○ Tiramisu ○ A homemade dessert not to be missed ○

Updated 28 Jun 2013 - For the Recipe

Does anyone has a sweet tooth like me?

 I am definitely a fan of dessert, regardless any kind.

In fact, this is my 2nd attempt on this recipe by Alex Goh, and yet, once again, I had failed to put up the recipe in this posting... Pardon me... I will do so the soonest... For those of you whom wish to try, you may email me and I will snapshot the recipe for you:-p

This time round, I used ladyfingers instead of the sponge cake as I was awfully too lazy to bake one, plus using these "fingers" made my life easier, for lazy people of course:-p

It was a great change this time as the gals were enjoying the "fingers" and not the cream.

How would you like a slice of a homemade tiramisu?

Hi Hi everyone, updating this post for the long awaited recipe.

Recipe as adapted from Alex Goh:

Ingredients A

1 egg

1 egg yolk

20g sugar

Ingredients B

1 1/2 tbsp gelatine

50g water

Ingredients C

250g cream cheese

50g sugar

Ingredients D

1 tbsp instant coffee powder

2 tbsp water

Ingredients E

100g whipped topping cream

200g whipped whipping cream

Topping: Adequate Cocoa Powder

Method:

1. Whip (A) over simmering water until thicken.

2. Premix (B), and melt it over double boiler. Add into (A), mix until well blended.

3. Beat (C) until light. Add in (D), mix until well combined. Add in the above mixture, mix until well blended.

4. Add in (E), mix until well incorporated.

Coffee Syrup

80g water

40g sugar

2 tbsp instant coffee powder

2 tbsp kahlua (optional)

Cook water and sugar until boil. Add in instant coffee powder, mix until well blended. Set aside to cool. Add in kahlua, mix until well blended.

You may wish to use either a sponge cake, layer by layer, otherwise you may wish to use the ladyfingers as I did.

Have fun with this simple tiramisu cake without using mascarpone cheese:)

♡A Thorny Weekend-We are all so happy with them♡

We were in a treat of durian yesterday. Hubby and myself had bought some durians. Probably a little too much but I had plans to make a durian cake during the weekends.

Yes, it was a excellent decision with my durian mission. These durian moussr were a great hit amongst us. We loved these durian mousse so much that we can just eat them as they were...

 I was too lazy to make the sponge cake so I had use the ladyfingers and piped the durian mousse on them and stacking them up on twos.

 I would say these Durian Mousse Sticks were fantastic as it was just nice for one person. The durian mousse portion was just right, it was easier to eat, suitable for a quick dinner dessert for all the durian lovers.

 Having some balance mousse, I decided to bake a little sponge cake and stacked them up into a small little squarish durian mousse cake.

 These cake was more welcomed by my hubby and Nat as they preferred more durian mousse:))

As for me and my friend, Michelle, who came over today for her swissroll baking session, loved both versions of the durian mousse.

Sharing this great durian mousse recipe as adapted from Katherine Kwa

Ingredients:

(A)

2 egg yolks

50g sugar

2 tsp custard powder

50ml milk

Put all ingredients in a bowl. Mix them over a pot of simmering water. Mix until mixture becomes thick.

(B)

1 tbsp gelatine

60ml water

Mix ingredients and mix them over a pot of simmering water. Mix until well dissolved.

(C)

300g puree durian

Mash and sieved the durian flesh

(D)

250g whipped cream

Mix (A) + (B) + (C), mix well. Add in (D) and mix well until well blended.

You may wish to either use the ladyfingers or bake a sponge cake to go along with these fantastic durian mousse:))

Swan Cream Puffs / Cream Puffs

I know I am always late... late for my postings...

Seeing my fellow baking friends whom had already baked cream puffs in September for the Bake-Along theme, Lena  and Mui, both of them had also attempted on the swan puffs. When I saw their puffs, I was envy, admiring how beautifully their swan puffs had been baked.

Recently, I had also saw some FB bakers, baking these swan puffs too... So pulled up my socks and started my challenge once again!!!!

These swan puffs recipes were adapted from Kevin Chai's. His recipe had stated 3-4eggs..., so I had used only 3eggs. I guess it would have been better to use 4eggs instead, as my batter was rather thick and it did not had the smooth, sateen feel...  Ended up the cream puff texture was abit tough, but overall was quite alright... :-D

So let me try 4 eggs in future...:-D

As I couldn't buy the instant custard cream, I had use the vanilla cream that I had used for the Hokkaido Cupcakes.

So how did I fare for these swan puffs?

Recipe as adapted from Kevin Chai's Dainty Desserts

Puff Ingredients:

200ml water

25ml fresh milk

80g butter

1/4 tsp salt

1 tbsp sugar

170g high protein flour(cake flour)

3-4 eggs

Method:

1. Combine water, milk, butter, salt and sugar. Bring to boil.

2. Add in flour, use a wooden spoon, vigorously stir over medium heat until mixture leaves side of pan. Remove from heat.

3. Beat the dough in a mixer until cool completely. Add in eggs, one at a time, beating well after each addition until smooth and satiny.

4. Spoon dough into piping bag and pipe out a big rosette and swan's head & neck. Bake in a preheated oven at 180C(200C) for 25mins. Leave to cool.

Custard Ingredients:

100g instand custard powder

120ml fresh milk

200g fresh whipped cream

1/2tsp vanilla essence

Method:

Stir instant custard powder with milk, then combine with the whipped cream and vanilla essence until well-combined.

To assemble, cut the puff into half, trim the top layer to form wing shape and fill the bottom layer with custard.

Garnish with fruits, wings and head.

Dust with icing sugar.

Have fun:-D