Tiramisu Ice Cream Popsicles

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Coffee desserts are the best, often because I use them as an excuse to have them for breakfast. I mean, gotta have my coffee in the morning! One way or another! This time, I made a coffee ice cream and mascarpone/vanilla cream. And froze them in popsicle molds. Drizzle them with dark chocolate and sprinkled them with crushed ladyfingers. A great way to cool down this summer.

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This recipe makes 10 popsicles.

Ingredients:

For the ice cream:

1 cup of cream

1 ½ cups of milk

2 egg yolks

½ cup of sugar

2 shots of espresso

For the mascarpone cream:

100gr of mascarpone, at room temperature

1 vanilla bean, or 1 teaspoon of vanilla essence

½ cup of whipping cream

2 tablespoons of sugar

Extras:

100grs of dark chocolate, melted

5 lady fingers, crushed

 

Start by making the ice cream base. Place the egg yolks and sugar in a medium bowl and whisk to combine.

Place the milk, cream and espresso in a medium saucepan over medium heat. Once it comes to a simmer, take it off the heat. Slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat. Stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays. Allow it to cool down to room temperature and then place it in the fridge till it is cold.

Freeze it in an ice cream machine according to the manufacturer’s instructions. I churned it for a shorter time than I would normally do since it is easier to fill the popsicle molds if the ice cream is a bit softer.

While the ice cream is churning, start to make the mascarpone cream. Whisk the mascarpone with the sugar and vanilla until everything is well combined. Then add the cream and whisk until you get soft peaks. Keep it in the fridge covered until ready to use.

Once the ice cream is ready, carefully fill the popsicle molds, leaving about 1/4 of space left for the mascarpone cream. Then top the molds with the mascarpone cream. Insert the sticks and freeze overnight.

The next day, remove the popsicles from the mold using a bit of warm water. Drizzle with some melted dark chocolate and then quickly sprinkle some of the crushed lady fingers. Enjoy!

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Chocolate, Espresso & Raspberry Cake

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Port is one of those things that I always have in my pantry. I love to cook with it because I love the wonderful richness it adds to a dish. But this time I did something different. I’ve partnered with Offley to create a recipe that you can pair with their Ruby port. ‘

Their Ruby is a young port with red fruit tones. I paired it with a rich chocolate dessert to balance out the sweetness of the port. This cake has a layer of fresh raspberries at the bottom, followed by a rich espresso brownie layer and it is finished with a dark chocolate ganache with a hint of espresso.

I invited Eliane from Instagram blogger to come taste my dessert. We had a lovely afternoon enjoying this dessert with the port.

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For all the Dutchies, Offley is organizing a cooking workshop where you can make dishes to pair with their port. And you can win tickets to attend the event with a +1. The workshop takes place on Saturday 24th September at the Smulweb Kookcollege in Amersfoort. If you get a bottle of their port, you will get a code with it to participate. But I have a code especially for you guys! You can participate by filling in this code: OVABLG01C in the Offley website.

This dessert is best eaten cold, so keep it in the fridge.

This recipe is for a 21cm round cake mold with a detachable bottom.

Ingredients:

For the brownie:

140grs of fresh raspberries, broken into pieces

120gr of dark chocolate, chopped (I used 63% cacao, but you can use a higher percentage. Especially if you want to pair it with port)

57grs of butter

125grs sugar (1/2 a cup)

2 eggs

2 egg yolks

½ a teaspoon of vanilla essence

50grs of self-rising flour (1/3 cup)

2 tablespoons of cocoa powder

Pinch of salt

1 shot of espresso, cooled

For the ganache top:

200grs of dark chocolate, chopped

250ml of whipping cream

1 full teaspoon of instant espresso powder

20grs of butter

1 tablespoon of sugar

Extra:

A handful of red currants for decoration

 

Start by preheating your oven to 180C/350F. Line the bottom and sides of your cake mold with parchment paper.

First make the brownie layer. Place the chopped chocolate with the butter in a microwave-safe bowl. Microwave it in 30 seconds intervals, stirring in between until it has completely melted. Set it aside to cool down a bit. If it is too hot, it will curdle the eggs.

In a large bowl, mix the eggs with the egg yolks, sugar and vanilla. Then slowly whisk in the melted chocolate. Then add the shot of espresso, flour, cocoa powder and salt. Mix until everything is well combined.

Spread the broken raspberries over the bottom of your prepared baking mold. Carefully pour over the brownie batter. Tap it gently a few times to get rid of any air bubbles.

Bake it for 20 minutes.

When the brownie has cooled down to room temperature, start to make the ganache.

Place the cream, sugar and espresso powder in a saucepan over medium heat. Whisk it until the sugar and espresso have completely dissolved into the cream, and the cream has come to a simmer. Then add the chopped chocolate and butter. Lower the heat to low and stir until everything has melted.

Then pass it through a fine mesh sieve to make sure that there are no lumps.

Carefully pour the ganache over the brownie. Let it set in the fridge overnight.

The next day, carefully remove the cake from the mold and carefully remove the parchment paper. To make a clean cut, use a sharp knife and rinse it under hot water before slicing the cake. Serve it with some fresh red currants.

Enjoy it with a glass of Offley Ruby port!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Tiramisu Pancakes

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I’ve been craving Tiramisu for a while now and while I was planning this weekend’s breakfasts, tiramisu popped back into my head. So tiramisu pancakes it was. I added some coffee and cacao powder to the pancake batter and made a mascarpone cream to go along with it. Such a delicious way to start the weekend!

This recipe makes 12 medium pancakes.

Ingredients:            

For the pancake batter:

1 cup of all-purpose flour

2 tablespoons of sugar

2 eggs

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1 cup of buttermilk

2 tablespoons of butter, melted and cooled

1 ½ tablespoons of cocoa powder

1 ½ teaspoon of instant coffee

1 teaspoon of vanilla extract

For the mascarpone cream:

250grs of mascarpone at room temperature

2/3 cup of whipping cream

4 teaspoons of Port or Marsala wine

2 teaspoons of vanilla extract

8 tablespoons of powdered sugar or more to taste

Extras:

Extra butter for cooking the pancakes

Cocoa powder

Strawberries

 

Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla. Then add the flour, baking soda, baking powder, salt, cocoa powder, instant coffee, butter and buttermilk. Whisk until combined.

Add 1/3 of the egg whites to the bowl with the rest of the ingredients and mix well. Then add half of the remaining egg white and fold it in. Finally fold in the remaining egg white.

Add some butter to a large pan over medium heat. Once the butter has melted and the pan is hot, pour about 1/3 of a cup onto the pan to make each pancake. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

To make the mascarpone cream, whisk the mascarpone with the whipping cream until smooth. Then add the port, vanilla and sugar. Mix until everything is combined.

If you want to serve the mascarpone cream in between each pancake in a stack, I suggest that you let the pancakes cool down a bit otherwise they will melt the cream too fast. If you want the pancakes really warm, just serve some of the cream on the side. Sprinkle some cacao powder and add some strawberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Magnum Affogato

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This is a super easy and quick dessert. Not too sweet and perfect for coffee lovers. Affogato is espresso served usually with vanilla ice cream. I was in the city center this Sunday looking for some props and I think that I saw an advertisement for the new Magnum Black & Pink every five minutes. There was even a tram covered in pink and black. And, of course, I started to crave some. Today I got some Magnum minis and decided to incorporate them into this dessert. Freshly made espresso, chocolate covered espresso ice cream melting into it, What’s not to love? I’ll be eating these all summer.

Ingredients:

Espresso shot

Magnum mini black espresso

Just place the magnum mini inside the cup with freshly made espresso and enjoy!

Coffee Rolls

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Last month I mentioned how I had been having a craving for cinnamon rolls, but then instead of making rolls, I made individual vanilla bean & cinnamon wreaths. I guess I’m not over my sweet bread cravings because I ended up making these coffee rolls (and mini matcha rolls filled with dulce de leche, but that recipe will come later).

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We had some friends coming over for lunch that day and I wanted to make something for dessert. These rolls have a double dose of coffee, a double shot of espresso in the dough and instant coffee in the filling. My hubby is the one in charge of making coffee every morning (I know lucky woman gets a nice cup of cappuccino made by her man every morning).  He got a new coffee machine a couple of months ago and I have been kind of lazy in terms of learning how to use it. It is not that easy to make a good cup of joe. There are a lot of variables that can make coffee taste unpleasant, if the water is too hot, if the beans are not grinded properly, if you are over extracting the coffee, etc.

So he made me the double shot of espresso for this dessert. Funny thing is I set it aside and then I forgot to add it to the dough.  So I had to throw it away and start making the dough again. Luckily my stand mixer does all the kneading work for me.

This is a great treat to serve for brunch this coming Easter. This recipe makes 6 big rolls, but you can slice them thinner to make more rolls.

Ingredients:

For the dough:

7 grs of dry yeast

½ cup of warm water

3 ½ cups of all-purpose flour

1 double shot of espresso

2 teaspoons of vanilla essence

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

¾ cup of sugar

3 teaspoons of instant coffee

1 vanilla bean (optional)

2 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoons of water

For the glaze:

2 cups of icing sugar

2 drops of vanilla essence

Water, as needed

 

Place the warm water and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make the filling, just mix the sugar, instant coffee and vanilla bean in a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a rectangle of about 34 centimeters long. Then brush the top of the dough with the melted butter. Sprinkle the sugar/coffee mixture evenly on top.  Roll it tight lengthwise. Cut the uneven edges and set them aside (you can choose to bake them or discard them; I baked them on a separate tray). Now that you have an even rolled dough, cut it into 6 even pieces. Place the pieces on the prepared oven dish, leaving some space in between and brush them with the egg wash. Place the remaining egg wash in the fridge to use later.  Cover with plastic film and let it rise for 1 hour.

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About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls again with the egg wash and bake them for about 25 minutes until golden.

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Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl with the vanilla essence. Whisk in a few drops of water at a time until the glaze becomes pourable. I decided not to make the glaze too thick this time. Once the glaze is of your desired consistency, just pour it on top of the rolls. They are best when served right away while they are still warm.

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