Milo Tiramisu

又是一个自己乱乱mix& match的recipe ，哈哈！Idk why 自己乱来的杰作都比较美味，反而跟着食谱的就味道普普通通。在大马，有谁不爱Milo，我就是那其中一位。早餐一定要来杯Neslo (milo+nescafe)， 下午茶就要order Milo冰，想对自己好点就Milo Dinosaur (milo ice blended  with tremendous amount of milo powder as topping)，生病了就需要杯Hot Milo来配药吃，so Milo可称它为大马人的必需品。

这Milo Tiramisu是没有mascarpone cheese的，so texture wise是比较light，切记ladyfingers不可以沾太多的Milo，不然整体的口感就会过于湿润！

Ingredient that you need are:

• 200ml whipping cream (whip with 1 tbsp of icing sugar)
• 10 ladyfingers (aka sponge finger)
• 1 store bought milo (in small box)
• 3 tbsp milo powder (or more as you wish)

1. lightly dip the ladyfinger with milo, place them side by side.
2. spoon the whipped cream over the ladyfingers, make sure they all covered.
3. sprinkle 1 tbsp of milo powder over the cream.
4. repeat the steps above.
5. cover and place the tiramisu in the fridge overnight.

this post is linked to Little Thumbs Up event, month of September 2015 with theme of Milo, hosted by Zoe from Bake For Happy Kids, and Mui Mui from My Little Favourite DIY.

Chocolate Pot De Creme Tiramisu

sound interesting? ^^ well, I made my own version of chocolate tiramisu without mascarpone or cream cheese. Pot de creme actually is a loose French dessert custard which served in the porcelain cup.

                         

Eating like so sounds boring, isn't ? So I layer them with ladyfinger and made them look like tiramisu. I redo thrice, because i can't get the perfect texture from the last two batches. First batch was too soggy. so I decided dip none of coffee liquid to the ladyfinger for my second batch. I assume the chocolate custard can moisten the cookies, in fact it doesn't.

(first batch: picture looks fine, but the biscuit  is over-saturated with coffee)

(third batch)

creamy and intense chocolaty custard pair with semi moisten ladyfinger, 

Oreo crumbs in between for crunchiness. 

Chocolate Pot de Creme recipe adapted from Laura in the Kitchen.

Ingredient: (modification marked in blue)

• 90g semisweet chocolate (100g)
• 1 egg
• 2 tbspn granulated sugar (1tbspn)
• 115g heavy cream (200ml whipping cream)
• 60g whole milk
• 1/4 tspn instant espresso powder
• 1/8 tspn salt
• 1/2 tspn vanilla extract

Process: (modification marked in blue)

1. In a large bowl, add the egg and sugar and whisk it until it’s a lovely pale color. 
2. In a small saucepan, add the cream, and milk and bring to a simmer.
3. Add about ½ cup of the cream mixture to the egg mixture and whisk it in.
4. Pour the egg mixture back in the same pot along with the instant espresso and salt.
5. Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon. (mine takes about 3-4 minutes in low heat)
6. Meanwhile, chop the chocolate in a large bowl and set aside.
7. When the custard is ready, add the vanilla and stir it in. 
8. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.
9. Combine everything together so it’s all smooth. Pour the mixture into a bowl and cover the top with plastic wrap. 
10. Pop them in the fridge to set for minimum of 3 hours but overnight is best. ( I let them cool in the room temperature about 3 hours, and then straight away proceed to layering process.)

How I Layer my Tiramisu?

1. spread a thin layer of chocolate custard base.
2. dip the ladyfinger into cooled coffee vertically (refer to picture above).
3. place them side by side, sprinkle Oreo crumbs generously.
4. spoon the filling over the biscuit, make sure they are completely covered.
5. repeat step 2-4.
6. cover the top with plastic wrap and refrigerate overnight.   

this post is linked to the event, Little Thumbs Up June 2015 with Theme: Cream , this event organized by Zoe from Bake for Happy Kids, Mui Mui from My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe