Wednesday, June 29, 2011


Here is the authentic way of making Tiramisu. The picture above was made with this recipe and it turned out so delicious Enjoy ;o)

  • 14 oz Package of Lady Fingers
  • 1 lb Mascarpone Cheese
  • 6 Large Eggs
  • 4 oz of Sugar, plus 2 tbsp for the coffee
  • 1 Cup of Strong Espresso Coffee (minus 2 Tbsp for the filling)
  • Cocoa Powder
  • 2 Tbsp of liquor of your choice (optional)
  • Chocolate Curls (optional)

      Step By Step On How I Made My Tiramisu:

      Before you start you will need to check the eggs for freshness Since the eggs are raw and not cooked, it is very important to putting them in a large bowl full of water If the egg lies at the bottom this means that the eggs are fresh If the egg floats to the top they are no longer fresh throw them out if you have any eggs that have cracks also discard them.

      *Separate the eggs place the yolk in a bowl and the whites in another bowl and set aside*

      (1) Prepare the coffee and stir in the sugar make enough coffee to soak the lady fingers.

      (2) Pour into a bowl and let cool.

      (3) Whip the yolks of the eggs with half the sugar.

      (4) Whip well till it becomes a light and creamy.

      (5) Whip the Mascarpone Cheese until it's creamy with no lumps.

      (6) Now add the egg yolk and sugar that was previously beating together into the Mascarpone Cheese.

      *Now with a pinch of salt whip the egg whites until it's nice and fluffy then add the remaining half of the sugar and continue whipping until you till reach stiff peaks*

      (7) Beat well until it's all incorporated.

      (8-9) Now gradually and gently fold in the egg whites into the Mascarpone and egg yolks until it's well incorporated .

      Give your Tiramisu a little kick by Adding two Tbsp of the coffee and two Tbsp of some liquor of your choice like Marsala Wine, Kahlua, Rum or Brandy Now that the Mascarpone and egg yolks are well incorporated the filling for your Tiramisu is now ready.

      (10) Arrange the lady fingers and started to wet them with the coffee. I like to quickly dip each Lady Finger into the coffee you can wet them which ever way you like the lady fingers should be well soaked but not over soaked.

      (11) Cover the soaked lady fingers with a layer of the Mascarpone cheese filling.

      (12) Spread with a spatula.

      (13) Sprinkle the surface with some cocoa powder.

      (14) Then add a second layer of lady fingers and wet them with some coffee if you have the first layer of lady fingers vertically or horizontally, then place the second layer Vice Versa.

      (15) Then add the remaining cream.

      (16) Spread the filling well

      (17) Then sprinkle with plenty of cocoa powder.

      (18) If you like you may add some shaved chocolate curls.

      *Store in the refrigerator for a few hours or over night*

      * This Recipe and Pictures Are By Authentic Italian Pasta Recipes*

      Famous Tiramisú Dessert

      This is a smaller recipe follow the above steps

      3 large eggs (*or pasteurized egg substitute)

      1 cup espresso or strong coffee

      1/2 cup sugar

      2 Tbsp. cognac or brandy

      8 oz. BelGioioso Mascarpone

      2 Tbsp. cocoa

      10 ladyfingers, toasted

      Step 1: Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.

      Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)

      Step 3: Dip one side of each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 3 hours before serving. Serves 6.

      Monday, January 31, 2011

      Cricut Cake

      Here are some YouTube videos from Linda McClure for those who own a Cricut Cake these videos will teach you how to make Gumpaste that will work well with your Cricut Cake I have made this Gumpaste and I have done everything as I seen on the videos and I haven't had any problems I always get a clean cut and I love working with my Cricut Cake if you don't have a pasta attachment for your Kitcheaid mixer just use a rolling pin and roll out your Gumpaste till it's thin you can also use this Gumpaste to make edible sugar flowers well I hope these videos help any Cricut cake Owners that are having any issues with there Cricut Enjoy ;o)

      Picture By

      (Gumpaste Recipe For the Cricut cake)

      *Step One*


      2 Tbsp of unflavored gelatin (2 pkg)
      1/2 cup of cold water


      In a one cup glass measuring cup add the water and sprinkle in the gelatin stir well and let it rest for 5 mins mean while get a pot with some water place on stove and heat up the water DO NOT LET THE WATER BOIL then turn off the heat then place the measuring cup in the hot water like a maria bath stir the gelatin until is a dissolved clear liquid.

      *Step Two*


      2 Tbsp of melted shortening
      1/3 cup of clear corn syrup


      Stir and combine thoroughly

      *Step Three*


      2 Lbs of powdered sugar (sifted)
      3 Tbsp tylose powder


      Place the powdered sugar in a large glass or plastic bowl (reserve 2 cups of the sugar) make a well in the center. Then pour the gelatin and corn syrup liquid into the well of sugar and stir well with a large plastic spoon and stir until nearly all of the sugar is stirred in.


      If you have a heavy duty stand mixer you can place the sugar in the mixing bowl then make a well then pour the gelatin and corn syrup liquid into the sugar well use the bread dough hook for this process and mix until nearly all of the sugar is mixed in.


      Then pour onto a clean counter top which has been lightly greased with shortening and dusted with the additional powdered sugar sprinkle the tylose powder into the mixture with lightly greased hands knead incorporating all of the powdered sugar and tylose until it forms a smooth rubbery ball add additional sugar if needed.

      It should not be really sticky or too soft. With experience you will learn how STIFF is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft.

      Wrap tight in a plastic wrap twice. then place gumpaste in a ziplock bag allow to rest over night it can be stored at room temperature for weeks refrigerate or freeze for extended storage time.

      When ready to use start with a baseball sized piece and warm briefly in the microwave no more then 10 seconds at a time to soften to make it easier to knead.

      You can add any color of your choice to the gumpaste the colors should be can be gel or paste colors.

      (Making the Gumpaste)

      (Working with Gumpaste)