Classic Tiramisù – For Valentine’s Day

Have you check out my last blog post and video on how to make the parchment pastry bag and white chocolate decorations?  If not, click here to check it out!  I’m very excited to share today’s recipe with you.  It’s one of our family’s all time favorite dessert: Classic Tiramisù!



Tiramisù is an Italian (no-bake and layered) dessert usually made with ladyfingers, espresso, rum, egg yolks, mascarpone cheese, and cocoa powder, etc.  Check out my video tutorial and you’ll see how easy it is to prepare.  If you have concern consuming raw egg yolks, you may use pasteurized egg yolks instead.  You can find them in most major supermarkets in the States.  This Tiramisù is packed with wonderful espresso and chocolate flavors, along with a hint of rum.  We love this dessert because it’s not too sweet and has the right balance of flavors. 



Tiramisù means “pick me up” in Italian.  Why?  Because it’s texture is tender, soft, and fluffy.  The mascarpone cream in between the layers is silky smooth and melts in your mouth.  To ensure your cake will have the right texture, you need to start with the right ladyfingers.  Make sure to use the crispy one from Italy and not the soft, cake-y one from the U.S.! 



Also, be sure to check out my video tutorial on the “dipping time”.  Last but not least, after assembling the cake, let it rest in the refrigerator for at least 8 hours before serving!  I usually leave it in the fridge overnight.  That way, the ladyfingers will have enough time to soften and soak in all the flavors from the other ingredients.  Trust me, your patient will be rewarded! 



I’ll list all the ingredients and tools used below for your convenience!  I hope you’ll try out this recipe and share with your loved ones.  Stay tuned for more fun and sweet recipes.  Stay sweet!




Tools and Ingredients Used:

Ladyfingers (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Mascarpone Cheese (Click here for more information)
Heavy Cream (Click here for more information)
9 x 13-inch Glass Baking Dish with Lid (Click here for more information)
Stand Mixer (Click here for more information)
Stainless Steel Spatula for Serving (Click here for more information)
Silicone Spatula for Folding Ingredients (Click here for more information)
Mixing Bowl Set (Click here for more information)
Small Sift for Dusting (Click here for more information)
 

Espresso Crème Brûlée

 

 

Crème Brûlée is one of my favorite indulgent desserts.  I’ve shared the Classic Crème Brûlée recipe here on my blog in the past (click here for the Classic Crème Brûlée recipe).  Today, I wanted to share with you the Espresso version.  It’s just as wonderful, if not better.  I personally can’t decided which one I love more.  Well, I guess the preference depends on the mood of what I’m craving for that day!

 

Crème brûlée, also known as burnt cream, is a dessert consisting of a creamy custard base topped with a contrasting layer of hard and crunchy caramel (the burnt sugar). The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon, chocolate, coffee, liqueurs, etc.  Today’s recipe calls for instant espresso powder that gives this dessert the rich, earthy and dark roasted espresso flavor.  If you’re a coffee lover, you’ve got to give this dessert a try.

 I used regular sugar on top for the brûlée, you can use raw sugar or cane sugar as well, depending on your preference or what you have on hand.  My favorite part of enjoying a Crème brûlée?  Cracking the top Brûlée with a spoon and hear that cracking sounds!

 Here’s the video tutorial to show you step by step on how to make this Espresso Crème Brûlée.

I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.

 

Tools and Ingredients used in this post:

Porcelain Ramekins (Click here for product information)
BonJour Chef's Torch (Click here for product information)
Butane Fuel for the Torch (Click here for product information)
Instant Espresso Powder (Click here for product information)

 

 

 

Dark Chocolate Espresso Madeleines and a Giveaway

After my very first trip to France this summer, I fell in love with Madeleines!  Well, I pretty much fell in love with everything in France, not just Madeleines.  Madeleines were originated in France, they’re small and light sponge cakes in the shape of shells; baked in special baking pans, such as this one that I own (click here to check it out).  The pan is not expensive at all.  I say, it’s a very good “investment” because you can bake and enjoy these delicate and elegant little tea cakes any time you want at home.  With this Madeleines recipe book (see picture above) to help you bake along, you’re all set! 



There are many wonderful recipes from this Madeleines book, both savory and sweet.   From morning madeleines option, such as lox and cream cheese, to indulgent ones, such as Hazelnut & Frangelico and Banana Foster; this book got you covered with its wide varieties selections.    Another great thing about this book is that you’ll get some great tips from the author, as well as simple storage solutions. 



Of course, elegant photos of the final products along with pictorial illustration is another big plus (see picture below).  I truly love madeleines, they are so simple to prepare.  As you can see from the picture below, all the tools you’ll need are a mixing bowl, a whisk, maybe an ice cream scoop for even distribution (or you can just use a measuring spoon), and the madeleine baking pan.  That’s it!  No other special equipment needed and all the recipes are super easy to follow. 



I’ve tried the Dark Chocolate Espresso Madeleines and it’s rich and decadent, just as how it looks and sounds.  I can’t wait to try some other recipes in this book, especially the savory ones.  The Guyere & Rosemary ones, and Herb de Provence are on my to bake list!  They’ll be elegant appetizers for holidays and gatherings for sure.   




Today, you’re in luck! Because I’m giving away a copy of Madeleines recipe book to one uTry.it reader, courtesy of Quirk Books.

Here are the details on how to enter.
One lucky uTry.it reader (with an U.S., Canada or U.K. mailing address) will win a copy of “Madeleines”.

To enter, simply leave a comment on this post and tell me if you prefer to enjoy Madeleine as breakfast, afternoon tea, or dessert (or all three, like me)?   Deadline to enter is November 9th, 2014 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):
1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Pin a picture from this post onto Pinterest.
4) Share this giveaway on Facebook (with a link back to this post please)
5) Share this giveaway on Twitter (with a link back to this post please)

That’s all and Good Luck everyone!


Disclaimer:  I received a copy of “Madeleines” for the purpose of this review and I was not compensated in any way to write this post.  All comments and opinions are 100% my own.

Vanilla Bean Ice Cream and Photography Backdrops

Are you ready for summer?  No?  But it certainly feels like summer here in Los Angeles!  arh….so, I prepared some ice cream to cool things off.  This is one of my favorite ice cream to make, besides the Dark Chocolate, French Roasted Coffee, Coconut, and Roasted Strawberry ones.  Boy, I do have quite a few favorites and I think that shouldn’t surprise you when it comes to ice creams. 



I love this Vanilla Bean ice cream recipe because it’s pretty much the base for all great ice cream before you can add any other of your favorite ingredient to turn it into flavored ice cream such as those I mentioned above. 



Many years ago when I was still living and working in Santa Monica, my Hubby, then boyfriend, and I loved to visit this Italian restaurant near the 3nd Street Promenade, called Lacanda Del Lago.  One of the items on the dessert menu was Affogato al Caffè Espresso (translated as Drowned in Espresso).  It’s basically vanilla bean ice cream drowned in espresso.  As simply as it sounds, it’s totally decadent.  It’s a dessert, and it’s also your after dinner coffee at the same time.



Of course, you know I always like to recreate restaurant favorites in my own kitchen.  It’s very simple to prepare, just scoop a couple of vanilla ice cream in a glass, and pour a shot or two of freshly brewed and slightly cooled espresso over the ice cream and enjoy.  As always (with my clumsy self), I pour the espresso with my left hand and tried to capture a shot with the heavy camera on my right hand.  So…as you can guess, this is what happened….espresso everywhere!



By now, I would have been in “panic" mode!  Because coffee would stain my photography backdrops!  And that had happened numerous time in the past.



No, that’s not a pretty sight!  But wait!  I’m so happy that it happened today.  No, I’m not kidding!  But why am I so happy?  Because this is not my usual real wood photography backdrops!  Check this out.



Use a damp paper towel and simply give it a wipe.



The espresso is gone and the backdrop is like brand new again!  Yay!  Magical?  I certainly think so.  Some of you had asked me in messages and emails in the past on how I made my photography backdrops.  I was going to do a post with pictorial along with the steps by steps instructions, blah blah blah; until one day, I discovered Swanky Prints. 



It was like a photographer’s dream came true.  Because Swanky Prints carry these vinyl photography backdrops.  Realistic, light weight and waterproof! 



It was shipped to me rolled up as show in the picture below and all ready to use!  No sanding, gluing, staining, painting, and waiting (for the paint to dry) compared to making my own wood backdrops.



The one I got from Swanky Prints was a 2 x 2 ft.  Same as the black and white real wood one I made long time ago.  And I also have a bigger one in blue (as shown in the picture below).  See the difference?  Not only the vinyl one is light weight, easy to carry, it’s also a space saver!!! 



And guess what, you’re in luck today.  Swanky Prints is kindly offering all uTry.it readers a 25% off on your orders!  Simply use the code UTRY25 at check out to receive the discount.  Thank you Swanky Prints!



So, while I’m enjoying my Affogato al Caffè Espresso, I’ll be very busy browsing through Swanky Prints’ Etsy store and decide what to order next!  See, told you I have a tough job to do here! 




Disclaimer: I receive a 2 x 2 vinyl backdrop free of charge for the purpose of this review.  I occasionally do reviews and share with you on brands/products that I've tried and love.  It was a pleasure to have the chance to work with Swanky Prints on this review.  However, I am NOT affiliate with Swanky Prints in any way.  All opinions are 100% my own.

French Roasted Coffee Ice Cream

My family adores dark chocolate.  Yes, including my kids.  My hubby probably is the one most crazy about dark chocolate.  So, when I made this Valrhona Dark Chocolate Ice Cream, he was over the moon.  I’ve already made many batches of the dark chocolate ice cream since I’ve got the ice cream machine.  Now, we  (hubby and I) have a new favorite.  This French Roasted Coffee Ice Cream!  I can’t believe he loves this coffee ice cream more than the dark chocolate one.  But, I have to tell you, this French Roasted Coffee Ice Cream really is special....and yes, I love this even more than the dark chocolate ice cream too.



I used to love Starbucks' coffee ice cream because it’s the strongest among the store bought brands I’ve tried.  When my morning cup of joe can't even wake me up, I need to consume some strong coffee ice cream.  Nah...not really, I probably need it more in the afternoon to prevent myself from taking a nap.  After making this French Roasted Coffee Ice Cream at home, I’m glad to declare my home made version is way better than Starbucks'.  Not only the coffee flavor is bold and strong, but it’s a lot more creamier than Starbucks'.  Sorry, Starbucks, I still love your coffee though, but I just won’t be buying your ice cream any more.  hehehe…



Some of you have asked me about the use of salt in my dessert recipes.  Let me tell you the importance of the salt in here.  The salt in desserts is used not only to balance out the sweetness but it’s also essential in this coffee ice cream.  Have you ever made a large pot of coffee in the morning and tried to reheat it in the afternoon and it turned sour (and unbearable)?   It’s a waste to throw away the whole pot of coffee because of that.  The sourness often happened when the coffee is heated to a certain temperature.  If that ever happened to you, don’t throw away the coffee, simply add a pinch of salt and your coffee won’t be sour anymore.  Give that a try and you’ll be amazed that your old coffee tastes just like freshly brewed again. 



Because we do boil and heat the coffee bean in this recipe, it’s essential to have the salt in it to counter the sourness.  This French Roasted Coffee Ice Cream is rich, bold and strong in coffee flavor without any hint of sourness.  It’s smooth and creamy…and….and… I have no more words for it.  You’ve got to give this a try and you’ll know how amazing it tastes.



Hope you enjoy today’s recipe and coffee tips.  If you want to check out a pictorial on how to make ice cream, you can refer to this post here for some reference.  The steps are rather similar and I hope it helps.   Until next time, stay cool and have a wonderful rest of the summer.




**Update 8/6/2012: In my most recent batch of this French Roasted Coffee Ice Cream, I added 1 cup of chopped dark chocolate at the last 3 minutes of churning.  It's amazing and tasted just like the one from Starbucks, if not better.  You might want to give that a try to if you like dark chocolate. 

Espresso Cookies

As some of you might know, I’ve just returned from my visit to Hong Kong, Macau, and Australia.  Yes, 3 countries in a short period of time, with 2 young kids.  You can imagine how crazy things can get.  Fortunately, it’s better than what I expected.  Phew….While we are still trying to over come the jet leg, these espresso cookies come to the rescue.  They are easy enough to prepare on a busy day (the day after I unpacked 6 suitcases and in between 10 loads of laundries).  I needed these cookies to keep me going!



These espresso cookies are espresso-e, chocolaty and buttery.  The texture is soft and crumbly, like shortbreads.  If you are a coffee/espresso lover, you’ll definitely love these cookies.  Best of all, they’re super easy to make and my kids also helped out in rolling out the dough.  Just one warning, be careful not to finish the dough before baking!  As it’s an eggless recipe, feel free to taste the dough for quality control! hehehe  ;) 

Let me keep this post sweet and short.  I’ll post some pictures on my next post about the trip.  Stay tuned.