Open Day By Sarah Veli

Open day 13May, 2014

I was at me welcome desk with my manager. I helped in music production too -Sarah Veli

NSS has people from a lot of countries. To celebrate this, there was food brought in by staff and participant from different countries.

I like a cooking – Shanna

I like a dance at Open day-David

Italy fruit trifle

10 oz (285 g) savoiardi (ladyfinger cookies) (approximately 40)

1-1/2 cup (360 cc) heavy whipping cream

Toppings

cream

½ cup peach can

½ cup pear can

1Cap passion fruit can

 

  1. Mash the mascarpone cream in a bowl with a rubber spatula until cream.
  2. Add the zabaglione into the mascarpone cream and beat to mix very well.
  3. Whip the cream. Fold the whipped cream into the zabaglione cream until smooth.
  4. Lightly soak the ladyfingers in the cream, one at a time. Place them in one layer in a container about 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep).
  5. Evenly distribute half of the zabaglione cream over the ladyfingers.
  6. Repeat the step with a second layer of ladyfingers and top with the rest of the cream.

7.   Sprinkle with the peach and pear and passion and refrigerate for about 3 – 4 hours.

 

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