COMPETITION GIVE AWAY: 100 LINDT MILK TRUFFLES

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As my blogging journey nears its end, I cannot express the overwhelming gratitude for my readers’ appreciation of my blog posts enough. Thanks to all of the wonderful comments of encouragement, my anxiety when I started my first blog was quickly replaced with excitement. I would like to give a small token of love to my readers, without whom I would not have been able to further improve my blog. Some divine premium Lindt Swiss chocolate for the learning curve of an experience you have all rewarded me with!

This is a competition/give-away, with the prize being 100 Lindt milk truffles. I am aware of my American, Australian, Taiwanese, and Philippine readers. If you win, they will be air mailed to you. The competition only runs for 5 days, and it’s very simple. You have to be an email follower of my blog to enter. Once you’ve followed my blog (if you haven’t already), then comment on this post with both your email address and your favourite Miss Apron Lady recipe I have shared so far! There are 25 to choose from, and they can be easily accessed through my Recipes tab above. State your favourite recipe along with your reason for it being your favourite. Thereafter, tweet me @missapronlady with your favourite recipe and why. I will be choosing my favourite answer, as I don’t believe in random draws, because I feel that the best person should win.

All the best Apron Ladies and Gentlemen! All my love for the remainder of the week.

Hanna

x x x

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Recipe: Triple decker tiramisu

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Triple decker Tiramisu topped off with shavings of Lindt caramel.

Note: Yields 12 squares

Ingredients:

  • 255 grams of Tennis/Marie biscuits, split
  • 1/4cup brewed espresso or strong coffee
  • 227 grams of mascarpone cheese
  • 1 
cup whipping cream
  • 1/4
cup powdered sugar
  • 1 
teaspoon vanilla
  • 1/3
cup chocolate liqueur
  • 28 grams of white chocolate baking squares or white baking bars, grated
  • 28 grams of bittersweet chocolate, grated
  • Unsweetened cocoa powder
  • Chopped Lindt sensations caramel flavour (optional)

Directions:

  1. Line the bottom of an 8x8x2-inch baking pan with some of the split Tennis/Marie biscuits, cutting to fit as necessary. Drizzle half of the espresso over the biscuits and set aside.
  2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of split biscuits (reserve any remaining biscuits for another use). Layer with remaining espresso and mascarpone cheese mixture.
  3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with chopped Lindt caramel sensations.
  4. Cut into 12 equal squares.