For the finally day of Seasonal Cooking, I made Ice cream Tiramisu. The first time I came to know about this dessert was of course through blogs. Though I have been forever planning to make the cake or whatever that it is supposed to be, I finally ended up making this Icecream
Tiramisu is an Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. This is just what the explanation for the name goes, whereas many seems to have adapted making Tiramisu by different ways. The way it is layered alternating with coffee soaked biscuits, surely makes a great dessert.
|Ice cream Tiramisu
When I made the Vanilla and Chocolate Icecream, I decided to save some to make these for the final day. I was almost not sure if I would be able to make it. We went for a weekend wedding at Cochin and came back home with all the boys falling sick with fever. Since I had scheduled the Aam Panna, it was such a saver.
I took the day off for moral support, it turned out that kids were more engrossed in TV than wanting my support. It is only natural that I made the best use of the time I could get and made this right away. To make things worse we have a power fluctuation and the microwave would not function more than 30 secs. With much struggle, I finally baked two sets of Vanilla and Chocolate cakes for the individual serving. I was supposed to bake a bigger one and cut shapes. Well I felt it was much easier to bake in those cute little tupperware cups I have.
Vanilla Sponge Cake and Chocolate Cake in Microwave
All purpose flour – 1/2 cup
Icing Sugar – 3 tsp
Vanilla essence few drops
Baking powder – 1/4 tsp
For the chocolate cake
Cocoa – 2 tsp
Icing Sugar – 1 tsp
First blend the batter for the Vanilla Sponge Cake. Scoop out two ladles of batter and transfer to a 1/4 cup baking cup. Microwave for 2 mins. Allow to cool down.
To the remaining batter add the cocoa powder and a tsp of icing powder. Equally divide the batter inot the baking cups and again bake for 2 mins.
To make 2 individual servings
Chocolate Icecream – 2 – 3 scoops
Vanilla Icecream – 2 scoops
Instant Coffee powder – 1 tsp
Sugar – 1 tsp
Vanilla Sponge Cake
Chocolate Syrup – 2 tsp
Drinking Chocolate – 1 tsp
Boil 1/4 cup of water with sugar until it melts, dissolve the instant coffee in it and keep it aside.
To assemble the Tiramisu
In the serving bowl,
Pour the Chocolate Syrup.
Place the Vanilla icecream.
Next goes the Chocolate Sponge Cake
Second scoop of Vanilla Icecream
Second Vanilla Sponge Cake
Drizzle the coffee decoction
Chocolate Ice cream
Vanilla Ice cream
Drinking Chocolate powder
Once all this is done, freeze till firm and serve
From the beginning of this full month Marathon, I always knew what I was going to do for the first two weeks and the last. The Seasonal theme was the only one that really scared me. Unintentionally I ended up selecting Ice Creams and was able to make it, even with a faulty freezer.
I have always been making Ice creams, so this was nothing new for me. Except I went beyond my comfort zone of only chocolate flavour and used other flavours as well. I was glad that all the flavours turned out well and everybody at home loved it.
I am hoping to save up these two so that everybody can get to eat this.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 27