Tag: cake

Baking · Dessert · Italian

Tiramisu

vanvaLeave a comment

Tiramisu is my favorite dessert of all time. I like to have it for my birthday every year and usually like to bring it to holiday parties for others to enjoy. This recipe is not mine – it is one I really enjoy and use over and over again and so I would like to share it with you. Normally, I like to adapt or change things around, but this one is perfect, as is. Ideally, let this chill for 48 hours to allow the flavors to fully develop. I tend to make this 2 days in advance. Source: Gina Petitti.

Total time: 1.5 hours (preparation & chilling)

Ingredients

  • 6 extra large Eggs, room temperature
  • 1 cup Sugar
  • 4 Tbsp Kahlua, divided
  • 2 lbs Mascarpone Cheese
  • 1 cup Heavy Cream
  • 2 ½ cups Espresso
  • ½ cup Brown Sugar
  • 2 Tbsp Cocoa Powder
  • 1 package Lady Finger Cookies (2 if you want to make extra)
  • Extra sifted Cocoa Powder for topping the dessert

Steps for making the cream:

  • Use a bain marie on your stove or use a sauce pan filled halfway with water, heat to a low, gentle boil.
  • Using a pyrex bowl – Beat eggs and 1 cup of sugar for 2 minutes until fluffy.
  • Move the bowl of eggs and sugar over the saucepan. Reduce the heat to a simmer. Continue to beat the eggs until foamy for 5-6 minutes.
  • Remove the eggs from the heat and beat for another 6 minutes until the texture and color is a bit more of a custard.
  • Add 2 Tbs of kahlua and mascarpone into the egg mixture and beat for another 2-3 minutes.
  • In a separate bowl, beat heavy cream until there are stiff peaks. Gently fold the whipped cream into the egg mixture so you do not knock the air out. Cover with saran wrap and chill for an hour.

Steps for assembling the tiramisu:

  1. While the cream mixture is chilling, brew the espresso.
  2. Add 2 tbs of kahlua, 2 tbs of cocoa and brown sugar to the coffee mixture. Blend with a whisk and allow it to cool down.
  3. Using a 13 x 9 baking dish, dunk ladyfingers in the coffee mixture. Be quick because they will crumble if they get too wet. I usually turn in over just once on each side and shake the extra off. Assemble in the dish. If you need to cut the edges of a few cookies to make it fit, that is absolutely fine. I try my best to maximize the space.
  4. Spoon some of the whipped cream onto the layer of the cookies and spread around.
  5. Complete another layer of ladyfingers (I lay them the opposite way of the first layer) and then cream. Dust with cocoa powder and chill. Ideally, you should allow 48 hours before serving.
  6. Note: This recipe usually makes extra, so I often assemble another 9 inch pan and make a smaller cake to give away or enjoy at home.
Baking · Dessert

Lavender Tea Cake

vanvaLeave a comment

In no way is this a family recipe, but an homage to my mother’s undying love for all things British and Downton Abbey. There are a variety of versions of this recipe on the Internet, so I cannot claim credit. We modified this and made this for her birthday – and find ourselves making it from time to time when lavender is in season. 

One appeal of this recipe is that it is VERY easy to assemble, and it is not too sweet. The texture is a bit bready, and is perfect for afternoon tea.

You will need

  • 3/4 cup milk
  • 3 tbs fresh chopped lavender or 1 tbs dried lavender
  • 6 tbs butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt

Step one:

Preheat the oven to 325 degrees F. Grease and flour a 9×5 inch loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.

Step two:

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy.

Step three:

Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.

Step four:

Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Enjoy.