How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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Martha's Chocolate And Chestnut Meringue | Waitrose
Martha makes a towering stack of cocoa-swirled meringues, sandwiched with a sweet chestnut cream and decorated with dark chocolate curls.
See the full recipe |
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Almost 3 Years As A condo Owner in Miami Beach.. This is pretty normal on a Monday in South Beach
Chris' Takeaway -- Webisode 4 #MyChocolateAddiction
Chris and Pastry Chef Jasmin Chew show us just how easy and delicious chocolate recipes can be, with a luscious chocolate blackforest pavlova and pretty chocolate ripple cakes that are perfect for impressing your guests.
More videos and recipes at 1-altitude.com/#!Stellar/Webisodes
Triple Chocolate Ombre Cheesecakes
HEADLINE
Makes 24
Ingredients:
12 chocolate sandwich biscuits
2 sachets (10g each) gelatine powder
1kg plain low-fat yoghurt
¾ tin NESTLÉ Full Cream Condensed Milk
1 tbsp lemon juice
4 tbsp NESTLÉ Cocoa Powder
¼ slab (85g) Aero Dark Chocolate
METHOD
1. Grease a 24-hole mini muffin tin and set aside.
2. Place the biscuits in a large resealable plastic bag, seal and bash with a rolling pin to a fine crumb.
3. Pour the biscuit crumb into a heat-proof bowl and microwave for 30-45 seconds.
4. Press the crumbs into the base of the muffin tray and allow to set in the fridge until needed.
5. Pour 3½ tbsp cold water into a small bowl and sprinkle over the gelatine powder. Set aside for 5 minutes.
6. In a medium-sized bowl, mix the yoghurt, condensed milk and lemon juice. Microwave for 2-3 minutes, then remove the bowl, whisk rapidly and put back in the microwave for another 2-3 minutes.
7. Microwave the gelatine mixture for 20 seconds at a time until completely dissolved. *Chef’s Tip: Don’t let it boil!
8. Mix the gelatine into the yoghurt mixture.
9. Split the cheesecake batter into 3 bowls, adding incrementally less mixture per bowl.
10. Add 2½ tablespoons of the NESTLÉ Cocoa Powder to the largest portion, and the remaining ½ tablespoon NESTLÉ Cocoa Powder to the second-largest portion, leaving the third and smallest portion plain.
11. Carefully spoon 2 teaspoons of the darkest chocolate cheesecake mixture into the centre of each muffin hole, over the biscuit base, then spoon 1 teaspoon of the medium-dark cheesecake chocolate mixture into the centre of that, finishing with ½ teaspoon of the plain cheesecake mixture spooned into the centre of that. You should get a bulls-eye or ombré ring effect.
12. Refrigerate for 3-4 hours to set, or overnight for best results.
13. Using a peeler, peel the side of the chocolate bar to make chocolate curls.
14. Carefully remove each cheesecake from the muffin tray, sprinkle over a few chocolate curls and ENJOY!
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Chocolate Wreath Cake Recipe | Eggless Christmas Bake | How to make Chocolate Wreath Cake
Chocolate Wreath Cake
This decadent chocolate wreath cake is fun and easy to make and perfect for this Christmas season.
Ingredients
For chocolate sponge
275g chocolate premix
15ml oil
150ml water
For chocolate truffles
400g Milk Chocolate compound
200g fresh cream
50g chopped almonds
50g sprinklers
For chocolate fudge frosting
115g softened butter
30g coco powder
90g icing sugar
1tsp vanilla essence
100g dark chocolate compound
120g fresh cream
For garnish some fresh strawberries and chocolate truffles,chocolate balls
Hope you will give it a try :)
Happy Cooking!!!
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