Friday, January 26, 2018

Alcohol-Free Tiramisu Cake


Wow, can't believe how long it has been since I last updated my blog, I've been so busy and is caught up by both my kids & my work. 

Well, I have definitely not forget my passion of cooking just yet, yes, I still cook very often, we all gotta eat right? LOL. But yes, to be honest I've been baking a lot less these days, because I do not have the time of doing so anymore, but, I will definitely catch up on my baking marathon very soon as Chinese New Year is approaching once again.

Today, I baked a Alcohol-Free Tiramisu Cake, it is alcohol-free, because I want to serve it to my kids as well, nevertheless, it tastes equally yummy if not more (well, I'm not that into alcohol myself anyway).

I have extra cream mixture left so I made them into Tiramisu in a Cup, not only did they taste equally good, they look really good visually too.


This is unlike the usual Tiramisu cake that I have previously baked, where I would dust a generous amount of Dutch cocoa powder on the top of the cake, this time, I did it another way. If you're currently residing in Malaysia, I believe you would probably be very familiar with the famous Tiramisu Cake from Alexis, where they have a layer of hazelnut praline on the top of the cake. 

I am a nut person, ooh ya, I love nuts!

So that's how I'm gonna make it today.


 
Tiramisu Cake in a champagne glass, so beautiful. It looks delicious before you even taste it.


Honestly, the nut praline is the star of the whole cake, simply because I am a nut lover. The crunchy & sweet flavour of the nut praline simply adds more flavour into every bite of the cake.

YUMSS!!

Alcohol-Free Tiramisu Cake

 
Ingredients :
1 sachet of instant white coffee powder + 4 teaspoon of coffee powder, dissolve in 2 1/2 cups water (because I didn't use baileys hence the extra amount of coffee mixture here)
400gm of savoiardi biscuits
2 large eggs, separate the egg yolk & egg whites
70gm castor sugar
500gm mascarpone cheese
100gm-200gm dark chocolate, chopped
200-250gm nuts of your choice, chopped (almond/ hazelnut/ macadamia nuts etc)
100gm butter 
5 tablespoons of honey

Directions :

The Cake


  1. Beat the egg whites until thick & frothy, set aside for later use.
  2. Beat the egg yolk together with the castor sugar until thick & the mixture becomes pale yellow color. Add in 1/4 cup of the coffee mixture & all the mascarpone cheese, mix well.
  3. Fold the egg white mixture into the mascarpone cream mixture, be gentle to just mix enough.
  4. Dip the savoiardi biscuits into the remaining coffee mixture, lightly soak on each side of the biscuits until damp only, NOT soggy, so do this step quicky and do not over soak it, otherwise the cake might easily fall apart.
  5. Line the dipped savoiardi biscuits on a bottom of your choice of baking dish (recommended to be 6-8 inches dish). 
  6. Spread 1/3 of the cream mixture on top of the layer of savoiardi biscuits, and generously sprinkle the chopped dark chocolate on top of the cream mixture.
  7. Repeat step 5 & 6 for another 2 times.
  8. Spread all the remaining cream mixture on the top layer of the cake and leave the cake in the fridge overnight, or at least 4 hours to set. 
Nut Praline

  1. Melt the butter over the pan on low heat, add in the honey.
  2. Once boiled, add in all the chopped nuts and make sure they are well coated by the butter & honey, cook for 1-2 minutes.
  3. Pour the nuts on a non stick baking paper and leave to cool, break up and sprinkle generously on the top layer of your tiramisu cake.

Recipe adapted & inspired by Nigella Lawson



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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Friday, January 26, 2018

Alcohol-Free Tiramisu Cake

Reactions: 

Wow, can't believe how long it has been since I last updated my blog, I've been so busy and is caught up by both my kids & my work. 

Well, I have definitely not forget my passion of cooking just yet, yes, I still cook very often, we all gotta eat right? LOL. But yes, to be honest I've been baking a lot less these days, because I do not have the time of doing so anymore, but, I will definitely catch up on my baking marathon very soon as Chinese New Year is approaching once again.

Today, I baked a Alcohol-Free Tiramisu Cake, it is alcohol-free, because I want to serve it to my kids as well, nevertheless, it tastes equally yummy if not more (well, I'm not that into alcohol myself anyway).

I have extra cream mixture left so I made them into Tiramisu in a Cup, not only did they taste equally good, they look really good visually too.


This is unlike the usual Tiramisu cake that I have previously baked, where I would dust a generous amount of Dutch cocoa powder on the top of the cake, this time, I did it another way. If you're currently residing in Malaysia, I believe you would probably be very familiar with the famous Tiramisu Cake from Alexis, where they have a layer of hazelnut praline on the top of the cake. 

I am a nut person, ooh ya, I love nuts!

So that's how I'm gonna make it today.


 
Tiramisu Cake in a champagne glass, so beautiful. It looks delicious before you even taste it.


Honestly, the nut praline is the star of the whole cake, simply because I am a nut lover. The crunchy & sweet flavour of the nut praline simply adds more flavour into every bite of the cake.

YUMSS!!

Alcohol-Free Tiramisu Cake

 
Ingredients :
1 sachet of instant white coffee powder + 4 teaspoon of coffee powder, dissolve in 2 1/2 cups water (because I didn't use baileys hence the extra amount of coffee mixture here)
400gm of savoiardi biscuits
2 large eggs, separate the egg yolk & egg whites
70gm castor sugar
500gm mascarpone cheese
100gm-200gm dark chocolate, chopped
200-250gm nuts of your choice, chopped (almond/ hazelnut/ macadamia nuts etc)
100gm butter 
5 tablespoons of honey

Directions :

The Cake


  1. Beat the egg whites until thick & frothy, set aside for later use.
  2. Beat the egg yolk together with the castor sugar until thick & the mixture becomes pale yellow color. Add in 1/4 cup of the coffee mixture & all the mascarpone cheese, mix well.
  3. Fold the egg white mixture into the mascarpone cream mixture, be gentle to just mix enough.
  4. Dip the savoiardi biscuits into the remaining coffee mixture, lightly soak on each side of the biscuits until damp only, NOT soggy, so do this step quicky and do not over soak it, otherwise the cake might easily fall apart.
  5. Line the dipped savoiardi biscuits on a bottom of your choice of baking dish (recommended to be 6-8 inches dish). 
  6. Spread 1/3 of the cream mixture on top of the layer of savoiardi biscuits, and generously sprinkle the chopped dark chocolate on top of the cream mixture.
  7. Repeat step 5 & 6 for another 2 times.
  8. Spread all the remaining cream mixture on the top layer of the cake and leave the cake in the fridge overnight, or at least 4 hours to set. 
Nut Praline

  1. Melt the butter over the pan on low heat, add in the honey.
  2. Once boiled, add in all the chopped nuts and make sure they are well coated by the butter & honey, cook for 1-2 minutes.
  3. Pour the nuts on a non stick baking paper and leave to cool, break up and sprinkle generously on the top layer of your tiramisu cake.

Recipe adapted & inspired by Nigella Lawson



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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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