioche gomitolo di lana che impazza sui social da alcune settimane.

La ricetta originale proviene dal canale YouTube di Apron e, come promette il nome stesso, consente di ottenere in poche mosse una brioche dall'aspetto simile a una vaporosa matassa di fili. Non è richiesta infatti una manualità particolare semmai una piccola dose di pazienza per intagliare e arrotolare i pezzi di impasto che andranno a formare il wool roll bread.

Quanto alla sostanza, consistenza super soffice e sapore essenzialmente neutro rendono questo lievitato la base ideale per farciture sia dolci che salate. Io ho optato per del semplice cioccolato, ma sarebbero perfette anche frutta secca, confetture o creme, senza tralasciare i ripieni salati a base di formaggi e salumi.

Ingredienti per uno stampo da 20 cm di diametro a bordi alti

300 g di farina tipo 0
8 g di lievito di birra fresco
80 ml di latte fresco a temperatura ambiente
100 ml di panna fresca a temperatura ambiente
1 uovo medio
30 g di zucchero semolato
5 g di sale
50 gi di cioccolato fondente a pezzetti

Sciogliere il lievito nel latte e lasciarlo attivare per qualche minuto.

Inserire nella planetaria con la foglia la farina setacciata, il latte, l'uovo, lo zucchero e circa un terzo della panna ed avviarla a velocità bassa fino a far amalgamare sommariamente gli ingredienti. Unire quindi il sale e quando l'impasto avrà iniziato ad incordarsi e risulterà lucido e liscio unire poco a poco la restante panna. Lavorare fino a completo assorbimento. Riporre l’impasto in un contenitore, coprire con pellicola e lasciare lievitare fino al raddoppio.

Trasferire l'impasto su un piano di lavoro infarinato e dividerlo in 5 pezzi di egual peso. Arrotondare ogni pezzo e coprire le palline con pellicola, lasciandole riposare per 15 minuti in modo che il glutine si rilassi e sia più semplice stenderle.

Imburrare leggermente uno stampo circolare da 20 cm e rivestirne il fondo con un un cerchio di carta forno tagliato a misura. Rivestire anche le pareti con una striscia di carta forno.

Procedere alla formatura del wool roll bread. Prendere ciascuna pallina, infarinarla sotto e sopra e stenderla nel senso della lunghezza in modo da darle una forma ovale. Con un raschietto per pasta creare dei taglietti paralleli a pettine nella metà inferiore della pasta. Farcire la parte superiore dell’ovale con il cioccolato a pezzetti e ripiegare i lembi laterali verso il centro quindi arrotolare verso il basso fino ad ottenere un rotolino. Adagiare ciascun rotolino così formato uno adiacente all’altro nello stampo precedentemente preparato.

Coprire lo stampo con pellicola e porre a lievitare in luogo tiepido per circa 1 ora o comunque finché l’impasto sarà ben raddoppiato. Scoprire il wool roll bread e spennellare delicatamente la superficie con poca panna fresca o latte.

10 Items You Need When Traveling to Disney World with a Toddler

Does a Walt Disney World Resort vacation with a little one sound daunting and overwhelming? It doesn’t have to be! We’ve spent a lot of time at Disney with little ones and have learned that you can bring (or purchase) items that make traveling easier on everyone. We wanted to share with you some items that you can pack to make traveling to Disney World with a toddler as easy and stress free as possible! Plus, one of the best parts about traveling to Disney World with a toddler is that they are still FREE until their third birthday!

Reusable Straws: In an effort to be more environmentally conscious, Disney Parks (and Disney Cruise Line) no longer offer any plastic straws. Although they do have paper straws available, we have found them to be very difficult for little ones to use (and even not the greatest for adults when trying to drink a slushie or Starbucks). We love bringing reusable straws for both our kids and ourselves. We have had great luck with both metal straws and silicon straws with a handy portable case.

Water Bottle: Some locations (like Disney’s Animal Kingdom) do not have lids for their cups, either, so the reusable straw won’t help avoid spills. If you aren’t using a dining plan to receive a free resort refillable cup (that comes with a lid), then we recommend bringing a water bottle to the parks.

Folding Potty Seat: If you have a little one working on potty training, it can be difficult to not lose any progress while traveling. Public restrooms can be a little intimidating for little ones We think the Minnie Mouse Folding Potty Seat and Mickey Mouse Folding Potty Seat are perfect for any Disney vacation.

Sticky Notes: We have found with our kids that they are typically not a fan of the automatic flushing toilets. When little ones need a little time to sit without having to worry about the toilet flushing before they’re done, we recommend placing a sticky note over the sensor.

Autograph Book: At this age, many little ones love seeing and meeting Disney characters throughout the parks and resorts. Autograph books (or another item to autograph) can be a great way to keep little ones engaged and start their interaction with the characters. We love the traditional autograph books, Encyclopedia of Animated Characters, photo mats, and more.

Glow Sticks: You can save so much money by bringing glow sticks or light up toys with you. If your kids are up late enough to enjoy the nighttime spectaculars at the parks, there’s a good chance that their little eyes will be amazed by (and want to purchase) all of the light up items. We pick up some glow sticks and have enough to cover each night of the trip!

Packable Rain Coat: You (almost) never know when a rain shower can pop up in Florida! It can be a challenge to pack jackets and rain coats for everyone in the family and carry them around in the parks all day. We love our packable rain coats for days in the parks. They are much sturdier than ponchos so you don’t have to worry about tearing and also fit much better to keep you dry.

Snacks: My second child is one that is always on the move and needs to keep busy which has made traveling slightly more challenging than it was with my first. I have had to become a little more creative and found that snacks are a great way to occupy her while waiting. We can open a pack of Goldfish or M & M’s or Smarties or applesauce while riding a bus to the parks, waiting in line, or even flying on the airplane to keep her busy and content.

Tylenol or Motrin: Unfortunately, you never know when a little one can spike a fever. My daughter had been perfectly healthy on our vacation until the night of Mickey’s Very Merry Christmas Party when she ended up with a 103 degree fever. First aid was wonderful and gave me one dose to take back with us, but I was thankful to have packed a travel size bottle to keep the fever down throughout the rest of our vacation, if necessary.

Wipes and Hand Sanitizer: I generally am not THAT bad about cleaning every surface my child touches, especially now that I have two kids, BUT I think that it’s never a bad idea to wipe down the airplane seat, tray table, and arm rests when your child is stuck there for hours. You may also find wipes handy when you find a dirty table at a quick service restaurant or when your little one spills in the stroller. We also love these hand sanitizer wipes!

What do you find most useful when traveling to Disney World with a toddler? Be sure to let us know!

Please note that this post does contain affiliate links so we may make a small commission if you decide to purchase any of these items. Thank you for your support!