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Tiramisu (recipe & pics)
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makanholic
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Joined: 27 Jul 2007
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Location: Singapore

PostPosted: Tue Dec 04, 2007 9:44 am    Post subject: Reply with quote

Hi Cheezyheart
I had the same problem as u. After making tiramisu (thanks MamaC) which was heavenly, I had left over whipping cream. As the others above wrote, the cream is still usable after more than 3 days as long as it's kept covered & refrigerated. I found a waffle recipe which uses cream (I tried with the whipping cream) and it was delicious, crispy on the outside but soft and fluffy inside. I got the recipe from the book that came together with my waffle maker.

Crisp Waffles (8 pieces)

200ml ice cold water
200g plain flour
300ml cream (can use whipping cream)
1/8 tsp salt

Mix flour,salt and water. Stir well to a smooth batter.
Whip the cream until stiff. Mix the flour batter little by litle into the cream
gently. Cook the waffles. If doing the waffles later, store in the fridge.
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cheezyheart
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Joined: 30 Nov 2007
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PostPosted: Tue Dec 04, 2007 9:58 am    Post subject: Reply with quote

Hi makanholic,

Thks for sharing =)
btw, for the left over whip cream, do u pour it out from packet & kept in sealed container or plastic? I'm thinking if cld just leave the remain in the packet but sealed it tight? tks again =)
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makanholic
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PostPosted: Tue Dec 04, 2007 5:38 pm    Post subject: Reply with quote

I left it in the box, just covered it tight with cling wrap.
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bijin
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Joined: 19 Jan 2007
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PostPosted: Tue Dec 18, 2007 6:36 pm    Post subject: Reply with quote

I tried making the tiramisu but flopped.

After i took it out from the fridge, all the cream starts to "flow" out/ sideway. Why is it so?

And i think i put too much liquor in it.
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simonne
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Joined: 17 Jun 2006
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PostPosted: Sun Feb 24, 2008 1:54 pm    Post subject: Reply with quote

the whipping cream, should i use dairy / non dairy ?

Thanks!
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Stefanie
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PostPosted: Sun Feb 24, 2008 3:27 pm    Post subject: Reply with quote

Simonne...definitely dairy cream...so as to get the best taste out of this dessert...
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makanholic
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PostPosted: Mon Feb 25, 2008 4:28 pm    Post subject: Reply with quote

Hi Simonne
If you want to cut down the fat content, use low-fat cream cheese with dairy whipping cream. I have made this tiramisu twice, once using the original recipe and again with the low-fat cheese. Both taste the same.
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Vennila
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Joined: 23 May 2007
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PostPosted: Thu Mar 20, 2008 7:10 am    Post subject: Reply with quote

Mama C,
Your tiramisu recipe is absolutely wonderful. I made it the first time for Christmas. Then I made it again for DH's birthday and served it as dessert. I can't thank you enough for this wonderful recipe.

Thank you so much!
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familyfirst
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Joined: 25 Feb 2008
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PostPosted: Sat Mar 22, 2008 3:31 pm    Post subject: Tiramisu Reply with quote

Another satisfied customer here! I made this last night and it taste fantastic although it was a bit too sweet for my family members.

It was not a tall cake for me. Is it because I did not whip the cream & cheese enough?
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EBTan
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Joined: 21 Apr 2008
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PostPosted: Mon Apr 21, 2008 4:56 pm    Post subject: Reply with quote

after making the tiramisu, how do i take it out and transfer to a serving plate
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kuangesther
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Joined: 20 Nov 2007
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PostPosted: Mon Apr 21, 2008 10:54 pm    Post subject: Pick Me Up ~~ Tiramisu Reply with quote

I love "Pick Me Up" too. Its means "Tiramisu" Smile love The first tiramisu i tasted was the one made by myself. I have never tasted it before until I saw the recipe in one of the food lovers' blog and decided to try it. I can say that I fell in love with this Italian dessert right away. So does my hubby. After my first attempt which was more than one year ago, my hubby asked me to make 2 more times for his class gathering and another party. Whew! These two pics was made last year. Till date I have not made any, I think is time to do it again grin



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familyfirst
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PostPosted: Tue Apr 22, 2008 8:44 am    Post subject: Tiramisu Reply with quote

I have tried this twice and yes its heavenly. But my hubby says he prefers a "real" ake instead of ladyfingers. What type of cake should I use for a tiramisu? Shd I bake the cake & them sprinkle the liquid on top as per this recipe?
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Stefanie
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PostPosted: Tue Apr 22, 2008 11:17 am    Post subject: Reply with quote

family first...using lady fingers is the traditional way to do this dessert...
If you use sponge cake it might alter the taste and consistency of this classic.
Liquid sprinkled over sponge cake for example,could cause it to become far too soggy to support the cream.
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janice306
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Joined: 20 Aug 2007
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PostPosted: Tue Apr 22, 2008 8:10 pm    Post subject: Thanks MamaC! Reply with quote

I made my very first tiramisu on Sat and it tasted heavenly! But i din't use Lady Fingers but replaced with 'kuey Bulu" and it tasted good too. Its a good replacement if you cant get lady fingers though. Managed to get the lady fingers yday and I will make it again tonite. hehehe! Smile
Thank u MamaC for the best recipe ever!
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Stefanie
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PostPosted: Tue Apr 22, 2008 10:58 pm    Post subject: Reply with quote

Janice I have done a version before with kueh bolu and Vietnamese coffee...excellent... Very Happy

In this case, kueh bolu is firm enough to handle the liquid content...
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familyfirst
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PostPosted: Wed Apr 23, 2008 8:20 am    Post subject: Tiramisu Reply with quote

What is kuih bolu? Any recipe?
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singapore gal
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Joined: 08 Mar 2005
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Location: Vancouver, Canada

PostPosted: Thu Apr 24, 2008 12:56 am    Post subject: Reply with quote

After all this discussion from so many people, I needed to try and make it.

The first one I made was just half the recipe but I forgot to half the sugar so you can imagine how sweet it is Cheeky grin but it tasted really nice and it is really very easy to assemble, took me under an hour from start to finish. It just took longer to sample it Smile love

The next day, I made another one to redeem myself and this time I remembered to half the sugar and instead of chocolate, I replaced it with instant expresso powder and everyone was happy. party

Thank you MamaC for this easy and tastey recipe. cheers

SG
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TS04Dec
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PostPosted: Thu Apr 24, 2008 2:19 pm    Post subject: Reply with quote

I find the filling melt easily even when the cake is left unrefrigerated for a while. Is it my problem? Is there anything i can put to make it stand longer? Gelatine maybe? Please advise. Thank you.
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janice306
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PostPosted: Sun May 11, 2008 11:14 am    Post subject: Re: Tiramisu Reply with quote

familyfirst wrote:
What is kuih bolu? Any recipe?


Hi, Kuey Bolu is the small sponge cake, standard star shaped kind that kids love to eat, normally people buy it during CNY, but it is sold everywhere everyday. Hence if you can't get fingers last min, its a good alternative, and yea, it holds the syrup very well!
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Peace
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PostPosted: Mon May 12, 2008 9:04 am    Post subject: Re: Tiramisu (recipe & pics) Reply with quote

Hi, I will be 'baking' this tiramisu for my friend's bday this sat.
But there are some points which I do not understand, hope you guys can help me out.

1. The milk used in the Syrup is normal milk, eg Marigold HL Milk?

2. I saw previous post, I can replace the liquor with Baileys and how about the rum? I do not have rum, can I don't add?

3. The vanilla used in Syrup and Cream, is vanilla essence or extract?

Thank you!
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singapore gal
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PostPosted: Tue May 13, 2008 1:56 am    Post subject: Reply with quote

Hi Peace,

1. I used normal milk
2. I used Baileys to replace the liqour and the rum, in fact, anything to do with alcohol, I used Baileys.
3. I used pure vanilla extract - you can use either

Hope this helps.
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Peace
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PostPosted: Tue May 13, 2008 6:14 am    Post subject: Reply with quote

singapore gal wrote:
Hi Peace,

1. I used normal milk
2. I used Baileys to replace the liqour and the rum, in fact, anything to do with alcohol, I used Baileys.
3. I used pure vanilla extract - you can use either

Hope this helps.
Thank you! will give it a try on sat~ =)
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janice306
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PostPosted: Tue Jun 16, 2009 2:57 pm    Post subject: how to stop the cocoa powder frm being oxidised? Reply with quote

Hi, how do we stop the cocoa powder from turning "damped"?
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Yaha
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PostPosted: Sun Jun 21, 2009 7:27 pm    Post subject: Re: how to stop the cocoa powder frm being oxidised? Reply with quote

[quote="janice306"]Hi, how do we stop the cocoa powder from turning "damped"?[/quote]

Sprinkle it on just before you serve should do the trick.
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kuangesther
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Joined: 20 Nov 2007
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PostPosted: Sun Nov 15, 2009 4:34 pm    Post subject: Mango Tiramisu Cake Reply with quote



I baked this cake recently. It was my first attempt to assemble such a cake. Took me some time to assemble it... Smile love

Mango Tiramisu Cake

Ingredients:
30 nos. Sponge Fingers
250g Philly Cream Cheese
2 tbsps Icing Sugar
200ml Whipping Cream
1 tsp Vanilla Essence
Enough Peel Fresh Mango juice to dip the sponge fingers

Method:
I used a 7.5" springform pan which required 20 sponge fingers (each cut into 2.5" long) to surround it.
As for the syrup, I used Peel Fresh Mango juice to dip the sponge fingers.
I sliced the mango thinly and set aside.

I whisked a block of cream cheese with 2 tbsps of icing sugar till smooth.
Using an electric mixer, I beat the whipping cream with vanilla essence till stiff peak, then mixed with the cream cheese mixture till well blended.

The order to layer the cake went like this:
1) the base is the sponge fingers (broken into smaller pieces) soaked in mango juice
2) spread a layer of cream cheese mixture evenly on the sponge fingers
3) arrange a layer of thinly sliced mango
>> repeat the order till all ingredients are used up
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http://esther247.blogspot.com/
***************************************
The word "stressed" spell backwards will be "destress". Thus, if we can see life's setbacks and pressures from a reverse angle, they will become sweet desserts in our life!
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