Mothers Day Special Sunday 05/11/2025
To Mom With Love: 《Love Desserts》
Love Desserts
Mother's Day is a celebration honoring the mother of the family or individual, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on different days in many parts of the world, most commonly in March or May.
In the 19th century in the British Isles, "Mothering Sunday" was celebrated on the fourth Sunday in Lent, a practice which continues in the present day. On this day, clerics and curates were encouraged to use the time at their disposal to visit their original mother churches.
Mother's Day in Canada, USA, Australia and Hong Kong is celebrated on the second Sunday in May. This years falls on Sunday May 11, 2025. I prepared 3 love desserts for this special day: Love Cheesecake, Ladyfingers and Tiramisu with Love.
1. Love Cheesecake
Cheesecake
An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes.
The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.
Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel.
Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.
Ingredients
Graham Cracker Crust
. 1 ½ cups graham cracker crumbs (170g)
. 2 Tablespoons sugar
. 1 Tablespoon brown sugar (can substitute white)
. 7 Tablespoons butter melted
Cheesecake
. 32 oz cream cheese softened to room temperature (910g)
. 1 cup sugar (200g)
. ⅔ cups sour cream (160g)
. 1 ½ teaspoons vanilla extract
. ⅛ teaspoon salt
. 4 large eggs room temperature, lightly beaten
An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes.
The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.
Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel.
Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.
Ingredients
Graham Cracker Crust
. 1 ½ cups graham cracker crumbs (170g)
. 2 Tablespoons sugar
. 1 Tablespoon brown sugar (can substitute white)
. 7 Tablespoons butter melted
Cheesecake
. 32 oz cream cheese softened to room temperature (910g)
. 1 cup sugar (200g)
. ⅔ cups sour cream (160g)
. 1 ½ teaspoons vanilla extract
. ⅛ teaspoon salt
. 4 large eggs room temperature, lightly beaten
Topping: cranberry or strawberry jam
Garnish: Beet pickled, cut to heart shape
Garnish: Beet pickled, cut to heart shape
Instructions
Graham Cracker
1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (do not over-beat or you will incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jellojiggly. Do not over-bake or the texture will suffer.
7. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (do not over-beat or you will incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jellojiggly. Do not over-bake or the texture will suffer.
7. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
2. Ladyfingers
Sponge fingers
Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name savoiardi or by the French name boudoirs , are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers.They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu.
Equipment:
. Baking Sheets
. Parchment paper
. Mixing bowl
. Electric hand or stand mixer
. Sifter
Ingredients
. 3 large eggs separated
. ½ cup granulated sugar divided (100g)
. ½ teaspoon vanilla extract
. ¼ teaspoon salt
. 1 cup all-purpose flour (120g)
. 5 teaspoons cornstarch
. powdered sugar for dusting
Instructions
1. Preheat the oven to 350F. Line two large baking sheets with parchment paper. Place a large round piping tip in a large piping bag.
2. Place the egg yolks, ¼ cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
3. Place the egg whites in a separate bowl. Using clean beaters, beat on high speed until soft peaks form. While beating, add in the remaining ¼ cup sugar a spoonful at a time. Beat until the egg whites are thick and glossy, about 2 more minutes.
4. Beat the egg yolk mixture again just to remix, then fold the egg whites into the egg yolks in batches until well combined. Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain. (If the batter is a little lumpy, that’s okay. Don’t over-mix the batter.) Transfer the batter to the prepared piping bag.
5. Pipe the batter into 4-inch long logs (about 1-inch wide) on the baking sheet, spacing them about 2 inches apart. Dust one sheet generously with powdered sugar.
6. Bake the dusted sheet for 12 to 15 minutes or until lightly golden and firm to the touch. Let cool completely on the baking sheet.
Dust the remaining baking sheet with powdered sugar and bake again as directed. Use or store immediately after they cool, as they will soften the longer they are exposed to air. Ladyfingers can be stored in an airtight container at room temperature for up to 2 weeks.
. Parchment paper
. Mixing bowl
. Electric hand or stand mixer
. Sifter
Ingredients
. 3 large eggs separated
. ½ cup granulated sugar divided (100g)
. ½ teaspoon vanilla extract
. ¼ teaspoon salt
. 1 cup all-purpose flour (120g)
. 5 teaspoons cornstarch
. powdered sugar for dusting
Instructions
1. Preheat the oven to 350F. Line two large baking sheets with parchment paper. Place a large round piping tip in a large piping bag.
2. Place the egg yolks, ¼ cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
3. Place the egg whites in a separate bowl. Using clean beaters, beat on high speed until soft peaks form. While beating, add in the remaining ¼ cup sugar a spoonful at a time. Beat until the egg whites are thick and glossy, about 2 more minutes.
4. Beat the egg yolk mixture again just to remix, then fold the egg whites into the egg yolks in batches until well combined. Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain. (If the batter is a little lumpy, that’s okay. Don’t over-mix the batter.) Transfer the batter to the prepared piping bag.
5. Pipe the batter into 4-inch long logs (about 1-inch wide) on the baking sheet, spacing them about 2 inches apart. Dust one sheet generously with powdered sugar.
6. Bake the dusted sheet for 12 to 15 minutes or until lightly golden and firm to the touch. Let cool completely on the baking sheet.
Dust the remaining baking sheet with powdered sugar and bake again as directed. Use or store immediately after they cool, as they will soften the longer they are exposed to air. Ladyfingers can be stored in an airtight container at room temperature for up to 2 weeks.
Serve with espresso coffee.
3. Tiramisu with Love
Tiramisu
Tiramisu is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder.
The name comes from the Italian tirami su (lit. 'pick me up' or 'cheer me up').
Servings: 8 servings
Ingredients
· 2 cups mascarpone (500g)
· 24 (roughly) Savoiardi biscuits (lady fingers)
· 1 cup strong brewed coffee espresso (230ml)
· 3 tablespoons dark chocolate grated
· 4 egg yolks at room temperature
· 3 egg whites at room temperature
· 6 tablespoons sugar
· 1 tablespoon cocoa powder
Instructions
1. Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
2. Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
3. Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
4. Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it is completed incorporated.
5. Dip the lady fingers (savoiardi biscuits) in espresso. You want to dip them into the coffee quickly (around 2-3 seconds) whilst turning to soak each side.
6. Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
7. Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
8. Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.
Next, Seasonal Salad Around the World 2025
3.1.3 Africa: Morocco, Tunisia, Nigeria
Publisher： Chef Kar Delight
No comments:
Post a Comment