Tiramisu II

Tiramisu is the only cakes which I don't mind has a ton of cream. It's so easy and best of of all you don't have to switch on the oven, great for summer season.

I have made this version of tiramisu using sponge fingers (in the pic. I used basic sponge) and always received compliments. It's about time I share it here.

Tiramisu
pictorial https://cookpad.com/hu/receptek/1925954-tiramisu

Ingredients

For soaking
1 x 200g sponge fingers (about 20 pcs)
2 x 18g Nescafé strong 3in1
about 150ml hot water
Rum, to taste

For Cream filling
2 eggs (size M)
2 - 3 Tbsp granulated sugar or to taste

1 x 250g Mascapone cheese, room temperature
1 x 200g whipping cream
1 Tbsp gelatine granules
Powder sugar , to taste
Rum, to taste

For dusting
Cocoa powder

Method :-

1) 30 mins before assembling the cake :
      i) prepare the coffee by bringing about 150ml of water to boil. Mix in the coffee and let it cool
         in  the fridge.
      ii) take out mascapone cheese from fridge and bring in to room temperature.
      iii) Whisk eggs and 2-3 tbsp sugar in a heat proof bowl and slowly heat it over boiling water.
            Just heat about 60°c , when the egg mixture is hot to touch. Then remove from double boiler
           and whisk using electric mixer until foamy and cool a bit.

2) Once 30 mins. is up  you can start assembling.
     1) take out coffee from the fridge add in liquer of choice. or leave it out. mix well

     2) Prepare the gelatine as per instruction on packet. set it aside.

     3) Mix together mascapone cheese with thicken eggs (step 1, iii ) until well combine.

     4) In another bowl whip up the whipping cream until soft peak. slowly add in mascapone
          and egg mixture until well combine. add in the gelatine and mix well.

     5) soak lady's finger one at a time and form a layer on glass dish. soak each for about 5 seconds.
         Then put half the cream and smooth it over. Repeat another layer of soaked lady's fingers,
          and finish off with the remaining cream. dust with cocoa powder.

     6) leave in the fridge overnight.
 

No bake biscuit cake

No-bake desserts are ideal for hot summer days; which this is one of them. This "cake" takes very little effort but delivers on flavours.  Get this done a day ahead of serving.

No-bake Biscuit cake

Ingredients

For the "cake" layer
adapted from Padhuskitchen

1x220gm packet of wheat biscuits, like the Marie biscuits. Used only 24 pcs. I used local brand "Albert"
1 cup of strong expresso / instant coffee

For the Chocolate frosting
adapted from Kwanster

100g chocolate, break into pieces
64g unsalted butter, at room temperature
50-64gm confectioners’ sugar, sifted
3 Tbsp unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **12 or 20% fat
added rum for extra flavour


Preparation :-

1) Brew/ make 1 cup strong coffee, set it aside to cool.
2) Line loaf baking tin with cling film for easy removal when it is ready.
3) Once coffee is cooled, get started with the chocolate frosting :-

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3. Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4. Beat in the melted and cooled chocolate and then the sour cream.
5. Continue beating until the mixture is smooth and well blended.

4) Start assembling the "cake" by dipping biscuit into coffee to soften biscuit a little. Dip piece by piece to create a base layer for the cake. Once first layer is form, spread 1/3 of the frosting over it.
5) Create second biscuit layer by dipping into coffee followed by spreading the second portion of the frosting.
6) Finally create the third layer and spread on the last portion of the frosting.
7) Leave it in the fridge for at least few hours to let it set. You can make this one day ahead before serving.
8) Serve this cold or slightly below room temperature.

No bake chocolate hearts

Recipe same as this .

Rum Balls

I have been wondering how to make the Hungarian kókusz golyó ( literally coconut balls) for quite sometime. My search online brought me to this recipe. Looks easy enough for me. And I'm telling you now it is very easy to prepare! Just make sure you make it a day in advance of the day you plan to serve it.

I've scaled down the recipe to suit the quantity of biscuits in hand (about 110g crushed); which yield about 18 balls. The end result I think is quite similar to the original and B said so ,too :)

Note to self
1) Replaced Nice biscuits to local Győri Albert biscuits - scale down to 110g
2) Replaced sweetened condensed milk to home-made sugar syrup -50g sugar + 20ml hot water
3) Used essence of rum instead
4) Soaked raisins (sultanas) in sugar syrup, rum and vanilla extract before adding to dry ingredients.

Tiramisu

This is my first tiramisu recipe that I've ever made and tasted nearest to the ones served in an Italian restaurant I once worked in. They are absolutely addictive! Cream is rich with a hint of rum..yum! Hope you'll try it!

Tiramisu
Ingredients:
4 cartons (1x250g) mascarpone cheese
41g castor sugar3 eggs, separated
250ml kahlua or other coffee-flavoured liqueur
425ml very strong cold black coffee
30 sponge fingerscocoa powder, for sprinkling

Method:
1. Put the mascarpone cheese, sugar and egg yolks in a bowl and beat with an electric mixer until evenly blended

2. Whisk the egg whites until standing in stiff peaks. Fold into the mascarone mixture until evenly incorporated. Spoon a quarter of the mixture into the base of a glass serving bowl.

3. Mix the liqueur and coffee together in shallow dish.

4. One at a time, dip one the sponge fingers in this mixture for 10-15 seconds, turning once so they become soaked through but do not lose their shape.

5. After each one has been dipped , place it on top of the mascarpone in the bowl, making a single layer of sponge fingers that covers the mascarpone completely.

6. Continue to layer the mascarpone mixture and sponge fingers alternatively, finishing off with the mascarpone.

7. Sift cocoa powder liberally over the top.

8. Cover the bowl and chill in the refrigerator for 24 hours. Serve chilled.