Decadent Tiramisu

October 29th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

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Hi Everyone….and Happy Sunday. I know I usually modify almost all recipes to make them healthier for consumption. However, Tiramisu is one of my favorite Italian desserts but ONLY when made the authentic way which is with egg yolks. So whenever I decide to have some, I always make sure the calories are worth the rich taste because that custard texture and flavor cannot be substituted with anything else. It’s also very important to use the best quality ingredients for the best results. I used everything organic and since I’m sensitive to caffeine I used decaf coffee. Here is a delicious recipe that you will want to make over and over again! Enjoy.

Prep Time: 30 min.

Cook Time: 10 min.

Total: 40 min.

Servings: 9

Calories: 400 per serving

INGREDIENTS:

• 6 large egg yolks

• 1/2 cup sugar (I used organic evaporated cane sugar)*

• 1-1/4 cup mascarpone cheese – room temperature (284 gm)

• 1-3/4 cup heavy whipping cream (420 ml)

• 2 -7 oz packages Italian Lady fingers (Savoiardi)

• 1 cup cold espresso or strong coffee (240 ml)

• 1/2 cup coffee flavored Liqueur optional (120 ml), (optional)

• 1 ounce cocoa for dusting (30 gm)

  • 1 tsp Bourbon Vanilla (if making without liquor)

  • Hand mixer

  • Food processor

DIRECTIONS:

1. Place egg yolks in the top of a double boiler, over slightly boiling water. Using the hand mixer, whip yolks consistently while slowly adding the sugar a little bit at a time for about 10 minutes. This is your zabaglione ( pronounced zabayon) cream, remove from the heat and whip yolks until thick and lemon-colored. You should see a ribbon of cream when lifting the beaters.

2. Add Mascarpone to whipped yolks, and extract (if not using liquor) beat until combined.

3. In a separate bowl, whip heavy cream to stiff peaks. Do not over mix because it will result in a gritty texture.

4 .Gently fold the whipped cream in the mascarpone zabaglione mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.

5 .Mix the cold espresso/coffee with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!

6. Arrange the lady fingers in the bottom of a 9×9 inch baking dish (or container similarly sized)

7. Spoon half the mascarpone cream filling over the lady fingers.

8. Repeat process with another layer of lady fingers

9. add another layer of tiramisu cream
10. Refrigerate 4 hours or overnight.

11. Dust with cocoa before serving. Enjoy!

*using your food processor, grind the sugar to get it to a finer mill so it dissolves evenly and smoothly into the yolks preventing sand-like gritty texture in your cream.

Original recipe adapted from Ask Chef Dennis.

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Scrumptious Blueberry Muffin Cake

October 2nd, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

• 1/2 cup Unsweetened Applesauce

1/2 cup coconut oil or Unsalted Butter, room temp

• 2 cups sugar (I used Organic Evaporated Cane Sugar)

• 3 large eggs

• 1 Tbsp vanilla extract

• 2 tsp lemon juice or zest

• 3 Cups Cake Flour*

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1-1/4 cup buttermilk or plain Greek yogurt

• 2 Cups fresh or frozen (thawed) blueberries

GLAZE:

1/2 a stick of cream cheese, room temperature

1 cup powdered sugar

1 tsp vanilla

3-4 Tbsp Milk

DIRECTIONS:

1 Preheat oven to 325F degrees.
2 Spray your bundt pan with nonstick baking or cooking spray.
3 Using an electric mixer, cream together the butter/oil, applesauce and sugar.
4 Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5 Next, in a separate bowl, combine flour, baking powder, baking soda and salt.
6 Whisk together until combined.
7 At this point, you are going to alternately add in the flour mixture and buttermilk/yogurt to the wet mixture.
8 Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.
9 Don’t overmix it. You want to stir just until it all comes together.
10 If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
11 Gently stir in HALF of the blueberries.
12 Be very careful when stirring so you don’t burst open all the berries.
13 Just gently fold them in.
14 Now add the rest of the blueberries to the bottom of the bundt pan.
15 Then pour the batter on top.
16 Bake for about 45-55 minutes.
17 Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick or tester. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. Don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
18 While the cake is cooling, make Glaze. Whisk cream cheese and sugar until creamy. Add vanilla and one tablespoon at a time of milk until desired consistency. Should be thick but pourable.
*original recipe adapted from The Country Cook

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