Office by Alex Penny
(Source: pleatedjeans, via onlylolgifs)
Post Workout Shake
click image for recipe
Nails by: Lina - thereturnofglamrock.blogg.se
Photo: Ida - iiea.blogg.se
Red Velvet S’mores Bars (via Sugarcrafter)
Double Chocolate Tiramisu
I love coffee. Starting this year I’ve gradually turned into a coffee drinker, taking the baby steps of drinking mochas to being full grown with my cappuccino. I realised that coffee helped me to stay awake during my two-hour Uni lectures. But I love it more when coffee is integrated into desserts because it gives it a whole new flavour and texture, of sweet and bitter, and Tiramisu is one of those desserts that makes coffee stand out as it’s main feature.
The very first Tiramisu I ever made was this White Chocolate Tiramisu, but since I lost the recipe, I wasn’t able to write it out. I do remember that it used gelatine and didn’t even have coffee! (how can you even have a tiramisu without coffee?!) Nevertheless, the tiramisu still turned out successful, but after a year (and a bit), I finally found one that is not only easy and not time-consuming, but is full of coffee and chocolate flavour. Plus, no gelatine means I don’t have to worry about splitting or curdling!
My only concern with this recipe is the sweetness. If I hadn’t grown to like coffee, I would’ve thought that this Tiramisu was too bitter. So if you aren’t a coffee lover, I suggest either dissolving about 1/4 cup of caster sugar into the boiling water OR whip it in with the cream (I wish I thought of doing that before I assembled my Tiramisu). I also removed the Kahlua altogether because not only do I not know what type of alcohol that is (and it seemed like A LOT is used in the recipe), I needed to make it child friendly. Reliable and easy recipe? I think so!
Double Chocolate Tiramisu
Ingredients
- 1 tbsp coffee powder
- 3/4 cup boiled water
- 1/4 cup kahlua
- 75g white chocolate, melted and slightly cooled
- 250g mascarpone
- 300ml thickened cream, whipped
- 250g sponge fingers
- 50g grated milk chocolate
Method
- In a shallow bowl, dissolve coffee in boiling water. Add Kahlua and cool.
- In a large bowl, whisk white chocolate and a little mascarpone together until smooth. Gradually whisk in remaining mascarpone. Gently fold three-quarters of the cream through the mascarpone mixture.
- Dip one third of the sponge fingers into coffee mixture and arrange them over the base of a loaf pan. Spread one-third mascarpone mixture then sprinkle one-third grated milk chocolate. Repeat layers, finishing with remaining cream.
- Chill at least 3 hours. Serve sprinkled with remaining chocolate.
ENJOY! :D
(via nailfood)
Yesterday’s mani, with some added stamping…
Milky White base coat
OPI My Pointe Exactly
Konad Special White
KleanColors Funky Yellow
Konad plate m19
Konad plate m3
China Glaze Bermuda Breakaway and med blue hex glitter
Kumquat love
(by Joan Gomez)
