Tiramisuuuuuuuu ~~~~

Classical Tiramisu

The making of lady finger 手指饼

Ingredients

( A ) : Egg yolk - 70g

          Caster Sugar - 40g

( B ) : Egg white - 90g

          Caster sugar - 40g

          Cake flour/ Top flour - 90g

1. Whisk Egg yolk and sugar together in a bowl till it turn into a pale creamy yellow

2. In a mixer, beat egg white till a bit foamy before adding in caster sugar and beat till stiff peak 

(Note: adding in sugar add the start would affect the formation of meringue ; test for stiff peak by placing bowl upside down and if it doesn't slide around its done.)

3. Mix (A) and (B) together while slowly adding in the cake flour.

(Note: Sifting flour once or twice give a better end product)

4. On a silk mat or parchment paper pipe the mixture up to 6cm using a round tip of 10-12cm

5. Sprinkle with icing sugar than bake for 8-12 min at top heat 190 degree bottom heat 150 degree

(Note:  bake at 170 degree if there is no adjustion for top and bottom heat)

Apparently it didn't turn out that nice but it still taste sooooo good >.<
Guess i need to try piping it properly and i edit the recipe abit before posting so it should be fine

For mini strawberry and mango cake

The Making of TIRAMISUUUUU

Ingredients:
Mascarpone cheese (low fat cream cheese) - 250g
Lady finger - 150g
Eggs - 2 no
Caster sugar - 50g
Vanilla essence - 1/2 tsp
Le secure whipping cream - 100ml
Gelatin Powder - 15g
HOT water - 45g

Coffee liqueur:
 Double espresso - 45ml
Bailey (Irish cream / chocolate / coffee) - 15 ml
Sugar - 20g (optional)

1. Whisk the whipping cream till stiff peak, store in chiller.
2. smooth-en the mascarpone  cheese, store in chiller.
3. Trim lady finger to fit inside a 20 x 10 cm loaf tin or 15 x 15 cm square tin
4. Dip lady fingers into the coffee liqueur, not too long as you don't want it to the soggy. Place them into bottom of the cake tin
5. Separate egg yolk and egg white.whisk egg yolk and caster sugar till light and creamy. Fold in the cheese mixture, whipping cream and vanilla essence.
6. whisk egg white till stiff peak, set aside. Bloom gelatin powder using HOT water .
7. Fold egg white into Yolk mixture than quickly whisk in gelatin powder
(Note: must be fast or else gelatin powder will set very quickly)
8. Pour half of the mixture into tin than layer with another layer of lady fingers than add the remaining mixture,
smoothing the top with a scraper .
9. Chill till set before unmoulding.
10. sift cocoa powder on top before serving.

Voilaa~

Reference : 
Theresa Lai, Ho Chi Pin, (December 2011). No bake dessert basics. 1st ed. Hong Kong: Seashore Publishing Co..
蔡?因, (2013). 星级蔬果甜点. 1st ed. 台湾: Gourmand Press.