DRINKS TO MAKE WITH CAPTAIN MORGAN RUM RECIPES

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CAPTAIN MORGAN ORIGINAL SPICED RUM: 11 EASY DRINKS – THE ...



Captain Morgan Original Spiced Rum: 11 Easy Drinks – The ... image

If you like having friends over for drinks, music and good times, then you will have to know how to serve up the perfect cocktails and beverages.Rum is an all-rounder alcoholic beverage that many people enjoy, and can be mixed with so many different ingredients to make a variety of flavors.Our favorite is Captain Morgan

Provided by Cassie Marshall

TIRAMISù RECIPE | GOURMET TRAVELLER



Tiramisù recipe | Gourmet Traveller image

Australian Gourmet Traveller recipe for tiramisù.

Provided by Catherine Adams

Categories     Dessert

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 8

Number Of Ingredients 11

100 gm egg yolks (about 6 yolks)
75 gm caster sugar
100 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)
200 gm savoiardi biscuits (about 19)
500 gm mascarpone
125 gm pouring cream
For dusting: Dutch-process cocoa
To serve: grated dark chocolate (at least 53% cocoa solids)
150 gm each golden rum (I use Captain Morgan) and brandy
700 gm espresso or other strong coffee
500 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)

Steps:

  • For the coffee-Marsala soaking liquid, combine all ingredients in a jug and mix well.
  • Whisk yolks, sugar and Marsala in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and reaches 84C (8-10 minutes). Set aside.
  • In a separate bowl, whisk mascarpone and cream until soft peaks form.
  • Fold mascarpone mixture into the cooled zabaglione until combined and set aside.
  • Cut savoiardi to fit your glasses or bowl.
  • Dip the savoiardi into the soaking liquid for 10 seconds and place in the bases of eight 250ml glasses or a 2-litre glass bowl or an assortment of serving glasses.
  • Dust the savoiardi in the glasses with cocoa.
  • Pipe or spoon the zabaglione mixture over the biscuits to cover.
  • Place another layer of dipped sponge fingers on top of the zabaglione, dust with more cocoa to cover, top with more zabaglione. Cover and refrigerate for at least 3 hours or overnight.
  • To serve, dust with cocoa powder and top with shaved chocolate.

Nutrition Facts : ServingSize Serves 8

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