This is the first recipe I post about baby. This recipe is for baby from at least 8 months. Now I am cooking as well for my son.
For two portion of 100g
In a pan, mix the milk and the rice pudding for at least 5 minutes over a low heat.
Add the tablespoon of caramel and mix well.
Pour into 2 small pots.
Tiramisu is my favorite dessert and I decided to try another variation of this dessert… This time with a Breton spirit mixing two regional specialities which are Caramel Beurre Salé (caramel with salted butter) and Palets Bretons (Palet Biscuits from Brittany).
Serves 4 (generous portions)
In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.
Add the mascarpone to this mixture with the mixer.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
Take 4 big glasses. Crumble one palet in each glass. Put one teaspoon of Caramel Beurre Salé. Then a layer of the mascarpone mixture.
Crumble again half a palet in each glass, add one teaspoon of Caramel Beurre Salé and re-cover with the remaining mixture.
Put the tiramisu in the fridge for at least 4 hours.
Before serving, sift the tiramisu with cocoa powder.
Icing
Preheat the oven at 180° C.
In a bowl, mix the eggs, sugar and vanilla sugar. Whip well to get a creamy mixture. Then add gradually the flour and baking powder. After, add the double cream. Finish by adding the coconut. Combine well and add the oil.
Pour the mixture in a pan and bake for at least 35 minutes. Let the cake cool down.
Once it is cooled, prepare the icing by melting the chocolate in a bain-marie. Then add the butter so you have a shining chocolate.
Put the icing on your cake and store in the fridge so your icing solidify.
Tiramisu is my favorite dessert and I decided to try a variation of this dessert with my favorite cinnamon cookie. Let’s mix Italy with Belgium!
Serves 6
First reduce your speculos in crumb!
In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.
Add the mascarpone to this mixture with the mixer.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
I advise that you take glasses or cups to serve this dessert.
Place one layer of crumbled speculos at the bottom of your glass/cup. Then a layer of the mascarpone mixture.
Apply a second layer of crumbled speculos and re-cover with the remaining mixture.
Put the tiramisu in the fridge for at least 4 hours. Personnaly, I prefer eating it the next day.
Before serving, sift the tiramisu with cocoa powder.
Tomorrow we are off to Brittany for the holidays and I am preparing the food for lunch and snacks. I bought a few month ago a silicone baking tin which I barely used until now. But today it is the right time to use this tin for mini cakes! The shape is perfect for a lunch box.
For 8 mini cakes:
Preheat the oven at 180° C.
Let the butter melt slowly in a pan.
In a mixing bowl, mix sugar and eggs. Mix well to get a creamy mixture. Then add the flour and baking powder. Add the butter and mix everything well before adding the chocolate chips. Stir the mixture but not too much.
Pour the mixture in your tin and bake for 35 minutes. (my over is getting old and the cooking time are getting a bit unsettled).
Put all the pieces in a pan where you add the sugar, water, vanilla sugar and lemon juice.
Let it cook between 5 and 10 minutes slowly with a lid on the pan. Once the fruits are soft withdraw them and pour them into the blender.
Blend very quickly to get a puree but not to smooth.
Pour the compote into a big jar or small one and let it cool down.
Once cooled you can keep the compote a few days in the fridge.
Preheat the oven at 180° C.
In a bain-marie, let melt the chocolate
In a bowl, mix butter and sugar. Whip well to get a creamy mixture. Then add the egg and after the flour. After, add the melted chocolate. Combine well and add the coconut.
Pour the mixture in a pan and bake for at least 35 minutes but not too long if you don’t want to have a dry cake!
Tiramisu is my favorite dessert and I want to share with you my recipe which until now was a secret!
Serves 8
Make the coffee and let it cool down. Add a table spoon of rum into it.
In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.
Add the mascarpone to this mixture with the mixer.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
Soak the Savoiardi Sponge Fingers in the coffee for a couple seconds and place them side by side on bottom of a rectangular dish.
Put half of the mixture on the sponge fingers.
Apply a second layer of sponge fingers previously soak into the coffee and re-cover with the remaining mixture.
Put the tiramisu in the fridge for at least 4 hours. Personnaly, I prefer eating it the next day and this is also part of my secret!
Before serving, sift the tiramisu with cocoa powder.
Preheat oven at 180°C.
Mix the butter and sugar together until you get a smooth paste. Beat in the eggs, one at a time. Pour in the flour and baking powder and mix until well combine.
You need two tins of the same diameters. Fill these two tin with the mixture. Bake for 20-25 minutes until it is golden. Turn the cakes out on to a wire rack.
Before serving, use a spatula to spread the jam over one cake and top with the raspberries. Spread the whipping cream over the raspberries. Put the second cake on top and dust with icing sugar.
In case you don’t have a lot of time to prepare the cake , you use industrial whipping cream!
Preheat oven at 170ºC.
Put the butter and sugar in a mixing bowl and beat until the mixture is creamy. Then add gradually the orange juice and the marmalade.
Beat the eggs with a fork in a bowl. Add them into the butter mixture but one tablespoon at a time. Finally, add gradually the flour, baking powder and ground almonds.
Pour the mixture into a cake tin and bake for about 45 minutes.
Let the cake cool down before serving.
