Pesto Tiramisu

[mars]

This is a wonderful recipe that uses a  lot of stuff from your aerogarden.. In France this way of serving appetizers in small glasses (called "verrines") is quite trendy at the moment. It is easy to do and can be done in advance. It will impress your guests

Makes 6

For the pesto cream
2 oz pesto, with basil from your AG
8 oz mascarpone cheese
2 eggs, separate the white and the yolk.

Tomato sauce
1 can tomatoes (or use tomatoes from the aerogarden)
1 clove garlic
t teaspoon olive oil
basil

Olives paste
2 oz Olives,
1 oz olive oil

garlic croutons, crushed
dried tomatos, diced

Prepare a basic tomatoes sauce; it should be quite dry.

Mix the mascarpone cheese with the egg yolks, add the pesto. Separately, firmly whip the egg whites, and slowly add them to the mascarpone-pesto mixture.

Purée together the olives and the olive oil in a food processor, scrape the wall frequently.

Assembly : You'll need 6 glasses, preferably 1-1/2in to 2-1/2in tall and thin (liquor glasses are ok). You can use larger glasses, but the pesto cream is quite heavy and stuffy after a while. The thin glasses really show off the colors in the layering.

Put the crushed croutons on the bottom, then add the following layers in the order:
Pesto cream 2 teaspoons,
Tomato sauce, 2 teaspoons
olive paste
diced dried tomatoes
and so on. Finish with the Pesto cream and level off.
Refrigerate at least 6 hours. Take out of the fridge right before serving.
Decorate with some Parmesan chips on the top (just put some parmesan cheese on a baking sheet and melt in the hot oven).

I've made this twice for guests and it was a huge hit. I'll take a picture next time I make it.

[Moontiger]

I'll definitely have to try this, Mars.  It sounds delicious.  Thanks for posting it.