Easy Entertaining for Communions & Gathering Season
This time of year is made for getting people around the table — from family celebrations and communions to those relaxed weekend get-togethers that seem to fill the calendar.
We love hosting, especially when most of the prep can be done in advance, leaving more time to actually enjoy having everyone over. That’s why we teamed up with Kevin Dundon to share a simple, crowd-pleasing recipe that’s perfect for easy entertaining.
Pair it with one of our Meadows & Byrne charcuterie sharing and build-a-board pieces for a table that feels thoughtful, generous and effortlessly put together. A little preparation ahead of time goes a long way when gathering season begins.
Serves 6-8
Instructions:
Place the cold coffee in a bowl and add 2 tablespoons of the Amaretto and 2 tablespoons of marsala wine.
In a separate bowl, beat together the egg yolks and sugar for about three minutes until thick and pale. Add the pistachio paste, mascarpone and beat until well combined.
Next, gently fold in the whipped cream.
In a separate bowl, beat the egg whites until soft peaks form. Again, fold gently into the cream mixture.
Add the remaining 2 tbsp Amaretto liqueur, and 2 tbsp marsala wine taking care not to lose the volume.
Dip enough biscuits into the coffee mixture for about two to three seconds to create a base on each serving cocktail glasses. Dust with cocoa powder, then spoon some pistachio cream to halfway up the glasses.
Dip again enough biscuits to create another layer in the glasses, dust of cocoa powder and cover with the rest of the pistachio cream.
Smooth the surface and give a final dusting to the top with the cocoa powder. Refrigerate for one hour minimum or overnight until firm.
When ready to serve, add one more dusting of cocoa powder, crushed pistachios and a few flower petals if desired. Serve within one day.
Some more of Kevin’s favourite serving items
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