Here they are. The strawberries are my favorite! 

 

Moroccan Torte with Sabra Liqueur

 6 large eggs, separated, at room temperature

1 cup sugar

1 cup almonds, coarsely chopped

2 cups unsweetened shredded coconut

½ cup orange juice

¼ cup Sabra Liqueur

Oil for the pan

Grated bitter chocolate for garnish

Whipped cream for garnish

Preheat oven to 325 degrees. Grease 10” springform pan.

In large bowl, beat egg whites to soft peaks, add 1/2c of sugar and beat until it forms stiff peaks.

In another bowl, beat yolks with remaining 1/2c sugar until light and fluffy. Add almonds and coconut; mix gently.

Fold in egg whites.

Pour batter into pan, bake 45 minutes or until crust is light brown and toothpick comes out clean.

Prick the top of the torte all over with a toothpick. Combine orange juice and liqueur and pour over torte while still in the pan.

When torte is completely cool, remove and serve with whipped cream and grated chocolate.

Strawberries Sabra

Rinse and hull 1 pint ripe strawberries; peel and section 2 oranges (Jaffa oranges if you can get them!) over the strawberry bowl so you catch all the juices (sometimes I just use the juice, but it has to be freshly squeezed); add 2 tablespoon of Sabra and toss.

Divide between wide-bowl champagne glasses and refrigerate. Just before serving, whip ½ pint heavy cream with 2 tablespoon sugar and 1 tablespoon grated orange rind  and a tiny pinch of cinnamon. Spoon cream over the fruit and serve.

Tiramisu with Sabra Liqueur

2 cups whipping or heavy cream
1/2 cup sugar
4 tablespoons sugar
2/3 cup strong coffee or espresso
2 tablespoons of Sabra
8 ounces of marscarpone cheese
1/8 cup of cocoa powder
20 lady fingers (Sara Lee pound cake works too; just slice to size!)

serving dish

Directions:

Whip 1 cup of the whipping cream into stiff peaks, refrigerate while completing the next steps. Add 2 tablespoons of sugar, or to taste.

 In a separate bowl, whip the marscarpone cheese, sugar and 2 tablespoons of Sabra. Set aside.

Dip the top sides of 1/2 of the lady fingers in the coffee and place in the bottom of serving dish. You will need to cover the bottom of the dish, so only use as many lady fingers as needed to do so (depending on how strong you want it you could add another tablespoon of Sabra at this step).

Take refrigerated whipped cream and fold into the cheese mixture.

Spread 1/3 of mixture over lady fingers and dust with cocoa powder.

Repeat layers, ending with the cheese mixture on top.

Take the reserved 1 cup of whipping cream and 2 tablespoons of sugar and whip till soft peaks are formed. Spread mixture over top of cheese layer and garnish with chocolate curls.

Chill tiramisu for at least 2 hours before serving!