Today I am very happy! Not only because I finally tamed the untamed, but also because I am back after a 10 day vacation from my Sister's home in Bangalore. Punjabi loudness, the contagious high of her house is still prevailing in my mind.
I believe its going to be there for some time and I am right now full of ideas about what to bake next. I think the concept of moving out of your comfort zone to think 'How to's' of your life really work wonders.
The questionable untamed in this post is THE tiramisu. I've figured that every time I make this dish specifically for the blog, its throws up on me. This time I did not plan anything and just made it for my Birthday last month.
Since it was just two of us at home, I made only two jars. And considering the month of May and the soaring temperature in Delhi, I do not stay near the oven longer than necessary.
Recipe follows:
(Makes 2 jars - 250ml)
Vanilla Sponge Cake
200 grams of Mascarpone Cheese
100 grams Heavy Cream
2 Tbsp Condensed Milk (adjust to taste) or Desired Sweetness
1/2 Cup Black Coffee
1 Tbsp Kahlua or Brandy (Optional)
Cocoa Powder to Dust
Chocolate Chips (Optional)
Procedure:
To prepare the black coffee, add 2 tsp of instant coffee granules in about 3/4 cup of water and add desired sugar. I like it bitter so I added only about 3/4 tsp of granulated sugar and let it boil for about 10 minutes or until you have half cup remaining. Let it cool at room temperature. At this point you can add the liquor or your choice if desired.
Slice thin fingers of Sponge cake (about 1/2 inch) and layer the base in both jars.
Soak Sponge base with the black coffee and keep it aside.
On a slow speed, mix mascarpone cheese and condensed milk until its fluffy and smooth.
In another bowl whip heavy cream until it reaches soft peak stage.
With a light hand mix whipped cream to the smooth mascarpone mixture.
You can check the sweetness at this point and add more if required.
Spoon the mixture to the base and make another base layer by lightly adding more sponge on top.
dd coffee mixture to the same.
Its optional but you can add few chocolate chips to add a bite to your dessert.
Spoon cheese mixture again on top of the second base.
Refrigerate for minimum of 4 hours or overnight for the coffee flavour to set.
Dust cocoa powder on top before serving.
I believe its going to be there for some time and I am right now full of ideas about what to bake next. I think the concept of moving out of your comfort zone to think 'How to's' of your life really work wonders.
The questionable untamed in this post is THE tiramisu. I've figured that every time I make this dish specifically for the blog, its throws up on me. This time I did not plan anything and just made it for my Birthday last month.
Since it was just two of us at home, I made only two jars. And considering the month of May and the soaring temperature in Delhi, I do not stay near the oven longer than necessary.
Recipe follows:
(Makes 2 jars - 250ml)
Vanilla Sponge Cake
200 grams of Mascarpone Cheese
100 grams Heavy Cream
2 Tbsp Condensed Milk (adjust to taste) or Desired Sweetness
1/2 Cup Black Coffee
1 Tbsp Kahlua or Brandy (Optional)
Cocoa Powder to Dust
Chocolate Chips (Optional)
Procedure:
To prepare the black coffee, add 2 tsp of instant coffee granules in about 3/4 cup of water and add desired sugar. I like it bitter so I added only about 3/4 tsp of granulated sugar and let it boil for about 10 minutes or until you have half cup remaining. Let it cool at room temperature. At this point you can add the liquor or your choice if desired.
Slice thin fingers of Sponge cake (about 1/2 inch) and layer the base in both jars.
Soak Sponge base with the black coffee and keep it aside.
On a slow speed, mix mascarpone cheese and condensed milk until its fluffy and smooth.
In another bowl whip heavy cream until it reaches soft peak stage.
With a light hand mix whipped cream to the smooth mascarpone mixture.
You can check the sweetness at this point and add more if required.
Spoon the mixture to the base and make another base layer by lightly adding more sponge on top.
dd coffee mixture to the same.
Its optional but you can add few chocolate chips to add a bite to your dessert.
Spoon cheese mixture again on top of the second base.
Refrigerate for minimum of 4 hours or overnight for the coffee flavour to set.
Dust cocoa powder on top before serving.
