I messed up a bit at the heart shape there, a bit frustrated about it but don't mind too much because the end result was just too tasty. I like this more than tiramisu or cheesecake on their own.
The recipe in text form, originally written by u/italian_cook (link to original post and video at the end of this comment)
Ingredients :
500 gr mascarpone (1.1 pound)100 gr heavy cream ( 3.53 ounce )130 gr sugar ( 4.59 ounce )300 gr savoiardi (10.58 ounce )250 gr coffee (8.82 ounce )unsweetened cocoa powder250 gr cream cheese (8.82 ounce )10 gr gelatin ( 0.35 ounce ) 1100 gr butter ( 3.53 ounce )6 EGGS----------- How to make a Savoiardi Crust ------------------
Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowltake 100 gr (3.53 ounce) of butter, put it in a saucepan and melt itonce the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix wellPress the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.----------- How to Mascarpone Cream ---------------
separate the egg yolks from the egg whitesput the gelatin in abundant water for at least 10 minutes until is softin a mixing bowl put the yolk and begin to work it with an electric whisk if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)add 1/2 of sugar at the time and let the yolks absorb itwork the yolks until they change coloradd the mascarpone a little at the time beating with an electric whisk until it becomes smooth.Repeat the operation with the cream cheeseput the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy creamAdd the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth------------ Assembly-------------------------
Cut the remaining savoiardi in halftake the springform pan from the fridge and pour half of the cream cheese mixtureSoak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer pour another quarter of the cream.can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream.Finally cover with the remaining cream cheese mixture put the springform pan in fridge for at least 3 hour.take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.That's all! if you have any question feel free to ask. See you next time, i think that will be a classic carbonara! In the meanwhile Buon Appetito!!!
*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks if you have a stand mixer and a food thermometer the operation it's pretty easy
The original source: https://www.reddit.com/r/recipes/comments/ja0f02/no_bake_tiramisu_cheesecake_a_sweet_fusion/
Link to recipe:
https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/
Chocolate Diplomat Cream Layer
1 cup milk
1/2 tbsp vanilla
3 egg yolks
1/3 cup sugar
1/8 cup cornstarch
1/2 tbsp unsalted butter
1/4 cup chocolate chips
1 and 1/2 cups heavy whipping cream
Instructions
Add the milk to a medium saucepan, place over medium heat and bring to a boil.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
Whisk the hot milk gradually into the egg mixture until incorporated.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.
Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill about an hour.
Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Fold the whipped into the chocolate pastry cream.
Brownie Layer
2 cups semisweet chopped chocolate or chocolate chips
1/2 cup butter
1/2 cup light brown sugar
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
Instructions
Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.
In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.
Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.
Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.
Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely and cut or crumble into bite-sized pieces.
Whipped Cream Layer
1 and 1/2 cups heavy whipping cream
Instructions
Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Assembly
In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.
The original recipe with more images and instructions video can be found here
https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/
Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces
INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil
INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.
Can of mixed veg
Blue cheese sour cream hot sauce blend
BBQ sauce
Round 2 brown sugar to offset the lime
Peppers onions brocc
