Name: Stracciatella Ice Cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 egg yolk; 400ml milk; 75g white sugar; 30g inverted sugar syrup; 50g mascarpone; 180ml heavy cream/whipping cream; 100g milk chocolate, black chocolate

Stracciatella Ice Cream

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

1 egg yolk
400ml milk
75g white sugar
30g inverted sugar syrup
50g mascarpone
180ml heavy cream/whipping cream
100g milk chocolate, black chocolate

Instructions

Making the chocolate flakes
1. In a heat-safe bowl, add chocolate (100g) and microwave for 1 minute at 600W. Mix to melt the chocolate. Microwave another 10 seconds if the chocolate is not melted yet. Repeat until melt completely.
2. Spread melted chocolate over the parchment paper thinly and put it freezer until firm. Let it leave until ice cream is ready.
Making the ice cream
3. In a bowl add egg yolk. Pour the milk little by little, and mix. Add sugar and mix. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and mascaporpone. Mix well to melt competely. Let it cool down completely in the water bath.
5. Once the milk mixture is cooled completely, add heavy cream. Mix well.
6. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
7. Bring out the chocolate from the freezer and crush them to even smaller pieces. Transfer the ice cream to a storage container, adding the chocolate flakes in. Mix them together. Chill until it has set!

Quick and easy Tiramisu

Serving Size

25 x 18 cm

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

For the base cake

2 eggs
40g plain flour/cake flour (T45)
45g white sugar
10g unsalted butter
20g milk
You can replace to "lady fingers", if its busy day!
220g to 250g coffee - mix with sugar (about 35g)
280g heavy cream/whipping cream - soft peak
250g mascarpone cream
60g cream cheese
90g white sugar
1 tsp vanilla paste (optional)

For over the base cake

1 tbsp unsweetened cocoa powder (mix with 1 tsp instant coffee powder if you like.)

For the cake top

1 tbsp unsweetened cocoa powder

Instructions

1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3~5min) with an electric hand mixer.
4. Gradually add the flour and mix the batter until all the lumps are gone, using spatula.
5. In a small cup, add butter and milk and microwave for 10 to 15 sec at 600w. Mix to melt. Then add into the mixture (#4). Scrape the bottom of the bowl to ensure all the ingredients have been incorporated evenly.
6. Pour the batter onto the prepared sheet pan and spread into an even layer. Flatten the surface with the spatula.
7. Bake for about 10~12min or until light golden in color.
8. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (you could even use printing paper sheets). Let the cake cool completely.
9. Place the sponge cake onto the plate you are going to use. Then spread coffee onto the cake evenly. Let it cool down to room temperature. Using a sieve, dust the cocoa powder (mix with 1 tsp coffee powder) over the cake.
10. In a bowl, add mascarpone, cream cheese and sugar. Beat until just combined and smooth. Gently fold the whipped cream (soft-peak) into the cream mixture and mix well.
11. Spread the cream mixture over the sponge cake. Dust the top with cocoa powder.
12. Refrigerate for a few hours or overnight before serving.