Pineapple Upside Down Gouda Cake
1 8-ounce can pineapple slices
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, packed
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 cup (4 ounces) Gouda cheese, finely shredded
Heavy cream, whipped (optional)
— Preheat oven to 375 degrees. Line the bottom of a round 8-by-2-inch cake pan with parchment or waxed paper. Set aside.
Drain the pineapple slices, reserving 1/2 cup juice. (Add water to make 1/2 cup if necessary.) Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Spread mixture in prepared cake pan. Arrange 3 or 4 pineapple slices over mixture. Set aside.
Stir together flour, baking powder and salt in a mixing bowl. In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese. Spread batter over pineapple slices in cake pan. Bake for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.
Lemon and Mascarpone Tiramisu
1/4 cup fresh lemon juice
1/2 cup plus 3 tablespoons confectioners' sugar, divided
1/4 to 1/3 cup cream sherry or 1 1/2 teaspoons sherry extract, optional
2 3-ounce packages soft ladyfingers
1 cup whipping cream
8 ounces mascarpone Cheese
1 teaspoon pure vanilla extract
1 jar (10 to 11 1/4 ounces) lemon curd
1/2 cup lemon yogurt, preferably whole milk
— Combine lemon juice and 3 tablespoons confectioners' sugar in small bowl. Stir to dissolve sugar. Add sherry, if desired. Reserve three (doubled) lady fingers for garnish. Brush bottom of 8-inch square glass dish lightly with lemon juice mixture; place one layer of split ladyfingers, cut side up, over bottom of dish. Brush with half of lemon juice mixture.
In large mixer bowl, beat cream until soft peaks form. Beat in 1/4 cup of remaining confectioners' sugar; set aside. Place cheese in mixer bowl, stir until softened. Gradually beat in remaining 1/4 cup confectioners' sugar and vanilla. Beat just until light and fluffy. Fold whipped cream into cheese mixture with rubber spatula; set aside.
Beat lemon curd and yogurt on medium speed of electric mixer until blended. Spread half of lemon curd mixture over ladyfingers; top with half of cheese mixture. Place another layer of ladyfingers, cut side up over cheese mixture. Brush with remaining lemon juice mixture. Layer with remaining lemon curd and cheese mixtures. Place reserved ladyfingers in food processor or blender; process to fine crumbs and sprinkle over tiramisu. Cover and chill at least 6 hours.
(Recipes courtesy Wisconsin Milk Marketing Association)