Tia Maria Food
TIA MARIA LIQUEUR
The third recipe of liqueurs my girlfriend gave me oh so long ago. Again I will mention that being a Quebec recipe it asks for "Alcool" which is basically a 40% alcohol. Not sure if alcohol is available in the USA. I love having a glass of this mixed into some milk, absolutely delicious.
Provided by FrenchBunny
Categories Beverages
Time 30m
Yield 28 serving(s)
Number Of Ingredients 6
Steps:
- Bring first 5 ingredients only to a boil. Let stand to cool.
- Skim & put through strainer or cheesecloth.
- Cool completely.
- Add 25 oz alcohol and stir well.
- Store for 30 days if you can. Just makes it taste better.
TIA MARIA & CHOCOLATE CREAMS
Just a few spoonfuls of this rich and creamy make-ahead dessert are all you need to end the meal with a flourish without overdoing it
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 22m
Number Of Ingredients 5
Steps:
- Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
- When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.
Nutrition Facts : Calories 566 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
TIA MARIA TORTE
Make and share this Tia Maria Torte recipe from Food.com.
Provided by blima
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream with sugar with electric mixer until stiff, set aside.
- Dip cookies quickly into milk then into liqueur.
- Arrange in a single layer in bottom of ungreased 10” springform pan.
- Fill in spaces with pieces of cookies which have also been dipped.
- Spread a layer of whipped cream over cookies.
- Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
- Grate chocolate square and sprinkle over top of torte.
- Refrigerate overnight.
- Needs 24 hours to set.
Nutrition Facts : Calories 536.1, Fat 37.8, SaturatedFat 16.3, Cholesterol 80.4, Sodium 295.3, Carbohydrate 49.1, Fiber 2.5, Sugar 2.5, Protein 5.9
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- Bake the cake according to the given directions in an ungreased pan. Immediately invert the cake so that the center bit is balanced on a funnel and the whole cake is hanging upside down but not touching anything but the funnel – it needs to stay this way until it cools completely, also according to package directions. I made the cake a few days ahead and at this point wrapped it well, while it was still in the pan, and froze it.
- The day before you’re planning on serving the cake, use a sharp skewer to make holes evenly and completely all over the entire cake, while it’s still in the pan (I had mine out of the freezer for a couple of hours before I did this). Carefully and slowly pour half of the Tia Maria and cream mixture over the cake, cover the exposed cake well with plastic wrap and chill it for a couple of hours.
- Carefully loosen any visible bit of cake from any visible bit of pan that it’s touching, using your thinnest spatula – the cake should then basically fall out of the pan with the bottom tray still attached. Use the same method to loosen it from the bottom tray – and you should do this on the platter that the cake will we served on. Again, use a sharp skewer to make holes evenly and completely all over the entire cake and then carefully and slowly pour the rest of the Tia Maria and cream mixture over the cake. Wrap it well or cover it and chill for several hours – aim to chill it overnight.
- Two hours or so before you wish to serve the cake, make the icing by whipping the cream, adding in the Tia Maria and icing sugar right before it’s stiff and then whipping it again. Ice the entire cake and sprinkle the Almond Roca/Skor bar over all. This doesn’t keep well so serve large pieces!
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