Crumbled Tiramisu Pudding

Crumbled Tiramisu Pudding

Few days back, bunch of my friends planned a dinner at a fine restaurant of the city. The buffet of the day had tiramisu as in desserts. Meanwhile we finished our main course, we found that tiramisu at the bar was about to finish, I quickly filled my platter with the remaining tiramisu. The restaurant manager said that they will refill the bar shortly. So my friends dint even share with me. Unfortunately they refilled it with black forest cake as tiramisu was out of stock. Ouch! Everyone started cursing me for finishing it. (Though I was lil enjoying their disappointment).

Next day I made my version of tiramisu for myself, fortunately it turned out that one of the friends got the chance to relish it.

Here is my version:

Though it’s not an original recipe, but it’s quite easy version and quenched my temptation for tiramisu.

What you need is:

A sponge cake (chocolate or vanilla)

Whipped cream 100gm

Icing sugar 50gm

Cream cheese 50gms

Espresso coffee 2tsf

Sugar syrup 2tsf (optional)

Crumble the sponge cake with hands. Set the crumbles in a serving bowl. Pour sugar syrup (optional, you can omit to avoid extra sugar or add a pinch of coffee in syrup).

Whip cream cheese, icing sugar and coffee for 2 minutes.

Fold the mixture gently into whipped cream.

Layer this cream on the crumbled cake mixture. Dust with coffee or coco powder. Ready to serve.

My notes:

1.     It’s completely eggless.

2.     Can be made from left over cake. Or sometimes if the cake you are making crumbles in the process.

3.      Easter is round the corner, enjoy it.

Sticky Toffee Chocolate Pudding

Sticky Toffee Chocolate Pudding

A quick recipe I learnt from a friend came handy when my best friend from Delhi visited me last Sunday. On the short notice, I found my freeze stuffed with the ingredients of this recipe. And I loved her compliments like anything.

What you need is:

Dates 100gms finely chopped

Egg 1 in number

Refined flour 100gm

Refined sugar 100gm

Butter 50gm

1tsf baking powder

For sauce

Roughly chopped extra dark chocolate

100gms thick cream

Refined sugar 20gms

In a bowl, take roughly 50ml of boiling water and soak dates for two minutes. Drain the water (but save it). In a food processor, crush the dates; add egg, butter, sugar and flour. Add baking powder. Add the water (from dates) to make the consistency thick enough to flow.

In an oven bake it in ceramic bowl at 180C for 20min.

In a double boiler, melt chocolate, add cream and sugar. Mix well.

Take the bowl out of oven. Spread the sauce over the pastry. Bake it again for two minutes. Serve it hot.

Banana and cottage cheese pudding

Banana and cottage cheese pudding

Being a North Indian, I don’t feel satisfied if there is no dessert after meals. Years gone, this has been a ritual that I need atleast one sweet post my dinner.Following recipe is my innovation, in the sense, that it is less calorie enriched compared to the original one. I have fortified it with protein. Isn’t it good, a dessert packed with protein as well. 

Here it goes:

Digestive biscuits 1pack

Condensed milk 50ml

Cottage cheese 200gms

Dark chocolate (melted in double boiler) 200gms

One banana : sliced

In a bowl, crumble the cottage cheese and mix it with half the amount of chocolate (melted in double boiler). In another glass bowl, put a layer of digestive biscuits (crumbled to powdered form in a mixer). Apply gently the thick layer of condensed milk (make sure the layers do not merge). Gently make a layer of crumbled cottage cheese mixed with molten chocolate. Pour the rest of molten (cold) chocolate syrup on the cottage cheese layer. Garnish the top layer with banana slices.

I use banana, as it goes well with chocolate and condensed milk. Any fruit can be used.

Keep it in refrigerator for an hour to set in layers.

My notes:

This recipe looks good when set in layers. (Make sure you set the layers gently)