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


Saturday, 4 February 2017

♥ Chocolate Truffles


The most elegant way to declare your love to someone is with chocolate. The warmth and deliciousness of the chocolate has been never comparable to the diamonds. The chocolate is an art creation. Fine senses and strong feelings are needed for understanding this pure food of Heaven. 

Self-made chocolate truffles are best present for St. Valentine. They are very easy to make - the only skill needed is ... love.



for the truffles:

220 ml whipping cream
30 g sugar
250 g bittersweet chocolate
37 g unsalted butter


for the coating:

250 g dark chocolate (72% cocoa solids), tempered
cocoa powder (optional)

prepare the molds:

polish the mold with a clean soft cotton cloth



prepare the truffles:
  1. Bring the cream and sugar to boil.
  2. Have the chocolate chopped in a bowl.
  3. Pour the hot cream over the chocolate and let it stay for 5-7 min.
  4. Stir with a flexible spatula to homogenize well until glossy mixture of ganache is formed.
  5. Pour the ganache in the mold. Refrigerate for at least 4 hours, or preferably - overnight.
  6. Remove the hearts from the mold: you will need a pan that could accommodate the mold. Pour hot water in the pan. Place the mold in the pan for 3-4 sec, making sure that the hearts are not in contact with the water. This will soften the ganache slightly and will ease the heart removal. Use a flat thin spatula to help this process. The hearts will have a rough look, which is completely normal. The truffles have this imperfect, almost ugly look , but still are delicatessen. We will polish the hearts, because of the special occasion of St, Valentine, or by your choice, you could make traditional truffles, coated with cocoa powder. 

temper the chocolate:

Tempering the chocolate is a science and art combined. You will need a candy thermometer. This unit is important, so you follow closely the temperature change and no sugar crystallization is formed on the final product (the small white spots that sometime appear on chocolate, when it was not stored properly).

  1. Chop the chocolate in a stainless steal bowl and place it over a pot with boiling water (it would be better if you do not bring the water to boil). 
  2. Stir the chocolate with a flexible spatula, until it reaches 45-50 ° C. 
  3. Remove the bowl with the chocolate from the heat and let it cool until it reaches 29 ° C.
  4. Put back over the water bath and warm until 31-32 ° C.

Coat the truffles:

prepare a shallow dish, filled with cocoa powder

  1. Remove the chocolate bowl together with a pot with simmering water over a counter and start coating the hearts one by one, placing them in the tempered chocolate. Make sure the hearts are evenly coated and remove them from the chocolate with a fork (preferably - dipping one). 
  2. Place the coated truffles on a silicon mat or acetate sheet.
  3. If you want a chocolate covered hearts for more formal presentation, you could leave them chill for about 4 hours. Arrange them in a small box, tie a ribbon and garnishing with a saying “I love you” card. Give as a present to a loved one.

If you decide to coat them with cocoa powder, after you take the truffles out of the chocolate, place one by one in the dish with cocoa powder. Let it stay for few seconds, just so the chocolate sets a little bit and it is not in so running consistency.  Roll the heart until it coats evenly and let it rest in the refrigerator for few hours on a silicon mat or acetate sheet. Arrange them in a small box, tie a ribbon and garnishing with a saying “I love you” card, give as a present to a loved one.


Have an amazing St. Valentine celebration with your loved ones! Thank you for being mu guest! 

 Ivelina

Listening to the Beatles hit 'All you need is love' while writing the post... 


Wednesday, 25 January 2017

Poire Bordeloue



This pear tart is a twist of the traditional 'Entremets Bourdeloue', created in mid XIX (th) century in Paris. The 'Entremets Bourdeloue' is a sweet pastry crust, filled with almond cream. A century later the tarts started being made with all kind of different fruit fillings. Some of them only have sweet crust and fruit with caramelized sugar or thick syrup, others are combination of cream and fruits.

I made tart with almond cream few times already and I have to admit, I like a lot the traditional 'Entremets Bourdeloue'. I used the combination of almond cream and the fruit in the Peach Tart. And the tarts with the almond cream and fruit never disappoint. 

In this case, I have decided to make the tart with poached pears and fresh vanilla. The result is just a majestic explosion of flavour - the pears, poached in vanilla infused sugar syrup are the queens of the delicacy. Enhance the senses by adding a scoop of vanilla ice cream! 

I hope you are having a flavourful day!
Thanks for visiting!

♥ Ivelina