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 :)
One of the biggest meringues I’ve ever made!
To me, it is a bit too sweet. But again it turned out that as many people as many tastes. My personal testers said that for meringue standards, this one… is not that sweet, in fact :)
Well, the only way to check is baking it :)
The cream is outstanding… but that’s typical of passion fruit, I think :)
I’m here just to say that this meringue is better than the cinnamon one. Well, that’s the truth. If you’re thinking now which one to make, I’m telling you – this one. With all certainty. It’s way-out. Delicious in all possible meanings of this word. No joke. I’ve made it twice during this week and I plan to make it again – it says it all, I think :)
Big thank you to Dorota for this recipe. Big big thank you :)
Recently, I’ve managed to get some new testers of my baking, which makes me really happy :)
By the way, they ate this Dacquoise and they’re all alive. Till now ;P
And the meringue…
Very sweet, very good, very favourite :)
You should not forget this recipe. Trust me.
Long time not done.
I’ve made a really really delicious something recently. I hope to post it soon :) But in the meantime, because of this something, I had some whites to experiment with :)
I chose this meringue and… I have to tell you, it was SO SWEET! And to tell you something more, sometimes no sweet limit is a good decision :)
The best thing is that I’ve got some spare whites again… So what kind of meringue should I make next time? :)
Just stopped by to leave these little meringues here :)
There was a heavy storm in my town today… Oh, heavy it was :)
If you are curious how my Kalisz looks like after the storm, check it out here.
Well, the storm is over – time to bake something!
Whites left after making RedCurrant Ice-Cream couldn’t wait anymore… :)
Inspired by Kinga, I made them… Not too sweet, a bit coffee-like, a a bit caramel-like… Perfectly go with a cup coffee :)
Meringues are usually really really sweet. That is why, they’re not to everyone’s taste.
To mine, they are :)
Especially chocolate ones… additionally with a bits of chocolate inside :) The more chocolatey something is, the better :)
It is a good idea to break the sweetness of a meringue. Serving it with fruit like strawberries or raspberries is nothing new :)
This time – ForestFruit Jelly! I’ve made it for the first time and it turned out to be a bingo!
It all really matches :)
Try it out… my Cousin loved it :))
I started loving meringue when it turned out it’s so fast to be made :)
Well, alright… Making it is fast, drying and chilling – that’s a different pair of shoes ;)
Six whites left after making Strawberry Ice-Cream… and all of a sudden I saw beautiful pistacho meringues at Kraina Sosny… I started digging his blog and finally I found Her Majesty’s, Pavlova :)
Impressive. I had to make it. Coffee sauce just tipped the scales :)