Flourless Chocolate Cake (Cs3)

Ingredients

1 pound semisweet chocolate, coarsely chopped

2 sticks unsalted butter, plus 1/2 tablespoon, cut into 1/2-inch cubes

1/4 cup Kahlua (optional)

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

Confectioners' sugar (or cocoa powder), for decoration

Cooking Directions

Preheat oven to 325º F.

Using 1/2 tablespoon butter, grease a 9-inch springform pan and line bottom with a parchment round. Wrap the springform pan along the bottom and sides with heavy duty aluminum foil. Place pan in a roasting pan.

Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold one-third of egg mixture into chocolate mixture using a rubber spatula. Repeat this process two more times, until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and pour enough boiling water to come about halfway up the sides of the pan. Bake until cake has risen slightly and edges are just beginning to set, about 25 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Potato Pancake Breakfast Scramble Sandwich (Cs3)

Ingredients

potato pancakes

cheddar cheese

scrambled eggs

sliced ham

salt

pepper

Cooking Directions

For potato pancakes: mashed potatoes, bread crumbs, salt and pepper. Make into a pancake shape, cook in skillet until golden on each side. Melt cheddar cheese on the top. In another pan scramble eggs, warm up ham. place potato pancake on plate, layer with egg, ham and another potato pancake.

Mama Chocolate Pie ( Cs3)

Ingredients

2 squares unsweetened chocolate, melted

1 stick margarine

1 cup sugar

2 teaspoons imitation vanilla

2 large eggs, chilled

1 baked 8-inch pie shell

Whipped cream (or topping)

Cooking Directions

Cream butter and sugar until light and fluffy. In double boiler, melt chocolate and blend in vanilla. Add the chilled eggs, one at a time. Beat with electric mixer on high speed at least 2 minutes after adding each egg. Pour into baked pie shell. Chill 4 hours before serving. Top with whipped cream or topping.

lol....This is the most easiest recipe i ever post so its very delicious, you guys have to try it^^

Pistachio Crusted Vanilla French Toast (cs3)

This is the second breakfast recipe and this is more easy and simple then the previous....You guys might go for this or make a few choice of your breakfast menu...

Ingredients

4 large eggs, beaten

2 cups milk

1 tablespoon sugar

1 teaspoon vanilla extract

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2 cups shelled pistachios, finely ground in a food processor fitted with the steel blade, or 2 cups of slivered almonds

8 slices white bread, 1-inch thick (or brioche, or egg bread such as challah)

2 to 3 tablespoons unsalted butter

Powdered sugar for dusting

Cooking Directions

Preheat the oven to 350 degrees F. Butter 1 or 2 baking dishes, large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt.

Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread into the egg mixture, turning it and making sure it is completely saturated. Carefully dip the slices into the ground pistachios or almonds, coating them evenly on both sides.

Add the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer as many slices of bread as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. When all of the slices have been browned, place the baking dish in the oven and bake 15 minutes.

To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively with sugar. Serve hot, with jam, maple syrup, brandied dried apricot jam or fresh berry compote.

Roast Chicken and Sweet Potato Hash With Fried Eggs (cs3)

Have to tell you guys out there, that this is one of my favourite^^!!!
every morning i will make meat and egg as my breakfast and what you see here is the breakfast meal which is healthy and provide lot of protein..... But what you need to know is every nice tasty food come with lot of steps and preparation so i will give a few breakfast recipe after this because you can't make one recipe for your daily breakfast right? What i will going to do is prepare few more breakfast recipe so you guys can pick which to prepare for your breakfast every morning^^........

Ingredients

2 tablespoons olive oil

1 cup yellow onions, diced

1/2 teaspoon garlic, minced

1/2 cup red bell peppers, diced

2 sweet potatoes (3 cups), baked for 40 minutes at 400° F, cooled, peeled and diced

2 cups roasted turkey breast, diced

2 1/2 teaspoons salt, plus more for seasoning eggs

1 teaspoon fresh ground black pepper, plus more for seasoning eggs

1/4 cup chicken broth

1/4 cup heavy cream

2 tablespoons chives

2 tablespoons butter

4 large eggs

Salt

Freshly ground black pepper

Mesclun greens, for serving

2 tablespoons extra virgin olive oil

Cooking Directions

In a large sauté pan, heat the oil over moderately high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick sauté pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.

Gulf Coast Fish House Shrimp and Grits (cs3)

Ingredients

Shrimp:

2 pounds medium shrimp, peeled

2 1/2 teaspoons Essence

3/4 teaspoons salt

2 tablespoons olive oil

4 tablespoons butter, room temperature

1 recipe Smoked Cremini Mushrooms and Rendered Bacon

1 recipe Lazy Magnolia BBQ Sauce

1 recipe Smoked Cheddar Grits

1 recipe Citrus Buerre Blanc

1 recipe Creole Tomato Glaze

1 recipe Grilled Green Onions

Cooking Directions

In a large bowl, combine the shrimp with the Essence and salt and toss to blend. Set aside as you prepare the skillet. Place a large, 14-inch skillet over high heat and add the olive oil and heat until very hot. Add 1 tablespoon of the butter to the pan.

Swirl to melt, and then add the shrimp to the pan, being sure that the shrimp are in 1 layer in the pan. Sear the shrimp until well caramelized on the first side, about 1 minute. Turn the shrimp over and add the Smoked Mushrooms and Bacon and Lazy Magnolia BBQ Sauce to the pan.

Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes. Add the remaining butter to the pan and swirl until melted into the sauce.

To serve, divide the grits between 8 entree-sized shallow bowls. Drizzle about 2 tablespoons of the Citrus Beurre Blanc and Creole Tomato Glaze around the edge of the grits near the rim of the bowl. Divide the shrimp-mushroom mixture evenly between the bowls, and place a grilled green onion on top of the grits in a circle. Serve immediately.

Emeril's Mexican Casserole (cs3)

Ingredients

2 tbsp olive oil

1 lb. ground chicken

1 1/2 tbsps cumin

1 tbsp chili powder

1 med onion, chopped

2 garlic cloves, chopped

3 med tomatoes, diced

1/2 cup ketchup

1/2 cup water

8 six-inch flour tortillas

1 lb. American cheese, shredded

1/2 cup potato chips, crushed

2 7.5-ounce packages of canned buttermilk biscuit dough

drizzle of olive oil

chili powder for garnish

cumin for garnish

1/2 cup Parmesan cheese

Cooking Directions

Heat olive oil in a large skillet over high heat.

Add ground chicken and brown thoroughly, 5-7 minutes.

Add onion, garlic, cumin, chili powder and tomatoes and saute until softened.

Add ketchup and water and simmer for about 6 minutes, until chicken is cooked through and the liquid has reduced by half.

Layer flour tortillas, overlapping, in the bottom of a 9x13" glass baking dish.

Pour chicken mixture over tortillas.

Sprinkle American cheese over the mixture, and then follow with the crushed potato chips.

Place biscuits over the top, to cover the casserole. Drizzle with olive oil.

Sprinkle with chili powder, cumin, and Parmesan cheese over top of biscuits.

Bake in oven for 20-25 minutes, until casserole is bubbling and biscuits are golden brown.

Let sit for 10-15 minutes before serving.

Wolfgang Puck's Pan-Roasted Chicken With Lemon and Whole-Grain Mustard (cs3)

This is one of the first culinary recipe at this far.....After thinking that there a lot of pastry recipe i post so i think is time for me to share a bit of culinary recipe with you guys^^ You can tell me this is easy to do in the picture but if you really doing this recipe yourself then you will find out that it's kind of hard....so here is the recipe..... Hint: just follow the steps and measure the ingredient properly also temperature control^^ Good Luck!!

Ingredients

1 whole organic frying chicken, 3 to 4 pounds, butterflied

1 sprig fresh flat-leafed Italian parsley, 2 fresh basil leaves or 1 small sprig rosemary

Salt and freshly ground white pepper

2 tablespoons extra-virgin olive oil

1 cup organic chicken stock

Juice of 2 large lemons (6 to 8 tablespoons)

2 tablespoons whole-grain mustard

4 tablespoons unsalted butter, cut into several pieces

1/4 cup fresh parsley, minced or fresh basil, finely shredded

Cooking Directions

Preheat the oven to 450 degrees F.

Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin.

Insert the parsley sprig, basil leaves, or rosemary sprig under the skin.

Season the chicken generously on all sides with salt and pepper.

Heat an ovenproof skillet large enough to hold the chicken over high heat.

Add the olive oil and swirl it.

As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down.

Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up.

Put the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more depending on its size.

When the chicken is done, remove it with tongs and transfer it to a cutting board.

Pour off all but a thin glaze of fat from it.

Return to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes.

Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next.

Season the sauce to taste with salt and pepper and stir in half of the parsley or basil.

To serve, spoon the sauce into the centers of two to four heated serving plates.

With a large, sharp knife, cut the chicken into two halves or four equal pieces.

Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.

Notes:

If making this for two people, using a small chicken, halve the quantities of ingredients in the sauce (the chicken stock, lemon juice and butter).

You can butterfly the chicken yourself if you don't have a butcher who will do it. It's easy with poultry shears. Working slowly and deliberately, use poultry shears to cut along each side of the backbone from neck to tail, and remove it. Turn the bird breast-up, spread it open and flatten it with a firm blow from the heel of your hand.

Miranda Walters' Caramel Pecan Apple Pie(cs3)

Ingredients

7 cups tart apples, sliced and peeled

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup pecans, chopped

1/3 cup brown sugar, packed

3 tablespoons sugar

4-1/2 teaspoons cinnamon, ground

1 tablespoon cornstarch

1/4 cup caramel ice-cream topping, room temperature

1 pastry shell, unbaked (9 inches)

3 tablespoons butter, melted

For Streusel Topping:

3/4 cup flour, all-purpose

2/3 cup pecans, chopped

1/4 cup sugar

6 tablespoons butter, cold

1/4 cup caramel ice-cream topping, room temperature

Cooking Directions

In a large bowl, toss apples with lemon juice and vanilla.

Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.

Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned.

Immediately drizzle with caramel topping. Cool on a wire rack.

Make sure this recipe is carefully done because as you guys can see here, it need a lot of ingredient that need a proper measurement and also during mixing.......Hope you guys enjoy^^

Individual Chik'n Pot Pies with Puff Pastry

Guys~check this out!...........................This is the last recipe and for me, this recipe is one of the interesting recipe^^ because of the way the potion served as individual. The inside of the pie is chicken which make it a chicken pie, it is also optional where either you want to served as individually or served in a big potion.For my own opinion, i think that the taste will be better if you can served it individually, this happen because the bigger potion you served, the higher chance as for the taste might go off easily because of the large potion size as the juices may also dried out....That is why it is good to maintain the smaller size which good enough for an individual potion when preparing this recipe. So the juices and the taste will maintain in the smaller size potion without putting it in a bigger potion and giving it a bigger chances to dried up also the taste and the juices of it......^^

INGREDIENTS

• 1 (17.3 ounce) package frozen puff pastry, thawed
• 1 1/3 cups chopped onions
• 1 cup sliced carrots
• 1 cup chopped celery
• 2 tablespoons butter or margarine
• 2 1/2 cups vegetable broth, divided
• 1 cup fresh or frozen peas
• 1 tablespoon chopped fresh thyme
• 1 (8 ounce) package Morningstar Farms
• 1 cup sliced zucchini
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour

DIRECTIONS

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add Morningstar Farms, Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.

Banana Bread

Yeah~......When we talk about banana here, as we know lots of people like banana especially by making either bread, cakes, or anything that is related to culinary and pastry.........
nowadays you guys can see lots of bread and cake that has type of fruit flavor.....And>>>>banana<<< I personally like the taste and flavor of it because of the natural sweetness of it^^.

Ingredients

• 260g (9 oz) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 150g (5 oz) caster sugar
• 3 tablespoons vegetable oil
• 2 eggs
• 2 bananas, peeled and halved lengthwise

Preparation method

1. Place ingredients in the pan of the bread machine.
2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing.
3. Smooth out the top of the loaf with the rubber spatula.
4. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a cocktail stick into the centre top. Remove the cocktail stick. If the bread is done, the cocktail stick will come out clean. If there is dough on the cocktail stick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the cocktail stick to assure the bread is completely baked.
5. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack

Una's Cheddar Beer Bread

Oh, this i can tell you guys~it's one of my favorite^^ which it is so easy to make and taste wonderful as well.....why i saying it easy is because during my second semester, we do a lot of bread during practical class and as i know we will be doing bread for this second semester and this is good for me where i have a long term about few month of practicing in making bread and gain a full focus on bread which sometimes will done wrong during practical such as proven,mixing,also the temperature......but not after these few month^^......... There are word that keeping me on the right track>>>Practice make perfect<<<<> So,now it is your turn to dig out the ingredient and ready for your hand to get messy.........remember guys,if this is your first time, don't give up if it is spoil or what, give it a second or third hit until you can ok!!

INGREDIENTS (Nutrition)

• 1 (12 fluid ounce) can or bottle premium lager
• 2 tablespoons margarine
• 2 tablespoons milk
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 teaspoons yeast
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 8 ounces reduced-fat extra-sharp Cheddar cheese
• 2 tablespoons margarine, melted

DIRECTIONS

1. Grease two (9x5 inch) loaf pans.
2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Lemon Souffle Cheesecake with Blueberry Topping

~This one over here is another recipe........

When lemon and blueberry get mix together it really does create a wonderful taste (as for my taste) which give a bit sour and sweet taste^^
Why we use cheese? it's because cheese is just like a binder which it bind the taste together.....you can also done this without cheese but it will not that great if you compare with the one with cheese.....

INGREDIENTS (Nutrition)

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• 1 tablespoon butter, melted
• 
  
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 4 large egg whites
• 1/3 cup white sugar
• 
  
• 3 cups fresh blueberries or frozen blueberries, thawed
• 1/3 cup white sugar
• 1 teaspoon fresh lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
2. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
6. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
7. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
8. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Tiramisu Cake

Hi guys! Here's what i want to share to you guy's out there~ As what u can see above, It's a tiramisu cake and it is one of the popular cake in Italy......

What make this cake so special and popular is because of the coffee aroma that create the great taste~ you can't just feel the taste here so i prepared the ingredients and method for you guys to make it at home and taste it~!............................^^v

INGREDIENTS (Nutrition)

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoo n coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• FROSTIN G:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Method:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2.Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 m inutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, c ombine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoon s coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixt ure over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


So,how was it? I know this tiramisu need a lot of steps also for the ingredient but as i know >>>a nice and perfect ti ramisu cake come with lot of effort<<<< ................................................. ...........here>is some tips for you g uys, make sure that your product is in a proper temperature while preparation also during the mixing~this is important because without maintaining these imp ortant steps, your tiramisu will never been done well....
After I done sharing with this tiramisu i'll be making a next recipe So good Luck in making t his tiramisu cake Guys^^ ............................................................................................................