Tiramisu! #1

*trumpets!*

This is it!!


Thursday, 10:30 pm. After work.

Finally, THE first attempt. I came across this rather simple recipe in Yummy Magazine, October 2008 issue, page 19. I got lucky in buying this particular issue cause it covered everything chocolate! tempering to truffles? it's all in there!

anywho, let's get started =) For this particular recipe, i used the following ingredients: Exhibit 1: 7 oz ladyfingers and 7 oz grated semi sweet chocolate.

Exhibit 2: 1 3/4 cups mascarpone cheese (used cream cheese instead)

1 1/4 confectioner's sugar, unsweetened cocoa powder for dusting

Exhibit 3: 3/4 cup brewed coffee, cooled, 2 egg whites, 4 egg yolks.

Okay, just to be PERFECTLY clear on one thing: somewhere along the way, i learned NEVER to replace mascarpone cheese with cream cheese. I went to S&R to check out if they carry mascarpone cheese and lo and behold! it costs p500+ per 8oz! So what i did, i went to SM supermarket and bought Magnolia cream cheese instead. solve! *giggles!* but the result was one step short of a disaster.

Read on to find out why.

Exhibit 4: Beat egg yolks with sugar until pale and fluffy.

Exhibit 5: Gently fold in the mascarpone (or in this case, cheap CREAM CHEESE) and then mix in the egg whites.




Exhibit 6: soak lady fingers in brewed coffee and arrange as shown.



Exhibit 7: Cover with a layer of the "CREAM CHEESE" mixture
and layer with the grated chocolate.



"Continue making layers until all ingredients are used up.
Dust with cocoa powder and chill."


These are the words to be found in the magazine and shown above it is a lovely picture
depicting the supposedly finish product.


I somehow ended up with:



Exhibit 8.




and..

Exhibit 9.

Darn mascarpone cheese. From this point on, i will always ALWAYS follow instructions. And won't substitute or come up with a recipe of my own. *scout's honor*

Shown in the magazine, the mascarpone cheese blended very nicely with the egg mixture. However, in my case, there were CHUNKS! What a horrid disaster! I was mixing and mixing for almost 30mins but still, the mixture contained lumps of cream cheese!

Panicking and sleepy and tired, decided to ignore the obvious and continued layering them ladyfingers.

Refer again to exhibit 8. The mixture is too wet and too.. yucky.

But an idea pops into mind. Why not microwave the gooey finish product? for the cheese-egg mixture and chocolate to melt?

It actually got better! =)

The chocolate melted wonderfully,the mixture blended with the ladyfinger layering itself the way it should. *kilig!*

Placed the tiramisu in the freezer overnight. Finished 11:30pm.

The following morning..

Woke up @ 5am. Excited. Opened the freezer. HELLEW TIRAMISU! Sliced through the cake/dessert, and yes, took a bite at such an ungodly time.

It may not look presentable, it may not even level with professionals, but since it's my first, i love it =)

location: Starbucks Shell. Friday. 7:43am.

White Choco Mocha Extra hot. Non-fat. No Whip.

**Domo Arigatou Gozaimasu ! to Marc Angelo Sy

Walkathon in BGC

Having not the luxury of time, I decided to maximize my day during the early mornings, the one-hour break during lunch and the after work hours to scour nearby places for divine inspiration. Visited places such as S&R Membership Shopping, Gourdo's World Market (Fort Strip), and CooksExchange (Megamall, Glorietta 4) for my "baking" needs.

Fortunately enough for my first stop, S&R Membership Shopping already offers quite a complete selection. Armed with my Sony Cybershot t300, blue and black mygel pens, Colleen color pencils and ipod, I already feel like a soldier ready for battle!

(Thank you Gayle for accompanying me in snappin' them pics )

assorted muffins: lemon poppy seed (hey Jordan!), double chocolate chip, blueberry muffins.

yummy cakes on display

Ben & Jerry's uniquely flavored pint sized ice creams
( Try New York Super Fudge, a personal favorite!)


Rows upon rows of chocolates!

all-time favorite Haagen-Dazs with flavors such as Caramel Apple Crumble,
Macadamia Nut, Mango-Passion Fruit, Vanilla and Coffee.

While roamin' the said grocery, i noticed that people were inclined to walk slower and spend more time in these aisles, the goodies and sweets sections (all smiles). I don't blame them, i myself spend more time here than in any other aisle (my sister included). For me, sweets, chocolates are perennial. It doesn't call for any special event, on the contrary it is part of EVERY event ( in my opinion, of course). More on this, next time.

- / -

Next stop would be Gourdo's over at Fort Strip beside L'Opera.

WhaT. a. WONdERLanD.

This is probably the biggest branch I've ever been in. (Try other equally great branches: Greenhills Promenade, Glorietta 4, TriNoma, Alabang Town Center, Gateway). Went there one Wednesday night after OT, hesistanly said goodbye to my busmates while i walked from office to Gourdo's.

The Flagship Branch located @ Fort Strip offers a variety of Kitchen materials (do they call it materials?) from Baking to Culinary to a wide array of pots, plates and cutleries.

Prices are relatively cheap.

They also carry imported wines, korean products and party needs which makes Gourdo's the one stop shop for any event's needs, but more on Gourdo's next time.

-/-

Cooks Exchange, Glorietta 4 is also a one stop shop for baking needs loke chocolate-seashell shaped-moulder, candy sprinkles, cupcake moulders and spatulas and candy wrappers. I went there also after OT on a week night, to enlighten myself in finding the best and cheapest in raw materials. Feel free to suggest and make inputs about this. It would be of great help.

comments, comMENTS, COMMENTS.

- / -

About that Tiramisu i mentioned earlier, i found this great and simple recipe in Yummy Magazine page 19 October 2008, decided to give it a try.

Ingredients include: eggyolks, egg whites, confectionery sugar, ladyfingers, mascarpone cheese, brewed coffee, semi-sweet chocolate and unsweetened cocoa powder for dusting.

The results? Find out soon! =)

location: Starbucks BHS / time: 7:34 am / drink: short non fat no whip extra hot cafe mocha.

in the beginning..

Okay, so this is how it starts. =)

**** **** **** ****

Scene: Red carpet entry leading to a posh artsy museum.
Time: Night. 9pm.
Attendees: Elite guests clad in black, haute couture and blings.
Background: well-known quartet playing Coldplay's Viva la Vida.


Enters moi. clears throat. twice.
"Grab a glass of champagne, enjoy the soothing bossa background music, try the hors d'oeuvres, they're fantastic. Welcome to the official ribbon cutting of my site *snip* (ribbon a-cuttin', cameras a-flashin', people a-clappin', stars a-twinklin')"


Thank you for dropping by. Join me every step of the way as I journey into achieving the impossible when you’re a 23 year old kitchen virgin – that is to become a professional chocolatier slash pastry chef slash culinary arts extraordinaire. (choose one slash choose all)

Kitchen virgin might be putting it quite too much. I’ve had my fair share of instant noodles, easy mix salads and pastas, jell-o’s and the like. Sounds tempting right? This year, 2009, I intend to level myself up and stretch – widen my “experience” (lack of it) and this is Phase One, Beta V.1, rough draft.. however you may call it.



2008 was a hard year for me, spent majority of it trying to fix my broken self (quarter life crisis and all) and was THIS close to having done all the therapies out there. Later on, I realized, I was just wasting time, money and effort in all the wrong vices. This year, I decided to fix my life, focus, and invest in the culinary world. (well, hellew!!)


it's going to be a hard battle thus i decided to log every attempt, every mishaps, and if applicable, every victory here in the www.



first stop? tiramisu =) Watch out for my next entry! Soon..

An invitation.

**Heartfelt thanks to Marc Angelo Sy. =)