Today, we’re having dessert first: my Perfected Vegan Tira mi Su [Yes, the recipe is in the cookbook!]. I brought it for Christmas dessert and it was a huge hit with Omniman and his Italian family. Making Tira Mi Su might sound mysterious, but it’s just a simple trifle: a sponge base soaked with a creamy, liquor-infused topping. Much debate remains over which liquor to use to flavor the topping. Some use cognac. Others use rum or Amaretto while others swear by rum. I prefer the elegance of brandy here, with cognac coming in second.
Posts Tagged Omniman
Tamarind from India. Panko from Japan. Raspberry jam from France. This is fusion cuisine at its best, and I love the fact that, as a city dweller, I can buy all the ingredients, including organic tofu, within a 3-block radius. The glaze is a unique blend of sweet, sour and earthy.
Omniman loved it and so did I. It’s my new favorite dish.
