For years and years I had the idea of having a blog in the back of my mind, probably something food related (as food is ALWAYS on my mind). But life kinda got in the way. Or my laziness. (Are they the same?)
Then Instagram came along, and suddenly it was so easy to share food related content that even I couldn’t come up with a good reason not to. Except for the fact that my food always gets cold. And my boyfriend sighs a lot. So minor details.
But it turns out, as almost everything in life, easier doesn’t necessarily translate to satisfaction. The whole spirit of Instagram kinda bugs me, actually. Everything feels so poised, so calculated…And who really reads your captions? I don’t follow that many people and it’s hard for me to keep up with daily posts and stories and ads.
So I went back to blogging and this time I decided to join. Mostly because I still love reading through blogs: the little stories, the details, the “letter-feel”. It’s just more wholesome, more complete. It gives me time to breath, to catch up, to feel something.
I didn’t thought too hard or too long about the concept behind this blog. I know I will be sharing and talking about food, in the form of recipes, guides, restaurants, chefs, suggestions, books. Whatever comes to mind. Because I truly believe that food is something that connects us all, that allows for bonding beyond any kind of barrier. And because I need more excuses to keep buying all those cooking books.
The first recipe I’m sharing comes from a chef that I truly cherish, Leonor Sousa Bastos, and I’ve adapted it very slightly. Her blog it’s still one of my go-to places whenever I’m looking for a dessert. This is a gorgeous Tiramisú, that layers a, not too sweet, mascarpone mousse within a water genevoise sponge, soaked with coffee syrup.
I had a lot of trouble taking a good picture of the final result, because when I was about to, something fell on top of my only slice and I had to turn the classic round into a sort of a moon shape. Hence the title (I adore the book)!
It’s a bit of a time consuming labor, but oh so worthy.
Recipe slightly adapted from Flagrante Delícia by Leonor Sousa Bastos.
Water Genevoise Sponge
80g of egg yolks
170g of egg whites
85g of caster sugar
30ml of water
82,5g self-raising flour (sifted)
4 egg yolks
80g caster sugar
3 gelatin sheets
250g of mascarpone
125g of whipped cream (soft peeks)
300ml of cold strong expresso
10g of port wine/rum
60g of caster sugar
Water Genevoise Sponge
Pre-heat your oven to 240ºC/464F.
Grease and line a 34x41cm baking tray with parchment paper.
Whisk the yolks with half of the sugar and when they are almost done, add the water, little by little.
Whisk the whites with the remaining sugar until they hold sift peeks.
Add the whites to the yolks very softly and then add the sifted flour.
Place on the tray and bake for 10 minutes.
Let it cool down completely.
Soak the gelatine in two tablespoons of warm water.
Whisk the yolks together and then add the gelatine, whisking until it’s all incorporated.
Add the mascarpone a little bit at time, continuing to whisk.
Finally add the whipped cream in three times, folding gently so to not loose volume.
Place in the fridge for around 30 minutes.
Boil the water with the sugar.
Add the expresso and let the mixture cool down.
When cold add the Porto Wine or Rum.
Cut the cake vertically in two halves. Trim the sides if necessary.
Carefully soak the cake with the coffee syrup. You may not need all the syrup, so keep checking (you don’t want it too soaked or it will loose shape).
Sprinkle cocoa powder on one of the halves and spread half of the mousse on top of it.
Place the other half on top of the first half and repeat the process.
Finish off with a thin cocoa powder layer.
Place on the fridge for at least one hour, to set.