Easy Eggless Tiramisu (video) – Little Sweet Baker
This popular Italian dessert is composed of delicate ladyfingers dipped in espresso and coffee liquor, then layered with a velvety mascarpone cream, and dusted with cocoa powder for a finishing touch. This version has all the great taste of a traditional tiramisu, but it’s made without the raw eggs.
Tiramisu is one of my top 3 favorite desserts, but as much as I love it, I’m not comfortable working with raw eggs in my own kitchen. Call me a paranoid mama, but that’s just me. I’m sure I’ve eaten plenty of authentic tiramisu from restaurants, but I’ll leave the raw egg handling to the professionals.
Why this recipe is so great:
- This recipe has all the fabulous taste of an authentic Tiramisu, but it’s made without the raw eggs, which simplifies the process and saves on calories.
- Super easy to make. There is no baking, no tempering raw eggs, just mix, layer, and refrigerate. The hardest part of this recipe is waiting until the tiramisu is set so you can dig in.
- Everyone can enjoy it. There is the option of using decaf coffee and leaving the alcohol out if needed.
- Here are some reviews:
“Hi Lily, I made this last weekend and the family loved it so much I have made it 3 times since. Lovely quick and easy recipe. Never made it before as I always thought it would be really hard. Thank you so much for your recipe!” – Ann
“Turned out amazing !! It’s my go-to recipe for dessert, use decaf coffee and no liquor and even the kids can enjoy!!” – Aparna
“What a fantastic recipe, taking the fear of raw eggs out of the equation. I made this for Xmas Dinner only swopping wine for Baileys there was nothing left despite doubling of all ingredients. The video was a great help thank you so much!” – Magda
How to make this easy tiramisu recipe:
- You start by beating your heavy cream to stiff peaks.
- Then mix the mascarpone, sugar, and vanilla extract until combined.
- Add in the whipped cream.
- Mix again until smooth. Set aside.
- Dip a layer of ladyfinger cookies in a mixture of espresso and coffee liquor.
- Spread half of the mascarpone mixture on top.
- Repeat another layer of dipped cookies.
- Spread the rest of the cream mixture on top. Cover and let set in the fridge for a minimum of 4 hours or overnight.
- Beating the heavy cream. I like to beat my heavy cream to stiff peaks for a firm filling that cuts nicely. But there is a fine line between firm peaks and over-beating, so if you want to err on the side of caution, just beat until medium peaks form. If you do accidentally over-beat your cream, simply add 1-2 tablespoons of cold heavy cream and gently whisk by hand until smooth again.
- Lightly dip the ladyfingers. Do not soak the ladyfingers or they will fall apart. Just a quick 1-second dip on each side should do it.
- What are ladyfingers? They are dry sponge cookies shaped like large fingers. The best kind of ladyfingers for tiramisu are the Italian Savoiardi biscuits or the French Boudoir cookies.
- Where can I buy ladyfingers? You can buy them from your local grocery store in the cookie aisle or online from Amazon.
- Can I make tiramisu without mascarpone? You can by substituting the mascarpone with 6 ounces of cream cheese, 2 tablespoons of sour cream, and 3 tablespoons of heavy cream, all creamed together. You can also make your own mascarpone for a fraction of the cost of store-bought. Here’s how: Homemade Mascarpone by Pastry Affair.
- Can I make tiramisu totally egg-free? You can by using eggless ladyfingers. I have never seen them in stores, but you can make your own. Here’s a recipe from Gemma’s Bigger Bolder Baking.
- How far in advance can you make tiramisu? You can make tiramisu 1-2 days in advance as it will keep for up to 4 days in total, stored in the fridge. You can also freeze tiramisu for up to 3 months.
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This no-bake creamy treat is effortless to make. The taste is bold in coffee-flavor and the texture is moist and creamy. Serve this to your family and friends, and watch them in absolute awe as they devour what you made for them.
Did you make this recipe? Please kindly leave a comment with your star rating below.
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All the great taste of a traditional Tiramisu, but easier to make and made without raw eggs.
- 1 cup (250ml) whipping cream
- 1 cup (250g) mascarpone, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1&1/2 cups espresso or very strong coffee, cooled
- 2 tbsp (30ml) coffee liquor (I used Kahlua)
- 24–28 ladyfingers (Savoiardi/Boudoir) the number of cookies will depend on whether you are using an 8×8″ or 9×9″ pan. See notes.
- 2 tbsp unsweetened cocoa powder
- Beat the whipping cream until stiff peaks form. Set aside.
- Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
- Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
- Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.
- Dust with cocoa powder before serving.
9×9″ pan will yield 12 slices (3×2.25″ each) and require 28 ladyfingers. As shown in the video.
8×8″ pan will yield 9 slices (2.5×2.5″ each) and require 24 ladyfingers. As shown in the pictures. The cream layer will be thicker using this smaller size pan.
Leftovers can be covered and stored in the fridge for up to 4 days. Tiramisu can be made and frozen for up to 3 months. See FAQ above.
- Category: dessert
- Method: bake
- Cuisine: Italian
Tiramisu – Recipe | Hungry Bird
A random trip to Phoon Huat one day sparked the impulse to make tiramisu again, after seeing the ingredients on their shelves. Tiramisu is my favourite dessert and I like it to be as classic as can be. I do not fancy modern versions like strawberry flavours, green tea or earl grey tea-ramisu. Nothing beats the original combination!
- 250g mascarpone cheese
- 2 egg yolks
- 50g granulated sugar
- 4 Tbsp sweet marsala wine (alternatives are kahlua, Bailey’s, rum or rum flavouring)
- 120ml – 150ml heavy cream or thickened cream (before whipping)
- 10 – 12 savoiardi
- 2 shots espresso made to 350 – 400ml, with 1tsp sugar, cooled
- Cocoa powder to dust
- Bring mascarpone cheese to room temperature to soften.
- Over a pot of boiling water, beat egg yolks and sugar until pale and creamy. The mixture is done when it’s sticky and custard like. Add in the alcohol or flavouring of your choice.This is called zabaione.
- Set zabaione aside to cool.
- Beat mascarpone cheese until it is smooth and creamy.
- Pour the cooled custard mixture into the mascarpone cheese and mix well.
- Beat heavy cream until soft peaks, resembling whipped cream.
- Fold in whipped cream into mascarpone mixture. Chill it in the fridge for 10 minutes.
- Prepare a container.
- Dip the savoiardi on both sides for a few seconds each into the espresso until just soaked through and lay the bottom of the container. Repeat to form one layer. Spread a 1 inch layer of mascarpone mixture, and repeat with the savoiardi.
- The final layer should be mascarpone cheese. Chill in fridge for at least 4 hours or overnight for best results.
- Dust on a layer of cocoa powder before serving.
- Compared to a recipe I used 4 years back, this recipe has higher mascarpone to zabaione ratio.
- Using thickened cream (which is cream + gelatine) will yield a cream layer with better hold. This is ideal for tiramisu.
- Try to get good tasting alcohol and espresso. Rum flavouring is not the best substitute.
- Use Valrhona cocoa powder if you can.
First layer of soaked savoiardi
Layering cream and savoiardi
Dusted with Valrhona cocoa powder after setting overnight
Posted in Dessert
Express Tiramisu Recipe for Two – TheZongHan
Express Tiramisu Recipe
When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.
Express Tiramisu Recipe
I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be.
Express Tiramisu Recipe
You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices. I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up?
I’m sorry that this post has taken *this* long! I know you guys have been waiting for this recipe. I had a great time making this tiramisu for the first time. The final dessert is so pretty, the vintage plates are pretty, and the photos are pretty! I’m happy!
The ingredients are pretty basic. I promise, anyone can do this. Did I mention that this is my first tiramisu? I have always been squeamish about making tiramisu because of the use of raw eggs. I know there are versions out there which use whipping cream instead of egg white meringues, and recipes which call for the egg yolks to be warmed in a mixing bowl over boiling water. I don’t exactly care for those because cream is wayy more fattening than egg whites and heating egg yolks over boiling water is too much effort. Using egg whites also results in a lighter and more airy texture.
For the record, I don’t eat Tiramisu outside, either.
The traditional recipes which use raw eggs (both yolk and white) always highlight the need to “use the freshest and highest quality eggs you can find”. Fresh eggs may taste better, but they’re not bacteria nor Salmonella-free. I’m happy I discovered pasteurised eggs that kill Salmonella bacteria. Now I can make Tiramisu for Ah-mm and 88 at home!
I even sliced up some bananas (they go sooo well together!) and served it on my pretty plate.. this is mine!
I used the KitchenAid to whip the egg whites to gorgeous stiff peaks and refrigerated them before mixing the egg yolks and mascarpone cheese. You could do it either way, i.e., mix the egg yolks first before the egg whites, or use two KitchenAid mixers to beat them concurrently. What? Some households do have more than one KitchenAid!
For the chocolate, I used semi-sweet baking chocolate which I chopped to small pieces. You can use chocolate curls or prepared chocolate shavings. I also only used Bake King’s cocoa powder which I sifted over the top. Please feel free to use better quality cocoa powder, and by that I mean Valrhona and NOT Hershey’s.
If you end up with a few sponge fingers and filling, prepare some sundae glasses and serve your Tiramisu in a cup.
Ready for the step-by-step recipe? Let’s goooooo! (Please do not make this with regular eggs. If you don’t eat raw eggs because of bacteria risk, why should you make a dessert with them?)
I got my glass dish with cover for $10.40 from Japan Home, Yew Tee Point. You should be able to fit 6-8 Savoiardi per layer. If your dish is bigger, like if you can fit 12-16 fingers per layer, buy the larger package of Savoiardi, double the mascarpone, sugar and vanilla extract but just use 5 eggs instead of 6. And don’t worry if you have leftover coffee. Either pour it away or drink it all up.
I hope you try making this. You won’t regret it!
Kenwood Tiramisu Recipe | Chef Sense
Prep time: 25 min + cooling
Cooking time: 25 min.
Attachments: whisk, low speed slicer / shredder
Optional: cake tin
1. Heat the oven to 180 ° C. Place oiled parchment paper on the bottom of the rimmed mold.
2. Place the whisk on the machine. Put eggs, sugar in a bowl and beat them until a white, strong, creamy consistency, so that when removed from the whisk, a trace remains on the surface that would not spread.
3. Sift wheat and corn flour together. Using a metal spoon, carefully put half the flour into the bowl, pour in half the melted butter; repeat this process with the other half of the flour and butter.
4. Pour dough into prepared pan and bake for 20-25 minutes or until golden brown.Remove the biscuit from the mold and, if time permits, leave to cool overnight.
5. Place the low speed slicer / shredder on the machine and grate the chocolate. Mix coffee with liqueur. Cut the biscuit into 3 cakes.
6. Line the bottom and sides of the mold with transparent foil, additionally place parchment paper on the bottom. Place the crust on the bottom of the mold. Sprinkle it with a coffee-liqueur mixture (about 1/3 of the mixture).
7. Whisk the cream, vanilla and sugar until soft peaks. Then add cheese to this cream.Leave 4 tablespoons. cream.
8. Place 1/3 of the cream on a sponge cake base, sprinkle with half of the chocolate. Place another sponge cake on top. Drizzle with half of the remaining coffee / liqueur mixture.
9. Place half of the remaining cream on top of it and add all the grated chocolate. Place the last (third cake) and press down lightly. Place the remaining cheese cream on top of it.
10. Refrigerate for 2 hours.
11. Remove the cake from the rim pan by removing the foil and parchment paper.Place it on a dish. Coat the sides of the cake with the cream you left. Sprinkle with grated chocolate, cocoa and serve.
90,000 Singapore Sling Recipe – European Cuisine: Drinks. “Food”
We will cook: choco biscuit, cherry confit, whipped milk chocolate ganache, white chocolate mousse, mirror glaze.
2. Crowned blackberries with figs
We will cook: saber with hazelnuts, hazelnut dacquoise, streusel, crispy layer, fig-blackberry compote, hazelnut mousse.
3. “Sunny Lemon” cake
We will cook: streusel, lemon moale, lemon-ginger cream, lemon-pear compote, light lemon-lime mousse, meringue decor, mirror glaze, lemon marmalade on agar.
4.Pastry and cake “Bitter chocolate”
We will cook: brownie sponge cake, raspberry caramel, dark chocolate mousse, mirror glaze.
5. Cake “Raspberry Heart”
We will cook: cream pistachio, raspberry dacquoise, berry compote, raspberry mirror glaze.
6. Cake “Berry Boom”
We will cook: Japanese sponge cake, Greek yogurt mousse, red berry mousse, decor.
7. Macaroni “Raspberry-tea matcha”
We will cook: macaroni, ganache with matcha tea, raspberry cooli.
8. Double “Pear-thyme” biscuits
9. Cake “Orange-cappuccino”
YOU WILL NEED
Savoyardi biscuit (“Ladies fingers”):
120 g protein (4 pcs.)
50 g sugar (to protein)
80 g yolk (4 pcs.)
50 g sugar (to the yolk)
100 gr flour
20 g icing sugar
80 g yolk (4 pcs.)
60 g sugar (to the yolk)
120 gr protein (4 pcs.)
100 g sugar (for protein)
450 gr mascarpone
400 ml cream (at least 30% fat)
40 gr natural coffee (powder)
450 ml water
or 500 ml Americano coffee
50 ml Marsala wine (port or Madeira)
30 g cocoa powder
HOW TO COOK IT
1. Turn on the oven at 170 ° C, Convection Top-Bottom or Convection Bottom.
2. Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar (50g). Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
3. Whisk the yolks with sugar (50 g) in the same bowl of the food processor until fluffy.
4. Use a spatula to combine the egg white with the yolk.
five.Using a strainer, add flour. Stir in gently with a spatula to keep the biscuit light.
6. Transfer the dough to a pastry bag with a 12-15 mm round nozzle. Place the savoyards on a baking sheet of parchment.
7. Sprinkle the savoyards with a thin layer of powdered sugar and send to bake in an oven preheated to 170 ° C for 12-15 minutes.
Prepare mascarpone cream.
1. Combine mascarpone and cream in a food processor and beat until firm peaks.
2. Transfer 1/3 of the mass into a piping bag with a round nozzle, 12-15 mm in diameter. Put it in the refrigerator – we will need it for decoration.
3. Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar (100g). Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
4. Whisk the yolks with sugar (60 g) in the same bowl of the food processor until fluffy.
5. Combine yolks with cream and mascarpone, stir.
6. Add protein and stir again.
Collect the dessert.
1. Place the syrup-soaked Savoyardi on the bottom of the mold. Place a layer of cream on top. Reapply the soaked biscuit and then the cream again.
2. Decorate with whipped cream and mascarpone.
3. Refrigerate for a few hours to stabilize the cream.
Sprinkle with cocoa before serving.
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90,000 Contemporary mousse dessert: Singapore cake Culinary portal
After my second trip to Singapore, I knew for sure that I wanted to make a dessert that would reflect my impressions and vivid memories of this city.The Singapore cake is the quintessence of pleasant moments. The city is very clean, there is a lot of greenery; this is where the famous Singapore Sling cocktail originates; high technology and futuristic architecture converge in it; my favorite brand of tea was also created in this country and only here it is very prestigious and expensive to own an expensive supercar. I painted funny designs on the surface of the cake, sending you to the Cirque du Soleil and its magic.
Now look at this bright, handsome man from the future.Under the fiery gloss, there is a delicate mousse with a pleasant taste and aroma of Earl gray tea, inside which there is a capsule with two fillings – a compote Singapore sling with pineapple pieces that taste Cointreau and dense pistachio cream, which literally melts in your mouth and amazes with its juicy color and texture. To balance all the layers, we use Breton shortbread with lime zest, reminding us that there is nothing tastier than tea with citrus and biscuits. And on top, we will make a shell of transparent isomalt, playing on the idea of purity, airiness and high technology in the architecture of the city.
From the new we have Pate-bom sauce, cream cheese mousse, Breton dough, vacuum flavoring, nut cream, isomalt and kandurin decor, one more biscuit moss.
The Modern Desserts project is growing and today we have a new cake!
As usual, I want to tell you new techniques that can be used and combined with other desserts. I add something a little more complex to each product so that we can develop together.
This dessert belongs to the average category of complexity, and requires strict adherence to technology: grams, degrees, processing methods and their sequence.And to make it easier for you, you can order many ingredients and inventory in the store. If the ingredients are replaceable, I am talking about this, in other situations we strictly adhere to the recipe.
Today we collect cake in large pills. These are two forms of Silikomart Mr. Pillow and Jr. Pillow. They are quite futuristic in appearance and this will once again reinforce the idea of ”experience of Singapore”.
We prepare the glaze according to the same recipe as in Eurasia, look, there is a very detailed material with all the subtleties.Best of all, if you let the glaze “ripen”, that is, cook it in a day and put it in the refrigerator, covering it with a foil in contact. On the day when we need to use it, we put it in the microwave and heat it up in pulses for 30 seconds. Usually I do 3-4 impulses, each time taking out a glass of icing and stirring it with a spatula.
This time we use a bright orange glaze. To achieve this color, you need to mix yellow dye and a little red. In general, a good deep color is always obtained only if you use several colors, because the base colors of the dyes are usually too primitive.
Let me remind you that this cake is the memories of the train to Singapore. And the color is taken from the Lamborghini, driving which I celebrated my birthday.
Dyes I took AmeriColor Egg Yellow and Red Red, both water-soluble (like in my store) and added 2 grams of gold kandurin – that gives a golden shine.
Today we will learn how to make an interesting aromatization process. The idea is that we put some kind of fruit (berry) from dense varieties in a vacuum bag. And pour in the liquid, the taste of which we want to enrich our ingredient.Then we tighten the bag into vacuum and put it in the refrigerator for a day. During this time, the pressure in the bag will force the liquid to penetrate the cells of our product and add its own flavor to it.
In our case, I want to make the pineapple taste orange. Why? We make a simplified version of the world famous Singapore Sling cocktail. It contains pineapple juice and Cointreau (orange).
So, we need pineapple (about 200 grams, you can take canned or fresh), yellow dye and Cointreau (100 g).
First, let’s cut the pineapple. I peel off the outer peel with a knife, then cut off the “eyes” like from a potato, then cut into segments and be sure to cut off the hard core.
Next I will add dye to Cointreau. Here he is needed just for beauty. You can do without it, my goal is to show you how vacuum works. Alternatively, instead of Cointreau, you can take any other alcohol or syrup. Regular juice will not work – it is not very strong in terms of flavor concentration.
The liquid will be colored.
Put the pineapple pieces in a bag and fill in the liquid.
We pump out the air in a special machine. I have this BORK, a very powerful and beautiful device. I reviewed it on a blog.
The package is ready, put it in the refrigerator for a day.
Coarsely chopped strawberries can be processed in the same way. Moreover, the result may be different, for example, it will simply enhance the red color of the berry or give it a new taste.But for what, a dye was needed.
Compote is a fruit (berry) layer in a dessert, in which pieces of fruit (berries) are preserved. We’ll have a pineapple compote. But the problem is that the acids in pineapple eat away at the animal protein (the one in gelatin is responsible for thickening properties). There is a way to combat this – heat the pineapple (for example, put it in the oven at 160 degrees for 10 minutes, or fry it in a pan). But then the future pieces will not be so beautiful, so we will use agar – pineapple acid is not terrible for it.It is logical that for other fruits and berries it is better to use gelatin (only grams and the cooking technology will be different, but since you are reading the section of complex desserts, you probably know everything, I will not dwell on this, there are recipes for compote on gelatin in other desserts in the series).
Pour pineapple juice (250 g) into a saucepan and place on the stove. Combine agar agar (2 g) in a bowl with sugar (15 g). Agar always needs sugar to get started. Simply combine both powders in a cup and mix well.
When the juice boils, we pour in the agar with sugar, stir well and cook for another minute.
At this time, we will chop the pineapple into the pieces we need. I love it when pineapple feels good, so I cut it coarsely. Remember, if you are collecting cakes, it is worth cutting smaller (because all the layers you will have are small).
Remove the stewpan from the stove, add pineapple cubes.
Pour the mixture into the mold, about 1/3.We put it in the freezer until it solidifies. From this amount, I would get TWO portions for such a form. But I give you a double set to make a good layer for a 16-18 cm round cake.
Look, I’m going to have some pretty dense layers in the cake, so the simple, delicate biscuit will get lost here. I find it better to use a harder dough layer here – shortbread dough is ideal. For a change, let’s prepare a Breton shortbread dough – usually it is a little more salty (salt is added) and has a slightly different structure from the others.
In a bowl, combine two yolks (30 g) and sugar (75 g).
Whisk on medium speed until a fluffy, pale mass is obtained. Add soft butter (80 g).
Beat the mixture again until smooth. Then add flour (110 g), baking powder (3 g) and the zest of one lime (it’s just here for flavor, and more connection with the tropics).
Beat the dough until coarse crumbs are formed.
Blind the ball and place it on the parchment.
Cover with another sheet on top and roll out a layer 2 mm thick. An adjustable rolling pin works well for this.
Place in the freezer for 20 minutes. Next, cut out a segment of the dough for the future cake.
This is how we navigate with the size.
Bake in an oven preheated to 175 degrees until golden brown.
We store the workpieces at room temperature in an airtight container.The scraps will make great cookies.
As a rule, cream is a thick layer in the dessert that is stabilized by fat (butter). Sometimes you can do without gelatin (more oil), but in this case we will help stabilize the layer a little and take a small amount.
Soak sheet gelatin (6 g) in a glass of ice water (if soaked in warm water, it will begin to lose its strength). If you are using powdered gelatin, then take exactly 6 times more water and soak it in it (in our case, 6 grams of powdered gelatin and 36 water).
Cream (33%, 190 g) and milk (50 g, any fat content) pour into a saucepan and put on the fire until boiling. Pour white chocolate (125 g) and pistachio paste (100 g, can be replaced with peanut or any nut paste) into a tall glass.
When the cream has boiled, remove from heat and let cool to 85 degrees. We squeeze the sheet gelatin and add it to the cream (we do not squeeze the powder, but add the whole mass). If you dip the gelatin into a hotter mass, it will lose its strength; if the mass is colder, the gelatin may not dissolve properly in the mass.
Pour the hot liquid over the chocolate and paste.
Let the mass warm up, stirring with a spatula. Some pastes have a small amount of dye. That’s why I have such a bright color. You can use the paste without it, but add the dye yourself. This will make the layer in the cake more effective.
It is imperative to break through the mass with a blender, this is the only way you can get a homogeneous structure (the fault is chocolate and pasta – they are fatty and without a blender they will not mix well with cream).
Pour the cream over the completely frozen compote.
We put it in the freezer until it is completely frozen (the workpiece must be completely ice and hard).
While we are waiting for the next layer to solidify, we will work with isomalt. This is a caramel premix (available in the store). In our case, we will create a body for the cake. We’ll need two silicone mats (I cut one in half). The principle is simple – we sprinkle a layer of isomalt chips on a silicone mat, cover with a second one (this way we will ensure an even layer).We bake at 175 degrees for 5-15 minutes, remove from the oven, let the caramel cool and remove from the rug.
I wanted to make a “lid” for the cake. Therefore, I need a special shape – for it I use wooden skewers, in the perimeter of which I pour isomalt (a layer of about 1 mm, the main thing is that the layer does not show through, otherwise the caramel will be too thin). You can pour the powder just in small clusters, stripes, and so on, depending on the intended shape.
Then remove the contour.
Cover with a rug.
Put in the oven. You can take out the isomalt when it has completely melted (that is, you will see that the mass between the rugs has become transparent). Then you carefully remove the rugs from the baking sheet and lay them on a flat surface to harden.
I bend around a round pipe with isomalt to get a curved shape. As a result, you will see that we get a round caramel cylinder.
Isomalt is easy to work with.The main thing to remember is that you immediately “draw” the future shape of the decor (pour the powder on the rug with a layer of 1-1.5 mm), cover the rugs and melt it in the oven.
If desired, the isomalt can be dyed by pouring powder into a cup, add dye (fat-soluble) and stir well.
Singapore is the birthplace of my favorite tea, or rather the TWG trademark. And my favorite taste is Earl Gray (and TWG has about 5 varieties).
We are going to flavor the cream with it.
Soak gelatin (7 g) in ice water.
Cream can be flavored in two ways: hot and cold. At the first, we add our flavoring to them, bring to a boil on the stove, remove, covered with a lid for 12-15 minutes. The second way is to add flavoring to cold cream and refrigerate overnight. We will use the second method, because we have time (while the filling freezes).
So add tea (25 g) to the cream (33%, 300 g).Anything can act as a flavoring agent – dried flowers, any herbs (basil, thyme, rosemary), coffee (we did this in a coffee cake), and so on. We put it in the refrigerator overnight.
Strain the cream the next day.
And with a mixer we bring it to a half-whipped state (not hard peaks). If you overwash the cream, the mousse will be unstable and may even crack.
In a separate bowl combine curd cheese (preferably Hochland, Almette or Kaimak, 240 g) and powdered sugar (no lumps, 75 g).
To better combine the mass in the mousse, heat the cheese in the microwave (20-30 seconds). It will become slightly softer.
Beat with a mixer on medium speed until smooth.
Next, let’s make pâte à bombe – a sauce that is the base for many mousses. To do this, combine sugar (80 g) and water (25 g) in a saucepan. We put it on the stove and bring it to 119-120 degrees.
Next, put the yolks (45 g) into the bowl and, whisking with a mixer, add our syrup.Remember that we pour it in a thin stream (otherwise the yolks will cook into an omelette) and along the side of the bowl (if the syrup gets on the mixer whisk, your mass will crystallize, forming a candy). Add squeezed gelatin to this (just hot syrup will help melt it). Beat the mass until it cools completely and becomes quite airy.
Now let’s put everything together. Introduce curd cheese with powder into pate bom. Stir well with a spatula until smooth.
Then pour this mass into the cream.
Stir again until smooth.
Thanks to the cheese, the mousse turns out to be thicker, which suits us, because we collect the cake in a complex shape and the thickness of the mousse will help to insert the filling more accurately and evenly. Aromatization will give the mousse an absolutely tea-like taste, and pate bom will give a special unique taste to the mousse.
Take out the filling from the small mold.
Preparing a large form. Pour in about 2/3 of the mousse.
Our filling is quite heavy, so the thick mousse is more convenient for us.But even in this case, be careful that the filling does not sink (the cut will be ugly). Top up the mousse carefully (I put it in a bag to control the filling rate).
On top we embed our shortbread dough (I cut the corners a little to make it more convenient).
In an ordinary freezer, it will take us a day for the mousse to completely freeze. Don’t think about taking it out sooner, especially if you are frosting it.
We have already made with you a moss based on pistachio paste (Malibu cake), today we will take a biscuit with a simpler recipe.I repeat again that you can do it without using a siphon (in this case, beat the mass very well at maximum speed), but the structure will not be so fluffy and light.
Pour almond flour (160 g, you can make yourself), ordinary flour (40 g), eggs (4 pcs) and sugar (80 g) into the blender bowl.
Whisk until smooth.
Pour into a siphon. I use a liter Mosa (read its review here), but you can also use a half liter.
For every half liter we load one N2O bottle.
Then shake well and put in the refrigerator for an hour. After that, we fill paper cups (pierce the bottom with a knife in 2-3 places) by 1/3.
And put each glass in the microwave for 40 seconds. The sponge is ready, turn the glass (so it does not settle) on the wire rack and let cool. Wrap cold glasses in plastic and store in the refrigerator for up to 10 days.
To take out a biscuit, simply run a thin knife along the sides of the glass and it will fall out by itself.
Let me remind you that when you made a mirror glaze, you need to cover it with a foil in contact and put it in the refrigerator to ripen (for a day). After that, remove the film and heat the glaze. It is most convenient to put it in the microwave for 30 seconds, then stir gently with a spatula and add more pulses as needed. The working temperature of the glaze is about 30-32 degrees. Be sure to punch the frosting a second time with a blender, this is important, otherwise it will be thick or go in lumps.It is permissible to slightly heat or cool it if you are not satisfied with its consistency (too thick or liquid).
As usual, we build a glazing structure. Usually this is some kind of tray, on top of which there is a grate. At the bottom of the container, we stretch the film so that the icing can be collected (it is reusable if the pieces of your cake have not got into it). Products should always be ice-cold (that is, very cold, otherwise the glaze will not harden and be very hard, homogeneous).
In the video you can see that my glaze is quite liquid, but at the same time it does not slip off the product.
It was an old dream and I was shocked by what I saw. So I decided to add a little of this story to the cake. To do this, we pour a small amount of gold (or other) kandurin into the cup. And add a little rum (or vodka or other clear strong alcohol).
I will not tell you the exact proportions, because we take a very small amount. The idea is to get something like a liquid paste (here you will figure out for yourself how to dilute the mass more). When the pasta is ready, we dip any contour with thin walls into it.Smooth nozzles for a bag, small die cuts (of any shape – stars, circles, hearts, animals …) and so on will do.
The process is simple – dip the contour into the mass, tap it a little against the side of the cup (to get rid of excess moisture) and then gently lean it against the glaze. The glaze should be still soft (2-3 minutes after pouring the product). Practice on one piece or somewhere around the edge of the cake. The errors may include the following:
too liquid mass – then the contour will blur over the glaze (1)
a lot of mass on the contour – in this case the drawings will be dirty (a lot of kandurin) (2)
uneven pattern – badly tapped with a nozzle (3, 4)
the contour deforms the glaze surface – the glaze is already too frozen
In this case, we need alcohol so that the kandurin is evenly distributed along our contour (nozzle), and when we made a stamp, the alcohol will quickly evaporate, leaving only golden rings.As you can see, I made two cakes, the first of which I deliberately spoiled with patterns – this way it will be easier for you to understand where your errors appear.
When you have filled the cake with icing, let it set and drain off any excess. Then carefully pry the spatula from below and “drag” the cake along the wire rack – this is necessary in order to cut off unnecessary glaze threads. Then transfer the cake to a tray or serving dish. On top, crumble our moss, flowers and isomalt pieces (beautiful when isomalt is inserted into the body of the cake).We finish with our isomalt capsule.
And here is our cut (the cake should stand in the refrigerator for about 2 hours for the layers to become tender).
Do not forget that despite the external simplicity, these desserts are still classified as medium in complexity, which means there may be slight difficulties. Don’t despair and try again. When in doubt, do a little. The main thing is to clearly follow the technology, grammes and ingredients. Any substitution can affect the result, consistency, quality and taste of the intended dessert.
In any case, anyone can make such a dessert. However, do not try to replace products in these recipes (except for flavoring – juices, berries, purees, tea, nut pastes). Any such substitution can affect the texture, for example, the layer will flow when you cut the cake.
90,000 Where famous dishes and cocktails were invented
Who invented Olivier, where Mojito was first mixed, what the ideal toffee pudding should be and what Caesar has in common with salad – Skyscaner learned where the famous dishes, desserts and drinks were invented.
The English pirates of Francis Drake were the first to add mint and lime to rum to strengthen the immune system and drown out the taste of cheap liquor. Mojito replaced Drak four centuries later – the earliest recipe was recorded in the Havana bartender’s guide Sloppy Joe’s Bar in the 1930s. The name is still being debated. According to one version, the word comes from the Spanish mojo sauce with parsley, caraway seeds and hot pepper, according to another – from “mojadito”, which translates as “slightly moist”.But the funniest thing is to think that “mojito” comes from the African mojo and means “little witchcraft.”
For over 50 years, the Italian dessert made from mascarpone cheese, coffee and savoyardi biscuits lives up to its name – “lift me up”. Confectioner Roberto Linguanotto is considered the creator of tiramisu. Evidence that he invented this cake in the kitchen of the Alle Beccherie restaurant in Treviso is preserved in the 1981 Vin Veneto magazine. According to the author of that article, tiramisu is called so because it nourishes, invigorates and raises the tone.You can check the effect on yourself even now in the same restaurant – however, the first two letters have disappeared from the sign for half a century.
“Bachelor Party in Vegas-2” was filmed at the Sky Bar on the roof of one of the tallest skyscrapers in Thailand. The views from the 250-meter height are such that the head is spinning without any alcohol. But the specialty of this place – the Hangovertini cocktail, mixed by the eminent bartender Alex Holzer especially for the film crew – must be tried. Just do not lean heavily, so that your friends do not later say about you: “Bangkok took him.”
Photo: Tore Bustad, CC BY-NC-ND 2.0
American apple salad with celery, mayonnaise, lemon juice and cayenne pepper was first served at New York’s Waldorf Astoria in the 1890s. Then there were no walnuts in the composition, but now Waldorf salad is not prepared without them. The classic recipe is described in the cookbook of the head waiter Oscar Chirka, and this luxury hotel in Manhattan still treats guests to the signature salad.
The famous Olivier salad, which in other countries is called “Russian” and “hussar”, was invented in the 1860s by Lucien Olivier, the chef of the Moscow restaurant of Parisian cuisine “Hermitage”.It will not be possible to taste your favorite New Year’s salad where it was invented – today the performances of the “School of the Modern Play” are taking place in the restaurant building. But you can cook Olivier at home according to the oldest recipe – with hazel grouse, lanspek and crayfish tails.
They say that the Waldorf Astoria also invented eggs benedict – sandwiches made of two halves of a loaf with poached eggs, bacon and hollandaise sauce. Broker Lemuel Benedict told about this to The New Yorker magazine in 1942. He wandered into the hotel in the deepest hangover and asked to bring him toast with butter, boiled eggs, bacon and hollandaise.The head waiter was so impressed with the order that he left it on the menu, replacing the toast with a British bacon bun and naming it after the guest.
Photo: [Hennem08] (https://ru.wikipedia.org/wiki/%D0%92%D0%B0%D0%BB%D1%8C%D0%B4%D0%BE%D1%80%D1 % 84% D1% 81% D0% BA% D0% B8% D0% B9 % D1% 81% D0% B0% D0% BB% D0% B0% D1% 82 # / media / File: Waldorf Salad.jpg ), CC BY-SA 3.0
Pina Colada – Beachcomber Bar at the Caribe Hilton, San Juan, Puerto Rico
Translated from Spanish piña colada means “squeezed pineapple”.And although pirates thought of generously diluting pineapple juice with rum back in the 19th century, the cocktail was officially born in 1954. Then Ramon Marrero, the bartender of the Hilton in Puerto Rico, spent three months looking for the perfect proportion of light rum, pineapple juice and coconut milk. And when he found it, he treated Beachcomber bar visitors to this cocktail for another 35 years, until Pina Colada was finally declared the national drink of Puerto Rico.
Guy Julius Caesar has nothing to do with the famous dish of grated parmesan, romaine lettuce leaves and croutons with a special sauce.The salad is named after the chef Caesar Cardini, who ran a restaurant in Tijuana in the 1920s and 1940s. The institution was located in Mexico, but the cashier was made by the proximity to the American San Diego, where the dry law was in force at that time. According to legend, Cardini invented the salad on July 4, 1924, on Independence Day, when he got tired of explaining to hungry customers that there were almost no food left in the kitchen. In 1953, the Epicurean Society in Paris declared Caesar salad “the best recipe to appear in America in the last 50 years.”
Singapore Sling Cocktail – Long Bar at Raffles Singapore, Singapore
The famous Singaporean cocktail was invented by the bartender Ngiam Thong Boon from the Raffles Hotel at the request of an officer who wanted to treat the girl with something special. The original recipe was lost in the 1930s, so now the Singapore Sling is prepared in different ways. At the Long Bar at the Raffles Hotel in Singapore, you will taste a drink recreated from the memories of former bartenders: gin, angostura, cherry brandy, benedictine and Cointreau are used.
Photo: Bertrand Duperrin, CC BY-NC-ND 2.0
French chef Auguste Escoffier admired Australian opera diva Nelly Melba and dedicated several culinary masterpieces to her. The most famous – a delicate dessert made from peeled peach, raspberry sauce and vanilla ice cream – was born in London’s Savoy Hotel in 1892 or 1893. Four years later, when the singer fell ill and went on a strict diet, Escoffier invented “Toast Melba” – a thin crunchy slice of bread with melted cheese or pâté, which is often served with soup or salad.
Who, where and when invented “Bloody Mary” is still debated. It’s easier with Bloody Caesar: in 1969, restaurateur Walter Chell first treated Calgary Inn guests with a cocktail of vodka, Clamato (tomato juice with clam broth) and Worcester sauce. With this drink, Canadians not only increase the degree of fun in the evenings, but also cure a hangover in the morning.
Read also: How to deal with a hangover in different countries of the world
When we say “something sweet for tea” we think of chocolate biscuits, Napoleon cake or caramels, and the Briton – about the sticky pudding made from toffee and dates, loved since childhood.This classic British dessert is served with custard and ice cream. Invented by the influential chef Francis Coulson in the 1970s, the Sharrow Bay Hotel still keeps the recipe a secret. In 2007, an anonymous guest donated £ 32,000 to charity for the right to stand in the kitchen next to a pastry chef while he cooks sticky toffee pudding.
Ernest Hemingway and Humphrey Bogart were among the earliest tasters of the Bellini cocktail at the iconic Venetian Harry’s Bar.The original mid-20th century recipe included prosecco and peach puree. Later, gin or vodka was added to the cocktail. The owner of the bohemian establishment, Giuseppe Cipriani, named the drink after the painter Giovanni Bellini, who sought unusual pinkish shades of white in the robes of the saints in his paintings.
In 1950, an exhibition of another Renaissance painter, Vittore Carpaccio, was held in Venice. After him, Cipriani named a dish of thinly sliced slices of raw beef seasoned with olive oil and lemon juice.The chef first prepared it for Countess Amalia Nani Mocenigo, who was forbidden by doctors to eat fried, stewed and boiled meat.
Mai Tai Cocktail – Trader Vic’s, Oakland, CA, USA
Mai Tai has nothing to do with Thailand – the drink appeared in America. The great bartender Victor Jay Bergeron – aka Trader Vic – has dreamed of creating a world-class cocktail all his life. In 1944 he succeeded – he called his brainchild with a simple Tahitian word Maita’i, which means “good” in translation.Taste the authentic Mai Tai at Trader Vic’s Auckland Bar, where it is made from an original recipe with Old Jamaican Rum, Horchad Syrup, Triple Sec and Lime Juice.
Photo: Sam Howzit, CC BY 2.0
“Tart Taten” – restaurant in the Hotel Tatin, Lamotte-Beuvron, France
We would never have tasted the apple Tart Taten if in the 1880s Stephanie Taten, one of the hostesses of a family hotel in France, had not forgotten to make the bottom of the pie.The apples were not baked then, but fried, and the girl simply turned the dessert over before serving. The Taten sisters never called the random “inside out cake” by their name – it became famous thanks to the culinary researcher Maurice Edmond Sellan, who worked under the pseudonym of Cournonsky. He tasted an inverted pie at the same hotel in Lamotte-Beuvron and fell in love, and later the Parisian restaurant Maxim’s included this dish on its menu with a curtsey to the Taten sisters.
Once the Corsican Count Camillo Negroni entered the Florentine Caffe Casoni (now – Caffe Giacosa) with a confident gait and ordered his favorite Americano cocktail as usual.But this time the drink seemed rather weak to the count, and he asked to replace the soda with gin. This is how the Negroni cocktail was born – an aperitif based on gin, vermouth and bitters with a Corsican character.
In 1896, the future British King Edward VII dined at a restaurant in Monaco with a wonderful companion. To impress the honored guests, it was decided to bake pancakes right on the table – on an alcohol burner. Everything went like clockwork, but then the cook accidentally dropped alcohol on the frying pan and the pancake broke out. The honor of the establishment was on the map – and the chef’s clever apprentice, Henri Charpentier, saved the day.He threw a pinch of sugar into the fire, which immediately turned into caramel, and explained that the chef had invented the recipe especially for the prince. His Highness was moved and in a gentlemanly way suggested that this amazing dish be named after his companion, the beautiful Suzette. Today, Crepe Suzette flambé pancakes can be tasted in the same Caffe de Paris in Monaco, where they are served with Curacao liqueur and orange peel.
More on the topic: The most delicious pancakes from around the world
On tour in 1926, the famous Russian ballerina Anna Pavlova even conquered New Zealand and Australia.About who was the first to bake an airy meringue cake in her honor is still debated in these countries. Australians say the dessert was created by a chef at the Esplanade Hotel in Perth. Introducing the cake, Bert Sachet allegedly exclaimed: “As airy as Pavlova!” According to the New Zealand version, the ballerina herself first tasted a dessert prepared especially for her in one of Wellington’s restaurants.
It came to scientific research: anthropologist Helen Leach collected 667 recipes for the Pavlova cake from 300 sources.She gave the palm to New Zealand because the first recipe was published in 1929 in the NZ Dairy Exporter Annual. On the one hand, the Australians were 6 years late with the publication. On the other hand, Helen Leach taught at the University of Otago in New Zealand – was she objective? Be that as it may, Pavlova cake, almost a hundred years later, remains a favorite dessert in both countries.
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90,000 Janice Wong.It will be sweet. – Unique Singapore
Surely almost all of you have heard about Janice Wong – the creator of unique edible masterpieces, already known all over the world. In Singapore, you’ve definitely seen her quirky sweets shop and the 2 am:dessertbar restaurant in Holland Village. And even if for some reason you hear her name for the first time, we are sure that you will be interested in reading our interview with Janice Wong – the best pastry chef in Asia, a graduate of the renowned culinary school Le Cordon Bleu and the author of the world’s only edible art exhibitions.
– When did you realize that you were interested in cooking?
This was in 2005 when I was studying in Melbourne as an economist. Australia is a very large country with a huge number of farms, so the stores always have the freshest food. And it was fresh, organic produce that inspired me to radically change my life and start learning the art of cooking. Almost immediately I entered Le Cordon Bleu and left for Paris.
– What influenced your cooking style the most?
– Of course, this is fashion and art.You can trace the influence of fashion in my collections, and the influence of art in the freedom of expression of my ideas.
– How would you describe your style?
– I would say that he is “natural, progressive and creative”. As if I was creating a collection of paintings.
By the way, this is exactly what it is. Janice Wong not only opened 2 am:dessertbar in Singapore, restaurants in Tokyo and Hong Kong, but also created a unique concept of “edible art exhibitions”, where visitors can not only admire the works of art, but also taste them.Janice regularly holds such exhibitions in different parts of the world.
– We’ve heard a lot about your edible artwork. Could you tell us more about them?
– My first art exhibition of this kind was in Singapore in 2011, and it was timed to coincide with the release of my book “Perfection in Imperfection”. I invited 400 guests, and I really wanted all of them to “taste” the book. And then I got the idea to make an edible art exhibition, where there could be enough “art food”.This is how I presented the recipes that were in my book. In 2016, my exhibition was held in Moscow and was attended by 30 people.
– Where do you get your inspiration from?
– I draw my inspiration mainly from nature and various cultures. I really enjoy studying the culture of different countries and peoples, and this greatly influences what I create.
– Why did you open a dessert bar in Tokyo and Hong Kong after Singapore?
– I chose these cities because they are very dynamic and they make me move forward and develop myself.
– Do you plan to open more establishments in the future? If so, in which country?
– Yes, of course I do, and so far I have decided to focus specifically on the cities of Asia. After that, I will be looking at Europe and Australia.
– Which of your desserts would you recommend to try first?
– I personally really love Tiramisu and Classic Plum.
– What are your impressions of your trip to Russia?
– Unfortunately, I only visited Moscow, and this city is just incredibly beautiful! I think that Russia is a country with a unique culture, beautiful architecture and, of course, one cannot fail to mention the Russian language – it is simply incredibly difficult!
– Would you like to open a restaurant in Russia?
– Of course, I am ready to consider Russia, but first I need to get to know its culture better.Therefore, you will need to go to Russia several more times to learn more about it, and then decide whether it is a good idea to open a restaurant there.
– Are you familiar with Russian cuisine?
– I have tried Russian cuisine in many countries around the world. For example, I was in the Buyan restaurant in Singapore – there is very tasty Russian food! I also really love the Russian restaurant in Hong Kong, it is located not far from my Cobo House restaurant. By the way, the owner of this Russian restaurant is from Asia!