Tiramisu

Ingredients:-

Cake Base
24 sponge fingers

Syrup
45 ml water
45 ml milk
30 ml Bailey's
1 tsp rum essence
1/4 tsp vanilla essence
1/2 tbsp chocolate syrup

Cream
450 g mascarpone cheese
450 g liquid whipping cream
200 g sugar
1 tsp vanilla essence
30 ml Bailey's



Method:-

1) Roast the sponge fingers in the oven at 160°C for about 5 minutes.
2) Add 1/2 of the sugar to the whipping cream and whip it till moose state. Place in the refrigerator.
3) Add the remaining 1/2 of the sugar to cheese and mix till smooth
4) Combine whipped cream, cheese mixture. Add vanilla essence and the Bailey's.
5) For the syrup, place all the ingredients into a measuring cup and warm 30 seconds in the microwave.
6) Place a 7" x 7" cake ring on a cake board.
7) Arrange a layer of sponge fingers on the bottom. Sprinkle or spray syrup on the sponge fingers. Wet the sponge fingers to your liking (not using more than 1/2 the syrup).
8) Take a tea strainer and powder the fingers with cocoa. Next, take 1/2 of the cream and pour all over the top of the powdered fingers. Spread the cream all over the surface.
9) Repeat steps 7 & 8.
10) Level well and sprinkle plenty with cocoa. Refrigerate over night.



[adapted recipe from Kitchen Capers by MamaC]

Mini Steamed Egg White Marble Cake

Ingredients:-

500g egg white
60g evaporated milk
1 tbsp vanilla essence
150g melted butter
225g castor sugar
300g top flour
1 tbsp ovalette
1 tsp chocolate emulco


Method:-

1) Beat egg whites at high speed. Add sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.
2) Using low speed, add in flour, evaporated milk and ovalette. Mix well.
3) Add melted butter and mix till well blend.
4) Split batter equally into 2 parts and add chocolate emulco in one of the splited batter.
5) Using baking cups, scoop 1 spoon of orignal batter into the centre, continue with 1 spoon of the chocolate mixture. Repeat the steps till the cup is about 80% filled.
6) Steam on high heat for about 15 minutes or till done.


Note:-

1) The original recipe uses more than 2 colour. If desired, split the batter into equal amounts and mix in desired colours.
2) If desired, cake could be steamed as a whole cake. Be sure to grease baking pan before adding the batter and steam for 30 minutes or till done.
3) The vanilla taste is quite distinct. Hence if you are not much of a vanilla lover, try reducing the amount of vanilla essence.


[adapted recipe from Zurynee]

Lemon Cheese Tarts

INGREDIENTS:-

Pastry
83g butter, chilled
150g high-ratio/cake flour
40g icing sugar
10g milk powder,
1/4 tsp vanilla essence
1 Grade C egg

Filling
250g cream cheese
100g sugar
1 Tbsp Plain flour
1 Egg
1 tbsp lemon juice
1 Lemon zest grated
80g Yoghurt

Lemon Curd
1 egg yolk
60g sugar
20 - 30g lemon juice
1/2 Tbsp Butter


INSTRUCTIONS:-

To prepare pastry
1) Sift flour, icing sugar and milk powder together into a mixing bowl.
2) Rub in butter until the mixture resembles breadcrumbs.
3) Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps.
4) Press together gently with your fingers until the pastry forms a ball.
5) Chill pastry dough for about 30 minutes.

To prepare filling
1) Beat cream cheese and sugar till creamy.
2) Add in flour and egg and beat till creamy.
3) Then put in lemon juice and yoghurt. Finally add in zest, give it a gentle stir to mix zest in.
4) Set aside.

To prepare tarts
1) Press some pastry evenly into tart mould. Trim the edges to remove excessive dough.
2) Prick base of each tart with a fork.
3) Bake in a preheated oven at 180 degC for 10 minutes.
4) Remove tart from oven and fill tart with cheese filling.
5) Send back to a preheated oven at 180 degC for further 10 - 15 minutes or till cheese is firm.
6) Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

To prepare lemon curd
1) Beat butter, yolk and sugar till well mixed.
2) Cook over a pot of simmering water (double-boiler) until it thickens and flowy. While cooking, add in lemon juice bit by bit and adjust the sourness to your liking. Do not overcook otherwise you can't pour on top of the set cheese tart.
3) Set aside to cool.
4) Pour mixture into piping bag, snipped off the tip and pipe on top of cooled tarts.


Note:-

1) When making pastry, size of egg very important. If egg too big, mixture will be too wet. In such situation, add in more cake flour till it could form a dough.


[adapted recipe from Jo's Deli & Bakery & Aunty Lucy]