All about Cakes & Cookies Baking

[Augmum]

BlurBee:

:? How come I can see the images?

The cakes look :drool:

oh...ah bee, that's weird, some can see while others cannot. :roll:

[Augmum]

EatNonStop:

Tiramisu



http://www.postimage.org/

eatnonstop, can share yr tiramisu recipe here ??

[EatNonStop]

Hi Augmum


here it is

Ingredients
24 sponge fingers

Syrup
1 tbsp instant espresso/ strong coffee powder
1/2 tablespoon sugar
125ml boiling water
2 tsp Baileys Irish Cream (I omitted since got kids)

Cream
250g mascarpone cheese
2 1/2 tbsp icing sugar
1 1/2 tbsp Baileys Irish Cream (I omitted)
1/2 tbsp instant espresso/ strong coffee powder
1/2 tbsp cocoa powder
200 ml non-dairy whipping cream

cocoa powder, to dust
strawberroes for decoration (optional)

Method
1.Roast the sponge fingers in the oven at 150°C for about 5 minutes (optional). Set aside for later use.

To make the cream
1.Dissolve instant coffee powder and sugar in boiling water. Leave to cool before stirring in 2 teaspoons Baileys Irish Cream. Set aside.
2.In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar. Add in Baileys Irish Cream mixture (from step 1), whisk until blended.
3.With an electric mixer whisk the whipping cream until medium peak. With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Pour the mascarpone mixture into the whipped cream and beat it with an electric mixer to get the peak again. Leave the cream in the fridge.

To assemble
1.Cut off one end of the sponge fingers so that each one is about 3" in length. Line the sides of a 8 round pan* (with a removable base or use a springform pan) with the sponge fingers (do not get them soaked in syrup). You will need about 20 sponge fingers (depending on the type/brand). Save the leftover small pieces.
2.Place a layer of sponge fingers on the bottom of the cake pan (use the leftover to fill the gaps).
3.Using a teaspoon, pour the syrup over the layered sponge fingers, making sure you don’t put too much in one side and avoid pouring syrup to the standing sponge fingers.
4.Pour 1/2 portion of cream (I used 1/3 only though) and spread evenly on the sponge layer, ensure all the gaps at the sides are filled. Tap the cake pan lightly on the table to ensure there are no trapped air pockets.
5.Place next layer of sponge fingers over the cream, sprinkle with syrup, and place the balance cream on top. Spread and smooth the top.
6.Leave the cake (covered) to chill in the fridge overnight.
7.Just before serving, dust the top with cocoa powder and unmold. Decorate as desired. Keep the cake in the fridge before serving


Have fun…

[Funz]

Augmum:

qms:

[quote=\"EatNonStop\"]\"Add image to post\"....my pics are in xxx.jpg

Why don't you upload your pictures to tinypic.com, and insert as a link? Postimage seems to be down again.

ya, eatnonstop, suggest u upload yr images using tinypc.com,
i have been having problems with the default postimage too.[/quote]I cannot see oso. Could it be something to do with the version of IE?

[EatNonStop]

1st time using TINYPC.COM, try this link....


http://oi56.tinypic.com/2eozk2h.jpg\">

[Augmum]

EatNonStop:

Hi Augmum


here it is

Have fun...

thanks eatnonstop,
u are fast, din expect u could type all out so quickly. appreciated.

hmm....read thru, seems quite alot of steps,
is there any cutshort method or easier version of recipe ?? :roll:

sponge fingers ?? where do u get these ?? u bought or made yrself ?

mascarpone cheese ?? any brand ?

[Augmum]

EatNonStop:

1st time using TINYPC.COM, try this link....

http://tinypic.com/view.php?pic=2eozk2h&s=7

can see, but rather small image.

[EatNonStop]

Mmmm…you may want to try this…as it uses "raw" egg, thus didnot try.


Tiramisu Ingredients
\t3 large eggs
\t500 grams [~12.3 oz.] Mascarpone cheese
\tEspresso or Strong Coffee
\tBoudoir biscuits/ Lady fingers/ thin cakes
\tPowdered cocoa [or instant chocolate drink mix]
\tSugar (to taste)
1. Crack and separate 3 large eggs into two different bowls (use a large bowl for the egg white and a smaller bowl for the yolk). Make sure that none of the yolk gets mixed with the egg white, otherwise the egg whites won’t whisk properly.
2. Whisk the egg yolks with an electronic whisk and gradually add sugar until the egg yolk becomes thick, creamy, and light yellow.
3. Add about 5oo grams [~12.3 oz.] of Mascarpone in another bowl and give it a quick stir to loosen it up. Then, with the electronic whisk, mix the egg yolks and Mascarpone together.
4. Wash and dry your whisk and then whisk the egg whites until they form firm peaks. Continue to fold the egg whites into the Mascarpone and mix until there are no lumps.
5. Put that to the side. Make some strong espresso and let it cool.
6. Line a large and fairly deep dish with lady fingers (boudoir biscuits) and pour over two thirds of the coffee mixture.
7. Put half of your egg mixture over the top of that, followed by a thick dusting of cocoa. Use an instant drinking chocolate, as it’s a little sweeter. 8. Dip more lady fingers into the rest of your coffee mix (don’t worry if you run out; you can just knock up some more) and carefully place them over the the top of the cocoa.
9. Empty the rest of your egg mixture over that and dust with cocoa again.

Leave it in your refrigerator for two hours and serve.

I bought the fingers biscuits and cheese from Phoon Huat Store. U can get them from cold storage as well. Any brand will do.

[ANobleNerd]

I'm using Safari on a Mac, and I'm not able to see it. At first, when I was on the thread on my iPad, I thought it was because of the iPad.


The tinypic url leads to a very small pic.

[qms]

EatNonStop:

http://oi56.tinypic.com/2eozk2h.jpg\">

:drool: