Tag Archives: ティラミス

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Raspberry Tiramisu

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The summer and the heat have this strange influence on me: I don’t seem to be able to get away from sweet comfort (I don’t much dessert usually) and soft drinks (I usually prefer beer or Japanese sake, LOL)!
Since I’m still in my “Tiramisu Mode” here is another simple recipe that will delight the kids (and adults, of course!)!

Raspberry (ies) Tiramisu!

INGREDIENTS: Enough for 10 (Japanese-sized) portions? Michael might not agree with that! LOL

-Frozen raspberries: 500~600 g
-Sugar: 6~8 tablespoons
-Lemon juice: 2 tablespoons
-Mascarpone Cheese: 450 g
-Egg: 1
-Glazing sugar/fine sugar powder: 6 tablespoons
-Fresh cream: 300 g
-Fresh raspberries for decoration (the more, the better!)
-Lady finger biscuits: 30~34

RECIPE:

-In a large pan drop the frozen raspberries, sugar and lemon juice. Heat over medium fire for 20 minutes. Switch off fire when mixture has taken the consistency of jam. let cool down.

-A) In a bowl drop the mascarpone cheese, the glazing/fine sugar powder and mix well.
B)In another bowl beat fresh cream to semi-firm.

-Mix A and B delicately until smooth.

-Dip lady finger biscuits well into raspberry jam (but have a look at the next step, first!)

-In a large bowl of your choosing, first line the bottom with a layer of mascarpone mixture, then lay a layer of jam-dipped ladyfinger biscuits over it. Repeat the process three times.

-Lay the rest of the mascarpone mixture on top. Sooth it out with a spatula and decorate it with plenty of fresh raspberries.
Cover with cellophane paper and chill inside fridge overnight.
Sprinkle with plenty of glazing sugar before serving.
For people who like them add more color withsmall mint leaves!

So easy and so impresive!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie

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Marshmallow Tiramisu

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I seem to have entered a “Tiramisu Mode” as this is my third (and I have more!) recipe in less than a week!
I might have found myself under the curse of a sweet tooth fairy!
Marshmallows are popular everywhere, even in Japan, so I thought a little “American note” was in order this time! LOL
This particular recipe has not only the merit to be yummy and fit for all ages, but is also so simple and adaptable!

Marshmallow Tiramisu!

INGREDIENTS:

-Cream cheese: 200 g
-Milk: 100 ml/1/2 cup
-Marshmallow: 100 g
-Sugar: 100 g
-Cookies/Biscuits/Sable: 1 “box” or whatever is appropriate
-Instant coffee powder: 2 tablespoons
-Water: 100 ml/1/2 cup
-Cocoa powder: as appropriate

RECIPE:

-Get all your ingredients ready! Leave them outside long enough to reach room temperature (relative in summer. Say that 25 degrees Celsius is fine!). Above ingredients are shown as found in Japan. We also use Philadelphia cream cheese. As for the biscuits and marshmallows use whatever you fancy!

-Mix the coffee powder and water to obtain a strong coffee.

-Drop the cream cheese into a large bowl. Heat it for about 30 seconds in a microwave oven to soften it. Add sugar and mix well.

-In a separate bowl drop the marshmallow with 2 tablespoons of the milk. Leave in microwave oven for 30~50 seconds to melt the marshmallow. Mix well.

-Add the rest of the milk to the melted marshmallows and mix well.

-Add the cream cheese to the marshmallow mixture and mix well.

-Line the bottom a large glass terrine mold with one layer of biscuits. Brush enough coffee onto biscuits for them to absorb it. Cover with a layer of marshmallow/cream cheese layer of same thickness. Repeat the same process three more times or until you run out of ingredients!

-Smoothen the surface with a spatula and leave inside the fridge for at least 3 hours (overnight is best!). Sieve cocoa powder over it before serving (not before or the coca powder will sink in the cake!).

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!)

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Vegan Tofu & Macha Tiramisu

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I’m not vegan or vegetarian, but I’m certainly interested, not only for the sake of healthy food, but also for the challenge.
Tiramisu is difficult to imagine for vegans and even vegetarians, but don’t forget that the Japanese are blessed with both tofu for consistent food and macha for extra taste!

Vegan Tofu & Macha Tiramisu!

INGREDIENTS: For 4 people

-Avocado 1 (ripe)
-Tofu/Silk tofu: 125 g
-Soy milk: 60 cc
-Agave Strup: 1.5 tablespoon
-Oatmeal: 70 g
-Vanilla Oil: as appropriate
-Macrobiotic coffee: 1.5 tablespoons
-Powdered macha: as appropriate

RECIPE:

-Mix oatmeal with coffee. Add 1 tablepoon of hot water and mix. It will will turn up as soft cookie when all the liquid has been absorbed..

-Thorw in the cut avocado, tofu, soy milk, agave syrup and vanilla oil into a blender. Mix. Check taste and add syrup if not sweet enough.

-Line bottom of cup with oatmeal mix.

-Top with avocado cream, Chill inside fridge.

-Top with plenty of macha powder and serve!

Simple, ain’t it!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!)

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Tiramisu Cupcakes

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The Japanese are famous for miniaturizing (making smaller) anything in sight, and it does apply in cooking, especially desserts.
Tiramisu is “usually” made into large affairs to be scooped from.
Here is a Japanese home-style version which will prevent fights between children and adults alike!

Tiramisu Cupcakes!

INGREDIENTS: For 5 cups

Sponge cake:
-Whole egg: 1
-Sugar (white): 2 tablespoons
-Flour: 2 tablespoons
-Salad oil: 1 Tablespoon

Coffee Syrup:
-Hot water: 2 tablespoons
-Instant coffee powder: 1 teaspoon
-Coffee Liqueur: 1 tablespoon

Cheese Cream:
-Egg yolk: 1
-Sugar (white): 1 tablespoon
-Mascarpone cheese: 100 g
-Fresh cream: 50 cc/mm (1/4 cup)
-Egg white: 1
-Sugar (white): 2 tablespoons
-Cocoa Powder: as appropriate

RECIPE:

-Sponge cake:
Beat the egg and sugar together until they have properly risen.

Add oil and mix well. Add flour through a sieve in three steps and mix.

Fill each cup with an equal amount of sponge cake mixture. Bake for 13 minutes at 180 degrees Celsius.

-Coffee Syrup.
Dissolve completely instant coffee powder in hot water. Add Coffee Liqueur and mix well.

-As soon as the spong cake has been baked brush in the coffee syrup on it while it is hot top allow for a good soaking.

-Cheese cream:
Beat egg yolk and sugar together until mixture whitens.

-Add mascarpone and mix well.
Beat fresh cream in a separate bowl until 7/10 hard.
Add to mascarpone and mix

-In another separate bowl beat the egg white and sugar until hard risen.
Fold inside mascarpone mixture.

-Fill each cup with cheese mixture.
Sieve chocolate powder on top.

=Chill inside fridge!

Easy, isn’t it!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!)
Please check the new postings at:
sake, shochu and sushi