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It is actually based on the English trifle. Not often that English cuisine is celebrated by other cultures in this way, although, I am sure that the Italians would say their version is better. &bull; You can also try a version with half mascarpone and half whipped cream. &bull; Make as one large tiramisu on as individual portions in glasses. &bull; Don't keep this dessert for too long, I tend to use it no later than the next day. The reason being is the use of raw eggs. Although it tastes so good I am sure you will have no worries in this area! For many centuries Hollandaise sauce is used by French. Its original name is "Sauce Isigny" kept after Normandy town which was known for its butter.

This is one of favorites out of the 5 "mother sauces" which are Bechamel, Veloute, Espagnole and Tomato in the French Cusine. It has light lemon yellow color and wonderful flavor which can be used in a various food items such as Eggs Benedict which is a breakfast food consisting of muffins. It is actually an emulsified sauce made from egg, butter and lemon juice which is served warm not hot. Its flavor is rich, smooth and tastes like butter and the lemon which is added gives a tangy taste to it.

Apart from Eggs Benedict there are many other dishes which are served with this wonderful sauce. It is often served over steamed vegetables such as jacamar cubes, asparagus spears, pepper strips, baby carrots and Brussels sprouts.

Sprinkle the strawberries with sugar and toss to coat.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Chocolate Caramel Raspberry Shortcake Recipe

Ingredients

1 3/4 cups all-purpose flour (or more--see above)

1/4 cup cocoa

1/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter for brushing

2 tablespoons large crystal sugar such as turbinado sugar

1 1/2 pints ripe raspberries

1 cup heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Chocolate syrup

Caramel syrup

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter. Sprinkle the tops with sugar. looking for recipes