“The bad worker always has bad tools”. If the converse is true and applicable to many fields, we can assume that it is enough to have the right utensils to succeed in baking. For this express tiramisu recipe that I never tire of making, it’s very clearly true!
Brabantia: smart cuisine
The right tools are Brabantia kitchen utensils. I started my collection with the Dutch brand’s multifunctional utensils because my piece being small, their diverse functionality allowed me to save a lot of space. This is how my spaghetti spoon can also measure the proportions. You will also enjoy the spoon potato masher, I’m sure. Because we all need a serving spoon. But it is impossible to make a good homemade mash without a potato masher …
Then, continuing my gentle eco-responsible transition, especially in the kitchen, I abandoned the disposable yellow “vegetable sponges” in favor of the Brabantia microfiber version. And for nothing in the world I would turn around. In 2020, I would also like to do more loose shopping. But my kitchen is small, so I needed stackable jars. I found them at the same address.
As it is ALWAYS a positive experience when it comes to products from their home, I continued my tests by adopting this time the pastry kit in view of the end of the year celebrations and heavy responsibility that I was responsible for: dessert. As I work on Christmas Day, I made my unmissable and effective Italian dessert. Here is my express tiramisu recipe.
Tiramisu express recipe: ingredients and utensils
- 3 large eggs
- 50 grams of icing sugar
- 250 grams of mascarpone
- A tin of spoon cookies
- Chocolate powder
- An electric mixer
- Brabantia pastry set
- A large gratin dish
Express tiramisu recipe
The only constraint of this express tiramisu recipe, you will quickly find out, is that you have to take it in advance! And indeed, a good Italian tiramisu must be prepared 24 hours before being tasted. But if you’ve got organized, this gourmet dessert is a snap.
First, separate the whites from the egg yolks. Then, in your salad bowl, whisk the egg yolks with the sugar and add the mascarpone.
Whip the egg whites and gently incorporate them into the previous mixture.
I found the bowl very practical because its silicone base kept it on the worktop while I vigorously whipped my preparation!
Brew two cups of coffee. Then, dip the cookies with a spoon in the coffee and place them in your dish so as to line the entire container. Then add the cream.
With a pastry spatula, scrape the bowl to transfer all your mixture into the dish.
Let stand overnight in the refrigerator.
The next day, sprinkle your desert with cocoa powder before serving this Italian specialty to your guests.
Easy Parisian flan recipe by Michalak
To continue the gluttony, I have just tested and enjoyed this Parisian flan recipe by chef Christophe Michalak. This is an easy egg and vanilla flan recipe. I discovered this tutorial on the Parisian chef’s Facebook page.
Easy Parisian flan recipe ingredients
- 250 ml of water
- 250 ml of milk
- 500 ml heavy cream
- 60 grams of cornstarch
- 160 grams of sugar
- 2 vanilla pods
- 6 eggs
How to prepare your Parisian custard Michalak
Boil the milk with the water, cream and vanilla. When boiling is reached, set aside, cover and let the vanilla infuse.
Then, in the large container, combine the sugar, cornstarch and eggs.
Then, butter the mold and sprinkle with cornstarch.
Finally, mix the two preparations and pour everything into the mold.
Ideally, let stand 1 hour before baking 40 minutes at 180 degrees.
And to continue the gluttony, here are three dessert recipes to make with the children.