By SIMON WEBSTER
Last Saturday was such a beautiful day. Not only was the weather perfect, but out at Sabor a Pasion we had a grand event.
There was great fun, great music and great food as the Palestine Junior Service League raised money for their community projects by having a Tuscan dinner at their annual gala.
Everyone ate outside in the vineyard and enjoyed the blooming flowers and vines while basking in the cool breeze and sunset. As the sun dipped over the back of the vineyard, the delicate lighting from candles on the table, and twinkle lights strung over the pergola set the scene for a magical dinner with friends and family.
The dinner concluded with a champagne toast and Tuscan Tiramisu Cake. It’s my own twist on this classic dessert but made with white coffee-flavored cake, topped with nuts and filled with a heavenly cream cheese mousse.
It was definitely an event and a dessert to remember.
ITALIAN TIRAMISU CAKE
2 eight inch round white cakes, split into four layers
1 cup very strong coffee
2 eight ounce packages cream cheese
1/4 cup fine sugar
1 packet of Knox gelatin
1 cup chopped pecans
With an electric mixer blend together the cream cheese, sugar and 1/4 cup of coffee. Place the gelatin in 1/4 cup of hot water and stir until dissolved. Blend into the cream cheese. Add half of the chopped pecans and fold into cream cheese mixture. Drizzle some of the coffee over the cakes and let it soak in for about ten minutes. Divide the cream cheese mixture into three equal portions. Spread in between the layers, top each layer with a few more nuts. Chill cake to set icing. Serve slices dusted with powdered sugar and cocoa.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.