What do you do with some uneaten Yogurt cake (see my post for ‘Gateau au Yaourt’) that has gone a bit dry? Make a Limoncino Tirimisu of course!
As many of you know, we have just returned from two glorious weeks in the Alps (where I learnt to make the said gateau!) And Tuscany, where we bought a couple of bottles of ‘Liquore di Limone di Sorrento’ Both for culinary purposes and to serve as an apero.
The garden in the charming apartment where we were staying just outside the centre of the very picturesque and very authentic village of Cetona was brimming with all manner of lovely organic produce, of which guests were invited to take full advantage.
Amongst other delights we sampled the home-made red, white and rose wine, the home pressed extra virgin olive oil (made from the olives from one of the 400 or so olive trees) which to be honest, I could have drunk in equal measure to the wine it was SO good. There were also eggs still warm from the hen, peppers, chillis, tomatoes in abundance (to make the home-made passata), cucumber, melons, pears, plums and peaches.
The ‘Franglais’ twist to this recipe is that I mixed together ‘crème Anglais’ which is too rich for my French family, and crème fraiche, which is perhaps not rich enough for English tastes, who are used to custard and full cream.
Sadly this dessert is not made with peaches from the garden, but from our local Sunday market.
Being in the Tuscan countryside made me realise just what an artificial existence we have, albeit that here in France, I follow the seasons and cook much more with natural ingredients than I did in the UK (see my post on ‘Roasted Red Peppers and Paris Markets) And I would dearly love on day to have my own garden where I can live more ‘off the land’
For now I will just have to feast my eyes on the photographs that I took in the garden and dream…….
Serves two generously
Some over dry yogurt cake (or trifle sponges if you have not – but I like the ‘waste not want not’ approach)
Two peaches peeled and finely sliced
1 tablespoon of Limoncino liquore (2 cuillers a café
2 tablespoons of crème Anglais
2 tablespoons of crème fraiche
A good handful of flaked almonds (une poignee d’amands effilés)
Soak the cake in the limoncino for a couple of hours
Add the sliced peaches
Mix the crème Anglais and crème fraiche together (you can add a teaspoon of Limoncino to this mixture also……….)
Spread the cream over the peaches, cover with cling film and refrigerate for at least half an hour
Sprinkle with the flaked almonds and serve immediately