BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
7 BC Retreats Where Solo Travellers Can Find Inner Peace and Wellness
Protected: Spring into Fun in Kamloops: The Best Events in the City
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
Films and TV Series that Inspire Solo Travel
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
The Tea Association of Canada provides a different take on a classic Italian dessert.
1 pkg./300 g ladyfingers 1 cup/250 mL very strong brewed black tea, such as Darjeeling or Assam 1 pkg./250 g brick-style cream cheese 1 cup/250 mL mascarpone cheese 1 tsp./5 mL vanilla 1 pouch unflavoured gelatin 1 cup/250 mL milk 1 cup/250 mL sour cream 1/2 cup/125 mL granulated sugar 1 square bittersweet chocolate, finely grated fresh fruit such as strawberries, raspberries or orange slices. mint leaves
Arrange a layer of ladyfingers in the bottom of a 9-inch (23-cm) round springform pan or trifle-style bowl. Brush half the brewed tea liberally over ladyfingers. Top with remaining ladyfingers, filling in any gaps where pan is exposed. Brush remaining tea liberally over ladyfingers.
Beat cream cheese until smooth. Add mascarpone and vanilla, beating until silken.
Sprinkle gelatin over 1/4 cup (50 mL) of the milk. Let stand for 1 minute.
Combine remaining milk with sugar. Bring to a boil. Stir gelatin mixture into milk mixture. Cool slightly.
Beat half the milk mixture into cheese mixture. Scrape over ladyfingers and smooth to cover.
Mix sour cream with remaining milk mixture. Drizzle over mascarpone layer. Gently smooth until even.
Place in refrigerator for at least 3 hours but preferably overnight. Just before serving, sprinkle grated chocolate over top. Garnish with fresh fruit and mint leaves. Serves 8.