Wednesday, 5 April 2017

Tiramisu Stracciatella

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches. 

It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough...

But here and now, I promised my fellow Mon étui readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one. 



for the cake:
(size cake pan:  20cm/ 8")

90 g egg whites
95 g caster sugar
60 g egg yolks
95 g all purpose sifted flour

for the espresso syrup:

150 ml espresso coffee, freshly brewed
25 g caster sugar
60 g dark rum

for the mascarpone mousse:

3 g gelatin sheet
40 g egg yolks
75 g caster sugar
200 ml heavy cream 35%
275 g mascarpone
1 tsp vanilla extract


prepare the cake:

1. Whisk the egg whites with the sugar until soft meringue is formed.
2. Slightly beat the egg yolks and gradually add them to the egg whites.
3. Fold in the flour.
4. Pour the mixture in the covered with parchment paper cake pan and bake at 180 °C until a toothpick, insert in the centre of the cake comes out dry.
5. Take the cake out of the oven, leave it to cool for 5 min in the pan. Turn it upside down over a wire rack to cool completely.
6. Cut the cake in two layers. 

Note: You have to have everything ready, prior to the mousse. Once you have the mascarpone mousse ready, you have to work fast, assembling the cake before the mouse is set completely.

prepare the espresso syrup:

1. Make the strong espresso.
2. While hot, dissolve the sugar.
3. Add the rum and cover. Set aside until needed.

prepare the gelatine:

1. Fill a bowl with very cold water.
2. Add the gelatine sheet. Let it stay for 5-10 min or until you prepare the sabayon. 

prepare the mascarpone mouse:

1. Beat the cream to soft peaks. Refrigerate.
2. Slightly beat the mascarpone in a separate bowl .
3. Place the yolks and sugar in a heavy bottomed pan over a water bath. With a whisk, work the sabayon over the water bath until the sugar is dissolved and the mixture is light in colour. Take it off the heat. 
4. Squeeze the gelatine sheet to get rid of the water and add to the hot sabayon. Continue whisking for a minute. 
5. Add one third of the sabayon to the mascarpone and mix until smooth. Add the rest and incorporate well.
6. Fold in the cream.
7. Use immediately. 

Tailoring:

1. On a serving cake plate, place the first layer.
2. With a table spoon spread evenly half of the syrup over the layer.
3. Spread evenly half of the mascarpone.
4. Top with the second layer. Repeat the procedure with the syrup and mascarpone mousse. 
5. Cover the sides of the cake with a little bit of the mousse. 
6. Grate some dark chocolate and distribute it around the cake.
7. Sift instant coffee powder/cocoa powder on top.
8. Decorate as desired.

Note: I used the irresistibly smooth Lindt Stracciatella - Italy's classic flavour. Yummy... Garnished it with fresh raspberries.


Enjoy the Tiramisu, dear friends!
Check my blog for craft,  and designs I do with the wonderful HAORI fabric.

Be happy and do whatever pleases you and makes you and the others happy!
 Ivelina

Monday, 6 February 2017

❄ Snowflakes Winter Cookies ❄



These snowflakes are a variation of the viennese delicate cookies. They are not so light and crisp as the viennese snowflakes, resemble a texture of simple sugar cookies, but with less density. Creaming method is used for making these, which develops the gluten in the flour and that is why they do not keep perfectly their shape during baking. The snowflakes winter cookies are easier to make compared to the viennese ones. 


Winter was quite generous to us this year. Not very many super cold days. 


I love winter though, and I miss the real snowfalls that last for days, the super cold temperatures afterwords, that almost stop my breath, the bright sun rays that play with the blindingly white snow and bounce straight back into the pupils, making me see colourful circles. This is the time when you can see the true structure of a snowflake - just hold your hands open until a crispy lacy snowflake lays down and explore ... It is a magical moment! It doesn't melt right away - that is how cold it is. Your palm can not melt it for few seconds and it shines in its beauty. You know that every snowflake is different - they all have different DNA, just like us...  


Oh, yes ... the recipe...

 for the cookies:

227 g butter
270 g superfine sugar
grated rind of one orange
pinch of salt

2 large egg yolks
1 tsp vanilla extract

420 g flour


❄ prepare the dough:

1. Beat the butter and sugar to cream.
2. Beat in the orange zest and salt.
3. Add the egg yolks and cream after each addition. Add the vanilla extract.
4. Fold in the flour.
5. Divide the dough and two and roll each half between two sheets of parchment paper or cling foil.
6. Refrigerate the sheets overnight.



 prepare the cookies:

1. Roll the dough to about 3 mm thickness.
2. Cut the snowflakes out.
3. Bake at 180° C until very light golden.
4. Arrange on a wire rack to cool down completely.
5. Store in an air tight container.
6. Sift icing sugar before serving.

Happy snowy days, dear sweet readers!
♥ Ivelina