Sunday- Lovemisu

Sweets, I feel, are best enjoyed in small doses. Their ability to delight is indirectly proportional to their sizes.

~Shirley, Køkken69, February 2011.

I second that. A small amount of these mini tiramisu hearts are just perfect for a small family like us.  These petits fours are made for my other half as a Father's day's special treat. Happy Father's day, BigDaddyO..! We both 'tiramisu heart' you.. hi hi :)

My first encounter with Tiramisu was in 1999. I was in Tronoh at that time. 44 lbs lighter. Single and unavailable. I bought my first Tiramisu at a small corner bakery in JJ Kinta City. The Japanese sounded dessert at that bakery tasted so good, and it was my must-bought cake every time I went to KC, until it was closed few years afterwards. And that's made me turned to Secret Recipe's. Sigh

Ten years later, my first attempt with Tiramisu took place. 22 lbs heavier. Newly wed with 6 months bump. Found myself with a quick Tiramisu recipe from Myresepi, it was a success, even though it was a tad sweet for me. However, it brought me to a new perspective on dessert making. 1. Desserts don't always have to be fruits or jellies. 2. Fancy sounded desserts are not that difficult to make. :) I always made this dessert every now and then since then {esp on special occasion} and varied them in few ways; traditionally or in dainty glass. :)


Anyway, I decided to call these minis, Lovemisu. Sounds cuter.. ;p Tastewise, same like the traditional Tiramisu.. obviously..FYI, the library has doubled the book loan quota until end of July. I was so excited and borrowed few extra books on desserts. Hopefully, I'd time to share few recipes with you guys. Sorry for the long miss appearance.. I was plain busy..err.. with chores. :P

Lovemisu

{Adapted from Tiramisu Hearts, Petits Fours A Fine Selection of Sweet Treats,  published by Murdoch Books}

Makes 24

A ready made sponge cakes-2

1 tbs instant coffee powder

60 ml boiling water

2 tbs coffee liquer- I subs it with coffee emulco

100g dark choc, chopped

2tbs unsweetened cocoa powder

Filling

1 large egg

2 tbs icing sugar

1 tsp vanilla extract

150g mascarpone cheese {teringat kisah Cik Som hi hi}

60ml cream, whipped to soft peak

1. Grease and line the base and side of a 20x30cm baking tin with baking paper. Line a baking tray with baking paper.
2. Cut each cake horizontally into three 8mm layers. Combine coffee, boiling water and liquer in a small bowl. set aside to cool. Brush each of the layers with the coffee mixture. 
3. To make the filling, beat the egg, sugar, and vanilla in a bowl using electric beaters until pale and creamy. Fold in the mascarporne cheese and cream. 
4. Place on layer in the prepared tin and spread with the filling. Top with another layer of sponge. repeat until finish. place in freezer for 40-50 mins or until firm. Use a 4cm heart-shaped cutter to cut out 24 hearts. 
5. Melt the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. stir until melted. Pour on prepared tray. spread the thickness of 2mm with spatula. Allow to set, then cut into heart shape using the heart cutter used for the cakes.
6. Transfer the chocolate hearts and place carefully on top of the petits fours. Refrigerate until needed.