Tag: tiramisu cake

How to make Classic Tiramisu
Tiramisu is one of those irresistible desserts that are so easy to put together and require no baking. It’s rich and smooth, literally melting in your mouth. There’s nothing better on a hot summer day than a chilled dessert.

Home Cooking Adventure
Ingredients
Makes about 6 servings
Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt
For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur
20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,
creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.
2. Add mascarpone cheese and and blend well.
3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.
4. Combine the cooled espresso with liqueur and set aside.
5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.
6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.

June 30, 2021
How to make Raw Vegan Neapolitan Cake Recipe
This vegetarian Neapolitan cake is really good. The perfect chocolate crust, strawberry and vanilla icing follow.. and topping with some cocoa rings gives a nice visual and great taste to the final cake. You don’t have to be on a raw or vegan, gluten-free or gluten-free diet to enjoy this cake, this Neapolitan cake is simply a delightful dessert everyone will love.

Home Cooking Adventure
Ingredients:
Makes one 6 inch round cake, about 8-10 servings
Crust
1 cup ground almonds
1/2 cup dates, pitted
1/4 cup cocoa powder
1 tbsp coconut oil
Filling – Vanilla base
1 1/2 cups (240g) raw cashews, soaked in water 4-6 hours then drained
1/2 cup liquid sweetener of your choice (maple syrup, agave nectar, raw honey if not vegan)
5 tbsp lemon juice (juice of 1 large lemon)
1/2 cup coconut oil, melted
1 tbsp pure vanilla extract
pinch of salt
Additional Ingredients for Chocolate Layer
1/4 cup cocoa powder
1 tbsp liquid sweetener of your choice
1 tbsp coconut oil, melted
Additional Ingredients for Strawberry Layer
1 cup frozen strawberries
Directions
1. Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.
2. Press well the crust mixture into the bottom of a 6 inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.
3. Prepare the vanilla base: Add all ingredients for vanilla base, presoaked cashews, lemon juice, liquid sweetener, melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.
4. Remove one third of the mixture into a bowl for the vanilla layer, and another third of the mixture for the strawberry layer, in another bowl.
5. Add the additional ingredients for the chocolate layer over the remained cashew mixture into the blender and process until smooth and creamy. Pour the chocolate mixture evenly over the crust using a rubber spatula to spread it out. Place in the freezer for 15 minutes to set before adding the next layer.
6. Meanwhile rinse the blender and prepare the strawberry layer. Add the vanilla base mixture from one of the bowls that were set aside into the blender, add frozen strawberries and blend until smooth and creamy. Remove the pan from the freezer and gently pour the strawberry layer evenly over the chocolate layer. Freeze for another 15 minutes or until set before adding the next layer.
7. Remove the pan from the freezer and gently pour the remaining third of vanilla base from the bowl that was set aside over the strawberry layer. Smooth out evenly again using a rubber spatula.layer. Place in the freezer to firm up for 15 minutes while you prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.
8. If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it anyway you desire over the cake. Place in the freezer until ready to serve.
9. Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture.
May 19, 2021
Homemade Tiramisu Ice Cream- easy
This creamy and elegant dessert is always a delight for me and our guests. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly, iressistible dessert. Give it a try. It’s easy, quick and most of all delicious.
Home Cooking Adventure
Ingredients:
Makes about 4-6 servings
4 eggs
1/2 cup sugar
8 oz (250 g) Mascarpone cheese
1 tsp vanilla extract
For Dipping
3 oz (80 g) savoiardi cookies, about 8 cookies
5 tsp instant coffee
5 tbsp hot water
2 tbsp brandy or amaretto liqueur
Garnish
1 tbsp cocoa powder, for dusting
Directions
1. Combine the coffee with water and brandy and set aside to cool.Cut the cookies in smaller pieces.
2. Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. Add Mascarpone cheese and vanilla extract and blend well.
3. Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture.
4. Line a 1.5 litre-capacity loaf tin with plastic wrap. Toss the broken cookies in the coffee mixture. (Be careful not to soak the cookies too much otherwise they will get too hard on the freezer, only the edges need to be soaked ). Pour 1/3 of the mixture into the tin and add half of the cookies. Put another 1/3 of the cream mixture over the cookies, add the rest of the cookies and finish with the last 1/3 of the cream. Cover and put it in the freezer.
5. When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.

May 17, 2021