I don’t have a lot to say today. Not a promising way to begin a blog post, I know. In any case, I’ve been so depleted with all that is going on and thought ok-let me take a break and put all the other lovely ladies to work.
Started a contest on Instagram to see what the ladies had to offer. and my my was I surprised by the amazing response-from Scrumptious Omelette Rolls to Singaporean rice to Cookies and a lot of other desserts.
5 recipes were shortlisted and all the contestants had to do was get the most number of likes. and guess which recipe won- THE TIRAMISUUUUUU.
So down below is a recipe by the winner, Kaynath Ara.
* 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant espresso powder)
* 2 tablespoons granulated sugar
* 1 cup Mascarpone Cheese, at room temperature
* 1 teaspoon Pure Vanilla Extract
* 2 tablespoons Vanilla Pudding Powder (optional)
* 1 cup (250ml) Heavy Cream
* ⅓ cup Granulated Sugar
* (20-24 units) Ladyfingers
*You can use whipping cream with or instead of mascarpone.
1. For Coffee syrup: In a small bowl, combine hot coffee and 2 tablespoons sugar.. Mix until sugar dissolves. Set aside to cool.
2. For Filling: In a large bowl, whisk mascarpone vigorously by hand or mixer until creamy and smooth. Whisk in vanilla extract and vanilla pudding powder. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
3. Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 9 inches baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours. I don’t suggest freezing tiramisu since it will ruin its texture.
4. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).