In Australia, Summer can be brutal, with heatwave and high temperatures and never-ending bush fires. One bitterly extreme heat day with total fire ban, as I sweep dry leaves for what seemed like the thousandth time, my Postman Pat paused in his rounds to ask how I am doing.
I told him that I disliked Summer and was weary of all the dried leaves, plants, roses and grass. He said he feel sad that the animals too are affected apart from farmers losing their incomes due to fire. There will be drought and prices for food will increase too.
I commented that his job must be pretty rough too like the fire fighters during these extreme weather conditions. He responded, “Yeah, but at least I have a job. A lot of people don’t. I am thankful to be working.”
Watching him with sweaty face and till smiling, I offered him a glass of my cool iced coke and watching him quenching his thirst. I told him all these blessings could be easily traced back to a single source – the Lord our God lovingly provided these jobs and more. During these Summer it’s easy to forget.
But let’s not lose sight of God’s goodness, the source of yours and mine blessings. I have to admit that I felt quite convicted by Postman Pat attitude of gratitude. How easily we can lose sight of everything we have to be thankful for when the circumstances or weather become unpleasant.
“Let the Peace of Jesus rule in our hearts, since as members of one body and everyone we are called to Peace. And be Thankful. Bible say:” Give thanks in all circumstances; for this is God’s will for us in Jesus.”
Even in our times of struggle and pain, extreme heat high temperatures; we can know God’s Peace and permit it to rule our hearts. And in that Peace, we will find reminders of all that we were given in Jesus. In that, we can truly be Thankful.
What do you have to thank God for today? I have a roof over my head, food to eat, shoes to keep my feet from the burning tiles and grass and thank God for sending Postman Pat to remind me to have an attitude of gratitude.
Today, I am sharing with you my 4 lovely creations representing the 4 seasons that God had given. Let’s turn these Summer heat into a little light that God had given me: food inspiration by Giangsi, a food blogger tiramisu and famous chef Nigella Lawson trifle.
It’s a twist of trifle and tiramisu, to call my own. Thanks to God, I found the Italian Savoiardi: lady fingers cookies despite the heat at a supermarket to cool myself down. I love both trifle and tiramisu. So, I decided to create and combine both to be one dessert.
Tiramisu method: I soaked Savoiardi cookies in strong strength coffee with Kahlua as the base. Followed by a layer white egg, mascarpone, yolk and honey cream; it gives a yellow colour, mellow sweetness when combined with Marsala wines.
Trifle method: a layer lime jelly, followed by banana slices and Savoiardi instead of sponge cake. Then top with whipping cream and decorations of fruits and chocolate sprinkles or cocoa powder.
Be thankful, to have colourful and delicious dessert to cool down and enjoy it.
100 ml strong Nescafe instant coffee
2 Tbs Kahlua or coffee liqueur
10-12 Savoiardi biscuits or fine sponge fingers
2 large egg whites
1 large yolk, (OPT)
250 g mascarpone cheese
2 Tbs honey
2 Tbs Marsala wine
1 1/2 Tsp cream of tatar (OPT)
2 large bananas, slice thinly
1 packet aeroplane jelly
Raspberries Whipping cream
200 g raspberries
4 Tbs castor sugar
1/8 c water
1/8 Tsp salt
1/2 Tbs lime juice
1/2 Tsp Cosmopolitan
Make lime jelly according to instruction and set in fridge to set it one day in advance.
The following day make your coffee and pour it into a heatproof jug, adding the Kahlua, then leave it to cool for 15 minutes.
Slides 4 Savoiardi, soaking it and then break into pieces with a spoon. Next spoon into each glass equally, then pour the cooled remaining coffee mixture over them. Press down gently, making sure biscuits are soaked all over.
I accidentally drop the yolk into the white and I don’t want to waste the eggs. I still beat the eggs though it’s not peak forms, I then added cream of tatar with hope to get some stiffness. Then set aside in fridge to cool and thicken a bit.
Pour out mascarpone into another bowl, add honey with Marsala. Beat with the same whisk until smooth. Fold in the egg mixture, a third at a time. Spoon this mixture over the soaked Savoiardi in each glass and tip the glass so it slides to the side of each glass. Then spoon the set jelly over followed by bananas slices. Let these stand in fridge overnight.
2-3 hours before serving, make the coulis: place raspberries, castor sugar, water, salt in a small pot, simmer until sugar dissolved. Do not stir and boil. Just swirl the pot. Make sure raspberries soften a bit about 4 minutes.
Transfer to blender and make a smooth puree. Use a strainer and gently push through the mesh into a bowl. Discard seeds. Then put in fridge for 1-2 hours before serving.
For the first picture, I bring out the glass with jelly and banana on top. In it, I then add whipping cream and some chocolate sprinkles to represent Winter.
The second glass with jelly and banana on top. I added some more Savoiardi soaked in coulis and fresh raspberries, raspberry coulis, whipping cream and then dust with cocoa, pushing it through a strainer mesh, just before serving, plop 3 more raspberries to represent Spring.
Third glass with jelly and banana on top. I decided to add some more Savoiardi pieces, drizzle some coulis and add fresh raspberries, whipping cream and chocolate sprinkles with raspberry coulis and one raspberry as Autumn.
The fourth glass with jelly and banana on top. As you can see its flat and melted represent Summer. I added some more fresh raspberries, raspberry coulis and cocoa powder pushing it through a strainer, just before serving.
Note: You can use any jelly flavour, any seasonal fruits and any decorations of your choices. You can use a big trifle bowl or wine glasses.
You can omit yolk and tatar cream. I added for yellow colour cream to make it looks like custard. Then it won’t be stiff peak, so I added cream of tatar to help make it firm and place in fridge.