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Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Posted on Posted in Ice-cream cake .

Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Masala and Coffee Ice-Cream Cheese Cake recipe

Inspired by the outer layer of trifle varieties and flavour combo of delicious Tiramisu, this experiment is one that resulted in a cake that I could just not stop eating.

My all-time favorite sweet treat (as I have mentioned multiple times) is Tiramisu. I wanted to make a version of this dessert that would keep over a generous period of time so I could enjoy the treat multiple times, oppose to the traditional dessert that really does need to be eaten within a few days of creation.

Thus, making an ice-cream cake made sense. It would keep for weeks (in the freezer), not days. Lastly, as the traditional Tiramisu is not exactly light on the hips I did opt for low fat ricotta and down-weighted the cream volume.

This cake is easy, tasty, quick, with no baking required, and as I mentioned above addictive!

Masala and Coffee Ice-Cream Cheese Cake

 

Ingredients:

  • 400g chocolate swizz roll
  • 100ml Marsala
  • 300g ricotta cheese
  • 200ml sweetened condensed milk
  • 300ml thickened cream
  • 2 tsn vanilla extract
  • 2 tbsn coffee granules
  • 2 tsn cocoa powder
  • 35g chocolate covered coffee beans

 

Method:

  1. Spray a 1.5-liter pudding tin or bowl with oil spray, following line the sprayed tin with 2 layers of overlapping plastic wrap.
  2. Cut the swizz roll into 1cm thick slices and place on the bottom and slides of the tin, squashing slightly with fingertips to ensure no gaps.
  3. Using a spoon drizzle 40ml of the Marsala over the swizz roll on the bottom and the sides, evenly covering each piece.
  4. In a food processor blitz the cheese and condensed milk until smooth.
  5. Whisk the cheese mix and 300ml cream with electric beaters in a bowl until peaks start to form (do not over beat or the cream will split).
  6. Spoon half the mix into another bowl and leave aside for later use to make the coffee chocolate layer.
  7. With your original bowl of mix add the vanilla, and remaining 60ml of Marsala, fold until well combined.
  8. Spoon the vanilla & Marsala mix into the bowl on top of the swizz roll and level with the back of a spoon.
  9. Place the tin in the freezer for 30 minutes to firm.
  10. Meanwhile make the coffee mix by placing 15ml of boiling water into a small bowl with the coffee granules, stir until combined, set aside to cool completely before pouring into the remaining bowl of mix.
  11. Add the cocoa powder to the coffee mix and beat on low with electric beaters until just combined.
  12. Chop up the coffee beans until finely diced and fold into the mix until combined.
  13. Spoon the coffee mix over the top of the vanilla and Marsala mix and level with the back of a spoon.
  14. Using the remaining swizz roll slices place on the top of the mix to completely cover the top with no gaps.
  15. Pull the plastic wrap tightly and fold to cover the top of the cake completely, then push down the top of the cake with the bottom of a plate.
  16. Freeze for 4 hours until firm (with the plate as a height on top).
  17. When ready to serve the cake you will need to take the cake out of the freezer 30 mins before. Uncover the plastic wrap on the top and invert (flip) the cake onto a plate.
  18. Remove the plastic wrap completely and top with a drizzle of chocolate ganache (if you desire).
  19. Cut into slices and enjoy!

 

Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Masala and Coffee Ice-Cream Cheese Cake recipe
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Chocolate Top-Deck Tiramisu Cupcakes

Posted on Posted in Cupcakes .

Chocolate Top-Deck Tiramisu Cupcakes  

Chocolate Top-Deck Tiramisu Cupcakes recipe

Tiramisu is my ultimate all-time favorite dessert ever. The only thing with traditional Tiramisu is that its not the easiest thing to eat – a bowl/plate as well as a spoon is a must. Unlike a slice or cupcake Tiramisu can really only be eaten sitting at a table.

So I decided that I would come up with a recipe that tastes like the traditional treat but as a cupcake.

For the cupcake recipe, I modified my never fail white chocolate and dark chocolate wedding cake recipes with the coffee and marsala flavor combo, as well as staying true to the traditional mascarpone cheese for my ‘icing’.

Though I have included the mix of white and dark chocolate in this recipe, in which is not traditional for this dessert, the chocolate batter works flawlessly with the traditional flavors.

Chocolate Top-Deck Tiramisu Cupcakes recipe

Ingredients:

White chocolate layer:

  • 85g butter
  • 85g white chocolate
  • 130g sugar
  • 150ml water
  • 105g self-raising flour
  • 65ml milk
  • 1 egg

Dark chocolate layer:

  • 85g butter
  • 85g dark chocolate
  • 130g sugar
  • 150ml water
  • 20g cocoa powder
  • 85g self-raising flour
  • 10ml marsala
  • 55ml expresso coffee
  • 1 egg

Syrup:

  • 30ml marsala
  • 30ml expresso coffee
  • 15g sugar

Icing:

  • 200g mascarpone cheese
  • 35g icing sugar
  • 25ml marsala
  • 2 tsn expresso coffee

 

Method:

  1. Pre-heat the oven to 160c degrees and line an 8-capacity cupcake tray with patty cases.
  2. Spray the patty cases with oil spray.
  3. In a saucepan on the stove melt the butter, chocolate, sugar and water on medium heat until smooth and glossy.
  4. Pour the room temperature chocolate mix, milk and egg into a bowl.
  5. Sift the flour to the chocolate mix and whisk with a hand whisk until smooth.
  6. Spoon the mix into the prepared patty cases until 1/3 full.
  7. Place the tin in the freezer for 10 minutes to slightly firm.
  8. Meanwhile make the dark chocolate batter by placing the butter, chocolate, sugar and water into a saucepan on medium heat until smooth and glossy.
  9. Pour the room temperature chocolate mix, expresso and egg into a bowl.
  10. Sift in the flour and cocoa powder into the chocolate mix and whisk with a hand whisk until smooth.
  11. Take the tin out of the freezer and spoon the dark chocolate mix into the prepared patty cases until they are 2/3rds full.
  12. Place the cupcake tin in the oven and bake for 20 minutes or until a skewer inserted in the center comes out clean.
  13. Leave the cupcakes in the tin for 5 minutes before placing onto a cooling rack to cool completely.
  14. Meanwhile make the syrup by placing the ingredient into a bowl and heating in the microwave until bubbling, leave aside.
  15. Brush the syrup on top of the cupcakes with a pastry brush and remove the patty cases.
  16. Make the icing by placing all the icing ingredients into a bowl and using electric beats whisk until the mix thickens.
  17. Spoon the icing into a piping bag with a circle nozzle and pipe on top of the cupcakes.
  18. Finish the cakes with a dust of cocoa powder and some grated white chocolate.

 

Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Chocolate Top-Deck Tiramisu Cupcakes recipe

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Torta Di Ricotta

Posted on Posted in Italy, Tarts .

Torta Di Ricotta

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

 

Ingredients:

Pastry

  • 230g plain flour
  • 70g sugar
  • 160g butter
  • 1 egg

Filling

  • 135g dried fig
  • 80ml marsala
  • 750g ricotta
  • 110g sugar
  • 2 tbsn honey
  • 1 egg
  • 100g roasted hazelnuts
  • 1 orange

 

Method:

  1. Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
  2. Place the dough on the bench and knead until the dough is smooth and combined.
  3. Place in plastic wrap and put in the fridge for 1 hour.
  4. Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
  5. In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
  6. Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
  7. In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
  8. Whisk until smooth and combined.
  9. For the tart shell cut off approx. a 5th of the pastry and leave aside for the top of the tart.
  10. With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
  11. Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
  12. Trim the pastry if it overlaps and add to the smaller quantity.
  13. Bake the tart shell for 10 minutes.
  14. Spoon the ricotta mix into the tart and smooth down with a spoon.
  15. With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
  16. Brush the lattice pastry with the remaining egg white.
  17. Bake for 30 minutes, until the pastry is golden.
  18. Once cooled dust with icing sugar and serve warm.

 

Torta Di Ricotta recipe

Ingredients

Torta Di Ricotta recipe

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Torta Di Ricotta

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Torta Di Ricotta recipe

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Mocha Marsala and Almond Sandwich Cake

Posted on Posted in Cakes .

Mocha Marsala and Almond Sandwich Cake

Mocha Marsala and Almond Sandwich Cake recipe

Tiramisu is my ultimate, all-time favorite sweet treat.

I love playing with the flavor combo of chocolate, marsala and coffee, it always reminds me of my birthday as my mum made the dessert every year without fail.

I’ve made many variations on Tiramisu over the years, cake, ice-cream and frozen cheesecake to name a few. Something I have never tried is extending the flavor profile and incorporating multiple nontraditional layered textures.

The additional flavor I have utilised that’s not common with Tiramisu is almonds. I felt that the dessert needed an extra crunch layer therefore opted for chopped almonds to complement the silky ganache and smooth mouthwatering filling texture.

 

Ingredients:

Cake:

  • 180g butter, softened
  • 1 tsn Marsala
  • 180g brown sugar
  • 3 eggs
  • 150g self-raising flour
  • 30g cocoa powder
  • ½ tsn salt
  • 60g almonds, finely chopped
  • 5 tsn espresso coffee

Filling:

  • 140ml thickened cream
  • 35ml Marsala
  • 35ml espresso coffee
  • 40g dark (70%) chocolate
  • 60ml icing sugar
  • 200g cream cheese, at room temperature

Ganache:

  • 40g cream
  • 100g dark chocolate
  • ½ tsn coffee granules
  • 2 tsn Marsala

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter, Marsala and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
  3. Add the eggs, one at a time beating in between each addition.
  4. Sift the flour, cocoa powder and salt into the mix, pour in the cold coffee and add the chopped almonds.
  5. Carefully mix the batter until just combine.
  6. Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
  7. Leave the cake aside to cool on a cooling rack.
  8. Meanwhile, to make the filling place 30ml cream into a bowl along with the coffee and Marsala.
  9. Place the bowl in the microwave and heat until the mix starts to boil.
  10. Stir cream mix and add in the chocolate in pieces, leave to sit for 1 minute.
  11. Stir the chocolate into the cream with a metal spoon until smooth and glossy, leave aside to cool.
  12. Place the remaining 110ml cream into a bowl with the icing sugar and beat with electric beaters until soft peaks form, leave aside.
  13. Add the cream cheese into the chocolate mix and beat for 4 minutes or until the mix is smooth and pale in colour.
  14. Add the cream mix to the chocolate cream cheese mix and beat on low until just combine.
  15. Make the ganache by placing the cream, coffee and Marsala into a bowl and heat in the microwave until boiling.
  16. Add the chocolate and leave for 1 minute, stir until smooth and glossy in texture.
  17. To put the cake together, cut the cake in half horizontally and place one layer on a plate.
  18. Add the filling, place the second cake layer on top of the filling.
  19. Pour the ganache over the cake and allow to overflow the sides.
  20. Top with extra chopped almonds and enjoy.
  21. Cut into slices and serve.

 

 

Mocha Marsala and Almond Sandwich Cake recipe

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Mocha Marsala and Almond Sandwich Cake recipe

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Mocha Marsala and Almond Sandwich Cake recipe
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Mocha Marsala and Almond Sandwich Cake recipe

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Tiramisu Meringue Cake recipe
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Mocha Marsala and Almond Sandwich Cake recipe
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Mocha Marsala and Almond Sandwich Cake recipe
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Mocha Marsala and Almond Sandwich Cake recipe
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Coffee Almond and Marsala Cake

Posted on Posted in Cakes .

Coffee Almond and Marsala Cake

Coffee Almond and Marsala Cake recipe

 

I am a massive massive fan of Tiramisu. In fact my mum’s Tiramisu is the best dessert I have ever tasted in my life.

I do like the taste of coffee, however I think it is the mix of coffee and the Marsala that together make the most amazing flavour. Considering I have a big sweet tooth and this is actually not the most sweetest of desserts out there the flavour combo must be brilliant (which of cause the Italian’s have known for centuries).

To take this to the next level and turn it into a sweet treat that’s a little more friendly to eat (let’s face it Tiramisu is not the easiest dessert to plate up and eat without a bowl), I have created a cake with the flavour combo and added in a few complementary additions.

So keeping with the alcoholic trend of this dessert and amplifying the flavour (and inevitability alcohol) I have added in the not so traditional inclusions of Kahlua for extra coffee flavour and Amaretto for an almond flavour (which works like magic with coffee and Marsala).

Coffee Almond and Marsala Cake recipe

 

Ingredients:

  • 30g coffee beans
  • 5 eggs
  • 175g sugar
  • 110ml Marsala
  • 1 + 1/2 tbsn Kahlua
  • 1 tbsn Amaretto
  • 75g butter
  • 115g almond meal
  • 115g flour

Topping:

  • 200g thickened cream
  • 20g icing sugar
  • 2 tsn Kahlua
  • 1 tsn Amaretto
  • 100g mascapone cheese

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 20cm cake tin with baking paper.
  2. Place the coffee beans on a tray and roast in the oven for 5 minutes until you smell the beans aroma. Place aside.
  3. Place the beans in a food processor and blitz until fine.
  4. Beat the egg yolks and 120g sugar in a bowl with electric beaters until thick and pale.
  5. Stir in the coffee, Marsala, melted butter and almond meal to the yolk mix until smooth.
  6. In another bowl beat the egg whites with the remaining sugar.
  7. Fold the egg whites, Kahlua and Amaretto into the almond mix until just combine.
  8. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  9. Leave the cake for 5 minutes then place on a cooling rack.
  10. Place the cream and sugar in a bowl and beat with electric beaters until peaks form.
  11. Beat the mascapone cheese until smooth add the Kahlua and Amaretto and beat until combine.
  12. Carefully fold in the mascapone cheese into the whipped cream mixture.
  13. Cut the cake in 3 horizontally, spread 1/3rd of the cream mix in between the 2 layers and the remaining on the top of the cake.

 

Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

 

 

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