Tuesday, 10 June 2014


2 Packs of lady fingers
1 Pack mascarpone cheese (about 250g or 8oz or 1 cup)
1 ½ cups heavy whipping cream
1 Cup of sugar + 1 tablespoon
6 Egg yolks
2 Tablespoons of whole milk
1 Teaspoon of Vanilla flavor
1 Cup of water
1 ½ teaspoons of instant coffee
Unsweetened Cocoa Powder
50mL Kahlua or rum (optional)

Mix the coffee, water and Kahlua in a bowl and set aside.

Combine the egg yolks, 1 cup of sugar and milk in a sauce pan and boil over really low heat while stirring continuously till it thickens (it should take about 5-7minutes).

Using a double boiler works best because if you boil too fast and don't stir enough, you would end up with boiled egg yolks and you don't want that. You want it thick like custard when you're done (also, the color should go from a bright yolky yellow to a pale yellow color). Set the custard aside to cool to room temperature.

When it cools, add the mascarpone to the mixture and whisk till the mixture is smooth

Add the heavy cream, vanilla and 1 spoon of sugar to a separate bowl.

Beat till you get stiff peaks but be careful not to over beat the cream or you'll end up with butter. You know you have stiff peaks when you CAREFULLY turn the bowl upside down and the whipped cream doesn't fall off.

Now using a spatula, fold the whipped cream into the mascarpone/custard mixture.

Resist the temptation to whisk everything together. Just be patient and fold in with a spatula till you get a smooth consistency.

To assemble, dip the lady fingers in the coffee/kahlua mixture (one at a time), remove almost immediately and arrange on the base of a dish.

Add half of the cheese mixture on top of the lady fingers.

Then another layer of lady fingers.

And then the rest of the mascarpone mixture. Cover and refrigerate for at 8hrs. I refrigerated mine overnight.

Add some cocoa powder to a fine sieve and dust on the tiramisu right before you serve.

ENJOY with your friends and loved ones.

Wednesday, 4 June 2014

Lasagna Bolognese

1 lb ground beef
1 pack lasagna pasta
2 cans of diced tomatoes
1 cup small tomato paste
2 cups Mozzarella cheese
1 cup parmesan cheese
1 cup ricotta cheese
1 large red onions
½ cup vegetable oil
Maggi/Bouillon cubes
Garlic powder
Curry powder
Carrots and Celery (optional)

Boil the lasagna in some salted water and set aside

Add the vegetable oil, onions and meat to a pot. Add the seasonings and cook well.

After about 10 minutes, the meat should be brown. Drain off the fat if you desire.

Add the canned tomatoes and allow simmer for about 10-15minutes

Wash the carrots and celery well, dice and add to the sauce. Cover and simmer for about 5mins.

To assemble the lasagna, divide the lasagna, cheese and sauce into 3 parts. Add some of the sauce to the base of a baking dish.

Next, add a layer of pasta to the dish.

Then add some sauce on top of the pasta.

Then add 1 part of the cheeses.

Continue layering in this order till you get to the top…ending with the cheese. Then bake for about 10minutes or till the cheese is well melted.

Allow to cool for about 10minutes before cutting into it. Sprinkle some chopped parsley and ENJOY!