Chilled Oreo Cheese Cake

There were so much great food to eat over the festive period just past and before I get into the Chilled Oreo Cheese Cake, I have to show you the beautiful Peach Cheese Cake that my niece-in-law brought over during the Chinese New Year celebs. Yah, she is the same one who did the Little Moo Moos thingy :). I am still waiting for her recipe for this cheese cake as she did this one without eggs and with a hint of some sort of liqueur. If I am lucky, I might get it before the year is up haha.. coz we don't really get to see each other that often.. only during cny.



After that cake, I was truly inspired to try to do one myself and since it was Nick's birthday on the 27th of January, I said.. what better reason to do one. So, went to dig up my recipe books and came across one which had the basic ingredients for the cake. Did a little bit of improvisation (as I always need to do since I am such a bad planner, I don't always have enough of everything that the recipe calls for) and wallah, I got a pretty presentable Chilled Oreo Cheese Cake.

Ingredients

Base
120 gms of Oreo Biscuits without the cream inside (I used 60gm of Oreos and 60g of Digestive Biscuits as I only had 1 tube of Oreos)
60 gms of butter, softened at room temperature

Fillings
1) Using a double boiler, cook

• 2 egg yolks
• 150 gms sugar (reduced to 120 gm if you desire a less sweet cake)
  
• 160 gms milk

2) 2 1/2 tbsp gelatin dissolved in 6 tbsp of boiling water

3) 250 gm of cream cheese

4) 250 gm of double cream (lightly whipped)

5) 2 pieces of Oreo Biscuits with the cream fillings. Put in through a blender so that when mixed with the cream cheese mixture, the Oreo black spots are seen.

6) 1/2 tbsp of lemon juice

Method

1. Combined the crushed biscuit crumbs and the melted butter into a base of a 9inch loose base pan. Leave in the fridge to chill.
2. Beat cream cheese until smooth and then add all the rest of the ingredients.
3. Pour the mixture into the chilled biscuit base and return the cake into the fridge for 3 hours or overnight.

For the decoration, I just whipped up some whipping cream and if you like it to be a little bit sweet and stiff, add a little icing sugar. Put it inside a pipping bag and decorate. If you also have only 1 tube of Oreos for the entire cake and have been following the recipe above to the letter, you will find that you will have about 6 pieces of Oreos left, which is exactly all you need to have.

Cut 4 of them into halves and decorate all round the cake. Have one whole Oreo for the middle. The 6th piece is a spare, in case whilst cutting the Oreo's into halves, you break any. But if you didn't need to use the 6th piece, then put it into you mouth and savour the goodness of a delicious Oreo's Biscuit...mmmmm....

Technorati Tags:chilled oreo cheese cake
Generated By Technorati Tag Generator

Almond Biscotti

I actually did not have intention to bake last night. In fact, I was looking forward to a nice quite evening, in front of the telly. However, after chatting with my dear friend Susan over the MSN in the afternoon and after looking at the link to a recipe which she sent, I was totally inspired to test the recipe out.

The recipe is from Aunty Yochanna's blog which I have reproduced below.

Ingredients:

3 egg white
100 gm. sugar
1/8 tsp. salt
1 tsp. vanilla essence
200 gm. whole almonds
120 gm. plain flour

Method:

(1) Whisk egg white (about 100g) with sugar and salt till thick.
(2) Fold in flour and almonds.
(3) Pour into a 7" sq. tray.
(4) Bake at 170C for about 25 mins. until light brown.
(5) Remove and place onto a cooling rack to cool.
(6) Wrap cake with aluminium foil and keep in the fridge for a couple of hours.
(7) Slice the cake into thin slices and lay onto a baking tray.
(8) Bake in oven at 160C for about 15 mins. or until it's crispy.
(9) Cool and store in cookie containers.

After the 1st round of baking

Waiting for them to cool

All bottled and waiting for my test bunnies

I followed Aunty's recipe to the letter and the results that came out looks nice. However, I felt that it was still a little hard. So, what I did was I took half the stack to work this morning and along the way, gave it to some test bunnies.

These were the comments from my bunnies:-

1) Bunny Malaysia Voxique - mmmm.. very nice, very crunchy

2) Bunny PuayAun - isn't this how biscotti should taste like... I mean, people have to dunk them into their cuppa, don't they?

3) Bunny Babe - nice and crunchy. Yah, a bit hard but you should have tried biscotti from my first try... hard like rocks, had to throw away the entire batch :(

4) Bunny DCYK - *crunch crunch... nice..*crunch crunch.... *takes a second piece.. :)

5) Bunny Anna - nice, thank you.

6) Bunny Sharon - nice, a bit hard though.. but something's missing...arrrhhh.. just cannot put my finger on it....mmmmm...aroma?...mmmmm

7) Bunny Thoughts - a bit hard but nice

Conclusion : I have a feeling that I may have to do another batch again this time doing 3 things. One, to add the egg mixture to flour instead of flour to eggs. Two, to use only pure vanilla essence, and not the el-cheapo ones. And three, try to slice the biscotti into thinner slices, but at the same time, without it breaking up.

Perhaps I will do another batch during the weekend, when I buy more almonds. Anyone wants to volunteer as test bunnies ? ;)

Technorati Tags:almond biscotti
Generated By Technorati Tag Generator

Walnuts & Choc Chip Cupcakes

Wow, I just realized that it has almost been a month since my last post. What happened? I supposed that time just flew by without me realizing it. I did bake some, cook a few things but perhaps I just didn't have the time to post them up.

I decided to make this Walnut and Chocolate Chip Cupcakes after clearing my kitchen cabinet and finding that I still have heaps of walnuts and chocolate chips in there. It is going to be Chinese New Year soon and I do need the space in the kitchen cabinets for storing the new stuffs.

I tried this recipe which I picked up from a friend. The cake tasted quite ok but I had complaints from the few test bunnies. They complaint that I didn't put more walnuts into the cupcakes. Ok Ok..next time yeah.. have to put a note at the recipe :D

Ingredients

• 115g unsalted butter
• 115g Castor sugar
• 115g self-raising flour
• 2 tbsp of cocoa powder
• 2 eggs
• 1 tsp of vanilla essence
• 1 cup of chocolate chips (Van Houtens)
• 1/2 cup of chopped walnuts (have to increase that to 1 full cup)
  

Preparation

1. Cream the butter and sugar until fluffy
2. Add in the eggs, one at a time
3. Stir in the cocoa powder and flour (sieved beforehand) and beat on medium speed for about 2 minutes.
4. Gently stir in the vanilla essence
   
5. Add in the chopped walnuts and chocolate chips into the mixture (leave a bit for the top of the cupcakes)
   
6. Scoop and fill the cupcake cases up to 2/3 full.
7. Sprinkle some chopped walnuts and chocolate chips on top of the cake mixture
8. Bake in a preheated oven at 180C for about 20 minutes in the centre of the oven.
9. Take out and cool in the cake tray for 5 minutes before removing them from tray.
10. Continue cooling on the wire rack.
    

Technorati Tags:cupcake, chocolate chips, walnuts
Generated By Technorati Tag Generator

Cup Cake Toppers Makes My Life Simpler

I have been rather busy doing a lot of exciting things of late and blog wise, I have appeared to be doing a lot of bento-ing rather than baking... so much so that Christene of AllThingsPurple gave me a call 2 weeks ago for a chat and also to ask me if I still bake. Ha Ha.. yeah I do.. especially for a good reason or a good cause. I have realized that baking for me is really a hobby that I love. It will never really be a business or a money making venture for me. The money bit may be okie but the time it takes to bake and decorate can be rather long. Furthermore money does not appear to be the compensation I seek from doing it. It is the happiness and joy from recipients faces that I seek and value. Perhaps that is why I have only been doing baking for family, friends and charity. And I really had a hard time convincing Christene that I will not accept any money for baking those few cuppies for her little girl's birthday. Read here for her little princess' birthday party. Ha Ha.. in the end, we reached a compromise. I will bake the cuppies and she will go get the toppers for the cuppies.

The spirals were done using the lovely rolling pin I bought at Cake Connections

These imprints were done using a little rolling pin which was a present from my good friend Susan (Sue mei mei)

For the cuppies' recipe, I merely used a simple butter cake recipe but added chocolate chips into one batch and dried strawberry bits in the other. The butter cake recipe was taken from Aunty Yochana's website here. I will normally try to use her recipes as they are guaranteed to work and furthermore, she uses weight measurements. I get a little worried sometimes when I read recipes when the ingredients are measured with cups.

A plain old cuppie design with a fondant table cloth design which I made

A cuppie that most child would love.. thanks to the added sprinkles and clown topper from Cake Connections

I actually took 2 evenings to prepare the cakes. The first evening was for the fondant and I know that fondant can be kept longer than the cuppies. I made the fondant into a few colors and set them aside. The next evening was for the baking and the laying of the basic decorations with the fondant and some sprinkles.

Now isn't this a lot prettier?

And this too?

I think if I were to have made the toppers for the cuppies, it would easily have taken at least one to two evenings shaping them as we need toppers for 40 cuppies. Hence, I am so glad that Christene was getting the cuppies toppers from Cake Connections.

The basic decorations on the cuppies which I did at home before they were sent to Christene's house

At Christene's place, we took out the cuppies and laid them all on the dinning table, took out the sprinkles and the toppers she bought and I think in less than half and hour, we were done decorating 40 cuppies. Opps.. forgot to mention. We were so efficient and quick as we also had a little helper. Her name is Kimberly (Christene's elder princess). She managed us using the convey style system. She will first dictate which of the cuppies get to be decorated with sprinkles (which was my job - to put on the sprinkles). Then her job was to stick on the topper and mummy's job was to put them into the plastic dome cup and staple them. See, when you have a system, everything works efficiently and quickly. This child has potential and I have already earmarked her for one of my projects when she grows up :D.

Pretty flowers for the little girls

Cute clowns for the little boys

I am so happy that people like Cake Connection has made my life as a cook(baker)wannabe so much simpler. When in need a great toppers, I know where to get them :)

Technorati Tags:cupcakes, fondant, cake toppers
Generated By Technorati Tag Generator

Oatmeal Walnut & Raisin Muffins

I was looking at this recipe book which claims that their desserts are healthier, as they have lower fat content and less sugar. So, I decided to use the 1st recipe in that book to see if it was true. However, what surprised me was that the name of the muffin was Oatmeal Cheese Muffin but there was not an ounce of cheese used in the recipe ??? But anyways, the recipe also asked for bran, which I didn't have. So, I substituted it with Walnuts (which I like more than bran) and renamed the recipe Oatmeal, Walnut & Raisins Muffins.

Made about 12 mini muffins and brought some to my business meeting yesterday evening. One of my teammates, Jeffrey seems to like it. At first I thought maybe he was just being his normal polite self when he said "Mmm.. nice" but he ate up what Husna didn't finish. Sharon and Simon didn't say anything but they finished theirs. So, I took it as passable. Haha.. but when it came to Husna, my dear friend took 1 bite and she looked like she is going to puke. That bad meh? Then I remembered, Husna only eats chocolate cakes and muffins, she loves meat, does not take vegetables except Kai Lan.. and yeah.. hates pizzas. In short, she loves junk food. Oatmeal and walnuts and raisins apparently didn't fall in her category of Junk Food...haha.. So, nice Jeffrey ate up Husna's muffin.

So, moral of the story... you just cannot bake to please everybody. There will be someone who will like your cake and others who don't. My friend Tobiyama probably loves them to bits as I think on the last count, he must have eaten no less than 1/2 a dozen of them. So, friends at the office, this explains why I have none left for you. Next time yeah??

Ingredients

240g plain yogurt
1 tsp baking soda
150g low gluten flour
1/8 tsp salt
1 1/2 tsp baking powder
100g oatmeal
30g bran (which I substituted with crushed walnuts)
1 egg
85g brown sugar
90ml vegetable oil
60g raisin

Method

1. Preheat oven to 180C for about 10mins
2. Place 6 large muffin cups or 12 small muffin cups on a baking tray and set aside
3. Mix yogurt and baking soda and set aside
4. Sieve low gluten flour, baking powder and salt. Add oatmeal. Mix well.
5. Beat the egg in a separate bowl. Add brown sugar and vegetable oil and stir well.
6. Add yogurt mixture slowly.
7. Pour the yogurt mixture into the dry ingredients in step 4.
8. Stir quickly with a plastic spatula until the mixture is no longer lumpy.
9. Add walnuts and raisins and mix well.
10. Scoop the batter into the muffin cups and bake them in the oven for about 20 to 25mins at 180C, or until the muffins turn golden brown. Insert a skewer or toothpick in the centre of one of the muffins and if it comes out clean, then the muffins are done.
11. Take the muffins out of the oven and let them cool on the rack.

The recipe book suggested that for added taste, the muffins can be served with honey on the side for dipping.

Technorati Tags:oatmeal, walnut, raisins, muffins
Generated By Technorati Tag Generator

Cake Connection

Thanks to a post by Min of Baking Projects, I met up with the two lovely ladies at Cake Connection. I love going around checking up cake decorating shops and I seriously feel that there are just not enough of them here in Kuala Lumpur. I normally surf the internet to look for new items and most of the lovely things that I would like to have are not available here.

Anyways, after reading Min's blog about Cake Connection, I was very eagered to pop-in to see what lovely items they have there. My first visit there was during lunch time. It had to be a quick one as it was a working day for me. Had a bit of a problem finding them as Cake Connection was located in a new mall called Jaya One and because the building itself is new, there were not enough signages at the moment. It did not help matters that the security guard who I chose to ask was a foreigner... I asked him if Cake Connection was on the block on my right, he nodded. After 10 minutes of searching and not finding, I went back to him to ask if perhaps it is at the block on my left? He nodded again...aisay...

I finally found it.. in fact, the directions were posted quite clearly on their blog.. which in my haste to look for them, only remembered that they were at Jaya One. Just look for Block D and if you are parking inside their car park, try to look for 9-11, Block D. The lift will take you straight up to Cake Connection. If you happen to see Kluang Station Kopitiam from the road, Cake Connection is right above Kluang. This is their address:-

D-11-1, Block D, Jaya One, 72A, Jalan University. Section 13. 46200 Petaling Jaya.
Phone number : 03 : 7956 4450
Fax number : 03 : 7956 4450



I met up with Nancy and Shyamala (on the next visit) and they seem to be very nice ladies. Their shop is lovely. It is very tastefully decorated with lots of floor space. Every thing is so neat and I love their cookery room cum training room at the back. It looked exactly like I've just walked into someone's homely kitchen. Nancy told me that they wanted to make it very informal and have people really feel like they are at their own homes during the class.

Cake Connection carries quite a fair selection of toppers and gumpaste flowers, and they are simply beautiful. On my second visit, I spent quite a long time admiring the lovely products. Bought several products home which included sugarpaste roses, amongst other things and something which I really love, their spiral rolling pin.



I couldn't wait to use all the items that I bought and it was so timely as I needed to make some cuppies for the prayers at my dharma centre and also some fondant flowers and butterflies for a friend's daughter. Hence, I did both.

There is definitely a difference between making fondant flowers yourself and buying them off the shelf. For amatures like myself, the flowers that I do are a far cry from those lovely ones I bought at Cake Connection. From far, it looks passable but like they say.. "good from far but far from good" haha. With these ready made flowers, the cakes really looks much prettier and you can easily achieve the consistency and standards that you want. For those expert cake decorators, buying ready made flowers will probably be time saved, which is better used for other things.

And the fondant roller, I love it. It adds another dimension to an other wise boring finished piece. I have posted some of the pictures of the cuppies which I have made over the weekend, and you can easily tell which ones do look definitely better and nicer :D. Don't believe me, just have a look...

Cuppie with only homemade fondant, which is rather simple and "bland"

My homemade flowers,which is a poor comparison to the sugarpaste flowers bought at Cupcake Connection. But have a look at the fondant impression done with the fondant roller.

The greatly enhanced cuppie....


complete with sprinkles ...



and sugarpaste roses.....


These were the cuppies that I made for the Tsog offering but I am saving the lovely roses for the next offering.. I have to finished those homemade ones first, no point wasting them :D


Don't you love the spiral indents.....

Technorati Tags:cupcakes, fondant decorations, ready made, off-the-shelf
Generated By Technorati Tag Generator

Cupcakes for Little Girls & their Mummy

I was so happily surprised when I read a comment made on one of my older post by one of my new bento friends, Christene of allthingspurple, that her little girl Kimberly liked the fondant flowers and butterflies which I made. And she politely asked if I can sell them to her .... haha.. that is about the highest compliment I have received so far since I started this Recipes blog of mine. A little girl liked them well enough to ask her mummy to buy them for her **still floating on this cloud happiness**.

Since I already had plans to make some cuppies as an offering for Tsog Offerings Day at my buddhist centre, Kechara House, I simply replied Christene that it would be my pleasure to make a few extra ones for her little girls (Kimberly & Ashley). Work on the flowers and butterflies started on Saturday as I needed for them to dry sufficiently. My theme for the cuppies for offering was just simple roses but cut some extra flowers with some butterflies from the extra fondant.


The cuppies were strawberry cuppies and orange with poppy seeds cuppies. But Christene later called me to tell me that her daughters' were only concerned with the fondant... not the cake.. haha...phew, luckily I remembered to pack them all the extra leaves, flowers and butterflies in a small container.

As I personally cannot bear to taken in all the sweetness of buttercream myself, I decided to make the icing for the girls out of whipped cream instead. The only problem with whipped cream is that refrigeration is necessary and fondant cannot take refrigeration. So, what I had to do is to put in the whipped cream first and store the cuppies in the fridge. Only at the last moment, when Christene said she was leaving her house to make her way over that I took the cuppies out of the fridge to add in the fondant flowers and butterflies.

These ones were for the girls....

This little green mouse is made of chocolate pellets which I melted and dropped into the moulds the night before.

An overkill with the number of flowers and butterflies on a cuppie .. but I was told the girls liked it like that :D

The green veins on the cuppie are made from royal icing

But I cannot forget about the girls' mummy and daddy...so, these are for them....



I was a little worried as to whether the cuppies could take the hot journey back to her place but I got a call later (must have been 10 mins later after she has left with the cuppies and her girls) and told me that there is no need to worry about the cuppies... at least 4 of them are safe.......safely tucked inside the tummies of Ashley and Kimberly...hahaha.

Latest addition...... check out allthingspurple's blog for photos of her two lovely little princesses here.... they are the two prettiest little girls I have had the pleasure to meet... must be the genes from their mummy :D

Technorati Tags:cupcakes, fondant, whipped cream, royal icing
Generated By Technorati Tag Generator

Snow Skin (Ping Pei) Mooncakes

It has already been at least 3 weeks after attending the mooncake making class at Melinda's but have not got down to making any since then. Anyway, I think we do have at least a month more to go before Mooncake festival, which I believe falls in mid September. However, since in my enthusiasm after the class and having bought some ready made lotus pastes, I finally decided to pick up my arse and did something about them.


Of all the the types of mooncakes, I reckon the snow skin ping pei ones are the easiest to make and I quite like them myself. When I told my mum that I was going to make some, she insisted that I made enough so that my brothers can take home some for their in-laws too. Oh well, I was not going to be too ambitious, hence, I made them in two batches, since both of them were not going to make it back for dinner on the same weekend.

I used the recipe which was given by Melinda for the first batch. That produced only very few mooncakes and as they were my first attempt to make them without Melinda's supervision, they were passable. Made an error in reading the recipe though. Used more pastry dough than fillings. Hence, I must say that unless you like pastry dough more than you liked fillings, those are really low grade mooncakes haha.


The second time when I made then, I used another recipe which I got off a recipe book. The quantity was a lot more as it yielded 4 large ping pei mooncakes and about 15 smaller ones. I forgot to take a copy of the recipe this morning. Will edit this post later when I do.

The pastry dough is quite yummy as it is basically the "yuen koh", soft cake that you can sometimes find at the pasar malam, night markets. They used to cost only about RM1 a bag. These days, I reckon they must cost at least RM2.60 a bag. You can still find an uncle selling them in OUG pasar malams on Thursday nights.


As I only made 4 large ones, I asked my brother if he liked the salted duck eggs. He said he did. So, I made one with 2 duck eggs especially for him. Any more eggs then i might as well just hand him the duck eggs with a clump of pastry.

I had some pastry dough left which I used a cookie cutter to cut up... mmm.. I like these as much as those with the lotus fillings :) yum yum.

Technorati Tags:mooncakes, snow skin, ping pei, lotus
Generated By Technorati Tag Generator

Fresh Fruit Tarts & Tartlets

There was nothing for the food exchange today as I spent most of the weekend doing tarts for 2 friends. They both had their birthdays on the 24th July, which was last Thursday but I didn't have time to make anything special for them. Wanted to do cupcakes or a simple cake, but with all the work I had last week, I just didn't have any energy left by the time I got home.

Anyway, was deciding what to bake for these 2 friends of mine... when the punnets of blueberries and strawberries caught my eye at the usual fruit shop that I go to at Subang. Their Kiwi fruits also looks big and yummy. That kind of decided it for me... I shall make them fruit tarts and tartlets.

I have done this before but I didn't know how to make those fruits all shiny and nice. After surfing around the food blogs, I realized that it was just apricot glaze that did it. So simple but the effect is so nice. Just take 2 globs of apricot jam and 2 to 3 tablespoons of water and boil these (or microwave them). To play it safe, I double boiled the jam and the water. Have a look at the photos, it does make that little bit of difference.


Click here for the fruit tart recipe.

A belated Happy Birthday to my friends Melvin Kuo and Puay Aun. May this year be all fruity and sweet for you both :)

Technorati Tags:fruit, tarts, tartlets
Generated By Technorati Tag Generator

Taiwanese Mooncakes

Believe it or not.. but more than half the year has pass and Chinese people normally measure the passing of the year by its festivals. Actually, there is the Ghost Festival to go through before the Mooncake festival but looking at the many shopping centres in Kuala Lumpur, the mooncakes have already made their appearance. I love mooncakes and the prices of the yummy cakes have been going up and up each year. I can still remember that they were only about RM3.50 each and my dad would already be complaining how expensive they were. These days, the going price is about RM10 plus minus, depending on the fillings. Of course there are some with more exotic fillings costing way beyond that RM10 price tag.

As a result of that, I decided to sign up for Melinda's Taiwanese Mooncake (of Apple Bakings)class together with my gal pal Sue so that perhaps I can make my own mooncakes. We spent almost the entire day at Melinda's and as usual, class was really fun. There was so much chatting and laughing. Actually, it was a rather great way to loose weight too.. haha.. as we were all so engrossed in making and baking these mooncakes, that by the time we were all done and seated, it was close to 4:30pm. Well, to reward ourselves, we wolfed (actually it just me) down a few of these little yummy cakes...but I had enough to pass around to some friends later.

These are some of the mooncakes made.. there were others but I didn't do that great a job with the phone camera. They turned out rather blur so did not post them. If you are interested to have a look, I do believe Melinda would have plenty to show you :)... perhaps if you are nice, she might have some tasty samples left :D

This one has soft mashed yam as fillings .... super yummy :)

This lovely flower is filled with bean paste and half an egg yolk (salted ducky egg yolk)

There are several varieties here.. some with red bean paste, some with lotus paste, salted duck egg yolk, century eggs.

Technorati Tags:mooncakes, taiwanese mooncakes
Generated By Technorati Tag Generator

Tiramisu Cake

This is my first attempt in making this cake. I have been wanting to make this for the longest time but back then, whenever I took up a packet of Finger biscuits at the supermarket to read the ingredients by the side of the packet, the one ingredient called Mascarpone cheese would leave me stumped. Sounded so mafia-ish. Then of cause, there was the baileys or some other coffee based liqueur that is needed. And because of all that, I will set the packet of biscuits down and carry on dreaming that one day, I might learn enough to just try it.

But in life, sometimes just happened. My friend Sue told me that she made an order of a Tiramisu cake for father's day. Round about that time, I was looking at babe's blog to check on a recipe when I stumbled across her Donna Hay's Chocolate Tiramisu post which looked so beautiful. Was already tempted then, so went out and got myself a packet of the sponge fingers. But nothing happened as somebody in the house ate the packet of sponge fingers :( before I could get around to doing anything with them.

Anyways, made another attempt to make it last month. Got all the ingredients except the liqueur and an angel in the form of Sue, out of blue, gave me a small bottle of a coffee based liqueur (which I forgot to ask her what exactly was it). So, all ingredients were ready and available... no more excuses. Haha.. I even got a recipe from Sue which she sent via YM. Made some slight adjustments to her recipe as it was rather complicated and used quite a lot of sugar (I am really getting worried with all the cakes and other sweet stuff that I have been downing recently... and I think some of my test bunnies would agree too) and this was the outcome.....


Ingredients

250g Mascarpone
25g icing sugar
150ml of brewed coffee, chilled
300ml of double cream
45ml of coffee liqueur
12 pieces of sponge fingers
bitter sweet chocolate and cocoa powder for decoration

Method

1. Put mascarpone and sugar in a mixing bowl and beat it up.
2. Place in about 30ml o f the coffee into the the mixture and mix well with a spatula. Set aside
   
3. Place the double cream into another bowl and add in the half the coffee liqueur. Beat that until the mixture peaks
4. Add this cream mixture into the mascarpone mixture and mix well.
   
5. Pour the remaining coffee and coffee liqueur into a flat plate. This is used for soaking the sponge fingers
6. I used a bread loaf pan for my Tiramisu. Before this, you must line the pan so as to make removal of the Tiramisu easier later.
7. Pour half the cream and mascarpone into the pan. Smoothen it with your spatula.
8. Take 8 sponge fingers out of the packet and soak each finger quickly into the remaining coffee and coffee liqueur mixture. Do not leave it too long as the entire biscuit will disintegrate.
9. Line the fingers along the pan in one layer
10. Pour in the rest of the cream and mascarpone mixture into the pan.
11. Repeat steps 7 and 8.
12. If you have any coffee and coffee liqueur mixture left, just dribble it on the 2nd layer of sponge fingers
13. Wrap up the pan with cling film and leave it in the fridge for 4 hours or more.
14. Serve chilled

Technorati Tags:cakes, tiramisu
Generated By Technorati Tag Generator