Breakfast Berry Protein Smoothie

Ever since I’ve started the blog, the first thing my family and friends ask me is whether I eat all the dessert on my own. Even though I love what I make, the health nut in me makes sure that I stop short after a taste or a small piece. Needless to say, my neighbor and their kids are the happiest and definitely on a constant sugar high. I try to keep to a healthy diet most of the time (even though I am no stranger to daily sugar cravings!) Its important to me to start my day off with a nutritious and protein rich breakfast. My go-to breakfast these days has been a rotation of these smoothies or a yogurt-granola bowl. They keep me full and I know it has the right amount of protein to see me through my day’s to-do list and my scheduled workouts.

Breakfast Berry Protein Smoothie|The Whisking Bowl

 

So what makes this smoothie so good for you? For one, its refined sugar-free. So, it is only sweetened by the sugars in the fruits that go into the smoothie. You can use my choice of milk. I use low-fat milk, but if you prefer almond milk, go right ahead with that. Greek yogurt is great in smoothie because it is high in protein and has a creamier texture, which makes for a very luxurious smoothie! Lastly, protein powder! Now, its not a necessity to add protein powder, but if you have some at home, its a great source of extra protein. (If you’re anything like me, I don’t really hit the right amount of protein in my daily diet, so this is a great way to top up that protein intake!)

Breakfast Berry Protein Smoothie|The Whisking Bowl

I used frozen berries, but you could substitute with any other fruit of your choice. Frozen bananas, peaches and mangoes would be great options! For some tang, some kiwi or even cherries would be great too! The options are endless!

Breakfast Berry Protein Smoothie|The Whisking Bowl

To make it a more filling smoothie, I spooned some muesli over the top. It thickened the smoothie just enough that I could spoon it out. if you have granola on hand, that would be great too! The extra fiber is always welcome!

Breakfast Berry Protein Smoothie|The Whisking Bowl

The versatility of this smoothie is something I love. That’s probably why it’s such a staple in my kitchen! You could totally add a cup of your favorite greens to this recipe as well for some extra iron and nutritious deliciousness! Try it! Let me know how it goes? What are your breakfast staples? Let me know in the comments below!

 

Berry Breakfast Protein Smoothie

Yield: Serves 2

Ingredients

1/2 cup frozen or regular berries*

1/2 cup of low fat milk (you could use regular milk/ almond milk if you prefer)

1/4 cup water

1 scoop vanilla protein powder of choice

1 tsp vanilla extract

3-4 tablespoons Greek yogurt

3 tablespoons muesli or granola of choice (optional)

Instructions

Put all of the ingredients into the blender, in the order listed apart from the muesli, and blend on high until thick and smooth. You may need to stop and stir/scrape down the sides of the blender a few times. Spoon over the muesli or granola if desired. Enjoy!

*I used a frozen mixed berries. Feel free to only add one type of berry: raspberry, strawberry, blackberries, blueberries etc.

Chocolate Peanut Butter Cheesecake

There is no surprise here that I love cheesecake! Then there is cheesecake with two of my other favorite things-chocolate and peanut butter- and that makes this cheesecake the bomb! My husband had one bite of this cheesecake and claimed that it tasted just like Reese’s. That is a total win!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

When I thought up of this recipe, I knew that I wanted two distinct layers of chocolate and peanut butter. Of course, there needed to be a generous layer of chocolate ganache on top of the cheesecake to seal the deal! I love the contracting colors of the two layers. It makes the cheesecake look fancy, but it really is not all that much work!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

This cheesecake only has half a cup of sugar, so you can go ahead and cut that second piece for yourself guilt-free! I wanted to let the chocolate and peanut butter flavors shine and so kept the sugar to a minimum. There is something about desserts that are laden with sugar that is just a turn off!

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

There is something special about the crust of this cheesecake that totally marries all the flavors together and adds so much depth to this cheesecake. Speculoos cookies! I am obsessed with them. I used half graham crackers and half speculoos cookies in the crust, added butter and a wee bit of vanilla. The result was an amazing base for the cheesecake topping to follow! If you only have cookie butter on hand, use only graham crackers and scoop in two tablespoons of the cookie butter. You will need to add only one or two tablespoons of butter. The crumb will be sticky and wet. Press it into the springform pan and then freeze the crumb for at least half an hour before baking.

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 

Chocolate Peanut Butter Cheesecake

Yield: 1 9-inch cheesecake

 

Ingredients

For the Crust:
  • 3/4 cups graham cracker crumbs
  • 3/4 cup speculoos cookies, such as Biscoff or Lotus*
  • 4T butter
  • 1/2 teaspoon vanilla
For the Cheesecake:
  • 16 ounces cream cheese- room temperature
  • ½ cup sugar
  • 3 eggs- room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate**
  • 1/2 cup smooth peanut butter

For the Chocolate Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup cream

Instructions

  1. Preheat oven to 300F (150C). Line a 9-inch spring-form pan with parchment paper. Set aside.
For the crust
  1. In a food processor, blend graham crackers and speculoos cookies until finely ground; add butter and vanilla and pulse until moistened. This could be done by hand too.
  2. Transfer crumb mixture to prepared pan, and pat in gently. Freeze the crust for 15-20 minutes until set. Bake until beginning to brown, 10 to 12 minutes.
  3. While crust is baking, make filling.

For the filling

  1. Beat together the sugar and cream cheese until smooth.
  2. Add the eggs one at a time and beat until smooth and creamy. Mix in the vanilla.
  3. Divide the cheesecake filling equally into two bowls.
  4. In a separate bowl, warm the peanut butter in the microwave for 20-30 seconds. Add the warmed peanut butter to one of the cheesecake fillings and whisk the mixture till smooth. Set aside.
  5. In another bowl, melt the semi-sweet chocolate. You can do this in the microwave at 20 second bursts, making sure to mix the chocolate between each burst. Once melted, add the chocolate to the second bowl of cheesecake filling. Whisk the mixture till smooth and all the chocolate is combined.
  6. Spread the peanut butter layer first to the baked crust (the crust till be hot at this time).
  7. Next add the chocolate cheesecake filling layer over the peanut butter layer.
  8. Return the pan to the oven. This time place the pan in a bain marie: set the cake pan inside a large, shallow roasting pan and transfer to  the oven. Once in the oven, carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. The cheesecake is ready once it has set. The filling should jiggle only slightly when pan is gently shaken), about 40 to 50 minutes. Cool completely on a wire rack and then chill until cold before pouring the ganache.
For the Chocolate Ganache
  • Warm the cream on a stove top. Once, the cream simmers add on top of the chocolate chips
  • Let the cream and chocolate chip mixture sit untouched for 3-4 minutes.
  • Mix the chocolate and cream mixture until smooth.
  • Spoon over the cooled cheesecake and let set for 30 min.
  • Slice and serve

Notes

*Readers from Pakistan can you Candy biscuits if they cannot find Lotus or Biscoff cookies

**For a more intense chocolate flavor, you can substitute with dark chocolate as well

Nutella Braided Brioche Wreaths

There are some desserts that look complicated and totally impress everyone around you, but only you know how simple they are to put together! That’s where these Nutella Braided Brioche Wreaths come in. Just reading the word brioche is enough to fill any home cook with horror. Just hang on with me here and you’ll see that these aren’t that complex. There is no reason to let anyone in on that secret though! Let them think it took some serious skill and hard work to make these!! 😉

Nutella Braided Brioche Wreaths_ The Whisking Bowl

The best part about making brioche is that you do none of the work! You need a stand mixer for this recipe for sure. All the kneading and mixing is taken care by the mixer while you sip on your coffee and stare out your window or watch TV or catch up on your Instagram! That has to be a winner you guys!

Nutella Braided Brioche Wreaths_ The Whisking Bowl

So here is how it goes. You mix up all the ingredients for the brioche and let the stand mixer do its thing. Then fold the dough into a package and let it rise and chuck it in the fridge overnight. The next morning, roll, braid, proof, bake and eat! Voila! Eating is my favorite part, FYI. With a coffee.. for bunch! Perfect start to the day!! If you love Nutella, this is your jam! If you are alien like my husband and don’t like Nutella, you can make a chocolate mixture and spread that on. (Side note: How does anyone NOT like Nutella???!! I’m resigned to look at him weirdly for life!!)

Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

I took some process shots to guide you through the process. They are Iphone pictures, so they aren’t my finest work, but just so you get the idea! Scroll down under the recipe guide to see those pictures.

 

Nutella Braided Brioche Wreaths_ The Whisking Bowl

Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

Ingredients

Yield: 8 wreaths

For the Brioche
3 cups all-purpose flour
1/3 tsp instant yeast
1/3 cup granulated sugar
1/4 tsp fine sea salt
3 eggs, at room temperature
1/4 cup whole milk
3/4 cup unsalted butter, at room temperature, cut into 1/8th inch dice

1/4-1/3 cup Nutella

Instructions

Spray a large bowl with nonstick spray.

For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 10 seconds to make sure that the yeast is distributed evenly. Add the rest of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes. Add the butter a few pieces at a time, making sure to incorporate after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. You might have to do that several times during the kneading/mixing process. Mix for a total of 30 minutes on low speed. Don’t skimp on the time, you need the butter to be completely incorporated in the dough. By the end the dough will be soft and smooth.

Turn the dough out onto a lightly floured work surface and roll out slighly to make a rectangle. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top. Place the dough seam-side down in the prepared oiled-bowl, cover with plastic wrap, and let it ferment (rise) for 1 hour. 

Repeat the folding process once more and then place it back in the bowl, cover with the plastic wrap and refrigerate overnight.

Remove the brioche from the refrigerator and divide it into four equal pieces. Work with one piece of dough at a time while keeping the rest in the refrigerator.

On a lightly floured work surface, roll out one piece of dough to 40 cm by 20 cm. If the dough becomes too warm at any point, gently place it on the back of a sheet pan lined with parchment and refrigerate for 10 minutes, then continue working. It is very important to make sure that the dough is cold at all times. You don’t want the dough to start getting buttery.

Spread 2-3 tablespoons of Nutella onto the brioche using an offset spatula (do not add too much Nutella, it will cause it to ooze out later), reaching all the way to the edges but leaving 2 cm of dough bare on one of the long sides. Brush the bare part with water. Starting from the other long side, roll up the dough tightly and evenly. Once the dough is rolled up, gently roll the log until it is 50 cm in length, being careful not to squish or deform the dough. Cut each 50 cm log into two 25 cm logs.

Using a large knife, make a cut in the dough log, leaving 3 cm at the top uncut. Place the right half of dough over the left, then repeat until you have a “braid” of dough. Gently brush a bit of water onto the ends of the dough and press them together, then place on a parchment lined baking sheet. Repeat with the remaining doughs. You should have 8 total wreaths.

Place a piece of plastic wrap lightly on the surface of the brioche and let it proof in a warmish place for 1 1/2 to 2 hours. You could put it in your oven, turned off, if you think it is the warmest place in your oven. Just check every half an hour to make sure that the dough rises.

Preheat the oven to 300 F. Brush the brioche with egg wash, being careful not to drag any of the filling onto the brioche when you do, and bake until golden brown, abut 20 to 25 minutes.

Remove from the oven and let cool completely.

Recipe adapted from Bouchon Bakery Cookbook
Some process Shots:
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

Flourless Chocolate Cupcakes

Things have been quite around here for a while. We went on a short holiday to Geneva and Lisbon and ever since I have been back, it’s just taken me a while to get back to baking! I blame the holiday blues for that!!

I am back now and I made the most indulgent flourless chocolate cupcakes! These cupcakes literally melt in your mouth and have a fudge like consistency but are not dense at all. The cupcakes have no flour added to them. Rather it is the eggs that add the structure to these cupcakes, to be precise, the stiff egg whites that are folded into them.

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

Make sure to use a good quality bittersweet chocolate for these cupcakes. Since there are very few ingredients that make up this dessert, the chocolate will really shine through. Portioning the batter into cupcakes provided the perfect ‘cup’ like cupcake which when topped with ice cream and chocolate sauce is the perfect combo! Make these for a movie night in or when you have a bunch of friends of family come over. Its a no-fuss dessert and comes together in no time.

Flourless Chocolate Cupcakes_ The Whisking Bowl

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

The cupcakes will be puffy when they come out of the oven but will deflate and slightly crack from the top when you leave them out to cool. That is perfectly normal because of the stiff egg whites that were added to them. Id just adds to the rustic charm of the dessert!

Flourless Chocolate Cupcakes_ The Whisking Bowl

The chocolate sauce that goes with these cupcakes is phenomenal! They have a special secret ingredient that totally takes it over the top. Evaporated milk!! It adds an extra depth of flavor to the sauce that makes it hard to stop after only scooping one spoon of the sauce over the cupcakes and ice cream. Feel free to make a batch and use it over strawberries, ice cream or just sneaking spoonfuls when no ones watching! 😉

 

 

Flourless Chocolate Cupcakes

Yield: 12-16 cupcakes

 

  • 5 tablespoons unsalted butter, plus more for pan
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Sauce:

  • 1/2 cup bittersweet chocolate chips
  • 2 tablespoons butter unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4- 1/2 cup evaporated milk, room temperature
  1. Preheat the oven to 300 degrees with the rack in the center. Line a cupcake tray with cupcake liners. Set aside.

  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks, espresso, salt and vanilla extract.

  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

  4. Spoon the batter into the cupcake pan. An ice cream scoop is best for this. Bake until the cake pulls away from the sides of the pan and is set in the center, 30- 35 minutes. Cool completely on a wire rack. Serve at room temperature, with ice cream and chocolate sauce.

For chocolate sauce:

  1. Melt together the chocolate chips and butter in the microwave at 30 second increments.
  2. Add vanilla and mix
  3. Add the evaporated milk. Start with 1/4 cup and milk. If the chocolate sauce is thick add the rest of the evaporated milk. The sauce will thicken slightly when set aside for a while.
  4. If the sauce has been pre-made, simply warm the sauce in the microwave for 20 seconds and serve.
  5. Serve on top of the cupcakes with ice cream.

Cupcakes recipe adapted from Epicurious

 

Berrylicious Muffins

So I think you guys have already figured out that I’m a nut for berries right? I just cant help myself! I love to eat them with everything from yogurt-granola bowls, to smoothies, pancakes, cupcakes, muffins, cakes and even salads! It really doesn’t hurt that they look like little jewels as well! My love for berries brings you: Berrylicious Muffins!

Berrylicious Muffins |The Whisking Bowl

 

These muffins are oozing with berries! The trick is to get a lot of them in the batter, so every mouthful has some berries. Just the way I like it! These muffins are perfect for breakfast or a snack. You can take them to work or give them to your children for their school snacks! They’re so easy to carry, makes it hard not to take at least one with you. Best thing about them, if you don’t intend to eat them in the next few days, they freeze perfectly! Just pop them in the microwave for a few seconds and you have a perfectly healthy breakfast on the go!

Berrylicious Muffins |The Whisking Bowl

 

Did I just say healthy? Yep! These muffins are made with whole wheat flour. There is no oil or butter in them either. I use applesauce instead of oil/butter, and they add so much moistness to these beauties! Additionally, the buttermilk added to the muffins further add moistness, so there is no way you will miss out on the butter/oil.

Berrylicious Muffins |The Whisking Bowl

 

I just love make healthy recipes that we can eat guilt free. Leave me a comment and let me know if this is the kind of stuff you guys would like to see more of.

 

Berrylicious Muffins |The Whisking Bowl

 

Berrylicious Muffins

Yield: 12 large muffins

  • 3 cups flour (I used 2 cups whole wheat flour and 1 cup all purpose flour. You can replace it with all whole wheat or all all-purpose flour)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1/4 cup  granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup buttermilk, at room temperature (you can use milk or yogurt instead of buttermilk)*
  • ½ cup  unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups mixed berries, fresh or frozen (do not thaw)
  1. Preheat oven to 425F degrees. Spray muffin pan with non-stick spray. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in buttermilk, applesauce, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
  3. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin.
  4. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Notes

*For buttermilk: Add one tablespoon vinegar or lemon juice in one cup milk. Let it sit for five minutes

*For the applesauce: Skin, core and dice one medium apple. In a saucepan over medium heat, add half cup water, the diced apples and 1 teaspoon cinnamon. Let the apples become tender, about 8-10 minutes.  Mash the apples. Allow the applesauce to cool completely before using in the batter. It could cook the eggs in the batter.

 

Recipe adapted from Sally’s Baking Addiction

Salted Caramel Cupcakes

I’m back with a cupcake recipe and this one is just as great as the last one. Salted caramel has to be the best pairing ever, just like Fleur de Sel and chocolate! I think everyone needs to learn how to make caramel. It’s really very easy. I think just the idea of making it is what scared people away! I need to get on top of sharing a caramel candy recipe with you here on the blog sometime soon. That will be wicked! I know there will be no sharing of those candies with any neighbors! My husband is a nut about caramel candies! He totally gave his stamp of approval for the salted caramel frosting that went into this recipe! He thought they tasted just like the caramel candies that he bought at the store. Now that is a win you guys!!

 

Salted Caramel Cupcakes |The Whisking Bowl

 

For this recipe, I used the same vanilla cupcake base that I used for the Lemon-Vanilla cupcakes. Vanilla goes really well with anything, but with salted caramel, it really hits the sweet spot! Also it helps that the cupcakes aren’t very sweet, so it is the perfect accompaniment to the frosting.

Salted Caramel Cupcakes |The Whisking Bowl

I’m totally kicking myself mentally for not taking process shots of the salted caramel, but I promise you an individual post on that soon! After all, every pantry needs a stash of salted caramel. It goes perfectly over ice cream. You can even make your own caramel popcorn with it at home (more on that another day!!!).

Salted Caramel Cupcakes |The Whisking Bowl

 

These cupcakes need to be generously frosted with this insane salted caramel buttercream frosting! To take it all home, drizzle some extra caramel on top of the frosting. Peerrfect!!

 

Salted Caramel Cupcakes |The Whisking Bowl

 

Salted Caramel Cupcakes

Yield: 20-24 cupcakes
Ingredients
  • 2½ cups flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 stick of butter, at room temperature
  • 11/2 cups sugar
  • 2 large eggs, at room temperature
  • 2½ tsp vanilla
  • 1¼ cups whole milk, at room temperature
For the Salted Caramel (this will make 1/2 cup of caramel)

  • 1/2 cup white sugar
  • 4 tablespoons butter, cut into cubes
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
For the Frosting:
  • 2 sticks of unsalted butter, soft
  • 3 cups of powdered sugar
  • 1 teaspoons vanilla extract
  • 1/4 cup salted caramel (if you want it sweeter, feel free to add some more)
 Instructions
For the Salted Caramel:
  1. Before you begin, get all your ingredients ready and have them waiting near your stove-top. The caramel comes together very fast, so you do not want to be looking for the ingredients. The sugar might burn!
  2. Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom. You’d need a bigger saucepan since the caramel might foam up after you add caramel. You don’t want it to spill over!
  3. Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.
  4. Sprinkle some more sugar on top and repeat the “swirl and shake” over the heat until the new sugar is incorporated and melted into the first batch. (The sugar will start to caramelize at this point which is why you want to lift if off the heat, preventing it from burning.)
  5. Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.
  6. Add the butter and whisk until totally melted and combined.
  7. Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit! Its OK, just keep whisking over low heat.) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
  8. Pour caramel in a glass jar or measuring cup and allow to cool completely! Do not add hot or warm caramel to the frosting.

For the cupcakes

  1. In a medium sized bowl whisk together the flour, baking powder and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
  3. Stir the vanilla into the milk.
  4. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  5. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting. Once the cupcakes are frosted, drizzle some left over salted caramel sauce.
To make the frosting:
  1. Cream together the butter and powdered sugar, a cup at a time. Start with 2 cups and add more depending on how stiff you want it to be. Keep in mind that the caramel will also have to added next which will loosen out the frosting slightly. Mix in the salted caramel.

 

Tiramisu

Hi Guys! I’m back with another tiramisu recipe, but this time, it’s the real deal! I am obsessed with tiramisu and all things Italian. I am constantly dreaming up my Italian getaway that will include an overdose of pizzas, pastas, gelatos, tiramisu, cannolis and I can just keep going on and on. My mom and I keep dreaming up of a Tuscan adventure. We really need to make that happen. Movies like ‘Under the Tuscan Sun’ and ‘Letters to Juliet’ definitely increase my wanderlust! If you haven’t seen these movies already, you need to correct that this weekend! You just might book your tickets to Italy before the movie is even over!

Ok…Back to the tiramisu though.

Tiramisu |The Whisking Bowl

I wanted to make individual portions to make them look a little fancy. I took these over for a family get together and they were a major success. We wiped them off in record time. You could however make them in one large pan. That would increase the number of servings you get out of the same recipe. If making into a pan, topping the tiramisu with some whipped cream never hurt, will only make it luscious!

Tiramisu |The Whisking Bowl

This recipe calls for making an Italian custard called Zabaione. Zabaione is a versatile dessert in Italy, sometimes also used as a beverage. It is made with egg yolks, sugar, and a sweet wine (which is optional). The dessert version is a light custard, whipped to incorporate a large amount of air. There could be some concern about lightly cooked egg yolks in the custard. However, it is tempered over a double boiler for between 5-8 minutes, cooking the egg yolks. Make sure to use pasteurized eggs, similar to what i spoke about in the Lemon Curd post. The Zabaione is folded with mascarpone cheese to add to the lusciousness. A lot of recipes add whipped cream to this custard, but I want to keep this traditionally Italian. I did not have Marsala wine, but if you have some feel free to add it to the custard. That’s how the Italians do it!

Tiramisu |The Whisking Bowl

Make this for your next family or friends get together. Its also a perfect dessert for a party, since it isn’t very heavy.

Tiramisu |The Whisking Bowl

 

Tiramisu

Servings: 6

Ingredients

  1. 1 box savoiardi/ lady finger cookies
  2. 1 cup very strong brewed coffee
  3. 1/4 cup granulated sugar, divided
  4. 2 large egg yolks
  5. 1/2 pound (about 1 1/4 – 1 1/2 cup) mascarpone cheese
  6. 2 tablespoons unsweetened cocoa powder
  7. Chocolate shavings

 

Instructions

  1. In a shallow bowl, pour coffee. Set aside. You could also use one heaping tablespoon of instant espresso powder in one cup of warm water.
  2. Bring 2-inches of water to simmer in a small saucepan.
  3. In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer or a whisk to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5-8 minutes.
  4. Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
  5. Mix together cocoa powder and some of the chocolate shavings. Reserve some chocolate shavings for topping at the end.
  6. Now, set yourself up for assembly. You’ll have your lady finger cookies, coffee, mascarpone mixture, cocoa-chocolate shavings mixture.
  7. Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan or individual serving cups.
  8. Top the soaked cookies with half of the mascarpone mixture and spread evenly. Sprinkle some of the cocoa-chocolate mixture.
  9. Top the mascarpone mixture with another layer of coffee soaked cookies. This time the coffee soaked cookies should be placed perpendicular to the direction the first layer was placed. Top the cookies with the remaining mascarpone. Dust liberally with cocoa-chocolate mixture and the reserved chocolate shavings
  10. Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.

 

Loosely Adapted from Joy The Baker