Sylvy was born in Italy and now based in Northern Ireland. Sylvy dreamt of playing in a band since she was young. She learnt guitar and started a punk rock band with her best friend back in secondary school and they wrote their first songs together and played covers.
Glen Hansard invited Sylvy to sing with him on stage twice on separate occasions back in Bologna, Italy. This unexpected experience inspired her to write more music and over time gave her the confidence to pursue a solo project.
Sylvy’s debut EP “The Starry-Eyed” is a heartfelt ode to love with its ups and downs. It was produced by Nikolas Pumilia for Himself Records. Sylvy’s friend Elisa Bardasi plays bass and sings backing vocals on some of the tracks. Sylvy hopes to perform live in the future.
Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.
3 eggs (yolks and whites separated)
110g caster sugar
1/2 tsp vanilla extract
1 1/4 cups black coffee (hot and strong)
2 tbsp (or more!) liquor (I used Baileys)
24-30 lady fingers,pavesini or savoiardi biscuits
Cocoa for dusting
Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
This is an easy Lidl recipe that serves 2. Any type of instant coffee can be used but instant espresso powder creates a delicious topping. A light milk or alternative dairy milk can be used if desired. The milk quantity can be adjusted depending on the size of the glasses.
2 tablespoons instant coffee
2 tablespoons caster sugar
1 handful ice cubes
Mix coffee and sugar in a bowl with 2 tablespoons of boiling water using electric whisk.
Fill two glasses with ice and divide 250ml milk between them.
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