Cristalina on Nostr: I could stay hour watching this lady cooking... Watch the making of a Tiramisu, a ...
I could stay hour watching this lady cooking... Watch the making of a Tiramisu, a wonderful desert, by Turkuaz Kitchen.
I find it fascinating!
Recipe is down the video
#ThingsIAdore
#bullishbounty
"Classic Tiramisu is one of our all-time favorites, don't get me wrong, but one of the best things about it is that it is easily interpreted into a new world of deliciousness. This pumpkin tiramisu adjusts a couple of the elements, including a pumpkin cream and sponge cake layers for a different, but just as delicious, take on the iconic dessert. You can of course still utilize ladyfingers, but I've included my sponge cake recipe below in case you want to give it a try!
Betul’s Pumpkin Tiramisu
Ingredients:
For the Mascarpone Cream:
4 egg yolks
3/4 cup granulated sugar
16 oz cold mascarpone
1 ¾ cup heavy whipping cream
1 tsp vanilla extract
1/2 cup pumpkin puree
For the Coffee Soak:
1 1/2 cup coffee
½ tsp vanilla extract
1 tsp pumpkin spice
2 full tbsp granulated sugar
For the Build:
1 sheet pan Sponge Cake or 18-20 Ladyfingers
2 tbsp cocoa powder
Instructions:
Preparing the Mascarpone Filling:
In a medium bowl (large enough to sit on a small saucepan), whisk the egg yolks and sugar. Place the bowl on top of a small pan with simmering water and stir for 7-8 min on low heat until the sugar has dissolved. Remove from the heat and let it cool at room temp.
In a medium bowl, add mascarpone, pumpkin puree, and vanilla and beat together. Pour egg mixture and gently whisk until just combined. In another bowl, beat cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture. Store in the fridge until use.
Preparing the Tiramisu:
If using sponge cake, trace the shape of your tiramisu container twice onto the sponge cake and cut to create two layers of cake. In a bowl, combine the coffee, vanilla, pumpkin spice, and sugar. Dip each side of the ladyfingers or sponge cake into the coffee mixture (you can also place the sponge cake in the tiramisu container and drizzle the coffee mixture over top), then place them into the bottom of a dish to create a layer. Pipe a layer of mascarpone cream. Then place another layer of coffee-dipped ladyfingers or sponge cake over the cream. Pipe the second layer of cream. Cover the dish with plastic wrap and chill for at least 3-4 hours or overnight.
Dust with cocoa powder and serve with love! (and more coffee)
Bon Appétit!
For the Sponge Cake:
1 ¼ cup all-purpose flour
1 tbsp corn starch
½ tsp baking powder
Pinch of salt
5 medium eggs
1 cup granulated sugar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350F and line a 13”x18” cookie sheet with parchment paper. In a small bowl, mix flour, corn starch, baking powder, and salt. In a medium bowl, add eggs and granulated sugar and use an electric mixer to whisk for 5 to 7 minutes until very fluffy and the color of mayonnaise. Using a sifter, sift the dry ingredients over the top of the egg mixture. Using a wooden spoon, fold the mixture together until combined well, for 1 to 2 minutes. Pour the cake batter into the prepared baking sheet and use the back of a wooden spoon to spread the mixture evenly across the pan. Tap the pan firmly 3 to 4 times to release any air bubbles. Bake for 14 to 16 minutes until lightly browned (color as in the IG Reel) and just firm. Remove from oven and transfer onto a cooling rack. Let cool completely before use."
I find it fascinating!
Recipe is down the video
#ThingsIAdore
#bullishbounty
"Classic Tiramisu is one of our all-time favorites, don't get me wrong, but one of the best things about it is that it is easily interpreted into a new world of deliciousness. This pumpkin tiramisu adjusts a couple of the elements, including a pumpkin cream and sponge cake layers for a different, but just as delicious, take on the iconic dessert. You can of course still utilize ladyfingers, but I've included my sponge cake recipe below in case you want to give it a try!
Betul’s Pumpkin Tiramisu
Ingredients:
For the Mascarpone Cream:
4 egg yolks
3/4 cup granulated sugar
16 oz cold mascarpone
1 ¾ cup heavy whipping cream
1 tsp vanilla extract
1/2 cup pumpkin puree
For the Coffee Soak:
1 1/2 cup coffee
½ tsp vanilla extract
1 tsp pumpkin spice
2 full tbsp granulated sugar
For the Build:
1 sheet pan Sponge Cake or 18-20 Ladyfingers
2 tbsp cocoa powder
Instructions:
Preparing the Mascarpone Filling:
In a medium bowl (large enough to sit on a small saucepan), whisk the egg yolks and sugar. Place the bowl on top of a small pan with simmering water and stir for 7-8 min on low heat until the sugar has dissolved. Remove from the heat and let it cool at room temp.
In a medium bowl, add mascarpone, pumpkin puree, and vanilla and beat together. Pour egg mixture and gently whisk until just combined. In another bowl, beat cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture. Store in the fridge until use.
Preparing the Tiramisu:
If using sponge cake, trace the shape of your tiramisu container twice onto the sponge cake and cut to create two layers of cake. In a bowl, combine the coffee, vanilla, pumpkin spice, and sugar. Dip each side of the ladyfingers or sponge cake into the coffee mixture (you can also place the sponge cake in the tiramisu container and drizzle the coffee mixture over top), then place them into the bottom of a dish to create a layer. Pipe a layer of mascarpone cream. Then place another layer of coffee-dipped ladyfingers or sponge cake over the cream. Pipe the second layer of cream. Cover the dish with plastic wrap and chill for at least 3-4 hours or overnight.
Dust with cocoa powder and serve with love! (and more coffee)
Bon Appétit!
For the Sponge Cake:
1 ¼ cup all-purpose flour
1 tbsp corn starch
½ tsp baking powder
Pinch of salt
5 medium eggs
1 cup granulated sugar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350F and line a 13”x18” cookie sheet with parchment paper. In a small bowl, mix flour, corn starch, baking powder, and salt. In a medium bowl, add eggs and granulated sugar and use an electric mixer to whisk for 5 to 7 minutes until very fluffy and the color of mayonnaise. Using a sifter, sift the dry ingredients over the top of the egg mixture. Using a wooden spoon, fold the mixture together until combined well, for 1 to 2 minutes. Pour the cake batter into the prepared baking sheet and use the back of a wooden spoon to spread the mixture evenly across the pan. Tap the pan firmly 3 to 4 times to release any air bubbles. Bake for 14 to 16 minutes until lightly browned (color as in the IG Reel) and just firm. Remove from oven and transfer onto a cooling rack. Let cool completely before use."