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 :)
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” :)
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… :)