Save Room for Dessert TIRAMISU CAKE
INGREDIENTS
Tiramisu mixture:Mascarpone cheese (zenetti)500 gms Elle & vire cream (UHT)200 ml + 200 ml For sabayon- 9 egg yolks + 125 gm castor sugar For meringue- 9 egg whites + 125 gm castor sugar Lady finger sponge : Sabayon- 5 egg yolks + 100 gm sugar Meringue- 5 egg whites + 50 gm sugar Flour-150 gms Icing sugar- 50 gms Recipe for-12 portions PROCEDURE
Start with lady finger
Make sabayon of egg yolk & sugar, And meringue with egg white & sugar , Fold the meringue by cut & fold method, also fold in flour to the mixture.
Pipe out on greased baking tray, dust icing sugar & bake in the oven at 190* c.
To make tiramisu cheese mixture. Mix mascarpone cheese with heavy cream.
Also whip half the cream for folding in mixture
Make sabayon with egg yolk and cooked sugar water syrup cooked at 121 degree Celsius.
Fold this sabayon with mascarpone cheese.
Then make meringue by whisking, egg whites & cooked sugar water syrup at 121 degrees
Fold the meringue in the sabayon mixture
Soak the lady finger cookie with expresso coffee and make layers in a bowl with mascarpone mixture Dust with coco powder and serve chilled
PastryChef Akram Ali, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Marriott INGREDIENTS:
NO FAT HONEY CHOCOLATE CHRISTMAS CAKE
2 ea Whole Eggs
7.5 gms Water
150 gms Demerara Sugar
30 gms Honey
5 gms Dark Rum
1.5 gms Clove Powder
2 gms Cinnamon Powder
1.5 gms Ginger Powder
35 gms Dark Chopped Chocolate 150 gms Flour Refined
75 gms Coarsely Chopped Almond
30 gms Soaked Fruits
1.5 gms Baking Powder
1.5 gms Baking Soda
METHOD:
1. Whip together whole eggs, water, sugar and honey.
2. Combine all the dry ingredients and the soaked fruits together.
3. Add the dry ingredients to the whipped egg mixture.
4. Pour the mixture into the prepared cake tin.
5. Bake it in a preheated oven at 160 C for 30 minutes.
6. Soak it with dark rum once it comes out of the Oven.
BELGIUM WAFFLE
INGREDIENTS
• 3/4 cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 3/4 cup buttermilk
• ¼ cup milk
• 6 tablespoons vegetable oil
• 1 large egg separated
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
INSTRUCTIONS
Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.