I ♥ Faces - My Story In Photos: Dessert Recipe Edition

   

This week at I ♥ Faces is My Story In Photos: Dessert Recipe Edition. This time it dosn't need to be one photo with a face in it but lots of photos on how you make a desert you love. I really didn't know what to make since I love lots of foods, being a chef by trade that is a kinda must, but I had fresh pasion fruit at home, so I made something old but new.

Here is goes sorted out from 88 photos I took.

I really injoyed taking all thease photos,  also my littel girl helped me and did LOTS of tasing. Just wish I could manuel foucas my camara easer.

Strawberry passion fruit Tiramisu

Tiramisu
250ml (1cup) Heavy Cream
3 Tbsp Mascarpone
4 Tbps powdered sugar (if you like it swetter add more)
3 Egg Yolks (pasteurized; though I just use fresh ones)
Lady Fingers
Pwerderd Cocoa to decorate
Fresh strawberries to decorate

Then get a nerly 4 year old to help, make sure the bow is sitting correctly. Poor in all 4 ingrednts together

Cream

 

EGGS

 

Mascarpone

Don't foget the sugar.

THEN start to MIX

and tast

And Mix

and tast

and maybe just one more tast

OK, now will do, once everthing is mixed into a nice sauce poor into a isi bottel 0.5L add 1 or 2 chargers, I had to add 2. Shake well and put it in the fridge. Put kid to bed here, as it is getting late and they do need a good nights sleep befor kindy, unless of course you injoy a grampy kid.

Passion Fruit Sauce

1 Cup frish pasion fruit pulp
1 Cup Orange Juice
1/2 Cup Sugar
maybe extra sugar

Cover the floor of a pot with sugar

When it starts to melt add a bit more sugar

It will start to turn brown very fast.

Keep Adding sugar till it is all used up, just do not let it burn or it will tast realy bitter.

Add Orange juice, just watch out it will spit and splatter. So keep CAMRA and hands out of the way.

Keep sturing so the sugar that has foubed a nice lump desolves again, then let it reduice down to about half the amount.

Then add passion Fruit pulp and let it reduice down agian, till you have about a cup left, tast it, if you want it sweeter add some sugar. You will need to get it out of your cabourd. Once you are happy with the sweetness, put it in the fringe along with your tirmasu cream and let it get cold.

 Strawberry Sauce

2 Cups Forzen strawberry

1/2 Cup Sugar
maybe extra sugar
and some orange juice

Carmalize the sugar like you did for the pasion fruit sauce, but instead of adding Orange juice, befor the sugar gets to dark, add in the frozen strawberries.  Watch the steam make prity pattiens. Don't forget to keep mixing or the sugar will start to burn, what we don't want to happen. 

Poor into a blinder and mix into a sauce. Now this may be a bit thik so add some Orange juice, out of the fringe agian. Maybe even some more sugar if you need it. I just don't like things too sweet. Once you have gotten it to the tast you like also put it to the other things too cool down.

Now Cames the fun PART 

Get everhting out of the firdge and get your glasses where you want to put it in. 

This is what you should have.

1 Isi bottel with the cream
1 bowl with the pasion fruit sauce
1 bowl with strawberry sause
Glasses
1 plate of Lady Fingers

Get your first galss, in the bottem put your first choice of sauce, I used strawberry. Then add a layer of Cream.

Now take your lady fingers and put them around the out side of the glass. Pushing them slightly into the cream that they hold there.When done put a layer or your next sause, my case the pasion friut sauce, then some more cream. Keep going to you get to the top of the glass.

Starting to look good.

When you havegotten to the top sprikel some cocoa poweder on, add a bit of sauce then put 1/4 of a frish strawberry on top. I like the lady fingers crunchy as I do not like soggy foods so I would say put it together shortly befor serving, do the decoations at the last minute. So even if you get it ready just befor your guest arive, don't put the decorations on till you are going to serve it.

READY TO DIG IN

Now if you are like me you made too much, as I don't even know how many I could serive like this I made this the next day wih the left over cream and strawberry.  Just add a bit of icing sugar to tast to the strabieris, put in a bowl, then take some of the creame and put it on top. Decorate with 1/4 a strabirrie and if you have any sauce left over put that on top too. Then you have strawberry with Mascopne cream.