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Tiramisu - Eggless Recipe (serves 4-5) ------------------------------------------ Ingredients: --------------- Espresso - 1/3 espresso, strongly brewed Mascarpone Filling --------------------- - 3/4 cups heavy whipping cream - 1/6 cup sugar - 1 tsp vanilla extract - 8 oz mascarpone cheese, softened to room temperature - 1 pack ladyfingers - some cocoa powder Method: ----------- Filling --------- 1. Whip cream with sugar and vanilla until soft peaks form. 2. Fold cream into softened mascarpone. Assembly ---------- 1. Place a layer of ladyfingers or sponge fingers at the bottom of a shallow baking dish or dessert bowls 2. Sprinkle with half the espresso 3. Spread with half the filling 4. Repeat with remaining ladyfingers or sponge fingers, espresso and filling, spreading the top smooth 5. Cover with plastic wrap and refrigerate for up to 24 hours before serving 6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface

Ingredients: ---------------- 3 Medium Eggs 130g Sugar 200g Banana, lightly mashed 150g Cake Flour 1/2 Teaspoon Baking powder 1/4 Teaspoon Baking soda 100g Corn Oil 1/4 Teaspoon RUM Method: ------------- 1. Preheat oven to 160 degree C. Grease baking tin and line with baking paper. 2. Sieve flour, baking powder and baking soda together at least twice, set aside. 3. Using electric beater whisk eggs, sugar and banana at maximum speed till stiff/ribbon stage. 4. Fold in flour mixture using spatula and mix well. 5. Slowly swirl in oil and mix till batter is shiny and flowing. 6. Bake for 40 - 45 minutes.

=============== Ingredients =============== Pandan Sponge ------------- 5 egg yolks 40g sugar 60g water 60g melted butter/corn oil 1 tbsp concentrated pandan extract 1-2 drops green colouring 100g super fine flour 5 egg whites 100g sugar Pandan Coconut Filling ---------------------- 400g milk 400g water 150g sugar 3g salt 10g agar-agar powder 300g coconut milk 70g custard Powder 1 1/2 tbsp concentrated pandan extract 1-2 drops green colouring Method ========= Grease 9in round mould with melted butter or corn oil and line the bottom with grease-proof paper. Combine the yolks, sugar, water, melted butter/corn oil, pandan extract, green colouring and flour in a bowl. Mix until the batter is smooth. In another clean mixing bowl, whisk the whites and 100g of sugar until medium peak. Fold the whites into the pandan batter and mix well. Do not over-mix as this will make the volume of the sponge to drop. Pour the light batter into the greased mould and bake...

Ingredients (makes 6): Caramel: 40g sugar 10ml hot water Custard: 200ml fresh milk 10g sugar ½ tsp vanilla essence 1 whole egg 2 egg yolks 30g sugar Methods: 1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat. 2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use. 3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use. 4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended. 5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake ...

Yield: 6 puddings Ingredients: 2 cups milk 2/3 cup sugar 4 eggs 1 tsp vanilla extract butter *for sauce 6 Tbsp sugar 2 Tbsp water Preparation: Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Ingredients for Egg Custard: (makes 6, 3" Tarts) =================================================== 15g Caster Sugar 40ml Water 1 Large Egg 20ml Fresh Milk 1 Teaspoon Condensed Milk Method: ============= 1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too) 2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk) 3. Add in cooled sugar syrup and stir well. 4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. 5. Carefully fill the prepared tart shells with egg mixture till the rim. 6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture. Ingredients Pastry Dough: ============================= 150g Plain Flour 20g Milk Powder 1/2 Tablespoon Icing Sugar 125g Cold Butter, cubed 1/2 Egg Yolk, lightly beaten 1/4 ...

Ingredients: ====================== For the dough: ---------------- 1 plus 1/3 stick of butter 1/3 cup of sugar 1 egg 1 Pinch of salt 2 cups flour Butter to grease the pan Foil paper Raw beans (any kind) to prevent pastry to rise For the vanilla cream: ------------------------- 2 cups milk 1/3 cups sugar 1 tbsp vanilla extract 5 egg yolks 1/3 cup flour 4 tbsp melted butter To finish tart: ----------------- Fresh strawberries, blueberries, blackberries and raspberries =============== Directions: =============== DOUGH ---------- * In the stand mixer place all ingredients except the flour. Make sure the butter is cold. Once all ingredients are incorporated, add the flour to the dough. * When all ingredients are incorporated and dough is smooth, set aside and refrigerate for at least 2 hours so the dough is easy to handle (if it’s warm or not cold enough it will get very sticky and hard to handle to make the crust) * Place a sheet of parch...