Love at First Bite. M & R Horton Holland
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hours in advance to allow for it to set and is best if left overnight. Resist temptation. It’s worth the wait.
You will need:
| Two 1 metre lengths of satin ribbon for wrist ties
| Soft material for blindfolding
| The Tiramisu
| A chair or bed
Let your lover know that you are making the Tiramisu. Allow the preparation, the anticipation, and the craving, to set your mind wandering.
Once the Tiramisu has been chilling for at least eight hours it is ready to be served. Choose a time that suits you. It could be the middle of the day, the afternoon or late evening. Invite your partner to take a seat in a chair or propped up comfortably on a bed.
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Being blindfolded can heighten our sense of smell, taste and hearing, and stimulate sexual desire and passion. Placing our physical freedom in the hands of our partner can promote trust and intimacy.
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Fashion a blindfold out of a piece of material such as a silk scarf, neck tie, or lace - the softer the sexier. It doesn’t need to be a perfect fit, your partner might enjoy catching glimpses of you as you teasingly bring spoonfuls of Tiramisu to their mouth.
Use the two lengths of ribbon to tie both of your lover’s wrists to the chair or bed. Leave your partner’s feet free and perhaps allow a little give in the wrist ties – a bit of room to manoeuvre makes for fun.
Once you have your lover bound, spoon-feed them the Tiramisu, slowly and teasingly. Entice them lustfully with deliciously decadent mouthfuls until you both give in to your desires with total abandonment – a very sweet surrender.
The Italian translation for Tiramisu is ‘lift me up’, and renowned for being a dessert for lovers.
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2 egg yolks
1/4 cup caster sugar
200g mascarpone
3 tbs espresso (strong black coffee)
2 tbs kahlua (or other coffee liquor)
30g good quality dark chocolate (finely chopped)
80g italian sponge finger biscuits (savoiardi)
1 punnet of fresh raspberries
30g good quality dark chocolate (finely chopped)
2 glasses (to assemble & serve in)
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Separate 2 eggs (discard the egg whites). Place the 2 egg yolks and ¼ cup of caster sugar into a small mixing bowl. Beat together with an electric mixer for approximately 1 minute or until pale and creamy. Add 200g mascarpone and beat for a further minute until well combined. Set aside.
Tiramisu
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In a separate small bowl combine 3 tbs of espresso coffee and 2 tbs of kahlua. Set aside.
To assemble, break the first sponge biscuit so it will neatly fit the bottom of your glass. Dip the non-sugared side of the sponge biscuit into the espresso liquor mix - holding for a count of 3 seconds. Arrange the dipped biscuit (with the liquor dipped side facing up) in the bottom of your serving glass. You may need one or two biscuits to create a single layer depending on the shape of your glass.
Top the biscuit layer with a heaped tablespoon of mascarpone cream. Top with a few fresh raspberries then sprinkle with a teaspoon of chocolate.
Repeat with two more layers of espresso liquor dipped biscuits, mascarpone cream, berries and chocolate. Cover with plastic wrap and refrigerate overnight.
Serve chilled.
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Playful Paella
You step out of the club and it’s a sultry hot night in Barcelona, you have just finished dancing a feisty flamenco performance and you have an appetite.
Walking the streets, your exotic persona draws longing stares. It’s late, the small café is empty except for the jefe de cocina – the head chef, who has sent the staff home for the night. Sultry salsa music fills the air.
Yours eyes meet across the dimly lit room and immediately you know what’s on the menu. Taking a seat at the bar you hear a seductive voice beside you. Jefe de cocina is upon you with a smouldering presence and an inviting chilled sangria is placed in front of you.
Have fun trying to speak Spanish and role-playing the evening. Either one of you can be the dancer or the chef. Make an effort with your wardrobe - think black, flashes of red and lace. Set the atmosphere alive with sultry salsa music.
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