Miss Picky Pie is now on a cooking spree. She will never miss her favourite cookery shows on the television, note down the recipes on her princess imprinted notebook and then will try them in the kitchen. She will be seen ensconced on the sofa at 9.00pm in front of the TV to watch MasterChef Junior. She will wrap all her pending jobs before 9.00pm. Miss Muddly Pie only knows to follow her elder sister. She will securely place a comfort zone, close by Miss Picky Pie sharing the warmth of her Didi. I love the way Miss Picky pie is nurturing the passion towards cooking. I am happy that the hundreds of cookbooks lying on my shelf, will get a rightful owner and maybe my blog will be continued by her after me. And yes, forgot to share, she never fails to read my blog and will also criticise it when needed.
The other day I made a Tiramisu Cake for a customer. I had some Mascarpone Cheese and some coffee syrup left. Miss Picky Pie and both decided to make some quick dessert. Miss Picky Pie first suggested making some Jar dessert. Then after contemplating a lot we both thought of going for a layered cake. This cake is a joint effort of Miss Picky Pie and me. Mostly she has done it. I just baked the cake and grated the chocolate strings.
I never thought that making Mascarpone cheese at home would be so easy to make. You just need two ingredients – Cream and Lemon juice. Though it calls for heavy cream, I used the normal Amul cream available in the market and it came out perfectly. I followed the recipe from HERE. The easy way to make some quick and exotic cake is to bake the cake on a flat 1-inch depth tray. Then cut them in similar sizes and layer then filling the desired frosting. In the same way, you can make mini cakes cutting the cake slab after equal desired shapes and then layering them. Here I have cut the cake slab into four portions and the layered them with Mascarpone cream frosting. Check out the recipe here.
- 1 Cup Mascarpone Cheese
- 1/2 Cup Icing Sugar
- 4 Table Spoons Coffee Syrup Please check Notes
- 1/2 Cup All Purpose Flour (APF)
- 1 No Egg
- 1/2 Tea Spoon Baking Powder
- 1/2 Cup Icing Sugar
- 1/2 Tea Spoon Vanilla Essence
- 2 Table Spoon Butter
- Take a bowl and add Flour and baking powder. mix well and then sieve twice.
- Pre-heat the oven at 180 degree C for 8 - 10 minutes.
- Now take another separaye bowl and mix the butter and sugar well. Then add the egg. Blend well. Add the vanilla essence . Mix. Slowly fold the flour in to the butter mixture. Turn it into a smooth batter. Don't over mix.
- Bake it for 10 to 15 minutes or untill a toothpick pricked inside comes out clean.
- Take a 4" X 5" flat tray with 1" depth. Grease well and then dust it nicely with flour. Pour the batter. Tap it on the kitchen platform gently so that the batter spread all over the tray evenly.
- Take it out off the oven annd cool.
- Add the sugar to the Mascarpone cheese and cream it.
- Cut the cake slab into four equal portions. Now place the first layer on the serving dish. Take one tablespoon of the coffee syrup and sprinkle all over the layer. Then cover the layer with the mascarpone cream. Then place the second layer on the top of it. Do the same procedure with all the layers. Then cover the sides with the remaining cream. Grate some chocolate and decorate the top. Also if you have some cherries top it with them. Serve and enjoy.
Making a coffee syrup is pretty easy. Just boil water with sugar as much as you require and add coffee powder to it. Make sure to taste it to decide how much strong flavour you would love.
