T-1 day to Thankgiving!
Today, I’m sharing a recipe for an Horchata Tiramisu, but before we get to that, here are some last minute apps/desserts/drinks incase you’re like me and still haven’t finalized your Turkey Day menu.
If this is your first time cooking the turkey, spatchcock it. Billy gives you a good rundown on how to do it, and not only does it cut down cooking time, it also yields a really juicy bird.
He also has a really good recipe for a grapefruit custard, double chocolate mousse triffle, and a deep dish toffee nut chocolate chip cookie you should probably take a look at. I got to try all three and they were all delicious!
If you happen to love cheese as much as I do, Adrianna recently shared a recipe for a crispy jalapeño popper dip that looks like a total crowd pleaser and she also has a really good how-to for fluffly mashed potatoes that look like a work of art.
My spicy matador cocktail makes for a really good batch cocktail, and if you really want to feel extra/impress your guests, pull out the mezcal sour, the egg white foam makes it look extra fancy!
The recipe for the horchata tiramisu came about because Adrianna had shared her chai tiramisu on Instagram and later that day, a Bon Apetit video for Del Posto’s tiramisu was suggested to me, so I took that as a sign from el niñito Jesús, that I should probably make one, with a twist of course. In this recipe, we add horchata to the cake batter, the marscapone cream, and then we bathe the cake in it. The result is this moist sponge cake with layers of silky smooth horchata marscapone cream that’ll make you forget for a second that cheeto puff is still in office.
Have a Happy Thanksgiving!
PS. Before you start making the recipe, go out and grab your favorite horchata. It needs to be sweet and milky, not watered down (remove any ice too) or the recipe won’t taste the same and be as flavorful!