Tiramisu

POLISH VERSION
HTML tutorial

photobucket.com

I’ve just realised there is no Classic Tiramisu recipe on Sarenka… What the…
Need to change it, right now!

My Tiramisu is really soaked… And when I’m saying soaked, I really mean it :) That’s the way we like cakes and desserts here in my family :) The cake should be soft, wet and mouth-watering. And that’s how this Tiramisu is :)
I made the cream without adding whipped egg whites. That is why, it was a bit more dense in its consistency. If you want it to be even more creamy and delicate, just add the whipped whites… and that’s all :)

The pictures may look a bit chaotic. It’s because they were taken in a hurry… Tiramisu started disappearing faster than I expected :)

To me, a perfect choice for Father’s Day :)
Read more

Passion Fruit Crème Brûlée

POLISH VERSION
HTML tutorial

photobucket.com

Oh my, I was really in two minds whether to post this recipe or not…
This Brûlée is really really interesting. I mean, the recipe is, the taste is… just my final effect was not ;) It was not a complete failure but if you have a look at real Grand Master doing it, you’ll understand my own imperfections :)
Yet, as I said before, the recipe itself is interesting enough to share it with you. Who knows, maybe you’ll be more lucky while making it? I hope so :) If you decide to make this Brûlée, I’ll be more than glad to hear about your experiences and impressions :)

Another thing worth mentioning is that once again I realised how important and useful it is… not to know :) What do I mean? Well, I decided to make it, I did make it and only then did I start reading all comments, pieces of advice, voices of disappointment and declarations of failure. I even encountered an opinion that Crème Brûlée is one the most difficult and “moody” desserts ever! Gosh, you can imagine how lucky I was not to read it all before making the cream. A bit discouraging it may be, don’t you think? :)
My Brûlée is far away from ideal, true. But isn’t it about the taste, after all?

The whole trick about Crème Brûlée is… way of baking it, I suppose. Right temperature and appropriate time of baking. Actually, it may mean different things for different people and… their ovens :) In my case, I was baking it till I said to myself “yes, that’s the moment to take it out”. Really, it’s about observing.

When it comes to pictures… I know, I know, nothing amazing. It’s because of baking in the evenings mostly. I’ll try to make up for it one day :)

Alright, enough of this chit-chat.
Time to bake “the most difficult of all desserts” :)
Read more

Irish Tiramisu

POLISH VERSION
HTML tutorial

photobucket.com

I was supposed to post some other recipe here… but it just hit me! 100th post it would be!
At first, I was in two minds whether to make any fuss about it… whether to make it anyhow special…
Well, it was decided – let’s make something really delicious, something classic… and something that needs a lot of mascarpone because it’s waiting in the fridge ;P
To my surprise, when I checked on Lady Laura’s blog yesterday, it turned out that she had also opted for this dessert! Coincidence? Doubtful :)
If you want to check on her classic version of tiramisu, feel free to jump here. I bet it’s yummy :)

For those who want to check this version, here it is… :)
Read more