Tiramisu

In Estonian

Two weeks ago in Italy I eat the best Tiramisu in my life. It was beautiful spring morning with breathtaking views of Lake Garda and I ate best Tiramisu ever. I decided, I would definitely try to do it myself also. To make it with a twist of Estonian taste I used Old Tallinn liqueur instead of Marsala wine. Savoiardi bisquits I made by myself - so everthing was made from the scratch. In fact, I like the name Lady Fingers for these bisquits more :)
Recipe idea for cookies I got from here:
http://www.kitchennostalgia.com/…/savoiardi-lady-fingers.ht…


Bisquits:

4 eggs
120 g of sugar
50 g of corn starch
100 g of wheat flour
1 tsp vanilla extract
4 tbsp of powdered sugar

1. Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the mixture makes a stiff meringue.
2. In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.
3. Mix with egg yolk foam beaten egg whites and sieved flour.
4. Using a pastry bag, pipe the batter onto the baking sheets and make ca 8 cm long bisquits. Sprinkle bisquits with powdered sugar.
5. Bake 8-12 minutes in 200 C oven, until the cookies are lightly colored.
6. Allow them to cool before removing them from the paper.

Tiramisu:

ca 40 Savoiardi bisquits
4 egg yolks
80 g of sugar
500 g of Mascarapone
240 ml of sweetened espresso
50 ml of Old Tallinn liqueur

1.Beat egg yolks with sugar until you have a strong foam.
2. Add Mascarapone and liqueur to the egg yolks (leave 2 teaspoons of liquer for the espresso) and whip until the foam is strong.

Assembling the cake:

1. Take the cake plate from which you want to serve the cake and place to cake plate the cake form without bottom.
2. Dip the biscuits once to espresso- liqueur mix and place the bisquits on the bottom of the cake plate so that the plate is fully covered. Add Mascarapone mix as next layer. Continue with layers as long as cookies and the cream is finished. The top layer should be a cream.
3. Sieve a layer of cocoa to the top of cream and place the cake in cold and allow it to stand overnight.
4. Remove the cake tin and decorate cake.

BON APPETIT!

Banana Pavlova with cinnamon and Muscovado sugar.

In Estonian

Merinque: 
4 pcs. M egg whites
225 g of sugar
1 tsp cinnamon
1 tsp white wine vinegar

1. Whip egg whites and add sugar to whipped egg whites. Whip the same time, when adding the sugar.
2 Mix the cinnamon with the last 3 spoonfuls of sugar and add to the whipped egg whites.
3. Whip more for 6 minutes and add the white wine vinegar and mix again.
4. Heat the oven to 150 degrees.
5. Make small merinque nests to the baking tray covered with baking paper.
6. Put baking tray to oven and lower the oven temperature to 120 degrees.
7. Bake in the oven for 1 hour and 30 minutes.
8. Turn off the heat and let the merinques cool down in the oven.

Filling: 
200 g whipping cream
3 tbsp of sugar
1 tsp of vanilla extract
150 g of cream cheese

1. Whip cream with sugar.
2. Add vanilla extract and cream cheese.
3. Whip to get a good foam.

Banana filling:

4 large bananas
40 g butter
2 tbsp of dark Muscovado sugar
1. Cut bananas into slices.
2. Melt butter in pan and add sugar
3. Add bananas and heat the banana slices slightly on both sides at low heat. Let the banana slices soften a little.

To assamble dessert, add cream filling and banana to the merinque. It's easy to make and it tastes extremely good 

Yoghurt-orange ice cream

In Estonian

For 4 pieces ice cream

Ingredients:
2 dl orange juice with pulp
2 tsp of sugar
1 dl Alma Muah unflavored yogurt
0,5 tsp of vanilla extract

1. Mix the orange juice with sugar and warm the mixture slightly until sugaris melted.
2. Add 1.5 dl of orange juice to ice cream tins and let it freeze completely.
3. Mix the remaining 0.5 dl of orange juice with yogurt and vanilla extract.
4. Add the yoghurt and juice mix to ice cream tins and let it freeze completely.

Recipe is made in cooperation with Valio Eesti AS
https://www.valio.ee/en

Greek yoghurt – mousse cake with passion fruit sauce.

In Estonian

Cake bottom:

130 g digestive bisquits
60 g Alma butter
1. Crush the biscuits and mix with melted butter. Press mixture to the bottom of the cake tin and place it in the refrigerator for 30 minutes.
2. Use a 20cm diameter cake tin.

Greek yoghurt mousse:

380 g Alma peach greek yogurt
75 g Alma whipping cream
20 g sugar
3 tsp of gelatin
3 tbsp ofwater
1. Dissolve gelatin in water and warm until gelatin is fully melted. The most convenient way to do this is to use microwave oven. Allow mixture to cool.
2. Add the cooled mixture to yogurt ( warmed into the room temperature)
3. Whip the cream and gently mix into the yoghurt.
4. Pour mix into a cake tin and let it cool for about 1 hour.

Peach mousse:

200 g peach puree
1 tsp of gelatin
1 tbsp of water
75 g Alma whipping cream
1 tsp vanilla extract

1. Dissolve gelatin in water and warm until gelatin is fully melted. The most convenient way to do this is to use the microwave oven. Allow the mixture to cool.
2. Add the cooled mixture to the peach puree ( warmed to room temperature)
3. Whip the cream and gently mix into the peach puree.
4. Pour mix to the cake tin to the top of Greek yoghurt mousse and let it cool for about 3 hours or even overnight.

Passion fruit sauce:

Juice of 3 passion fruits with seeds
100 g sugar
100 ml of water

1. Boil all ingredients at low heat until the volume of the mixture has decreased by half.
2. Allow mixture to cool completely.
3. Add to the cake just before serving.

Recipe is made in cooperation with Valio Eesti AS
https://www.valio.ee/en

Banana cake with chia seeds.

In Estonian

This cake is made without flour and sugar. Banana and maple syrup have been used for sweetening of cake.

Cake bottom:

25 g of almonds
15 g cashew nuts
30 g dates
If nessecary 1 tbsp water (do not put the whole amount at a time)
1. Crush the nuts, almonds and dates in a food processor. If necessary add water to make the mixture stick together.
2.Press mixture to the bottom of the cake tin.
3. Use cake tin with a diameter of 12 cm.

Filling:

1 banana
200 g Alma Muah unflavored yogurt
2 tbsp of maple syrup
1 tsp of gelatin
1 tbsp of water
0.5 dl frozen raspberries
1. Crush the banana.
2. Add yogurt, raspberries, mple syrup and chia seeds.
3. Dissolve the gelatin in water and warm until the gelatine has completely melted. You can do this in microwave oven.
4. Allow gelatine mix to cool and add it to the yoghurt-banana mix.
5. Add mix to the cake tin and let it stand overnight in the refrigerator.

Recipe is made in cooperation with Valio Eesti AS
https://www.valio.ee/en