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‘Burbs Bocce with Tiramisu

We moved to the ‘burbs when my kids were little. We lucked out and have some fantastic neighbours on our tree lined streets. The moms on our street refer to it jokingly as Wisteria Lane. All the kids roam back and forth between the houses. We tend to do a lot of things together, including dinners, BBQ’s and this past winter even a ski trip with 5 families occupying 2 ski chalets. Our latest adventure was a Bocce tournament in the local park, kids vs. parents. I decided to make an Italian themed picnic for the event. It started with a muffalata sandwich, enough to feed 10 adults and 14 kids. Olive paste, hot salami, ham and roasted red peppers layered on crusty bread. Yes, it required more than one loaf of bread. I also made a simple Caprese salad skewer of mini bocconcini, grape tomatoes and basil leaves drizzled with extra virgin olive oil. Dessert consisted of individual portions of tiramisu. We packed everything and loaded it into a wagon. We filled another wagon with an ice bucket and put in plenty of San Pellegrino, Brio and homemade lemonade.  It was a great afternoon of fun and food.  I’m so glad we moved here.

 

Individual Tiramisu
12 mini mason jars
1 box lady fingers, each lady finger broken in half
2 cups (500ml) espresso, cooled
4 large eggs, separated
100 grs granulated sugar
1 tub mascarpone cheese
Unsweetened cocoa powder for dusting

In the bowl of a stand mixer beat together the egg yolks and sugar until very thick and pale in colour. Fold in mascarpone cheese. In a separate bowl, beat eggs whites to medium peaks. Fold egg whites into cheese mixture. Dip two pieces of lady finger into the espresso and then place in the bottom of a mason jar. Top with a dollop of the cheese mixture.  Repeat the layers and top with a sprinkle of cocoa powder.  Repeat with remaining jars. Discard any remaining espresso. Chill at least 2 hours before serving.

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