Tiramisu

I used to like to order tiramisu whenever it's on the menu. I realize everyone makes them a little different. If you had had bad tiramisu, don't be despair, there could be a version that you like!

I don't like tiramisu that's too soaky or too much alcohol flavor. So when my friend Michelle gave me this easy-to-make recipe, everything just seem perfect... until I went to Paris last year, where I had the best tiramisu ever! Now I'm still seeking that perfect recipe. (Sorry Michelle!)



» Ingredients

• 8 oz Mascarpone cheese
• 3 eggs, separated, at room temperature
• 1 tablespoon caster sugar or regular cane sugar
• 1 cup strong black coffee, cool down
• ½ cup Kahlua or other coffee-flavored liqueur
• pinch of sugar and cream of tartar (optional)
• 24-30 Italian sponge fingers savoiardi or lady fingers
• 2 tablespoons cocoa powder or 3 oz shaved bittersweet chocolate

» Instructions

1. In a large bowl, beat egg yolks, sugar and mascarpone cheese with an electric mixer until evenly blended and creamy. Add 2 tablespoons of kahlua and 2 tablespoons of coffee, beat until mixed well.
2. In another bowl, whip egg whites to soft peaks, add pinch of sugar and cream tartar (optional) then whip until stiff peaks.
3. Fold egg white into the mascarpone mixture until evenly incorporated. (Use as few strokes as possible.)

4. Mix the remaining kahlua and coffee together in a shallow dish. Dip the lady fingers in the mixture one at a time for about two seconds. Place the soaked lady finger in the container until it covers up the base. Pour the mascarpone mixture on top of the lady fingers layer. Make another layer of lady fingers then top another layer of mascarpone mixture. (Total of four layers.)
5. Cover and refrigerate for 8 hours or up to 24 hours. Just before serving, sprinkle cocoa powder or shaved bittersweet chocolate on top. Serve chilled.

» Serves 8-10

» Notes

• It works best with a 8x8" glass pan in which fits 12 lady fingers in one layer. (The lady fingers I bought comes with 24 pieces.)
• You can be creative and use glass cup to make each individual serving.

Green Tea Cheesecake

I love cheesecake and also love green tea flavored stuff, so it's only right to combine the two.

» Ingredients

› For the crust, see crust recipe.

› For the filling:

• 2 8-oz packages (original) cream cheese, cut into 1-inch chucks, room temperature
• 1/2 cup fromage blanc
• 1/2 cup sugar
• 4 large eggs
• 2 tablespoon Japanese green tea powder

» Instructions

1. First make the crust. Keep oven in 325 (F) degree; and the rack in lower-middle position.
2. In a small bowl, use a tablespoon of water to dissolve the green tea powder.
3. In a standing mixer (or a large bowl with an electric mixer), beat cream cheese, fromage blanc, and sugar in medium-low speed until smooth. Add one egg at a time, beat until incorporated after each addition. Beat the dissolved green tea powder until smooth.
4. Pour batter over prepared crust in pan. Place a roasting pan in the bottom rack to catch any drippings.
5. Bake cake until set but center moves very slightly when pan is gently shaken, about an hour. 
6. Transfer the cake to a wire rack and let it cool down. Loose up the cake by running a knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Can be refrigerated for up to 2 days.)
7. Let the cheesecake stand at room temperature about 30 minutes before serving.

» Serves 8-10

» Calories: ~3560

» Adapted from Epicurious

» Note: the original recipe called for 1/2 cup of fromage blanc, but fromage blanc comes in 1 cup package, since I don't know what to do with other half cup so I put the whole thing in. :P