Strawberries and Cream

Berries.. in particular Strawberries and Whipped Cream, can it get better than that??

This is very easy to make and its fun if you try it with kids.. My son had wonderful time assisting me ... licking away all the extra cream :-)

What you Need :

Strawberries : 10 - 15, fresh and ripe
Mascarpone : 50 gms
Whipping Cream : 75 ml
Granulated White Sugar : 3 Tbsp
Vanilla extract : 1 tsp (optional)
Chocolate Sauce : to drizzle (optional)

1. Wash the Strawberries and pat them dry with a kitchen towel.
2. Make sure that the strawberries sit flat, if not cut the green stems off the strawberries so they will stand upright when served.
3. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. Make sure not to cut it till the end, if you do the strawberry comes apart.
4. Gently with your fingertips, spread each strawberry apart to make "petals".
5. Now make the cream filling.
6. In a bowl whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
7. Spoon the cream into a piping bag fitted with a large tip.
8. Pipe the cream into the strawberries.
9. Place in the Refrigerator for 30 mins and serve cold.
10. Drizzle with Chocolate Sauce if you like.

Mango Cheesecake

Its been raining here from past one week and the temperature has dropped to around 15 degrees and some days even less, and the worst part is the wind. The cold freezing winds blowing all day long.
We removed the winter clothes, sweaters, pullovers and jackets from the bottom racks... the autumn is here and winter is not very far.
The starting of autumn and winter is very depressing, I miss the sun, the warmth.

So to make us feel better, I baked this cheesecake last weekend. You all must know how much we love mangoes, in this post. So I have mixed my two loves, mangoes and cheesecakes and the result was divine taste.

What you need:

For the Crust:
Graham Cracker Crumbs or any mild sweet cookies : 100 gms
Almonds ground to powder : 75 gms
Sugar : 2 Tbsp
Butter : 3 Tbsp

Cheesecake Batter:
Mascarpone : 250 gms
Sugar : 100 gms
Eggs : 3, at room temperature
Vanilla Extract : 1 tsp
White Chocolate : 100 gms (optional)
Mango Pulp : 250 gms

Mango Gelee:
Mango pulp : 2 cups
Gelatin : 3 sheets
Sugar : 2 Tbsp

1. To prepare the crust: Blend all ingredients together in a food processor and press it onto the bottom of 9" round spring-form pan and bake for about 12 minutes or until slightly brown. Keep aside to cool.
2. Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.
3. To prepare the cheesecake batter: Whip mascarpone, vanilla extract and sugar until smooth. Make sure that there are no lumps, before you add the eggs.
4. Add the egg, one at a time. Whip well for 1 or 2 mins on medium speed.(Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake). Keep the beater aside.
5. Melt the white chocolate(if using) and with a rubber spatula, mix it into the batter.
6. Now, add the mango pulp and mix well.
7. Pour onto the prepared crust.
8. Bake in waterbath(wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan) at 210 degrees C for about 40 minutes(+ or - 10 mins : every oven is different so check in between), or until the edges are set but the center is slightly jiggly when shaken gently.
9. After about 40 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another 30 mins. Cool at room temperature with a plate or cookie sheet inverted over the spring form. (loosen the cake from the edge of the pan by running the tip of a knife between the cake and the side of the pan.)
10. For the Mango gelee: Dissolve sugar in the mango pulp. Soften gelatin in half cup water. Squeeze and add it to 1/2 cup of warm water. Stir until gelatin is dissolved. Add it to mango pulp.
11. After the cake has cooled, pour the prepared mango gelee on the top.
12. Refrigerate overnight and serve chilled.

Mom's Tips:
A spring-form pan (with removable side and bottom) is the most preferrable pan for making cheesecakes.
Avoid over-baking. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle.

Heavenly Tiramisu

Tiramisu is a traditional Italian dessert, which literally means pick me up (tirami-su). This dessert has many variations, but the constant ingredient, in all the variations is Mascarpone cheese.

I was craving to have it, from the day we were back from our Italy trip last month. And finally gathered up courage to experiment it :)

Tiramisu

The basic ingredients of Tiramisu include, eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquors like brandy, marsala and rum, a little bit of sugar, and cocoa or shaved chocolate.
Since the basic recipe uses raw eggs, I have made some modifications.
The recipe is adapted from here and here.

Chocolate Tiramisu:

Ingredients:

Cream Filling :
Mascarpone : 250g
Cream Cheese : 250g
Heavy cream : 250g
Bitter chocolate : 150g - coarsely chopped
Sugar : 1/2 cup
Raspberries : 250g, fresh or canned

Soaking Syrup:
Strong brewed coffee : 1 1/2 cups
Granulated white sugar : 2 Tbsp

Base:
Lady finger biscuits : 24

Topping:
Cocoa powder : 2 Tbsp
Raspberries

Method:

1. Chocolate Cream filling: Heat the cream, remove from heat and add the chocolate.
2. Let the chocolate melt and let the mixture cool.
3. Whisk together the mascarpone and cream cheese in a mixing bowl until smooth. Add the chocolate mixture and mix well.
4. Keep in refrigerator till further use.
5. Coffee Soaking Syrup: In a large shallow bowl combine the coffee and sugar. Taste and add more sugar if you like. Set aside.
6. To Assemble:Have ready the ladyfingers, coffee mixture, and cream filling.
7. Taking half of the lady finger biscuits, dip each one into the coffee mixture and place the lady fingers in an even layer at the bottom of a rectangular loaf pan or a dish.
8. Spread half of the cream filling on the lady fingers, then add half of the raspberries over the cream. Repeat with another layer of ladyfingers, over this spread the remaining cream filling.
9. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
10. To Serve: Remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with raspberries.

Tiramisu

And the Verdict:
It is rightly said by someone, who described Tiramisu as, "You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth."
We enjoyed each and every bit to the last!!!

Food Event:
The theme for the SHF, this month is Regional or Local dish, and as it is also mentioned that the local dish from the recent vacation is also accepted, this is my entry (inspired by the Italy trip last month) for the Sugar High Fridays event being hosted by Johanna of The Passionate Cook.