KIRAMISU

TIRAMISU aka KIRAMISU

Tiramisu is a rich & creamy classic Italian coffee flavoured dessert which can seem very intimidating to make. I've simplified my 'Kiramisu' recipe by breaking down this delicious dessert into categories of the three C's: CUSTARD, CREAM & COOKIES.

TOOLS

deep dish

electric hand mixer or whisk

CUSTARD

small pot

heatproof bowl

CREAM

large mixing bowl

silicone spatula

COOKIES

French press (optional)

pie plate or shallow dish

spoon

TOPPING

mini mesh strainer

INGREDIENTS

CUSTARD

5 egg yolks

125g sugar

475g mascarpone cheese

1 tsp vanilla extract

CREAM

400ml COLD heavy cream

COOKIES

1 cup brewed dark roast coffee (I use Starbucks Verona in a French press)

18 Milano lady finger cookies or 38 Savoiardi lady finger cookies (I used 6 Milano lady fingers, a layer of leftover tea biscuits & 6 extra American Airlines Biscoff cookies from my recent trip which added another layer of texture)

2 tbsp brandy (I used Hennessy)

TOPPING

cocoa powder for dusting

METHOD

1. Make coffee syrup by adding brandy to hot brewed coffee in a pie plate or shallow dish & mix with a spoon. Set aside to let cool.

2. In a small pot, add 2 inches water, bring to a boil then reduce heat to a medium. Add 5 egg yolks to a heatproof bowl & place over the pot of simmering water. Ensure the bottom of the bowl does not directly touch the water (this depends on your bowl, if it is touching, remove 1 inch water).

3. Add sugar to the egg yolks & using an electric hand whisk, combine the eggs & sugar together until smooth, forming a creamy pale yellow custard almost double in size.

4. Remove the custard from the heat using an oven mitt to prevent steam burns. Place on a trivet to cool slightly.

5. Add mascarpone cheese & vanilla extract to your custard. Whisk until smooth.

6. In a separate large mixing bowl, add COLD heavy cream & whip the cream until stiff peaks are formed. This may take some time & hand strength so using an electric hand mixer is much easier.

7. Gently fold the whipping cream into your custard using a silicone spatula & working in small batches.

The whisking part of the recipe is complete so get ready to assemble your tiramisu in a deep dish.

8. Dip the lady fingers into the coffee syrup soaking the cookie in a fast motio. Layer at the bottom of your dish. Drop spoonfuls of custard on to the cookie layer & gently smooth using a silicone spatula. Repeat the layers with more cookie & custard layers until your dish is filled to the top with your custard. Three layers is ideal.

9. Cover your tiramisu with cling film & refrigerate for at least 6 hours.

10. Uncover your tiramisu when ready to serve. Using a fine mesh strainer, dust cocoa powder over your tiramisu, slice & plate using a cake server. Enjoy!

NOTE: Tiramisu can last in a cold fridge for up to 5 days or you can freeze half & thaw for 1 hour when you are ready to enjoy it again.

XO

Kiran

MARBLE-OUS

MARBLE CAKE POPS BY YUMMI POPS

White marble is having a moment! The trend started in home decor with chic & trendy brunch tables, then moved into cookware with us spotting images of minamalists having their morning coffee on a piece of marble slab & finally moved into fashion with Balenciaga's epic bags & bracelets.

I can't explain how many marble pieces Jyoti bought me for my kitchen; marble plates, cake trays, cutting boards, rolling pins & even a mortar & pestel. For herself she found a marble notebook, notepad & of course her two-piece marble skirt & top.

The amazing thing about white carrera or black marquina marble is that the "veins" or swirls in the marble are caused by impurities with clay, sand, iron or oxides getting beneath the surface, just as oysters' defence mechanisms create pearls. Each piece of marble is unique. The whole creation of marble is fascinating; from natural stone to magma or molten rock to granite to heated crystallized rock to your coffee table.

When YUMMI POPS was creating my birthday pops & asked what design I wanted, I had to try white marble. The trend has already moved into fashion so why not fashion cake pops? Stef did a MARBLE-OUS job recreating the white marble veins with each pop looking different & unique from the other. The cake was the most decadent chocolate cake I've ever had & if you do order @YUMMIPOPS, I would recommend a chocolate filling. Bite sized cake is trendy & waistline friendly for any fashionista's birthday.

Click here to view my previous fashion YUMMI POPS collaboration.

Xo

Kiran

'I DON'T CARROT ALL ABOUT CALORIES!': CARROT-CHEESECAKE

BASIC CARROT CAKE 

INGREDIENTS

TOOLS:

2 large mixing bowls

1 electric mixer (if you do not have this, use a hand whisk)

1 non-stick springform cake tin (if you do not have this, use a deep baking dish or bread loaf pan)

1 large fine mesh strainer

1 silicone spatula (if you do not have this, use a wooden spoon)

WET INGREDIENTS:

1/2 cup granulated white sugar

1/2 cup light brown sugar

150 ml vegetable oil

2 eggs (room temperature)

1 tsp vanilla extract

DRY INGREDIENTS:

1 cup all purpose flour

1 tsp baking soda

1 heaping tsp ground cinnamon

1/2 tsp salt

1 1/2 cup grated carrots

1/3 cup toasted, crushed pecans & walnuts

METHOD

1. Preheat your oven to 350 degrees.

2. Oil your cake tin.

3. In a mixing bowl, add white sugar, light brown sugar, vegetable oil, vanilla & eggs.

TIP: if you are a pro at cracking eggs, crack straight into the bowl. If you tend to get shells at times, crack the eggs into a separate bowl, remove any shell using the large half egg shell to scoop or a wet thumb & index finger. 

4. Using an electric mixer or hand whisk, whisk wet ingredients until smooth.

5. Put the large fine mesh strainer over your mixing bowl. Add flour, baking soda, cinnamon & salt. Sift the dry ingredients through the strainer by shaking or hitting the side gently; sifting creates a light batter & mixes all components evenly.

6. Using an electric mixer or hand whisk, mix dry ingredients into the wet until smooth.

7. Add the grated carrots & gently fold into the batter.

Tip: if you are just making a carrot cake with no cheesecake topping, fold the nuts in at this point. 

8. Add the cake batter to your oiled cake tin.

TIP: any time you are baking a cake, hit the entire baking dish once firmly on a counter top to distribute the batter into an even layer filling any spaces. 

9. Bake at 350 degrees, middle rack for 35-40 minutes.

TIP: the centre will puff up after 30 minutes, at this point, poke a toothpick into the centre. If it comes out dry, the cake is fully baked, if it is still wet, bake for another 10 minutes. 

10. COOL CARROT CAKE COMPLETELY.

BASIC NO-BAKE CHEESECAKE

INGREDIENTS

350 grams plain cream cheese (softened at room temperature)

1 can condensed milk

2 tbsp lemon juice

1 tsp vanilla extract

OPTIONAL (FOR COLOURFUL BIRTHDAY OR HOLIDAY CAKE)

5 mini mixing bowls

neon food colouring

yellow food colouring

METHOD 

1. In a mixing bowl, add softened cream cheese. Using an electric mixer or hand whisk, mix until the cream cheese is fluffy & lump-free.

2. Add condensed milk, lemon juice & vanilla. Mix again until smooth.

3. Pour over the cooled carrot cake & chill in the fridge UNCOVERED for 6 hours or overnight.

Tip: if you must cover it, use aluminum foil; cling film will sink & stick to the cheesecake. 

4. Remove spring form tin & add crushed nuts over the top. Serve & enjoy.

For optional effect:

1. Separate the cheesecake mixture into 5 mixing bowls.

2. Add a few drops of each food colour to each bowl & mix until desired colour appears.

3. Pour spoonfuls of each colour in no specific order over the cooled carrot cake, layering the colours one at a time.

4. Chill in the fridge UNCOVERED for 6 hours or overnight.

5. Remove spring form tin & add crushed nuts over the top around the edge of the cake. Serve & enjoy.

What a beautiful cake, I CARROT CAKE my eyes off you!

Xo

Kiran