This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.

What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

If you’d like to stay up in the loop follow me on Instagram.

Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

Keep the screen of your device on

Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

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The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

What makes this recipe so special?

• Firstly this is a very easy recipe anybody can conquer. Promised.
• You only need a couple of ingredients you may already have in your kitchen.
• I use vanilla bean and orange zest to flavor this easy, foolproof panna cotta recipe, which gives it a unique taste
• I serve this creamy, velvety Italian dessert with a sweet, tangy blackberry coulis flavored with rosemary and black current juice.
• Caramelized slivered almonds are added as a crunchy component to all the creaminess.
• Though it needs time to chill, this easy panna cotta recipe is quick and beginner-friendly, making it the perfect make-ahead dessert.

What is a Panna Cotta ?

Panna cotta is a classic Italian dessert known for its smooth, creamy texture and delicate flavor. The name “panna cotta” translates to “cooked cream” in Italian, accurately describing its preparation method. Panna cotta is an Italian eggless custard-like dessert made with milk, heavy cream, sugar, and gelatin. The dessert is often flavored with vanilla bean, although variations with other flavors such as chocolate, coffee, or fruit are also popular.

It is presented in individual serving dishes or turned out onto small dessert plates for a beautiful and delicious dessert option for almost any occasion, from New Year’s Eve to a cocktail or dinner party to summer dinners al fresco.

Stift Klosterneuburg

The winery and abbey Klosterneuburg invited me to a fantastic collaboration this year. I am honored to introduce you to some of their top products, such as single wines, sparkling wines, and fruit juices.

Founded in 1114 by Count Leopold III, the abbey developed into a cultural, religious, and economic center over the centuries. The abbey library, Austria’s most prominent scientific private library, preserves historically significant treasures.

The abbey gardens are a feast for the eyes and an attraction for guests worldwide. Daily-themed tours are offered to visitors, and the abbey restaurant and a cozy café invite you to linger with a diverse culinary selection.

Austria’s oldest Wine Estate

With over 900 years of experience, Stift Klosterneuburg Winery is Austria’s oldest winery. The winery has been climate-neutral since 2009. Here, wines, high-quality fruit, and mixed juices are produced.  With 108 Hectares of vineyards, it is one of the country‘s largest and most renowned estates. The vineyards are in selected top locations in Klosterneuburg, Vienna, Gumpoldskirchen, and Tattendorf.

Fun fact: Stift Klosterneuburg’s Black Currant juice I’m using for the Blackberry coulis won 1. place at the “Ab Hof” Contest in Wieselburg. The golden pear is a highly acknowledged award.

Why my Italian Panna Cotta with blackberry compote and Stift Klosterneuburg’s Rose Frizzante is a love match.

When pairing food with the ideal drink, it’s essential that they share similar aromatic compounds. Italian Panna cotta is often paired with a fruity component such as berry compote, fresh fruits, strawberry coulis, and other varieties.

My easy Panna Cotta recipe is served with a blackberry compote, which I infused with fresh rosemary and Stift Klosterneuburgs black currant juice, which, in my opinion, adds the right kind of sweetness and tangy flavor.

Therefore, Stift Klosterneuburgs Rose Frizzante sparkling wine is the ideal alcoholic drink to go with this Italian classic.

The Rosé FRIZZANTE is a fragrant grape blend primarily of Zweigelt with a small portion of St. Laurent. It is characterized by its fresh fruitiness, digestibility, and special finesse. On the nose, fresh strawberries, a hint of raspberry, and a lovely acidity play. THE summer wine.

Did you make my delicious, easy Panna Cotta recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

Are you looking for more Italian recipes? How about these dishes?

• Authentic Italian Tiramisu Cake
• Easy delicious Italian Asparagus Quiche
• Easy Italian Bolognese Pasta
• Creamy Easy Spring Risotto with Asparagus And Vermouth

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

Recipe by Nina

This is the ideal recipe to impress guests and family. My easy panna cotta recipe is foolproof and deliciously flavored with vanilla bean and orange zest.

Course: DessertCuisine: ItalianDifficulty: Easy

4 from 38 votes

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Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Chill Time

4

hours

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g 500 heavy cream

• 200 g 200 whole milk

• 70 g 70 sugar

• 1 1 vanilla bean

• zest of 1 organic orange

• 4 sheets 4 gelatine

• Blackberry compote

• 200 ml 200 Stift Klosterneuburg black currant juice

• 40 g 40 sugar

• 200 g 200 blackberries

• 1 1 small 1rosemary twig

• 1 tsp 1 corn starch dissolved in 50ml cold water

Directions

• In a saucepan, combine the heavy cream, whole milk, and granulated sugar.
• Scrape the seeds from the vanilla bean pod and add them to the mixture along with the split pod and the orange zests.
• Heat the mixture over medium heat, stirring occasionally, until it simmers. Let the mixture simmer for about 10 minutes, and remove it from the heat.
• In a small bowl, add the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
• After the gelatin has bloomed, whisk it into the warm cream mixture until completely dissolved.
• Strain the mixture through a fine-mesh sieve to remove any lumps and the vanilla bean pod.
• Divide the strained mixture evenly among your serving molds or ramekins (The serving molds should hold about 150-180ml liquid)
• Place the molds in the refrigerator and allow the panna cotta to chill for at least 4 hours, or until set.
• Serve.
• Once set, gently run a knife around the edge of each mold to loosen the panna cotta. Tip: when you put each mold for about 10 seconds into a pot with hot water, it will be easier to invert them onto a serving plate. Please ensure the mold is water-free before inverting it onto a plate.
• Carefully invert each mold onto a serving plate, tapping lightly if needed to release the panna cotta.
• Serve the panna cotta chilled, garnished with fresh berries and the blackberry compote.
• Balckberry Compote
• In a small pot add the blackberries, sugar and black currant juice and let everything cook on medium heat for about 8-10 minutes.
• Whisk in the dissolved cornstarch and let it boil up once more until thickened. Whisk constantly.
• When thickened let the compote cool completely and transfer into an airtight container until it’s ready to use.
• Enjoy.

Notes

• Can I use vanilla extract instead of a vanilla bean pod? Yes, you can substitute vanilla extract for the vanilla bean pod. Use 1-2 teaspoons of vanilla extract depending on your preference for flavor intensity.
• How long will the panna cotta take to set in the refrigerator? The panna cotta typically needs at least 4 hours to set in the refrigerator. However, for best results, it’s recommended to chill it overnight to ensure a firm and creamy texture.
• Can I make this recipe ahead of time? Absolutely! This panna cotta is a great make-ahead dessert. You can prepare it a day or two in advance and keep it covered in the refrigerator until you’re ready to serve.Can I use other citrus zest instead of orange? Yes, you can experiment with different citrus zests such as lemon or lime for a variation in flavor. Just ensure to adjust the quantity according to your taste preferences, as some citrus zests may be more potent than others.
• Can I serve the panna cotta directly in the molds or ramekins without unmolding them? Absolutely! If you prefer, you can serve the panna cotta directly in the molds or ramekins. Garnish them with fresh berries and mint leaves directly in the serving dish for a rustic presentation.
• How should I store leftover panna cotta? Please feel free to store any leftover panna cotta covered in the refrigerator. It should keep well for up to 2-3 days. Cover it tightly to prevent any odors from other foods in the fridge.

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Summer has arrived, everybody is using their grill for cooking everyday, like Nina. She wants to use her new grill until it gets cold outside, bet she is even using it when it starts to snow, that’s how much she is in love with it ;). Nina, her kids and me we love S’mores! They are normally prepared over a camp-fire. Normally..

What is a s’mores?

A s’more is a traditional nighttime campfire treat popular in the United States and Canada, consisting of a marshmallow and a layer of chocolate placed between two pieces of graham cracker or cookie.

Source: Wikipedia

Doesn’t it sound already delicious and mouthwatering? It is soooo good and we love to make it at home in our garden! Its such a delicious summer dessert .

Since I can’t make a camp-fire on my balcony in the middle of Graz (our hometown) I am always making these grilled s’mores while grilling. You only need 3 ingredients: graham crackers, chocolate, marshmallows and a cast iron pan!

How to make this easy s’mores on the grill recipe.

3 steps!

1. Line your cast-iron pan with the graham crackers, layer the chocolate on top of the crackers and lastly add the marshmallows.If you want it extra chocolatey put som chocolate between the marshmallows as well. Isn’t it simple? You can do nothing wrong;)

2. Important step – only one side of you grill should be turned to high heat. Place the cast-iron pan on the other side with no heat. This is important it keeps the heat low on the bottom (you don’t want to burn the bottom) and higher on top to get the marshmallows nicely golden brown.

3. Close your grill and let it cook for 15 to 25 minutes. It depends on your grill. I would recomend to take a look every 10 minutes. They are ready if the marshmallows turned golden and the chocolate is melted. Be careful, extremely hot! Enjoy!

Believe me this is highly addictive! Perfect for sharing, but you don’t need too!

This is perfect for when you are already grilling and want to make dessert on the grill too. It is so easy we have just fired up the grill just for s’mores. Everyone loves these and it takes just minutes to make. It’s an amazing BBQ recipe.

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Cool drinks recipe recommendations for your Summer BBQ .

Here are my drink recommendations for a perfect BBQ party . Because good food should always be accompanied by cold delicious drinks :

Alternatives to traditional s’mores.

• Strawberry shortcake s’mores: Substitute graham crackers for shortbread cookies and add fresh sliced strawberries.
• Sweet and Salty S’mores: Pretzel thins add a bit of salty goodness to the sweet treat. Another alternative is to use Ritz crackers instead of graham crackers.
• Raspberry jam and Peanut Butter: Add raspberry jam on top of the crackers and peanut butter cups
• white chocolate or dark chocolate with shredded coconut on top
• Banana, dark chocolate and caramel cookies

Easy S’mores On The Grill Recipe For A Crowd

Recipe by Antonia

Imagine the crackling of a campfire, the starry night sky above, and the sweet aroma of melting marshmallows and chocolate. Now, bring that delightful experience right to your backyard with our easy grilled s’mores for a crowd, prepared in a trusty cast iron pan.

Course: Desserts, Pies, Recipes, Summer Recipes, Summer Recipes, Sweet TreatsCuisine: AmericanDifficulty: very easy

5 from 26 votes

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Servings

8

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 22 pieces 22 Graham Crackers (eventually more for diping)

• 200 g 200 milk chocolate

• 36 36 medium marshmallows

Directions

• Line your cast iron skillet with the graham crackers, add the marshmallows and the chocolate
• Set one side of your BBQ grill on high heat. Place the pna on the side without the hest turned on. Close your grill and let it cook for 15-25 minutes.
• It depends on your grill. I recommend taking a look every 10 minutes. The pan is ready when the marshmallows turn golden and, the chocolate is melted. Be careful, it’s hot.
• Enjoy!

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My Polenta Almond cake is gluten-free and oh so very delicious!

We have in Austria a special red currant baiser sheet cake which is a speciality for the end of summer season and for our country. And it’s one of my favorite cakes. The harvest of red currants always announces that fall is not far away and autumn in Austria is always gorgeous! The changing colors of the trees and the beautiful landscape of my homecountry is something truly magical combined!

How to make this delicious cake

First – We start with the polenta almond lemon cake – gluten-free by the way:)

Preheat the oven to 160°C and prepare a 15cm cake pan.

Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Then beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta, salt and baking powder.

Spoon into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan. Don’t be afraid to over bake it, it is very moist even though the top has a deep brown color!

Brush some red currant jam mixed with some water on top of the cake.

Next – the red currants pavlova crown

The pavlova crown is based on Ninas recipe, which you can find here.

Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible. Preheat oven to 150°C.

Beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. I’ve used apple vinegar. Fold in the red currants carefully.

Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.

After one hour turn the oven off and let the Pavlova cool in the oven.

Very important under any circumstances don’t open the oven during baking and cooling while baking the pavlova crown!!

Carefully put the pavlova crown on top of the cake and decorate it with some more fresh red currants to your liking.

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Polenta Almond Lemon Cake with Red Currants Pavlova Crown

5 from 10 votes

Recipe by Antonia Course: cake, DessertCuisine: French, Italian

Servings

8

Prep time

25

minutes

Cooking time

45

minutes

Calories

513

kcal

This Almond Pollenta Cake with Currant Pavlova crown is based on the Austrian Ribisel (red currants) Baiser Cake. It is gluten-free and very delicious!

Cook Mode

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Ingredients

• Cake

• 2/3 cup 2/3 granulated sugar

• 1 cup 1 butter

• 1 cup 1 ground almonds

• 1 tsp 1 vanille

• 3 3 eggs

• 1 cup 1 polenta

• 2 2 lemon zests

• 1 1 lemon juice

• 1 tsp 1 baking powder

• 1/4 tsp 1/4 salt

• Red Currant Pavlova Crown

• 2 2 egg white

• 1/2 cup 1/2 granulated sugar

• 1 tbsp 1 corn starch

• 1 tsp 1 white vinegar apple vinegar

• 1 cup 1 red currants

Directions

• Cake
• Preheat oven to 160°C. Butter and line a 15cm round cake pan with parchment paper
• Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta and baking powder.
• Sponn into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan
• Pavlova Crown
• Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. Fold in the red currants carefully
• Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.
• After one hour turn the oven off and let the Pavlova cool in the oven. Very important under any circumstances don’t open the oven during baking and cooling!!

Nutrition Facts

• Calories: 513kcal
• Carbohydrates: 52g
• Protein: 8g
• Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 122mg
• Sodium: 313mg
• Potassium: 171mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 841IU
• Vitamin C: 9mg
• Calcium: 79mg
• Iron: 1mg

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The post Polenta Almond Lemon Cake with Red Currants Pavlova Crown appeared first on Two Sisters Living Life.

This is an easy recipe for a delicious kohlrabi lasagna with cheesy cream cheese layers and homemade tomato sauce. It’s the perfect recipe to add some extra vitamins to your family’s diet. Vegetable Lasagna! Yeah Baby 😉 .

Since I’m growing part of the food, we need, in my own little garden you’ll see me more often experimenting in my own kitchen than ever. I just love to pair new things like for this hearty vegetable lasagna.

About 5 years ago the only thing I would cook up with kohlrabi would be creamy kohlrabi and peas with sour cream. Now there is nothing I’m not trying to cook with these beautiful green vitamin bombs. I fill them, cook them in a delicious curry sauce, add them raw to my salad and I even put them in my morning smoothie.

My new favourite dish for my kohlrabis and garden fresh tomatoes is a delicious vegetarian lasagna. I know you’ll say lasagna? Oh no, so much work! But be assured it’s an easy recipe and the kohlrabi lasagna is ready for the oven in under 30 minutes!

Kohlrabi Lasagna and what to expect.

• There is no meat that’s why I previously said it’s a vegetarian dish 😉
• The kohlrabi slices are used instead of the pasta sheets, so no pasta either.
• LOW CARB BABY !!!
• There is a delicious fruity homemade tomato sauce in it.
• An extra creamy filling made of cream cheese and cheese and fresh herbs.

Kohlrabi and his benefits.

The kohlrabi is related to cabbage, broccoli and cauliflower and is also known as german turnip. There are 3 main kohlrabi sorts that are common: The white, blue and violet coloured lumps. The coloured lumps are worth buying if you get the chance. They may lower the risk for cancer and cardiovascular diseases. That means perfect for a diet and a healthy balanced lifestyle.

• Kohlrabi is low in calories. 100g of kohlrabi only has 26 calories-
• It’s perfect for loosing weight because of it’s low calories .
• 90 percent of the kohlrabi is made up of water.
• The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health.
• Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production .
• It’s also a good source of potassium, a mineral and electrolyte that’s important for heart health and fluid balance.
• Finally, a single cup (135 grams) of kohlrabi provides approximately 17% of your daily fiber needs. Dietary fiber helps support gut health and blood sugar control .
• If you want to know more about this power vegetable go to healthline.com for more information.
  

Making this vegetable Lasagna is easier than you might think.

First things first: Homemade chunky tomato sauce.

• At the beginning I peel the kohlrabi and cut it into half centimes or about 1/4inch thick slices and season them with 1 tablespoon salt.
• I start out with mincing the onions and cutting the tomatoes into small chunks.
• Then I head 2 tablespoons of olive oil in a medium large pan and saute the onions with no colouring for 8 minutes or until tender.
• Furthermore I add the balsamic, tomato chunks, sugar and salt and let everything simmer for about 15 minutes or until the sauce has thickened.
• Turn of the head and let it rest until needed.

The second step: Cheesy cream cheese filling.

I take the cream cheese out of the refrigerator, 10 minutes before starting with the lasagna. That is an important step because if the cream cheese is to cold you can’t cream it properly.

Put all ingredients into a medium size bowl and cream it with a mixer or a fork until creamy. Season it again with salt and freshly grounded pepper if needed.

The important last step: Putting everything together to an amazingly delicious vegetarian dish.

Preheat the oven to 180°Celsius or 360°Fahrenheit.

I start out with the first layer and spread the kohlrabi slices evenly out on the bottom of my casserole.

Then I put put a second layer of my homemade chunky tomato sauce on top of the kohlrabi slices.

Furthermore I toped the tomato sauce with the third layer –the cheesy cream cheese filling.

After these 3 steps your start with the first layer again.

When I put the last layer of the cream cheese filling on top, I finish the casserole with sprinkling the rest of the grated cheese evenly on the lasagna.

Put the lasagna into the preheated oven and bake for 45 minutes.

Take the casserole form out of the oven and let it rest for 7 minutes before serving.

Can I swipe the kohlrabi for another vegetable ?

Of course you can but it might not be as good as it is with that power lump. You can exchange the kohlrabi with zucchini or aubergine slices.

If you have further questions to this hearty vegetable lasagna recipe, please don’t hesitate and write your question in our comment section.

We have a lot of other delicious recipes and would be happy if you’d check them out too. That’s the way to our home site <3 .

Comforting Hugs 😉 Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

If you liked this recipe you might be interested in our hearty and flavourful Italian Pasta Bolognese recipe too.

Vegetable Lasagna made with Kohlrabi, creamy cheese cream layers and homemade tomato sauce

This is a delicious vegetarian recipe for kohlrabi lasagna. It's got a homemade tomato sauce and a creamy filling made of cream cheese and cheese. It's an easy and family friendly recipe and even your kids will love it.

Homemade Tomato Sauce

• 2 tbsp olive oil (extra virgin)
• 200 g onions (minced)
• 750 g tomatos (cut into small pieces)
• 1 tbsp balsamico vinegar
• 1 tbsp salt
• 2 tsp brown sugar

cheesy cream cheese filling

• 200 g cream cheese (plain)
• 150 g sour cream
• 140 g grated cheese
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 sage leaves (fresh or 1/2 tsp dried sage)

Kohlrabi layers

• 700 g kohlrabi (peeled and cut into 0,5 cm thick slices)
• 1 tsp salt

Homemade rustic tomato sauce

1. Heat the olive oil in a large skillet on medium high heat and cook the minced onions without coloring for 5 minutes until tender.

   Add the chunky cut tomatoes, salt, sugar and vinegar and let everything cook for about 10 minutes or until thickened. Dont forget to sitr the sauce from time to time otherwise it will get burned.

   Set aside and let it slightly cool.

Cheesy cream cheese filling

1. Stir all ingredients for the filling togehter with am mixer until creamy.

   About 4-5 minutes.

Kohlrabi layering

1. Cut the peeled kohlrabi into 0,5 cm thick slices.

   Put all slices into a large bowl and add the salt.

Assembling the Lasagna

1. Step 1: Start with one layer of kohlrabi slices

2. Step 2: Then add one layer of tomato sauce.

3. Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.

4. After you are finished with your last layer, which should be the cheesy cream cheese filling, add the rest of the grated cheese on top and put the casserole in the oven for 50 minutes.

5. Preheat your oven to 180°Celsius or 350°Fahrenheit

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