Tiramisu

I have not been feeling too well physically and emotionally. I try to do something nice for people around me occasionally. 

I hope this tiramisu is good enough for you. 

Tiramisu

  • 15 Ladyfingers 
  • 1 Cup Espresso
  • 4 Egg Yolks
  • ½ Cup Sugar
  • 1 Cup + 2 tablespoons Heavy Whipping Cream
  • 1 Cup(8 oz.) Mascarpone
  • Cocoa Powder, for dusting

Optional item

  • Melted chocolate
  • Chocolate rasp | Coffee candy | Chocolate flakes and etc.
  1. Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.
  2. In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.
  3. Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. And we are ready to assemble

To assemble:

  1. Get ready a deep dish or small serving cups (your preference)
  2. Scoop some or a tablespoon (for single serving) of the mascarpone mix into the dish or cups 
  3. Dip the lady finger in espresso and it on the mascarpone mix
  4. Drizzle some melted chocolate 
  5. Scoop some or a tablespoon (for single serving) of the mascarpone mix to cover the lady finger
  6. Repeat steps 2 to 5 until it reach to the bream of the dish 
  7. Dust the top with cocoa powder and sprinkle your preference chocolate or candy on top (be creative)
  8. Refrigerate for several hours or overnight.
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Triple Chocolate Mousse Parfait

Ramadhan is coming to an end. This will be the last night we breaking fast together this year.  Hopefully this won’t be the last year of Ramadhan for me.

This year Ramadhan is different. We (Mr E and family) took effect to spend more time together. Pray together, did our mini contribution together, break fast together, supporting one another to do better on a daily basis (yes daily struggles… Especially for me) spring cleaning together ehh … No. Mr E did most of the spring cleaning.  Thank you love. 

We made full use of our time to do things that we procrastinate all the time like reading the Quran and the sunat prayers. We hope to keep doing it even after Ramadhan is over, Insya-Allah. What we did not manage to do are mahabbah and menela’ah which we are hoping to start soon with my brother and family.

Ramadhan this year is indeed meaningful and the best. Alhamdulillah.

My contribution for today’s break fast dessert is *drumroll* Triple Chocolate Mousse Parfait!!!! Ta-da. I was suppose to make these last weekend but was too tired cos we went JB during the day to collect some stuff 🙊


I made these babies after my tara-ME! Cos I taraweeh alone 😕 (hahah ok I’m kidding there’s no such thing as Tara-me. It’s taraweeh prayers) Cos Mr E ditched me last night 🙊. Pffft. 

Quite a simple recipe but I’m not too sure why my white chocolate curdles after its cool down.


Triple Chocolate Mousse Parfait

Adapted from The Great Book of Chocolate by David Lebovitz

(This recipe is one-third of the original; you can triple the recipe to its original volume and layer the mousse in a greased 9×3-inch springform pan to make into a cake)

– Makes approximately 3 parfaits depending on the size of your serving glasses – 

  • 3 ounces bittersweet chocolate, chopped
  • 3 ounces white chocolate, chopped
  • 3 ounces milk chocolate, chopped
  • 3/4 cup cold heavy cream
  • 3 large egg whites*, at room temperature
  • Optional garnish: chocolate shavings
  1. * This recipe uses raw egg whites so use organic or farm fresh eggs. You can also look for and use pasteurized egg whites.
  2. Place the 3 types of chopped chocolates into individual heatproof bowls. Melt each over a pan of barely simmering water, one after the other. While melting chocolate, stir often (particularly being careful not to over-heat the white chocolate) and do not let any water touch the bowl or chocolate itself. Set aside and let cool to lukewarm.
  3. Whip the cream until it reaches firm, soft peaks (I did this by hand using a large, cold bowl and whisk). Be careful not to over-whip or the cream will curdle.
  4. Divide the cream into thirds. Fold one-third of the whipped cream into the dark chocolate in two additions. Fold one-third of the whipped cream into the milk chocolate and the last third into the white chocolate.  
  5. Whip egg whites in a clean bowl until they are thick and hold their shape. Don’t over-whip or the whites will be dry and break apart.  
  6. Fold one-third of the egg whites into each chocolate mousse filling until smooth and incorporated.
  7. To make parfaits, spoon dark chocolate, white chocolate, then milk chocolate mousse, respectively, into a glass, gently smoothing the top of each layer with the back of a spoon. Chill the parfait, or freeze, for about 6 hours before serving. Top with chocolate shavings, if using, just before serving.

CCP: Corn Custard Pudding

It’s the weekend. As usual I contribute session for break fast. Last week I’ve prepared tiramisu. They loved it Alhamdulillah. This week I tried corn custard pudding. Hmmmm the boys still loves their chocolate lah. Next week probably I’ll try something mousse-y. Mom says it’s nice. Yey!

The best thing about this recipe is, it’s easy and fast to set. I took the recipe from Peng’s Kitchen


CORN CUSTARD PUDDING

  • 600ml coconut milk ~ I used 3 boxes (200ml each) coconut milk, M&S brand
  • 400ml water
  • 1 cup or less sugar
  • 1 cup (150gm) Bird’s Custard powder
  • a pinch of salt
  • 1 can Cream Style Sweet Corn ~ about 425gm

1. Mix all the above ingredients except for corn in a heavy bottomed sauce pan until the custard powder dissolved.

2. Place the pan over low heat and add cream corn. 

3. Keep stirring over low heat until the mixture becomes thick and shiny.

4. Do not leave the mixture unattended, or you’ll see a burnt bottom.

5. Once the mixture has turned thicker, turn off the heat.

6. Pour the batter into cake tins or moulds. 

7. Cool at room temperature until it hardens. You may store in refrigerator later. 

8. You may also serve it warm right after it’s cooked as soft pudding 🙂