Six years ago when I decided to really learn how to cook, I started with Jacques Pépin's Fast Food My Way. Perhaps I was drawn to the photos in the book. But looking back, I think it was more because I was living in Singapore on a budget, thus when it comes to buying cookbooks, I had to be sure that all the stated ingredients were indeed available in that part of the world. Also, that I wouldn't have to pay too much premium for them. (Try buying sweet cherries in Singapore!).
Put simply, I wanted to milk whichever book I bought for all it's worth.
One of my all-time favourites from Monsieur Pépin is his mock tiramisu. I love tiramisu. But I hate the fat, calories, cholesterol and eventual weight gain that comes with it. So imagine the excitement upon seeing an egg-free version of it, fully endorsed by this great man. Make this once, twice and by the third time (within the same month), you'll just tell yourself "one, one, quarter" and be spontaneous thereafter.
Put simply, I wanted to milk whichever book I bought for all it's worth.
One of my all-time favourites from Monsieur Pépin is his mock tiramisu. I love tiramisu. But I hate the fat, calories, cholesterol and eventual weight gain that comes with it. So imagine the excitement upon seeing an egg-free version of it, fully endorsed by this great man. Make this once, twice and by the third time (within the same month), you'll just tell yourself "one, one, quarter" and be spontaneous thereafter.
Mock Tiramisu
Adapted from Jacques Pépin's recipe in Fast Food My Way
Serves 6
Ingredients
1 cup fat-free sour cream
1 cup mascarpone cheese
1/4 cup caster sugar
1 tsp pure vanilla extract
24 ladyfingers
2 cups espresso, cool to room temperature
1 tablespoon cocoa powder
Method
1. Whisk the sour cream, mascarpone, sugar and vanilla extract in a bowl till homogeneous.
2. Dip ladyfingers in the espresso and put in six 9-oz cups, 2 ladyfingers each.
3. Spoon close to half of the cream mixture equally into the cups, using the back of your spoon to level the surface.
4. Repeat step 2, and then step 3.
5. Leave the cups in the fridge to chill.
6. Dust cocoa powder over the cups before serving.
It's that simple.
Adapted from Jacques Pépin's recipe in Fast Food My Way
Serves 6
Ingredients
1 cup fat-free sour cream
1 cup mascarpone cheese
1/4 cup caster sugar
1 tsp pure vanilla extract
24 ladyfingers
2 cups espresso, cool to room temperature
1 tablespoon cocoa powder
Method
1. Whisk the sour cream, mascarpone, sugar and vanilla extract in a bowl till homogeneous.
2. Dip ladyfingers in the espresso and put in six 9-oz cups, 2 ladyfingers each.
3. Spoon close to half of the cream mixture equally into the cups, using the back of your spoon to level the surface.
4. Repeat step 2, and then step 3.
5. Leave the cups in the fridge to chill.
6. Dust cocoa powder over the cups before serving.
It's that simple.
Notes
You may want to spike the espresso with some Grand Marnier or Cointreau.
The individual servings make it a fuss-free, make-ahead dessert. Overnight chilling is absolutely fine, if not better.
On occasions when I have friends with varying appetites over, I'd just make the entire recipe in a single bowl.
You may want to spike the espresso with some Grand Marnier or Cointreau.
The individual servings make it a fuss-free, make-ahead dessert. Overnight chilling is absolutely fine, if not better.
On occasions when I have friends with varying appetites over, I'd just make the entire recipe in a single bowl.
This is one recipe I enjoy cleaning up after. Depending on the brand of ladyfingers you use, you may end up with some leftovers.
Likewise for the espresso and... look at the whisk - don't you just want to lick it clean?
I call this "tiramisu deconstructed".
Likewise for the espresso and... look at the whisk - don't you just want to lick it clean?
I call this "tiramisu deconstructed".
