Tag Archives: mascarpone cheese

Tofumisu – an Experiment

Posted on by
tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

did a tofumisu last evening on 27.11.0214. 🙂

it is a healthy version of tiramisu w/o the main ingredient mascarpone cheese, which is replaced by tofu (bean curd).

i adapted the japanese youtube recipe here.

so decided to experiment. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

i added 250g silken tofu to a blender, & added 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. i heated up another 50ml of almond soya milk in the microwave & added 1tsp gelatine powder (5g). this blended to a soft custard.

i added 1 tsp sugar to the 2 egg whites & whisked it to soft peaks, emptied the custard from the blender to a mixing bowl & folded in the meringue.

i prepared 60ml of strong expresso (i used fresh ground coffee from my machine), & added 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.

then i dipped the savoiardi ladyfinger biscuits in the coffee, broke them up to smaller pieces & placed it in the glass containers. i then topped with the custard mix. then in the fridge overnight. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

result of experiment – the texture was very good, basically quite similar to tiramisu. flavour wise, tofu taste was dominant, and its not near as nice as tiramisu. maybe adding a bit more of the almond soya milk might help. the price of healthy preparation. ha! 🙂

c.h.e.f andy

Ingredients:

  • 250g silken tofu
  • 2 eggs (separate egg yokes & whites)
  • 1 tbsp lemon juice
  • 3tbsp + 2tsp sugar
  • 2 tbsp mirin
  • 100ml almond soya milk
  • 5g gelatine powder
  • 60ml strong expresso
  • 2tbsp otard (brandy)
  • 1 tsp vanilla essence

Directions:

  1. add 250g silken tofu to a blender, add 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. heat another 50ml of almond soya milk in the microwave & add 1tsp gelatine powder (5g).
  2. add 1 tsp sugar to the 2 egg whites & whisk it to soft peaks, empty the custard form the blender to a mixing bowl & fold in the meringue.
  3. prepare 60ml strong expresso (i used fresh ground coffee from my machine), & add 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
  4. dip savoiardi ladyfinger biscuits in the coffee, break into smaller pieces & place it in glass containers. top with the custard mix. leave in fridge overnight.

Tiramisu – A Charming Dessert

Posted on by
tiramisu

tiramisu – a charming dessert

my wife & i are not very dessert people. so i never thought i would get into cakes & baking etc. 🙂

i chanced on the chocolate lava cake early on. it was easy to make, had the wow factor and solve my problem of having to buy cakes or just eat fruits after my homecooked dinners which i started in mar2012. 🙂

after that i tried apple pie. it was pretty good or at least ok, but if i also had to make the dough which i did, it was quite a bit of trouble, so i made about 3 apple pies & gave it up.

after a very long break, like almost 2 years since my first lava cake (& i also stopped lava cake for 9 months having gotten tired of it after serving it for many homecooked dinners), i tried a jam crumb cake which was pretty good as well, though it had far less wow factor. then in may2014, after buying the tofu cheesecake from sun with moon wheelock for my domestic helper’s birthday, i again chanced on a tofu cheese cake. it was easy too like the lava cake, all you have to do was blend. 🙂

so tofu cheese cake went on for couple of months, & i made it again for a friend’s party this evening. anyhow i was inspired by 1 of my wife’s friend who did an awesome tiramisu.

after googling for the recipe including videos recipes, i did my no-bake tiramisu for the very first time, and it turned out wonderfully the first time, on 26.7.2014. i was happy enough with it to serve it to my friends at a 11pax lobster menu dinner on 30.7.2014 & everyone simply swore by it, and according to one, it now displaced my lava cake & tofu cheese cake as his favourite, but you know often times it’s just a change, something new for the time. 🙂

tiramisu

tiramisu – a charming dessert

it was a surprise to me but as it turned out, tiramisu was the easiest of all the desserts i have made. 🙂

i used 1/2 portion of the video recipe i saw here.

i separated the egg yolks & white of 3 eggs. my son had bought me a hand mixer from UK when he was back in dec2013 & i decided to use it for the first time.

whisking the eggs to soft peaks was a breeze. 🙂 i added 2 tablespoon sugar as i whisked to soft peaks, as chef john of food wishes.com called, the shaving cream consistency. haha! 🙂

i added 250g mascarpone cheese to the yolks & whisked to get the nice custard. then i folded the meringue in 2 batches into the custard. that’s done.

i put 200ml freshly grounded expresso from my coffee machine in a flat dish & added 1.2 tablespoon of brandy (otard), 1 teaspoon of vanilla essence & 1 teaspoon sugar.

then i took the savoiardi finger biscuits & dipped them lightly in the expresso & lined one layer on the glass dish. i added 1/2 the custard then another layer & the custard again. i finished off by dusting cocoa powder through a sieve & then using a large knife scrapped the chocolate flakes from the back of a chocolate bar & added to the cake. then i left it in the fridge overnight.

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu

tiramisu – a charming dessert

well the result was nothing less than sensational, not too sweet, nice expresso & liquor, and marvellously consistent malleable textured cake. 🙂

i think i know what’s the next cake i will try to make – a banoffee cake!

c.h.e.f andy

Ingredients –

  • 250g mascarpone cheese
  • 3 eggs separate into egg yolks & whites
  • 16 finger savoiardi biscuits
  • 200ml expresso
  • 4 tablespoon + 1 teaspoon sugar
  • 1 teaspoon vanilla essence
  • default 2 tablespoon brandy (sometimes i use 4 tbsp or 60ml for some of my friends who love more brandy, haha!)^^

Directions –

  1. separate the egg yolks & whites of 3 eggs.
  2. using a hand mixer, whisk the eggs to soft peaks. add 2 tablespoon sugar as you whisk to soft peaks, as chef john of food wishes.com called, the shaving cream consistency.
  3. add 250g mascarpone cheese to the yolks & whisk to get the nice custard. then fold the meringue in 2 batches into the custard.
  4. put 200ml freshly grounded expresso in a flat dish & add 1.5 tablespoon of brandy (otard), 1 teaspoon of vanilla essence & 1 teaspoon sugar.
  5. then take the savoiardi finger biscuits & dip them lightly in the expresso & line one layer on the glass dish. add1/2 the custard then another layer of finger biscuits & the custard again. finish off by dusting cocoa powder through a sieve & then using a large knife scrap chocolate flakes from the back of a chocolate bar & add to the cake. then i leave it in the fridge overnight.