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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Eggplants Stuffed with Vegetable Scramble and Parmesan




ingredients

for 4 people
  • 4 medium eggplants.
  • 1 small zucchini.
  • 1 red pepper.
  • 3 small green peppers.
  • 1 onion.
  • 3 whole eggs.
  • salt.
  • freshly ground black pepper.
  • 4 tablespoons extra virgin olive oil.
  • 80g grated Parmesan cheese.

for the tomato sauce:

  • 7 or 8 ripe, firm tomatoes.
  • 1 tsp. sugar.
  • salt.
  • a pinch of oregano.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Wash and peel the tomatoes, then squeeze them to remove the water and seeds.
Chop them into small dice and place in a microwave-safe dish with the sugar, salt, pepper, and oregano.
Drizzle generously with olive oil and microwave on high power for 10 minutes. Remove and set aside until you're ready to serve.
Wash the eggplants and slice them in half lengthwise.
Score the flesh with crosswise cuts, sprinkle lightly with salt, and cook the halves on a hot griddle with a few drops of oil. Transfer to a baking dish — you'll be filling these soon.
In a large pan with the oil, sauté the onion, finely chopped. After 2 or 3 minutes, toss in the peppers, cleaned and diced.
Then add the zucchini, also diced small. Season with salt and pepper, and finally, scoop out the flesh from the eggplant halves and add it to the pan. Keep the skins intact — those are your little boats for stuffing.
Pour in the beaten eggs and stir everything together with a spatula. Take the pan off the heat.
Now spoon the vegetable scramble into the eggplant boats.
Place them on a baking tray and sprinkle the grated Parmesan over the top.
Pop them under the broiler until the cheese melts and turns golden, then bring them to the table with the tomato sauce on the side.

You can serve this warm or hot — either way, it's delicious. Enjoy!
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