I’m a huge fan of anything lemon flavored, and after making two tiramisus around Christmas/New Years, I had a brilliant idea – how about I alter the recipe and make a lemon tiramisu instead?
I finally did a couple days ago after work.
It’s pretty simple, as you really only need to change a few things:
- I used lemon liquer instead of brandy/cognac.
- I dipped the lady fingers in a slightly sweetened lemon juice & water mix instead of coffee.
- I topped the tiramisu with poppy seeds instead of cocoa powder.
- I added in fresh grated lemon rind from a whole lemon to the cream.
The result is absolutely delicious. I squeezed fresh lemon juice on top of my individual slice to give it more of a sour kick and it’s seriously so good.
Here’s the original recipe for those of you who are interested.
6 eggs, separated
~6 cups coffee, cooled
16 oz mascarpone cheese
1 cup sugar (I usually use 3/4)
1/4-1/3 cognac or brandy
1 package lady fingers
cocoa powder for dusting
- Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
- Add Mascarpone cheese and beat 5 minutes until smooth.
- In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form (and you can turn the bowl upside down and it won’t fall out).
- Gently fold into the Mascarpone mixture.
- Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
- Dust with cocoa powder and refrigerate for at least 8 hours before serving.
Speaking of pumpkins, aside from eating them plainly after being baked, you can obviously use them in various recipes.
I’ve been incorporating pumpkin into my post-workout smoothies and I’m loving it. It gives them a silky texture and brilliant color.
Below is this morning’s pumpkin smoothie with banana, strawberries, oatmeal, honey, milk, and water. Boom! (Picture taken with my Galaxy Note 5)
1. I love baking because it’s an art that gives me very quick and satisfying results.
2. I LOVE STRAWBERRY SEASON.
My dad bought a TON of strawberries for $2 (!!!) and I decided earlier this afternoon that I needed to make something quick, delicious, and not too fattening, so of course I hit up my favorite cooking website, Foodgawker, for recipes.
I found this one and went with it.
A few changes I made:
– Used coconut sugar instead of regular sugar because we don’t have regular sugar at the moment – it gave the cake its browny color.
– Used TruWhip skinny whipped cream instead of the homemade version given in the recipe – saving on a lot of calories, sugar, and carbs here.
– I “greased” my pan with spray oil.
– I added cardamom powder to the batter.
1 & 1/3 cups all-purpose flour
1/2 cup granulated sugar (coconut sugar)
2 teaspoons baking powder
1/4 teaspoon cardamom powder
1/4 teaspoon salt
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
1. Preheat oven to 350 F.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and cardamom powder.
3. In a separate bowl, whisk buttermilk, melted (COOLED!) butter, egg, and vanilla extract.
4. Mix in wet ingredients with dry – batter will be thick. Fold in strawberries.
5. Bake for 25 minutes in a 9 inch pan (until toothpick comes out clean from center).
6. Cool cake before applying whipped cream and sliced strawberries on top. Keep refrigerated.
F-stop: f/1.8 Exp: 1/320 sec ISO: 320
F-stop: f/1.8 Exp: 1/200 sec ISO: 320
I know I post pictures of pancakes all the time (on Instagram too) but they’re such delicious and easy subjects.
Today I made cardamom pancakes because I finally found powdered cardamom last weekend, and topped them with heart shaped strawberry slices and honey.
Happy Valentine’s Day from my kitchen to yours!
My parents really like plums, so we’re pretty much always stocked with them during the summer.
I noticed we had three different colored ones the other, and for whatever reason, I found them to be absolutely gorgeous.