Coconut Strawberry Tiramisu (dairy-free)

Scrumptious dairy-free tiramisu, served with fresh raspberry sauce and toasted almonds. Hope you give it a try! And Happy Easter! 🙂

Ingredients:

  • 2 eggs, separated
  • 3 tbsp sugar
  • 150 g strawberries, sliced
  • 1 tbsp lemon juice
  • 200 g ladyfingers
  • 40 g sliced almonds, lightly toasted
  • 2 tins full-fat coconut milk, chilled for 24-48 hours
  • 1/2 tsp vanilla extract
  • 2 tbsp Marsala wine
  • 1/2 cup forest fruits juice

 

Method:

  1. In a small bowl, mix sliced strawberries with 1-2 tbsp sugar (if necessary) and 1-2 tbsp lemon juice. Set aside.
  2. Open the coconut milk tins. Separate the semi-solid/solid coconut cream from the coconut water; save the water for another recipe. Whip the cream until thick and creamy.
  3. In a medium-sized bowl, beat egg whites until soft peaks, add a pinch of salt in continue until stiff peaks.
  4. In another bowl, beat the egg yolks with 3 tbsp sugar until thick, light and pale, about 5 minutes. Gently stir in 1 tbsp Marsala and vanilla extract.
  5. Gently fold the whipped coconut cream into the egg yolk mixture in two batches, then fold the egg whites, also in 2 batches. Set aside.
  6.  Layer one layer of ladyfingers on the bottom of one 3 x 18 cm (9 x 7 inch) dish. Liberally brush with a mixture of the forest fruits juice and 1 tbsp Marsala.
  7. Spoon half of the coconut mixture on top of the soaked ladyfingers, then add a layer of strawberries.
  8. Arrange another layer of ladyfingers, equally brushed in fruit juice and then finish with the remaining coconut mixture. Garnish with strawberries and toasted almonds. Cover and chill for 3 hours. Enjoy!

Tip: Mix the second half of the coconut mixture with 3 tbsp raspberry sauce to make it extra special! Recipe below.

 

FRESH RASPBERRY SAUCE:

You will need:

  • 250 g raspberries
  • 1-2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp Cointreau liqueur

Combine raspberries, sugar and lemon juice in a small saucepan set over medium heat. Cook until berries soften and release their juices. Reduce until it coats a wooden spoon. Mix in the Cointreau.

 

 

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Please note:
This recipe is partially an adaptation of The Best Gluten- & Dairy-Free Tiramisu Ever! from: https://honeyandspice.wordpress.com/2014/01/05/the-best-ever-tiramisu-gluten-dairy-refined-sugar-soy-gum-free/.

 

 

 

 

 

Coffee Oatmeal Nut Bars

A perfect coffee-time dessert to share with your loved ones. Moist, chewy and delicious!

You will need (for 36 bars):

  • 13- by 9-inch (3.5 L) cake pan, greased
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup shortening, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup hot coffee
  • 1/2 cup rolled oats
  • 1/2 cup chopped or ground nuts
  1. Preheat oven to 180°C (350°F).
  2. In a small bowl, mix together flour, oats, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, beat shortening and brown sugar until smooth and creamy. Add egg and beat until incorporated. Stir in cooled coffee. Blend in flour mixture. Stir in nuts.
  4. Spread evenly in prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown (but do not overbake!). Place pan on a wire rack to cool completely. Cut into bars and enjoy! 🙂

 

coffee oeatmeal nut bars 2

 

Please note: This recipe is an adaptation of the recipe for Coffee Raisin Nut Bars from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 228).

Chunky Chocolate Orange Muffins

Orange and chocolate heaven! Hope you give them a try. 🙂

You will need:

  • 1 cup softened butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp freshly grated orange zest
  • 1/2 orange/peach juice
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups semi-sweet chocolate, chopped
  • extra chocolate and butter for the chocolate glaze
  • sprinkles of choice
  1. Preheat oven to 200°C (400°F).
  2. In a bowl, combine butter and sugar; cream until light and fluffy. Add eggs, one at a time, until incorporated. Add orange zest and orange juice; mix well.
  3. In another bowl, combine flour, baking powder and baking soda. Add to creamed mixture; stir gently just until blended. Fold in chocolate.
  4. Spoon batter into prepared muffin tin, filling three-quarters full. Bake in preheated oven for 18 to 22 minutes or until top springs back when lightly touched. Set aside to cool.
  5. For the chocolate glaze, just melt some chocolate and a little butter in a saucepan, pop the tops of your muffins into the chocolate and decorate with sprinkles. Enjoy!

Please note: This recipe is an adaptation of the recipe for Wholesome Banana Granola Drops from Esther Brody’s 500 Best Muffin Recipes (Robert Rose Inc: 2003. pg. 38).

Please note: Sadly there was not enough time to take a decent photo; this photo is from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3740.

Vanilla Pots de Crème with Strawberries

Have you guessed yet that my father really loves strawberries? I made him two small portions of both this recipe and the Strawberry Soufflé recipe for his name’s day this year. So tasty!

Yield: 6 servings

INGREDIENTS:

  • 2 cups light cream
  • 1 (3-inch) piece vanilla bean, or 1 1/2 tsp vanilla extract
  • 6 egg yolks
  • 1/4 cup sugar
  • 1/8 tsp salt
  • strawberries, to garnish
  • vanilla sugar
  • lime juice
  • a few tbsp Kirsch or similar liqueur

PREPARATION:

  1. Heat 1 3/4 cups of the cream with the vanilla bean (if using), cool. Beat egg yolks until light and lemon-colored. Gradually beat in sugar and salt, the remaining 1/4 cup cream and the vanilla extract (if vanilla bean was not used). Gradually beat in the warm cream. Strain mixture into ramekins.
  2. Place pots in a baking pan. Pour in hot water to depth of 1 inch. Cover the pots with aluminium foil. Bake in a preheated oven (160°C/325°F) for 40-50 minutes or until a knife inserted in the center comes out clean. Cool and chill before serving.
  3. Slice strawberries, add a little vanilla-scented sugar and lime juice, toss to blend.
  4. If desired (and if you still have room in your ramekins), you can upgrade your dessert by making a simple English cream, mixed with simple, crushed cookies. And a few shavings of chocolate on top. 🙂

Please note: This recipe is an adaptation of the following recipe: Vanilla Pots de Crème from Henri-Paul Pellaprat’s work of art, Art culinaire moderne in the English version: The great book of French cuisine / Henri-Paul Pellaprat, edited and introduced by Jerimiah Tower – Rev. ed.

PS: Again, I didn’t have a chance to take a photo (I have three super hungry brothers who can’t bear to wait to eat their dessert haha). The photo is taken from: http://www.two-tarts.com/2013/08/pots-de-creme-with-strawberries.html

Strawberry Soufflé with Sliced Strawberries

SERIOUSLY AMAZING. But don’t forget the sliced strawberries on top!

Hey! On the occasion of my father’s name’s day, I made the family a real treat. Hope you try it out.

Yield: Makes 4-6 servings

INGREDIENTS:

  • Nonstick vegetable oil spray
  • 12-ounce basket of strawberries
  • 5 tbsp sugar
  • 1/2 tbsp cornstarch
  • 2 large egg whites

PREPARATION:

  1. Preheat oven to 200°C (400°F). Spray 4-6 ramekins (4 “big” or 6 “small”) with vegetable oil spray.
  2. Coarsely puree 3/4 of the strawberries, 2 tbsp sugar and cornstarch in food processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Cool completely.
  3. Slice remaining strawberries. Transfer to medium bowl, add vanilla-scented sugar if needed and some lime juice. Toss to blend.
  4. Beat egg whites in a large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
  5. Fold puree into whites in three additions.
  6. Transfer to ramekins. Bake until the soufflés are puffed and golden, about 13-15 minutes. Serve immediately with sliced strawberries.

Please note: This is an adaptation of the following recipe: http://www.epicurious.com/recipes/food/views/strawberry-souffle-with-sliced-strawberries-5247.

PS: It was so yummy I didn’t have a chance to pull out a camera before it was all gone. So I took the liberty of using this picture, not far from the original: http://alldayidreamaboutfood.com/2012/05/strawberry-souffles-with-fresh-berries-guest-post-with-that-skinny-chick-can-bake.html. 🙂

Wholesome Banana Oatmeal Drops

Today, I decided to do some festive baking. Enjoy! 🙂

You will need:

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp anise seeds
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup mashed bananas
  • 1 cup oats
  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix together flour, baking soda, salt, cinnamon, ginger and anise.
  3. In a large bowl, beat butter and sugar until smooth and creamy. Add egg, vanilla and bananas and beat until well blended. Add flour mixture and mix well. Stir in oats.
  4. Drop by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until golden brown. Immediately transfer to wire racks to cool.

Makes about 4 dozen.

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Please note: This recipe is an adaptation of the recipe for Wholesome Banana Granola Drops from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 19).

Mini Cherry Tiramisu

When I tasted this little tiramisu in a cup, I couldn’t believe it. Not kidding, my taste buds went insane. I’m very sensitive to how sweet something is, so I was all the more surprised when I tasted pure perfection in my mouth. The subtleness of the sherry, the sweetness of the cherries, and the crunchiness of the cookie base. I can die now.

češnjev tiramisu2.jpg

You will need (for 6 portions):

  • 6 ramekins (or similar)
  • 600 g of fresh cherries, pitted
  • 1 tsp of vanilla extract
  • 100 g of cookies of choice, crushed (the better the cookies, the better the dessert!)
  • 60 g butter
  • 100 g of caster sugar
  • 250 g of ricotta cheese
  • 3 medium eggs, separated
  • 1 tbsp of good quality sherry
  1. Heat cherries over medium heat with vanilla and 50 g of sugar. Simmer for 15 minutes until tender. Set aside to cool completely.
  2. Beat egg whites with a pinch of salt until stiff. Set aside.
  3. Beat yolks with the remaining sugar until light and creamy. Add the ricotta cheese and sherry; mix just until incorporated. Gently fold in half of the egg whites (to loosen up the mixture), then repeat with the remaining whites.
  4. Melt butter and pour over the crushed cookies, mix until combined.
  5. Distribute cookie mixture among the ramekins, gently press down. Add cherries, then top with ricotta mixture. Place in the freezer (not refrigerator) for 2 hours, or until ricotta has set nicely. Place in refrigerator until serving.
  6. Top with a little more cookie crumbs, maybe even some mint leaves for decoration, and enjoy! 🙂

Please note: This recipe is an adaptation of the following recipe: “Tiramisu glacé aux cerises et spéculoos”. Link: http://www.tf1.fr/tf1/petits-plats-en-equilibre/news/tiramisu-glace-aux-cerises-speculoos-9819887.html