16 October 2020

Mini Apple galettes (mini galette de manzanas)


Love apples and galettes, however not all galettes are identical, the word galette come from France.

By definition a galette is simply a flat round cake made of pastry dough or bread, And looks like a rustic pie, so the opennes to creative interpretation  make galettes a culinary masterpiece for all to enjoy.

And that can be either sweet or savory and they can also be made from yeast risen dough like brioche or with a sweet pastry crust.

The fruits used in some types of galettes are typical seasonable and can include apples, or berries such strawberries or blueberries or stone fruits such as peches or plums.

For savory galettes, you can use tomatoes, basil, cheese or zuchinni, spinachs or broccoli.

"They are rustic and inviting: come as you are" (say Bonn Appetit magazine) and lovely to make .

Hope you enjoy!

Adapted from  Del cooking twist (crust)

and   Cooking diary (filling) 

Ingredients (5-6 mini galettes)

For  crust

1 1/2 cup all purpose flour
3 tablespoons granulated sugar
pinch of salt
1/2 cup (115 grams) cold butter diced
1/4 cup (60 ml) ice water plus more as needed
1 egg beaten for brushing


2 or 3 apples medium sized diced
1 teaspoon cinnamon
2 tablespoon sugar
1 teaspoon lemon juice


For de crust whisk flour, sugar and salt together in a medium bowl. Cut in the cold butter until the mixture resembles coarse, pea sized crumbs. Pour in ice cold water little at time and gently it comes together.
Shape the dough into a ball and flatten into a disck. Wrap in plastic bag and refrigerate by 40 minutos.
On a lightly floured surface, cut the dough into 5 or 6 equal piece, and roll each portion into a round circle of about 1/8 inch (3 mm) thick. Trim the edges to make them round, and stack them on a plate dustin with flour ,
Preheat the oven to 180°c (375° F) and line a baking tray with parchment paper . Set aside.

In a bowl mix the apples, cinnamon, sugar and lemon juice,
Make the galettes. Place the apples mix in the centre leaving at least 1 inch edges to fold.
Fold the sides inwards  toward the filling.
Sprinkle some sugar and cinnamon on top too.

Brush the edges of the folded dough over the fruits
Bake the galettes in the baking tray about 20 or 25  minutes or until bubbly and golden brown. 
Let cool by  10 minutes  before eating. 

Print recipe

Roses are  blossom

Galletes de manzanas (fácil y deliciosas)

El galette es un tipo de masa que se usa para distintos propósitos, es muy facil y delicioso , se pueden acer galettes dulces o saladas y viene de  la cocina francesa.

Muchas de las galettes dulces se rellenan con manzanas o cualquier fruta (frutillas, frambuesas o arándanos) depende de la estacion del año. Yo siempre tengo manzanas.

Pero se pueden hacer con muchos rellenos.

Ingredientes masa

  • 1 1/2 taza harina sin polvos de hornear
  • 3 cucharadas de azucar granulada
  • 1 pizca de sal
  • 1/2 mantequilla fria en cubos (115 gramos)
  • 1/4 taza agua helada para la masa y puede ser un poco mas
  • 1 huevo batido para los bordes de la galette


Ingredientes relleno

  • 2 o 3 manzanas peladas y cortadas en cubos
  • 1 cucharadita canela molida
  • 2 cucharadas de azucar
  • 1 cucharadita jugo de limon

29 September 2020

Lemon meringue pie and mini pies (Pie de limon )


 I love  lemon pie and everyone here too !!

So I wanted to do something a little different baking pies  of different sizes,  I made only one recipe to make one large Lemon Pie and two smaller ones.

Was delicious !

I will give the links and everything as always. The soft and thin dough as I like it and the filling delicious ! (love lemon)

Here is my new version of Lemon Pie!!

 Recipe lemon pie : larepublica.pe   (de Perú)

Recipe homemade crust : Live well bake often

(Lemon Pie)

Homemade crust 

2 and 1/2 cups all purpose flour

2 teaspoons sugar

1/2 teaspoon salt

3/4 cup cold butter cubed (175 grams)

1/2 cup ice water


In a mixing bowl whisk together the flour,sugar and salt until well combined. Add the cold butter and using  a pastry cutter or fork, cut them into the dry ingredients until you have small crumbs .

Add one tablespoon of Ice water at a time ( you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half  and cover each one with plastic wrap and refrigerate  for at least one hour.

To bake

Roll the dough to cover your pie plate or little pie plates,

transfer the dough to your plate, gently fit it in. trim any excess dough  and decorate the edges. 

Line the pie dough with parchment paper and then fill with pie weights or dried beans.

Bake for about 15 minutes or when the crust looks dry. (you have to put again when  add the lemon cream)

Lemon cream and meringue

Ingredients cream

2 cans  sweetened condensed milk

4 yolks (reserve the whites)

3/4 cup fresh lemon juice


4 whites 

pinch of salt

3/4 cup white sugar


Whisk the sweetened condensed milk, lemon juice

and egg yolks all together or use an electric mixer, beat until creamy and  spread into the crust.

Bake at 350 ° F  (180°c) by 18 minutes or until the pie is set, the pie will still be jiggly.


Place the whites in the bowl of your mixer. Start beating the whites in low speed and gradually increase the speed to medium. Add the pinch of salt.

Once the egg whites are frothy, slowly add the sugar a spoonful at a time - Until the egg whites form soft peaks.

Mound the meringue onto the lemon filling. Using a soup spoon gently spread the meringue over the entire surface of the filling, 

Reduce the oven temperature to 325°F (160°c) and bake about 15 minutes or until the meringue is lightly browned. Let the pie cool completely on a rack before serving.

print recipe here

Our lemon tree (nuestro arbol de limones)

Pie de limon en diferentes tamaños (una sola receta)

Muchas veces he hecho diferentes recetas de pie de limon pero esta vez ademas quise hacer con una sola receta diferentes tamaños , igual se podria hacer dos grandes o varios pequeños, como uno quiera.

Es una muy buena receta. La masa es de un lugar que se llama 

Live well bake often y el resto (relleno y merengue de una pagina de Perú  La Republica Pe. arriba estan los links si quieren ver otras recetas peruanas.

Ingredientes masa

2 1/2 tazas de harina sin polvos de hornear

2 cucharaditas de azucar

1/2 cucharadita de sal

3/4 taza de mantequilla fría cortada en cubos

1/2 taza de agua helada

Crema de limon

2 tarros de leche condensada (queda mortal)

3/4 taza de jugo de limon

4 yemas de huevo

(reservar las claras)


4 claras

1 pizca de sal

3/4 taza de azucar granulada


21 September 2020

No churn blueberry cheescake Ice Cream (Helado de cheescake con arandanos)


Independence Day, a national holiday  and how many things could be said,  was a special and quiet day and personally I loved it.

Last night I made this dessert for today, I have wanted to do it for a long time, because I love blueberries and ice cream, the day was sunny but very windy (we are almost in spring) and at night  is really cold.

Today I spoke with a friend in France and she says  is still really hot there, I actually like ice cream in all seasons.

It's easy and you don't need an ice cream machine so I recommend it anyway.

A hug to all and thanks for  be here !

Adapted from :  Food wanderings



225 grams cream cheese room temperature

1 can  sweetened condensed milk

 2 cups heavy cream chilled overnight

2 tablespoons lemon juice

1 cup blueberry syrup


For Ice cream

Beat the cream cheese in a bowl until smooth and creamy with a mixer. Gradually add the condensed milk, beating well after each addition.

Stir in the heavy cream and lemon juice. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.

Spread a little of the cream cheese mixture evenly into an 20 x 15 cm)  (8 x 6 inch) square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture. Swirl with a knife. Make another layer of cream cheese mixture on top, and dollop with the remaining blueberry syrup and swirl.

Cover with foil. Chill for 6 hours in freezer  or overnight before serving.

Blueberry Syrup

2 cups fresh or frozen blueberries

1/4 cup sugar

1 1/2 tsp cornstarch

1 tbsp lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices.

Stir together the cornstarch, water and lemon juice until smooth.

Add the cornstarch mixture to the blueberries  and stir. Bring the mixture to a boil, then lower the heat and simmer for 1 minute until slightly sick.

Remove from the heat. Chill until ready to use.

And finally if you have some leftover blueberry syrup, you can always spoon it over some cheescake or vanilla Ice crema or greek yogurt.


Helado de cheescake con arandanos

(método sin maquina de helados)

Cuando leía helado tipo cheescake  con frutas no entendia a que se refería. Ahora se que solo se refiere a que lleva  queso crema dentro de los ingredientes, nada más, tambien se puede hacer con yogurt natural en vez de la crema.

Lo importante es la leche condensada eso hace que el helado tenga una textura cremosa.

Por lo demás es una receta muy sencilla que se puede hacer con otras frutas, tambien me encanta con limon.

O con frutillas, yo use arandanos congelados porque los arandanos aún estan muy caros


225 gramos queso crema (1 paquete) a temperatura ambiente

1 tarro de leche condensada

2 tazas de crema enfriada en el refrigerador

2 cucharadas de jugo de limon

1 taza de salsa  de arandanos

 hecha con receta a continuacion  

Salsa de arándanos

2 tazas de arándanos frescos o congelados

1/4 taza de azucar 

1 1/2 cucharadita de maicena

1 cucharada de agua

1 cucharada jugo de limon

(receta de salsa mas abajo)

Preparacion crema de helado

Primero batir el queso crema en un bowl, velocidad media, hasta que este cremoso. Gradualmente agregar la leche condensada, batiendo bien despues de cada agregado,. Mezclar con la crema y jugo de limon, . Batir a mas velocidad hasta que la crema aumente de volumen y este espesa.

En un molde alargado  ( u otro) poner una capa de la mezcla de queso crema y leche condensada, sobre esto poner un poco de salsa de arandanos. Con un cuchillo hacer dibujos para que se reparta mas.

Cubrir con otra capa de queso crema y leche condensada  y repartir en montoncitos la salsa de arandanos sobre la crema . Hacer los dibujos con el cuchillo (como haciendo circulos)

Cubrir con papel film plastico y dejar toda la noche . Servir al otro dia.

Salsa de arandanos

En una ollita mediana cocinar los arandanos con el azucar a fuego medio hasta que los arándanos suelten su jugo, 

Mexclar aparte la maicena, agua y jugo de limon hasta tener una mezcla suave. Dejar que hierva solo un poco y se espese.

Apagar el fuego y dejar enfriar. Reservar hasta que se va a usar.

Dura bien en el congelador unos 5 dias  pero ademas la verdad es que se termina luego.

4 September 2020

Cheese and chives Muffins (Muffins salados de ciboulette y queso rallado)

In these times of pandemic and madness I try to keep my mind healthy. That is why I focus more on the house and my recipes, the blog has been a wonderful space where I can share with my friends and know about them.

In the middle of this I see many recipes, I read a lot (as always) and suddenly, now! I am going to make this recipe.

So it was with these Cheese and chives muffins and were so good. The twins loved and is nice when they like them.

The recipe is with chives and grated cheese, I added only 1/2 teaspoon of salt and they were really good  but if someone prefers them more salty can use a teaspoon.

Adapted from : Greengood recipes


2  1/2 cups self raising flour
1/2 cup grated  parmesan cheese
1/2 teaspoon salt
1 tablespoon dried chives or fresh and diced
2 eggs
1 cup milk


Preheat oven to 180° C  (350° F)  and grease a 12 hole muffins tin or line with baking papers.

Sift the self rasing flour into a large bowl, add the salt, cheese and chives.
Whisk the milk and eggs until well combined.
Add the milk mixture to the dry ingredients and combine until all is thick and moistened.

Spoon into muffin tin and bake for 20 minutes or until a skewer inserted into the cente comes out clean.
Yo can serve with soups or warm with some butter.
And so good for breakfast or morning tea.

Muffins salados de ciboulette y queso rallado


2 y 1/2 tazas harina con polvos de hornear
1/2 taza de queso rallado (parmesano u otro)
1 cucharada de ciboulette fresco o seco (picado fino)
1/2 cucharadita de sal
2 huevos
1 taza de leche 


Precalentar el horno a 180° c y enmantequillar un molde para muffins o usar capsulas de papel para el molde.
(Prefiero usar capsulas de papel son más faciles de hornear y de retirar del molde)

En un bowl grande mezclar la harina, con la sal, el queso rallado y el ciboulette picado fino.
Aparte mezclar la leche con los huevos para agregar a los ingredientes secos.
Agregar la mezcla de leche a los ingredientes secos y combinar 
hasta tener una mezcla espesa y un poco pegajosa.

Con una cuchara de sopa rellenar los moldes hasta repartir toda la mezcla  en el molde.
(alcanza para 12 muffins)

Llevar a horno durante 20 minutos o hasta que se vean dorados y secos al tacto o pincharlos si estan secos estan listos.

25 August 2020

Caramel orange Poppy seed cake (Cake de naranjas acarameladas con semillas de amapola)


If you know me by a time in my blog,  is not a mystery that I love to use fruits to cook or bake especially berries. But I have always liked oranges (like lemon) and I have been surprised with this orange cake, I was delighted that it had poppy seeds but caramelized oranges? but I did it and it is delicious what more can I say. ?

Take good care of everyone and always appreciate your visits, my heart is happy, here we are still in quarantine.

Hugs to all my friends and all is coming here ! 

(are welcome)

Source : Olive recipes


 2 Orange zested and juiced

 30 grams poppy seeds

100 ml milk

 180 grams butter  at room temperature

180 grams sugar

3 eggs

300 grams self raising flour

1 teaspoon baking powder

Caramelised oranges

130 grams caster sugar

2 oranges sliced


100 grams icing sugar


To make the caramelised oranges, put the caster sugar in a frying pan in an ever layer and heat until it starts to melt and turn a golden colour. Tip the pan from side to side to keep the caramel as even as you can.

Once it reach a dark gold, carefully add half the orange juice from the cake oranges . Keep on the heat, stirring so that any lumps melt back into the caramel. Add the orange slices and heat gently for about 5 minutes until they soften a little. Lift out and drain, keep the caramel and orange slices for later.

Heat the oven to 180 ° C (350° F) 

Stir the poppy seeds and milk in a bowl. Beat the butter, orange zest and sugar with an electric mixer until light and creamy. Gradually beat in the eggs. Sift in the flour and baking powder and add the poppy seeds and milk mixture.

 Stir then spoon half into a loaf tin lined with baking parchment.

Add a layer of caramelised orange slices and cover with the rest of the mixture. Bake for 55 minutes or until cooked when tested with a skewer.

While the cake is cooking make the icing .Add the sugar to the remaining orange juice and stir.

Add to   the caramel but dont try to dissolve the sugar.

Pour over the hot cake while it is in the tin, lay the rest of the oranges slices down the centre and leave to cool.

Remove from the tin when is cold.

Print recipe here

Cake de naranjas acarameladas con semillas de amapola

Que mejor que un cake de naranjas en este tiempo en que tenemos unas naranjas maravillosas. Les recomiendo este cake es de los mas ricos que he comido !

Amo las naranjas!


2 naranjas peladas y jugosas.

30 gramos de semillas de amapola

100 ml de leche

180 gramos de mantequilla a temperatura ambiente

Azucar 180 gramos

3 huevos

300 gramos de harina con polvos de hornear

1 cucharadita de polvos de hornear

Para naranjas caramelizadas

2 naranjas en rodajas

130 gramos de azucar en polvo

Icing final del cake

100 gramos de azucar en polvo

9 August 2020

Mini chocolate Bundt cake recipe ( Mini Bundt cakes de chocolate)


This post is about bundt cakes and chocolate, I haven't made something with chocolate in a long time.

Although I love chocolate, what I like the most is making recipes with fruits, especially berries.

As I always took time choosing the recipe, nothing is accidental, I see something and say I have to do it and that is where everything begins, in this time I have read a lot of recipes and books.

Then I prepare everything and make some changes and finally see what dishes I would like for the photos. Oh, it is a long process until I take the photos.

I see it as a process that takes time, dedication and a lot of love.
I like the mini bundt cakes because I like the small portions, I had seen several recipes and finally I stayed with this one.

Very good recipe,  and I hope you enjoy it too, a hug for all
and thanks to be there,   Gloria


Source :  Grit.com


(5 mini bundt cakes)

2 onzas (57 gramos) semiswet chocolate chips 

1/2 cup strong coffe

1 cup sugar

1  1/2 cups all purpose flour

1/2 cup unsweetened dutch process cocoa powder sifted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/4 cup butter melted or waltnut oil

1/2 cup plain whole milk yogurt

1 teaspoon vanilla


2 tablespoons butter melted

2 tablespoon unsweetened cocoa

2 tablespons strong coffe 

1 cup confectioners sugar


Heat oven to 300°F (150 °c)

Coat 5 mini bundt cake tins nonstick  and butter them, set aside.

Place chocolate chips and coffe in a bowl and heat in microwave for 30 seconds on 50 percent power, stir until smooth. Heat at 15 seconds interval until chocolate is completely melted.

In medium bowl whisk together sugar, flour cocoa powder, baking soda, baking powder and salt.

In large bowl beat  eggs  on medium speed until pale yellow, about 1 minute. Add melted butter or oil slowly, beating well with each addition, Add yogurt and vanilla, beating well.

Gradually pour in melted chocolate mixture and beat to throughly combine. Add dry ingredients all at once, and beat on low speed until batter is just combined. Stir by hand to get everything mixed well.

Divide batter evenly between Bundt tins. Bake for 25 to 30 minutes  until toothpick comes out clean.

Cool on wire rack for 20 minutes before removing from tin and cool completely before glazing. 

For glaze

Combine butter, cocoa and coffe in large bowl. Whisk in confectioner's sugar until smooth, adding more coffe if needed to reach  drizzling consistency. Drizzle over bundt cakes and leave to set for at least 1 hour before disturbing.

For garnish  I used blueberries and mint leaves.

Print recipe here

Note : My mini silicone bundt cakes are from Ebay 

Mini bundt cakes de chocolate 


57 gramos (aproximado) de chocolate chips o

pedazos de chocolate en barra

1/2 taza de café cargado

1 taza de azúcar 

1 taza y 1/2 de harina sin polvos de hornear

1/2 taza cocoa en polvo sin azucar o chocolate amargo

1/2 cucharadita bicarbonato de soda

1/2 cucharadita polvos de hornear

1/4 cucharadita de sal

2 huevos

1/4 de taza de mantequilla derretida o aceite vegetal

1/2 taza de yogurt sin sabor

1 cucharadita de exctracto de vainilla


2 cucharadas de mantequilla derretida (en microondas)

2 cucharadas de cocoa en polvo  sin azucar

2 a 3 cucharadas de cafe preparado

1 taza de azucar flor o impalpable



27 July 2020

Passion fruit Lemon No-bake cheescake (Cheescake de Maracuyá y limon)

Where time goes, that fly, that leaves us and that is why we are nostalgic for what we do not do, or cannot do.
Sometimes I think that Christmas is going to find me even here without being able to even leave. 
In any case, I do not find it so difficult, what makes me sad is that as if everything was stopped as in a dream. Months in which I only go out once a week to the supermarket and the guard who is there knows me at least makes me laugh.
Take care you all!

Now the recipe: 

Yesterday I made this passion fruit Lemon no bake cheescake and was amazing (oh well I love passion fruit)
I made same changes at the recipe and think was good.
I found Passion fruit in my freezer with all the berries.
The best of this recipe is passion fruit curd!
The type of recipe I love to share.
You can make at night and eat  to the following day!

Adapted from : Vintage Kitchen Notes


Passion fruit curd

5 egg yolks
1 1/2 cups passionfruit pulp with seeds (or frozen passionfruit)
1/2 cup lemon juice
160 grams unsalted butter
1/2 cup of sugar

No bake lemon cheescake

2 cups graham crackers or vanilla crumbs
1/2 cup of butter softened (115 grams)2 cream cheese  room temperature (400 grams)
1 cup whipping  or heavy cream 
1 can  sweetened  condensed milk
zest of two lemons
1/2 teaspoon vanilla extract
1  cup passionfruit curd


passionfruit curd

In a bowl whisk together egg yolks and sugar for 1 minute.
Add passionfruit pulp, lemon juice, mix well and reserve.

In a heavy bottomed medium saucepan, melt the butter without letting it boil.
Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes) Dont let it boil.

Transfer the mix toa container or a jar and keep refrigeraded.

For no bake lemon cheescake

Prepared a crumb base mixing crumbs  with softened butter
( I pour butter 30 or 40 seconds in microwave and is more easy)

Line a 23 x 30  9 x 13 inch)cm pan with 2 inch sides with aluminium foil, letting it hang over the two long sides.
Path the crumb mixture evenly over bottom.
Refrigerate while making the filling.(about 30 minutes)

In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until begining to thicken.
Add condensed milk, and lemon zest and mix well.
Pour over prepared base. And then add dollops of passion fruit curd all over the batter  and with a knife swirl it lightly.

Freeze about 4 hours or if you make at night until the follwing day.

Take out of the freeze about 1 10 or 15 minutes before serving. Cut into squares  and serve.
You can serve with some passion fruit curd too .
You can refrigerate the passion fruit by some days. Here they ate with a spoon and was all.

print recipe here

13 July 2020

Creamy no Churn Raspberry crumble Ice cream (Helado de frambuesa y cheescake)

Sometimes we have  to choose between talking about what happens or sticking with my recipe I will only say that we are still in confinement but I try to live the best and that's why I keep cooking, reading and living ... and sharing recipes.

This recipe really fascinated me apart from that I love ice cream, the men here loved  it  and now  I thinking   doing  again, it could be blueberry or strawberries or again raspberries.

Finally how wonderful are the homemade ice creams. One should do them more often!!

A hug for everyone and thanks for coming.

 Remember Im in winter so I use frozen raspberry but you can use any fresh berry!(blueberry, blackberries, strawberry or raspberries)

Source : The sweet  and  simple kitchen


For the brown sugar crisp

1/3  cup all purpose flour
1/3 cup rolled oats
1/4 brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter

For the no churn ice cream

1 can sweetened condensed milk
1/2 tablespoon vanilla extract
 1 tablespoon lemon juice
1/4 teaspoon salt
4 ounces cream cheese softened
2 1/2 cups heavy whipping cream
2/3 cup raspberry jam (or 1 cup of frozen raspberry and make some jam)


Make brown sugar crisp

Preheat oven to 180°c (350°F) and line a small baking sheet with parchment paper.

In a medium bowl whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work into the dry ingredients with a pastry cutter until the butter is incorporated and you are left with a crumbly mixture.

Spread onto prepared baking sheet and place in the oven to bake for about 10 to 15 minutes or until is golden.
Remove from oven and allow to cool completely. Set aside until ready to use assemble Ice cream.

Make not churn ice cream

In a small bowl, whisk together condensed milk, vanilla and salt, set aside.

In a large bowl beat the cream cheese with and electric mixer fitted with the whip attchment on high until smooth and creamy and there are no lumps.
Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream is incorporated turn the mixer to high and whipuntil stiff peaks form, about 3 minutes.

Add half of the whipped cream to cheese mixture to the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of mixture into a 9 or 10 inch cake pan or a loaf pan . Set the pan and the remaining cream mixture in your freezer for 15 minutes to set slightly.
 Once set remove and begin assembling your ice cream.

Dollop about 1/3 cup raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture.

Dollop the rest of your Ice cream mixture on top and use a spoon to smooth.
Dollop the remaining jam across the ice crean and use a knife or the back of your spoon to create pretty swirls.
Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5 to 6 hours before serving.

Print here

2 July 2020

Frozen Tiramisu cheescakes (Tiramisu cheescakes)

Sometimes I think that time passes too fast, the weeks fly by, and I really couldn't make the post for this recipe that I made for Father's Day.

I only comment this because there are people who get bored at home, I have worked more than ever and I have cooked more than ever with everyone here.

Suddenly I get lost and I think we are in May? not in June !! that's been crazy sometimes. .

Turning to the recipe, I loved these tiramisu and are very easy  you can use a cup (or a mould) to make them.

And you arrange sponge fingers around the side of each prepared cup or mould.
I hope to see you later in a new recipe.
A big hug from here and thanks by coming!

Adapted from :  Taste com. au

Frozen tiramisu cheescakes


3/4 cup fresh espresso coffe
1/4 cup rum or cognac
1/3 cup caster sugar
10  sponge finger biscuits halved
2 egg yolks
250 grams  cream cheese or mascarpone (room temperature)
cocoa podwer, to dust


Line the base and side of 4 or 5    1cup (250 ml)
capacity metal moulds or tea cups with plastic wrap
allowing sides to overhang.

Combine the coffe, rum and 1 tablespoon of sugar in a shallow bowl and stir well until sugar dissolves.
Reserve 2 tablespoonfuls of the coffe mixture.
Dip sponge fingers one at a time into remaining mixture and arrange around the side of each prepared mould or tea  cup.

Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl until thick and pale.
Fold through the  cream cheese and reserved coffe mixture
until combined.
Pour the cream cheese mixture evenly among the prepared moulds or cups. Cover with plastic wrapand place in the freezer for 4 hours or until almost frozen.

Finally yurn each cheesecake out onto serving plates, using the plastic wrap as a guide. Dust with cocoaand serve inmediately

Print recipe 

I used these tea cups like  moulds  in this recipe

Tiramisu Cheescakes

Tiramisu cheescakes

Este postre es super facil y delicioso es como el Tiramisu modificado, porciones individuales, y que da super rico, lo hice para el dia del padre. Se puede hacer en molde o en tazas y queda bien igual.


3/4 taza de café espresso 
1/4 cup ron o coñac
1/3 taza de azucar
10 galletas de champaña cortadas a la mitad
2 yemas de huevo
250 gramos de queso crema (un paquete con un poco mas)
a temperatura ambiente
cocoa en polvo para espolvorear 


Cubrir la base y los lados de 4 o 5 moldes o tazas de té con film plástico dejar que caiga un poco por los lados (mas facil de desmoldar)