Wednesday, 7 January 2015

Lemon Meringue Pie


Lemon Meringue Pie Recipe

I am re-posting one of the recipes from my initial days of blogging. This was our 2015 New Year day dessert and I thought of changing the old pictures with new ones. This Lemon Meringue Pie is a very easy to make delicious dessert with easily available ingredients... A perfect dessert to include in a party menu!
Print Friendly and PDF
StumbleUpon

Thursday, 1 January 2015

Tiramisu ~ Heaven on a Dessert Plate!

Tiramisu

I always wanted to make Tiramisu, but here in Kuwait we rarely get Mascarpone cheese and it is inevitably always highly priced. When I found the recipe for homemade mascarpone cheese on Vera’s blog I really wanted to make the mascarpone and Tiramisu at home, and so began the search for the perfect Tiramisu recipe. And in February when the Daring Bakers Challenge hosted by Deeba and Aparna was announced, I saw the entire blog sphere was filled with Tiramisu recipes. I knew I could trust Deeba’s recipe blindly as I had already tried several of her other recipes earlier and they were all really good. So when my brother visited last week I made Tiramisu for him and we all really liked it. So here is the Tiramisu recipe I tried from Deeba’s place.

Recipe for Tiramisu

Recipe source: Adapted from Deeba's Passionate About Baking blog originally from Carminantonio's Tiramisu from The Washington Post, July 11 2007)
This recipe makes 6 servings

Tiramisu
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
¼ cup / 60ml Marsala wine (or port or coffee)
¼ teaspoon / 1.25ml vanilla extract
½ teaspoon finely grated lemon zest
For the vanilla pastry cream:
¼ cup / 55 gms sugar
1 tablespoon / 8 gms all purpose flour
½ teaspoon finely grated lemon zest
½ teaspoon / 2.5ml vanilla extract
1 large egg yolk
¾ cup / 175 ml whole milk
For the whipped cream:
1 cup / 235 ml chilled heavy cream (I used dream whip)
¼ cup / 55gms sugar
½ teaspoon / 2.5 ml vanilla extract
To assemble the tiramisu:
2 cups / 470 ml brewed espresso, warmed
1 teaspoon / 5 ml rum extract (optional)
½ cup / 110 gms sugar
 cup / 75 gms mascarpone cheese
36 savoiardi / ladyfinger biscuits (I only used 24 biscuits), I used store bought ones. 2 tablespoons / 30 gms unsweetened cocoa powder

Tiramisu Recipe

Method:
For the zabaglione :

  • Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
  • In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
  • Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
  • Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
  • Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
  • Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
  • Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer).
  • Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
  • Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
  • Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
    Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
  • In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Tiramisu Recipe

Now to start assembling the Tiramisu
  • Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
  • Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
  • Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
Homemade Tiramisu Recipe

Print Friendly and PDF
StumbleUpon

Thursday, 25 December 2014

Passionfruit Satin Chiffon Pie

Passionfruit Chiffon Pie

Hi everybody, How are your holiday celebrations coming along? Hope you are all set for Christmas. It’s been a very busy time for the past couple of weeks, hence couldn’t update my blog even though I had a couple of posts already drafted! Son had exams and I got busy with him… Now his school is closed so I may get some time to spend on my blog, hopefully :).... Like every year I made the Christmas Cake, but couldn’t do the icing yet:( .... Today’s recipe is a Passionfruit Pie I tried recently and if you are still thinking of dessert for Christmas or New Year you can try this! If you are a regular reader you know my love for passionfruit by now :P...  So here is another passion fruit recipe to add to my list :)...
For the crust you can either use the Buttery Vanilla Nut Crumb Crust recipe given below or can use vanilla biscuit crust or Ginger Biscuit crust

May this Christmas fill your hearts with warmth, peace and joy!
Merry Christmas from our home to yours! 

Passionfruit Satin Chiffon Pie Recipe


Passionfruit Satin Chiffon Pie
Serves -8
Recipe from 365 Great Cakes and Pies
Buttery Vanilla Nut Crumb Crust
Ingredients:
½ cup nuts (can use pecans, walnuts, almonds or cashew nuts)
1 ¼ cups vanilla cookie crumbs
5 tbsp butter, melted
Method: 
  • Preheat oven to 350°F / . Arrange nuts on a small cookie sheet. Bake 5 to 7 minutes, or until lightly toasted and fragrant. Cool and finely chop.
  • In a medium bowl, combine cookie crumbs and nuts. Stir in butter, tossing until mixture is evenly moistened. Press crumb mixture evenly over bottom and sides of a 9 –inch pie pan. Bake 8-10 mints, or until crumbs are lightly toasted. Cool completely on a wire rack before filling.

Passionfruit Filling:
Ingredients:
10 fresh passionfruit or ½ cup frozen passionfruit puree, thawed
1 tbsp unflavored gelatin
4 large eggs, separated, at room temperature3/4 cup sugar
2 tbsp fresh lime juice
½ tsp grated lime zest
½ cup heavy cream
Whipped cream and passionfruit puree for decoration
Method:
  • Cut each fresh passionfruit in half and scoop out pulp and seeds with a spoon. Transfer to a fine sieve set over a bowl; strain pulp through sieve, pressing with back of spoon. Discard seeds. You should have ½ cup passionfruit puree.
  • In a cup, sprinkle gelatin over ¼ cup water; let it stand 5 minutes to soften.
  • In a medium saucepan, whisk together egg yolks and ½ cup sugar. Whisk in passionfruit puree and lime juice until smooth. Cook over medium heat, stirring constantly, until mixture thickens and coats back of a spoon, 5 to 7 minutes.
  • Remove from heat and stir in softened gelatin and lime zest until gelatin is completely dissolved. Place the mixture in a larger bowl filled with ice water. Let cool, stirring occasionally, until mixture mounds slightly when dropped from spoon.
  • Meanwhile, in a large bowl, beat egg whites with an electric mixer to soft peaks. Gradually add remaining ¼ cup sugar. Increase mixer speed and continue to beat until stiff peaks form when beaters are lifted. Remove partially set gelatin mixture from ice water. With a rubber spatula, fold in beaten whites until blended.
  • In another bowl, beat cream with an electric mixer until stiff. Fold into passionfruit mixture. Turn filling into Buttery Vanilla Nut Crumb crust. Cover and refrigerate until filling is set, several hours or overnight. Uncover, decorate top with whipped cream, passionfruit puree and lemon zest. 

Passionfruit Pie

Print Friendly and PDF
StumbleUpon
Related Posts with Thumbnails