Matcha Tiramisu 抹茶提拉米苏

We bought many matcha flavour of KitKat from Hokkaido, so far we have yet to find this matcha KitKat at the supermarket here, the usual one only chocolate flavour. I hide few boxes of this matcha KitKat in the refrigerator as I wanting to use it to decorate this matcha Tiramisu. After kept for almost 2 months, I can't kept it any longer because my kids already found the kitkat, so I have to quickly put into action before they steal it ^_^.

 

This tiramisu also suitable to serve as dessert during Christmas time..Look at my decoration, raspberries and red ribbon, i got Christmas feel now ^_^..

Matcha Tiramisu 抹茶提拉米苏

To make matcha sponge cake

2 egg yolks (large)

55g cake flour, sifted
5g matcha powder, sifted
2 egg white (large)
60g caster sugar

Method

1. Sift both cake flour and matcha powder together, set aside.
2. Lightly stir well egg yolk, set aside.
3. Beat the egg white until foamy, gradually add sugar and beat until the egg whites become stiff peaks form, glossy and smooth.
4. Fold in egg yolks and lightly mix with egg white mixture with a spatula.
5. Sift the flour and matcha powder over this mixture and fold gently until just mixed.
6. Fill the cake batter with a piping bag, pipe two round disc (6”) of cake batter on a lined baking pan.
7. Bake at preheated oven at 180C for 10-15mins or until cooked.

To make Matcha Tiramisu with Matcha Kitkat

250g Mascarpone cheese

40g caster sugar
200g whipping cream (dairy)
1/2tsp gelatine powder
1tbsp water
cooked red bean, optional

To decorate
Matcha powder
5 boxes of Matcha Kitkat

Method

1. Sprinkle gelatine powder over water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
2. With an electric hand mixer, beat mascarpone cheese with sugar till loosen.
3. With the same mixer, continue to beat whipping cream in a mixing bowl that place over a larger bowl filled with ice cubes and water, beat until stiff peaks form.
4. Fold mascarpone cheese into whipped cream, then fold gelatine mixture till smooth.
5. Place one piece of matcha sponge cake into a 6” cake ring or removable bottom cake pan. Divide cream into two equal portions, spoon one portion on top of the sponge cake.
6. Place another piece of matcha sponge cake on top of the cream, sprinkle some cooked red beans on top. Spoon in the balance cream and smooth the top.
7. Cover with clear film and chill for at least 4 hours or preferably overnight.
8. Remove match Tiramisu from cake ring, sprinkle matcha powder on top, then stick Matcha KitKat on the sides.

Recipe by: Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Tiramisu Cake

Yesterday i went to do my regular PS check, the lady doctor told me baking is a bad hobby (because my blood pressure was slightly high and my weight never gone down ^_^), i was quite upset and no mood to update any post yesterday. Anyway, i am ok today, because i still continue to bake bread now. My life will not have fun if i am not doing any baking, hehehe..

Last week i made another two Birthday cakes for my niece and nephew. One of them is Tiramisu Cake which i was inspired by Phong Hong Bakes and the recipe in a magazine that i have bookmarked for a longer time.



This Tiramisu cake tasted awesome with this caramelised almonds..my sister told me this caramelised almonds is a bit too sweet and too much on the cake. But for me, they are ok...

Is quite tiring to crush the caramelised almonds

You can see the first layer is pale if compare to the rest, because i was totally forgotten to add the coffee syrup and  chocolate shaved while assembling the 1st layer of cake..I blamed to mooncake, because I was busy doing mooncake at the same time too, hahaha..

Try not to omit the strawberry sauce, you will be surprise the taste when you eating this cake with the strawberry sauce..Also i omitted raw egg yolks in cream cheese filling instead i add gelatine ..

Tiramisu Cake
(recipe souce: Inspired by Phong Hong Bakes with my own twist )

Sponge cake
One 7” plain sponge cake, refer recipe here

Cream cheese filling
250g cream cheese
200g whipping cream or heavy cream
1tbsp gelatin powder
2tbsp water
90g icing sugar, sifted

Method
1. Sprinkle gelatin over the water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
2. Beat cream cheese and sugar until light and fluffy. Using the same mixer, beat whipping cream till soft peak.
3. Fold in whipped whipping cream and gelatine into cream cheese mixture, mix till smooth.

Coffee syrup
80ml expresso (chilled)
2tbsp Kahlua

Method
1. Mix chilled espresso with Kahlua in a small mixing bowl, set aside

Caramelized almonds
120g almond, toasted (170c for around 5-7mins)
160g sugar

Method
1. Line a non-stick baking paper on a flat tray.
2. Place sugar in a small, heavy bottom saucepan set over low heat.
3. Cook, stirring occasionally, until sugar melts and turns a golden brown.
4. Add almonds, stir to coat all evenly. Remove from heat and tip onto prepared tray.
5. Leave to cool and set before crushing almonds.
6. Store in air-tight container jar until ready to use.

Strawberry sauce
100g fresh strawberry, chopped small
1/2cup water
30g sugar

Method
1. Combine water and strawberry in a heavy bottom pot to a boil.
2. Add sugar and simmer until pulpy and thickened, stir from time to time and take about 5-7mins.
3. Taste, you may want to add more sugar.

170g whipping cream, whipped
80g chocolate, thinly shaved

To assemble Tiramisu cake
1. Slice the sponge cake into 3 even layers.
2. Place on layer into a 7” removable bottom pan and drizzle with half of coffee syrup. Top with half of cream cheese filling. Sprinkle with chocolate shavings.
3. Top with the second layer of sponge, drizzle with balance coffee syrup. Top with balance of cream cheese filling. Sprinkle with chocolate shavings.
4. Top the last layer of sponge cake, cling wrap the pan, refrigerate overnight to allow cake to set.
5. The next day, remove cake from refrigerator. Place on a round board.
6. Spread whipped cream onto the top and sides of cake evenly and cover with the crushed, caramelized almonds.
7. Slice and serve chilled with strawberry sauce on the side.

Eggless Tiramisu with Milo cereal

Today i made Tiramisu again, using my previous recipe but this time I added extra chocolate ganache as kids claimed the previous Tiramisu was not so sweet..and also inspired by Terri's Eggless Tiramisu.

This time i top up with kid's favourite Nestile Milo cereal instead of chocolate shavings. The Milo cereal add extra crunch to this Tiramisu, love it!

Eggless Tiramisu with Milo cereal
( recipe source: inspired by Terri@ A Daily Obsession and made minor changes to my previous recipe)
*makes 6 cups

100ml chilled espresso
3tbsp Kahlua

100g sweet chocolate
1/2cup heavy whipping cream

1tsp gelatin
3tsp hot water

250g Mascarpone cheese
30g icing sugar, sifted

250g heavy whipping cream (dairy)

12 sponge fingers (savoiardi)

Nestle Milo cereal

Method
1.Mix chilled espresso with Kahlua in a shallow dish, set aside.
2.Melt the chocolate with 1/2 cup cream over a double boiler, cool.
3.Sprinkle gelatin over the hot water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
4. With an electric mixer, beat mascarpone cheese with icing sugar for 1min. Stir in 2tbsp of the chilled coffee (No 1). Mix thoroughly.
5. With the same mixer, continue to beat whipping cream and 1tbsp coffee mixture (No 1) in another mixing clean bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form.
6. Stir a spoonful into of cream into the mascarpone, then fold in the rest and gelatin mixture till smooth.
7. Cut sponge finger into two. Spoon some mascarpone mixture into a glass cup and dip two half sponge fingers into expresso/Kahlua mixture and lay fingers on top of mascarpone mixture. Spread some chocolate ganache over the sponge fingers and then spread some mascarpone mixture over. Repeat, ending with a layer of mascarpone, smooth the top.
8. Garnish with Nestile Milo cereal and chill for at least 4 hours or preferably overnight.

HAPPY DIWALI and HAPPY HOLIDAY !!!

Tiramisu

I noticed all earlier comments left in lady fingers /savoiardi biscuits are gone missing, i guess due to blogger system broke down yesterday. But don't worry, I had read all your lovely comments. Yesterday i just done this Tiramisu using homemade lady fingers/savoiardi biscuits.

I even rushed to nearby Starbuck coffee shop to buy a cup of fresh expresso to make this Tiramisu..I want good and fresh coffee since I also use homemade fresh lady fingers, resulted a very fresh and delicious Tiramisu.I adapted the Tiramisu recipe in one of my collection "a year of desserts' book which requires no egg yolks to be added.


Tiramisu cut after 4 hours, the cream is not yet firm..

Tiramisu cut after kept overnight, easy to cut as the cream has firm up.

I managed to make a 7" Tiramisu and also use the leftover filling to make another 1 wine glass of Tiramisu. Next time, I will be serving Tiramisu in individual glass, I found this way more handy and presentable.

Tiramisu
*makes a 7” Tiramisu
( recipe source: adapted from "a year of desserts " book with minor changes )

100ml chilled espresso (can be reduced as I got 25ml leftover)
3tbsp Kahlua

1tsp gelatin
3tsp hot water

250g Mascarpone cheese
30g icing sugar, sifted

250g heavy whipping cream (dairy)

about 40 homemade lady fingers (savoiardi)

chocolate shavings
Cocoa powder

Method
1. Mix chilled espresso with Kahlua in a shallow dish, set aside.
2. Sprinkle gelatin over the hot water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
3. With an electric mixer, beat mascarpone cheese with icing sugar for 1min. Stir in 2tbsp of the chilled coffee (No 1). Mix thoroughly.
4. With the same mixer, continue to beat whipping cream and 1tbsp coffee mixture (No 1) in another mixing clean bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form.
5. Stir a spoonful into of cream into the mascarpone, then fold in the rest and gelatin mixture till smooth.
6. Slightly cut off the end of Savoiardi biscuit, line the side of a 7” with a removable base pan or use a springform pan and also line the base. Brush coffee mixture over the surface of savoiardi biscuit.
7. Spoon half the mixture into the cake pan and smooth the top.
8. Dip one side of each biscuit into the coffee mixture, then arrange on top of the mascarpone mixture in a singer layer.
9. Spoon the rest of the mascarpone mixture over the biscuit layer and smooth the top.
10. Cover with clear film and chill for at least 4 hours or preferably overnight.
11. Unmold the cake, sprinkle chocolate shavings and cocoa powder before serving.

Happy Baking and Happy weekend !!

Lady fingers / savoiardi biscuits

This morning, I have been busy making this lady fingers/savoiardi biscuits.

The 1st attempt was failed, the batter is runny and resulted a flat and wide ladyfingers. I suspected i did not beat the egg white well.

I did not give up, wash all the bowls and mixer again, try 2nd attempt. Yahoo ! I got a perfect lady fingers this time, crispy on the outside and spongy inside.

Lady fingers / savoiardi biscuits
Recipe source: adapted from dailydelicious which she adapted from Cordon Bleu At Home book, with minor changes)
*makes appx 45 small 2”-3” long ladyfingers

Ingredients
3 egg yolks (meidum), lightly beaten

90g cake flour

3 egg whites
75g caster sugar
1tbsp cornstarch (not in original recipe)

50g icing sugar, for dusting

Method

1. Preheat oven to 180c, line non-stick parchment paper in baking pan
2. Beat the egg white until foamy, gradually add sugar and cornstarch , continue beating until the egg whites become stiff peaks form, glossy and smooth.
3. Fold in egg yolks and lightly mix with egg white mixture with a spatula.
4. Sift the flour over this mixture and fold gently until just mixed.
5. Fit a pastry bag with a 1cm plain tip (or just snip the end off, this is what I did) and fill with the batter. Pipe the batter into long strips and leaving about 1" space in between the strips.
6. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar.
7. Bake the ladyfingers for 10mins-13mins or turn light golden brown.
8. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
9. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Important notes
1. It is important to fold egg white mixture very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
2. Sprinkle sugar for two times as to helps to give the ladyfingers their characteristic crispness.


Store in an airtight container till required....

By now, I am sure you already know what am I going to make the next, hehehe, yes, I going to make Tiramisu  !!

Happy Baking !!