From my mum's kitchen: Classic Tiramisu.

Okay, I tried to make this recipe simple so that everyone can do this easily. Indeed, it's a bit tricky but cooking do needs a lot of patience.

Ingredients that you may need in making tiramisu:

- Mascarpone cheese 

- Vanilla Pastry Cream

- Whipped Cream

- Zabaglione.

DAY 1:

Firstly, you have to make Mascarpone Cheese 'cause this one rarely available in Malaysia. So, instead of buying one that's probably expensive, you might want to try to do it on your own.

It's easy, believe me.

Ingredients:

If you use this one, one carton is already 250 ml, so just need one more carton.

How to make Mascarpone Cheese:

First you need one carton of whipping cream and 1-2 of lemons.

1. You need a double-boiler, let the water boiling for a while then maintained the heat to medium-low so that the water barely simmering.

2. Pour the whipping cream into medium heat resistant bowl and placed it onto the boiler.

3. Heat the cream, stirring often. Wait until small bubbles appears on the surfaces.

4. It takes about 15 mins. Then, add up lemon juice and continue heating them up.

5. You must stirring gently, until the cream curdles. (kental like mcm liat or custard-like textures!)

6. To know that is done, it will cover a back of your wooden spoon thickly.

7. Remove the bowl from the water and let it cool for 20 mins.

8. Next, you will need dampened cheesecloth (kain kasa) and set it over a bowl. 

9. Then, transfer the mixture just now into the cheesecloth.[Don't squeeze it]
10. Once cooled completely, cover up with plastic wrap and refrigerate overnight or to 24 hours. 

The dampened cheesecloth would looks like this one.

After an overnight or even 24 hours period, the mascarpone cheese would looks like this one.

Secondly, in making zabaglione.

You'll need :

- 2 large egg yolks

- 3 tablespoons sugar

- 1/4 cup of coffee

- 1/4 teaspoon of vanilla extract/ essence

- 1/2 teaspoon finely grated lemon zest (kulit limau)

How to make zabaglione?

1.  Heat water in double-boiler or you can make it on your own style but make sure the pot below is more smaller than the bowl on top of it.

2.  Pour in water abour an inch and let it boiling until it simmering. 

3.  Make sure the bottom of the top bowl don't touch the water.

4.  In a large mixing bowl, mix together the egg yolks, sugar, coffee, vanilla extract/essence, lemon zest.
5.  Whisk together until the yolks are fully blended (sampai dah tak nampak kuning telur, pale yellowish mixture)
6.  Makes sure the mixture looks smooth
7.  Transfer the mixture to the top of a double boiler with simmering water.
8.  Cook the egg mixture over low heat, stirring constantly for about 8 mins (it'll be resemble thick custard)
9.  Bubbles a bit as it reaches that consistency.
10. Let it cool to the room temperature. Transfer into a bowl and let it chill in the refrigerator for an overnight.

This is zabaglione would look alike.

Thirdly, in making vanilla pastry cream.

You'll need:

- 1/4 cup sugar

- 1 tablespoon all-purpose flour

- 1/2 teaspoon finely grated lemon zest

- 1/2 teaspoon vanilla extract/ essence

- 1 large egg yolk

- 3/4 cup whole milk

How to make it?

1.  Mix together the sugar, flour, lemon zest and vanilla extract in a saucepan.

2.  then, add the egg yolk and half the milk.

3.  Whisk until smooth.

4.  Place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

5.  Add the remaining milk a little at a time, stirring constantly.

6. After about 12 mins, the mixture will be thick, free of lumps and beginning to bubble.

7. Transfer the pastry cream into a bowl and let it cool to the room temperature.

8. Cover with plastic film and refrigerate at least 4 hours or an overnight.

Whipped cream - you can either buy it or make it. I would choose to buy it.

Whipped cream.

Day 2:
Okay, now we have come to the step to assemble the tiramisu.

1.  Get ready the serving dish

2.  Mix together the warm espresso (kopi yang pekat without sugar) along with 1 tablespoon of sugar in a different bowl.

3.  Whisking it to mix well.

4. Set aside to let it cool.

On the other side,

1.  In a large bowl, beat the mascarpone cheese with a spoon/ spatula to break the lump and make it smooth.

2.  Make sure it is easier to fold.

3.  Add in the prepared and chilled zabaglione and vanilla pastry cream, blending until just combined.

4.  Set aside.

---> Start assembling the tiramisu in the serving dish.

(must workings quickly)

1. Dips 12 of ladyfingers in sweetened espresso or any coffee will do. (these ladyfingers or known as savoiardi, you could buy in any mart. Don't worry)

2.  They should be moist.

3.  Placing them side by side in a single row.

4.  Use rubber spatula - spread the mixtures of mascarpone cheese, zabaglione and vanilla pastry cream earlier on top of the dipped ladyfingers that has been placed in the serving dish. (spread the tiramisu cream evenly).

5.  Repeat to create 2 more layers.

6.  Lastly, cover the top with whipped cream evenly, all the way to the edges.

7.  Cover the serving dish with plastic wrap and refrigerate the tiramisu overnight.

---> To serve:

1. Sprinkle the tiramisu with cocoa powder by using fine-mesh strainer.(penapis serbuk koko and dinasihatkan: use a little amount of cocoa powder so that the bitterness of your tiramisu is just nice)

One Classic Tiramisu is done.

All the best trying the recipe of Classic Tiramisu.

and Happy Father's Day, abah.

May Allah bless you 

forever and always.

This recipe has been simplified from Vera's recipe and Anna Olson's recipe a bit.
Teehee ^^

UPCOMING next post on Classic Tiramisu: in the making.

I'm sorry
Maaf,
미안 해요
for delayed request as I was so busy with housechores and I'll be updating the post on recipe of Tiramisu that I did on last May.
The recipe that I followed has been simplified and I hope my readers could do it without any mistakes.
Thanks for all of your support 'cause my blogs had reached 9k nearly to 10k.
감사합니다

Until then,
Fara Adelina

The one that I have been made.

Simple Lasagna - From my Mum's kitchen

   
Wee, semester break for my Semester 2 nearly finish. But today I got the chance to update my blog as a first post for Year 2013. Happy New Year everyone, I hope it's not that late to wish all of you. So, for today's post I'm going to post a recipe - Should I say my secret recipe learnt from my mum :)

Well, I love to modify any recipe that I found. Heh my habits when it comes to cooking xD
Okay people, as I said it before it is easy but needs a lot of patience.

" I'm just someone who loves to cook, not a perfect one like Anna Olson. "

To make a lasagna, you need one or two packets of minced meat. But I would suggest you in order to make a good lasagna, you can buy minced meat in the supermarket on the day you want to cook it. It's like fresh, so it will taste different from the one you have been keeping in the fridge.

Now, after you taking out the minced meat out of its plastic, make sure you washed under running tap, not 100% clean from the blood, just wash it like that. 50-50

Put the meat aside. Be creative when you cook, find something that could combine just nice with the meat, like potatoes? Peel 3-4 potatoes and cut it alike wedges-cut. As thinner as possible.

Back to the minced meat, that is left aside.Set up a frying pan with hot heated-up oil. I would prefer vegetable oil. And then pour inside the minced meat, let it boiled.

So, to be a good cook, you must do two things in one time. *chuckles. Back to the potatoes.

As you can see, I set the potatoes are boiling with herbs. This is one of my Mum's secret recipe. But I would recommend you to plant your own herbs plant like my mum did. She planted Basil, Rosemary and Mints.

So, in my case. I love to use Master Foods product. This product quite popular so don't worry, you could find it in any super market.

 Keeps on waiting for your meat to completely boiled, keeps on stirring it until turns like this one.

How to make sure of it is complete boiled? There, you can see oil on the surface of the minced meat.

And don't forget about the potatoes, make sure it is boiled too as it become soft as if we're going make mashed potatoes.

 Then back to the meat. Once it becomes like the picture above, pour in pasta sauce that you love. For me, I use Prego, Tomato Basil Garlic.

One may asks me: ' How much pasta sauce that you're going to put in? '

Well, to me, quantity of the pasta sauce is ideal blend nicely with the amount of the meat. Just add one-bit-to-one bit until you feels it is perfect enough. And don't forget to taste it, is it enough tasty or should be added more salt or something. Like this one, below. The one already half-way cook.

And need to remind, don't put too much oil. Not good for health though it is the most quality healthy oil you ever had. So this one, already half-way cook. And I did remove excess oils from this one 'cause it can give bad appearance to your lasagna.

Ahah, this minced meat already cook. Nice one isn't it?

 Get-yourself-ready, now we have come to next step, quite significant in making a lasagna. 

This, where we're going to cook the lasagna. Spread any butter or I prefer, margarine. Spread it all over  like this. Don't too much and too less, just nice.

In the meanwhile, prepare a boiling water to boil a lasagna skin. Or known as lasagna's layers.

 For the the lasagna's layers, you may use any product brand, anything will do 'cause I can't recommend which one is the best. As for my mum, she use this one. 

Teehee, don't cook overlapping like this. Just do the boiling of these skin one-by-one.

 Okay, we have come to step of layering the lasagna. To me, every layer has different ingredient inside it. Not like common lasagna you would see that everyone does. It's just for fun though. No offense to anybody. 

The G-level -- Should I say underground level? lol I put the skin as the base then layer by the minced meat.

Okay, these two are important ingredients in layering the lasagna -- Prego, Cheese & Herbs and also Cheese ( don't worry, it is a Halal product and it is not syubhah foods) . I'll tell you later, how I am going to put these into the lasagna.

This is still on the G-Level, it is just I added Prego, Cheese & Herbs sauce on it.

Then, I layer it off with minced meat, make it as packed as possible by pressing it by using spoon.

Okay, this one. I grate some cheese and sprinkle it all over the meat just now.

Then, I overlapping all the cooked-potatoes and sprinkle it back with grated cheese.

Before I cover it with meat, I layer in a lasagna's skin. Then I layer it off with meat (which is the one you see right now). 

There, I layer-in a layer of the lasagna skin.

Last step. Cover up the whole lasagna with the rest amount of Prego, Cheese & Herbs sauce.

 Then, to add the attractiveness to your lasagna, sprinkle these Parsley flakes on top of your lasagna.

Remember this last step: Cover them up with aluminium foil before bake your lasagna in the oven. The most high temperature should be kept is 250 degree Celcius and heat must be from up and down, so that even heating could be achieved. Time needed to cook is accurately just 45 mins. But it depends actually.

 Don't worry much. Keeps on baking your lasagna in the oven until it achieved like this one.
 

A perfect lasagna -- to my eyes.

 All the best trying this recipe of lasagna.

[  p/s: I used the spaghetti pasta to tie lasagna up, it may look a bit creative. All credits to my mum's teaching. ]