Tiramisu

If there isn't a Cannoli, what's the next best thing at an Italian Restaurant?

Tiramisu! Why? Because its coffee liquor, cream, and cake-like cookies! That's Why! You know that you're at a good Italian restaurant when they have three things right: The Pasta is made fresh, daily, the sauces are also fresh made from fresh ingredients, and the Tiramisu looks and tastes wonderful! (Okay, so not all Italian places have it, but I think they should!)

Tiramisu is one of my favorite desserts, but what really makes it is the lady finger recipe. Even the most amateur baker can slab a simple whipped cream on a lady finger instead of the traditional recipe for the cream. So if you're up for the challenge and want amazing cake-like cookies that could be used with ice cream, trifles, or anything else that a cookie can go with, I've got the recipe!

I received this recipe while studying at Le Cordon Bleu from my Baking and Pastry Chef. I LOVE her recipe and use it ALL the time. The trick to this recipe, is patience, focus, organization, and a love for the dessert.

The recipe below makes enough lady fingers for the large Tiramisu that is pictured. To Half this recipe would not give you much room for extra lady fingers in case they break.

Lady Fingers:

Ingredients:
8 Egg Yolks
3 C. Sugar (divided into 1 1/2C ea.)
3 C. AP Flour (Sifted 2x)
12 Egg Whites
4 T. Lemon Juice
Powdered Sugar (to dust)

Directions:
Preheat your oven to 350 and grease two cookie sheets, cover with parchment and lightly grease again.
1. Whisk on high speed the Egg Yolks, in a large bowl, until they look like well beaten butter.
2. Gradually add the first half of the Sugar and set aside.
3. In another bowl (medium) whisk the Egg Whites to a Soft Peak and then add the Lemon Juice.
4. Then sift the remaining Sugar into the Egg Whites and whisk until Stiff Peaks.
5.Fold the Egg Whites into the Egg Yolks Gently.
6. Sift the Flour in thirds into the Mixture. (It will be very sticky! It should NOT resemble cookie dough. It actually should look more like pancake batter)
7. Pipe the Batter onto prepared pans into evenly spaced rows. They will expand about twice their size. Also, Pipe 2-3 discs to layer the Tiramisu; or just make a bunch of cookies. You can layer that way too.
8. Dust with powdered sugar.
9. Bake until golden (about 5-8 min.) and allow to cool to the touch. Remove them as soon as you can handle them.


I know, I know, You're wondering where the Tiramisu Recipe is? Well, there are SO many ways of going about the filling, but traditional Tiramisu has a mascarpone cream between its sweet Lady Fingers. Here is the recipe I use: Tiramisu Recipe

If you have any questions shoot me a message!

Bon Appetit!

Chef Marie CM

A Note on "Pakes".....

What is THAT?!

It's simple really:

Pie + Cake = Pake! (Long "a")

Okay, so not the greatest of nicknames, but when you have very hungry siblings you end up with some crazy names that just stick.

The most challenging part of creating this wonderful combination of desserts is getting the right balance of pie and cake. In addition to that, it is important that everything is cooked completely through and the ratio is stable. One bite MUST deliver the sensation of the pie as well as the cake. Your mind, eyes, and pallet will think it's eating a pie and a cake.

So how do you do it? Well for starters, I made a list of my favorite pies and their crusts.

Key Lime Pie....................Graham Cracker
Lemon Meringue Pie.........Graham Cracker
Chocolate Cream Pie........Graham Cracker/Pate
Coconut Cream Pie...........Pate
Apple Pie..........................Pate
Pumpking Pie....................Pate
Cherry Pie.........................Pate
Peach Cobbler..................Pate/Streusel

Now wait a sec... Is this more pie than cake? What are some of my favorite Cakes too!

Pineapple Upside-Down Cake
Carrot Cake
Coffee Cake
Devils Food
Red Velvet
Strawberry Shortcake
Maple Spice Cake

So the Pie can be the topping as well as the filling and as for the cake, you can make a pineapple fruit filling, for example, and choose a crust to go with it, Like graham cracker crust.

So, before we get all crazy about this fabulous idea... lets test one out... but I need an occasion.. I started with my Dad's Birthday!

Ingredients:
Crust:
1/2C. Brown Sugar
1/2C. Butter (melted)
1 C. Graham Crackers (crushed like bread crumbs)

Filling:
6 Egg Yolks
20 oz Sweetened Condensed Milk
7 Oz. Key Lime Juice
Green Food Dye (Yes, Key lime Pies are dyed green!)

*To keep this really simple (and I was pressed for time), I used a citrus flavored cake mix box, but if you're feeling adventurous, used a white cake recipe and add about 1/8 C. lime juice to it.

Directions:
1. Combine the ingredients for the crust and press it into a large pie tin (9") and bake at 350 for about 10 min. or until golden. Allow to cool
2. Make cake and fill the pie tin with 1/2 the batter and the other half put into a greased  9" round. Bake according to the directions of the recipe. Allow to cool.
3. Beat the eggs lightly then stir in the sweetened condensed milk.
4. Add the lime juice and beat until smooth.
5. At this point, trim and "hill-like" cake that has formed in the pan and pour half of the batter on top of the cake. pout the other half in a bowl and cover everything and chill over night.
6. Trim the other 9" round so that it is flat and place it gently on the filling in the tin.
7. Now mound the remaining key lime pie filling over it and shape it into the pie shape.
8. Decorate as desired and serve chilled. Yum!

If you have any suggestions or variations of the recipe and idea above, feel free to contact me!

Bon Appetit!

Chef Marie CM

Welcome!

Welcome to the sweetest blog ever created by Chef Marie CM! Here you will find fabulous recipes for the sweetest things in life, fun videos, colorful images, and inspirational advice!

And for those of you who are wondering just how Chef Marie CM came up with this little blog, here's a short story of her History and a peek into her Culinary Heart.

It all began in my Grandmother's kitchen. Every time I went to go and visit her, she was always in the kitchen cooking up something. I would always sit down on a pot (because I was too little to reach the table I had to have a "booster") and watch her cook as I nibbled on cookies and milk. She would talk to me and tell me stories and tips of all the cooking she did for others while she sipped her coffee (that NEVER went bad). Eventually I was allowed (and tall enough) to help out and soon the cooking and baking continued in my kitchen at home. When she passed away, I continued making her recipes and it sparked my passion for cooking.

So what does that have to do with Pinkie Pie up there? Well the second thing I was passionate about as a child was My Little Pony. The love has only grown over the years, and someday I will have a daughter and granddaughters of my own and they too will love the magical ponies as much as I have. (They better considering I've kept all of my ponies and play sets all these years!)

So One of my Ponies is named Cupcake (That's the real name!) and in the current generations of My Little Pony she is known as Sugarcup. What a sweet name for a baking and pastry blog! Also, I have to admit, occasionally I'll watch My Little Pony and have come to love Pinkie Pie who works and lives at a Bakery/House! Cupcake/Sugarcup and Pinkie Pie reminds me of myself, sitting on that huge silver pot at my grandmother's table, watching, eating, and helping all the baked goods. Only this time, it's my turn.

Someday I will have my own bakery (maybe called Sugar Cup) and spread my grandmother's joy of baking to everyone.

Thanks for reading!

Chef Marie CM

Adding a little sweetness to the world... one sprinkle at a time.