27 June 2012

Tiramisu, the batter baker way

I promise you, this tastes a lot better than it looks.
My photography skills are horrible (thankfully my food-making skills are a little better), so do give this recipe a chance.

I absolutely love love love tiramisu - the soft moist cake with layers of melt-in-your-mouth mascarpone is just heaven in a bite!

Well, actually, you don't even have to bite. This tiramisu just melts in your mouth! 

When I tasted my first tiramisu (at the grand old age of 17 - oops, underaged alcohol consumption... shhh), I had the impression that it would be difficult to make, just because it was such a delicious dessert.  So when I was told it was super easy and didn't even require baking, I was thrilled!!

After trying out a few recipes, I've finally come up with my own variation. It's largely based on Giada de Laurentiis' recipe, but with a small but significant tweak, that made all the difference to me.

TIRAMISU, the batter baker way
Makes a 6x6" cake.

Sponge layers:
1 pack instant coffee
1 tsp cocoa powder
180ml hot water
1 tbs dark rum (or you can use kahlua or bailey's)
18 pcs savaiordi (sponge fingers)

Mascarpone layers:
3 egg whites
2 tbs caster sugar
1/4 tsp cream of tartar
250g mascarpone cheese
3 egg yolks
2 tbs caster sugar 

cocoa powder
chocolate curls

Combine all the ingredients for the sponge layers (except the fingers).  Set aside to cool while you prepare the mascarpone mixture.

Combine egg whites, sugar and cream of tartar in a clean oil-free bowl.
Whisk till peaks are stiff. Set aside.

In another bowl, combine cheese, egg yolks and sugar.
Mix till well combined and creamy.
Fold meringue (stiff egg whites) into the cheese mixture till well combined.

To assemble the tiramisu, dip a sponge finger for just 1 second into the coffee mixture. Place in your serving dish and repeat till you get a single layer of sponge fingers.

Scoop half of the cheese mixture onto the sponge fingers and spread evenly.
Sprinkle with cocoa powder, as much as you like.

Repeat with sponge fingers, cheese mixture and cocoa powder.
Finally, scatter chocolate curls on top and lightly press into the cheese.
Refrigerate for at least 4 hours before serving.

Hope you like this variation of tiramisu. 
Give it a try and let me know what you think!

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22 June 2012

Avocado Ice Pops

Maybe you love avocado.
Or maybe you loathe avocado. 

It's an acquired taste. 
Like cheese. (I love!) 
And durian. (I loathe.) 

For avo-lovers, here's a cool recipe for you. (No pun intended.)

Makes 4 creamy ice pops.

1-1/2 avocados
2-3 tbs gula melaka, melted (or use honey if you don't have gula melaka)
1-2 tbs lime or lemon juice (optional)

Place avocado (skin and seed removed, of course), gula melaka and lime juice into a measuring cup.

Add water till it reaches the 480ml mark. (If you're wondering, I used popsicle moulds from Daiso. Adjust recipe according to your mould. Proportion doesn't have to be precise. Use more avocado if you're a die-hard avo fan or for a creamier ice pop.)

Transfer everything into a blender and blitz away till smooth. (I like my ice pops smooth and creamy. But if you like some chucky avo bits in your pops, stop blitzing when the mixture is to your liking.)

Pour into popsicle moulds and freeze for at least 4 hours or till set.

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Now that you've made your avo-pops, what are you gonna do with the remaining half avocado??

Make a tunavomato sandwich!!

A what??

A tuna-avocado-tomato sandwich.
Yup! I like to call it a tunavomato sandwich  :)
It's the best breakfast sandwich ever!  Trust me.