lumicero/recipes-ing2inst huggingface dataset:
Title: Bourbon-Chocolate Cake With Praline Frosting
Ingredients:
- 1 butter
- 1/4 water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 2 salt
- 1/2 butter
- 2 pecans
- 1/3 butter
- 1/4 light brown sugar
- 1/2 powdered sugar
- 2 vanilla extract
- 1/2 butter
- 3 granulated sugar
- 1/2 brown sugar
- 1/2 vanilla extract
- 4 Bourbon
- 1/4
- 1
- 1/3
Instructions:
1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.).
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.).
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
7. Chocolate Ganache:.
8. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
9. Praline Frosting:.
10. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
11. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
12. Bourbon Glaze:.
13. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
Title: Chocolate-Toffee Shortbread
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 8 -9
- 3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat butter and sugar in a large mixer bowl until creamy.
3. Beat in egg and vanilla extract.
4. Gradually beat in flour.
5. Spread the mixture evenly in an ungreased 9" x 12" baking pan.
6. Prick all over with tines of a table fork.
7. Bake for approximately 30 to 33 minutes until the top of the shortbread is a light golden brown.
8. Remove from oven and allow to cool, in the baking pans, for 3 or 4 minutes.
9. Pour the melted chocolate evenly and smoothly over the shortbread.
10. Allow chocolate to cool and then, while it is still in a liquid state, sprinkle the chopped Heath Bars over the chocolate so that the chocolate is fairly well hidden.
11. Gently press very lightly on the candy chunks with the back of a fork so that they will be slightly embedded in the chocolate.
12. Allow to cool completely and then cut into squares of any size that you want- I cut them into 18 squares, 3" x 2" each.
13. Store in an airtight container (preferably a cookie tin) in a cool place.
Title: South African Baked Sago Pudding
Ingredients:
- 4 milk
- 1 sago
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 cinnamon
- 5 sugar
- 1 butter
- 4 vanilla
- 5 eggs
- 1/2 sugar
Instructions:
1. Oven: 325 deg F/160 deg Celsius.
2. Grease a large pudding dish lightly.
3. Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
4. Simmer over very low heat until sago is transparent.
5. Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
6. Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
7. Put blobs of the apricot jam all over the pudding mixture.
8. Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.
9. Spread this meringue over the sago pudding.
10. Bake in the preheated oven for about 40 - 45 minutes, until set, and the meringue is light brown on top.
11. Serve hot, warm or cold.
Title: Yummy Autumn Apple Cake
Ingredients:
- 2 sugar
- 4 apples
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 1/8 nutmeg
- 1/2 margarine
- 2 eggs
- 1 walnuts
- 1
Instructions:
1. In a large bowl add the apples and beaten eggs and mix well with a wooden spoon. Add remaining ingredients and stir to blend. Pour into a greased and floured 9x13 inch pan and bake for approximately 1 hour at 325*. Check with a toothpick, it may take a few more minutes to finish depending on your oven.
2. Cool.
3. I like to serve my cake dusted with powdered sugar and topped with a dollop of fresh whipped cream!
Title: One-Bowl Banana Chocolate Chip Walnut Cake
Ingredients:
- 4 bananas
- 2 eggs
- 3/4 sugar
- 1/2 applesauce
- 1 vanilla
- 1/2 salt
- 1 1/3 whole wheat pastry flour
- 1 baking soda
- 1/4 walnuts
- 2/3
Instructions:
1. Mash bananas; push to side, leaving a space along bowl's side.
2. Beat eggs along empty side of bowl, then combine with bananas.
3. Stir in sugar, applesauce, vanilla and salt.
4. Shake lightly and evenly across surface of batter, the flour and soda; mix just enough to incorporate.
5. Stir in chocolate chips and walnuts. Go easy on chocolate chips because they can overwhelm the cake.
6. Pour into greased and floured 7"x11" pyrex glass baking dish (or muffin tins, bundt rounds, etc).
7. Bake 40 minutes at 350-degrees (less for muffins, etc.).
8. Frosting is unnecessary but cream cheese (8 oz) & butter (4 Tb) with any flavoring (any syrup, orange concentrate) is yummy.
Title: Chocolate Crescent Wraps
Ingredients:
- 1 egg
- 1 water
- 1/2 puff pastry sheet
- 2/3
Instructions:
1. Heat the oven to 350°F Beat the egg and water in a small bowl with a fork or whisk.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.
3. Bake the pastries for 20 minutes or until they're golden brown.
Title: Apricot Almond Cake With Rosewater & Cardamom
Ingredients:
- 150 cold water
- 250 cardamom pods
- 2 polenta
- 200 baking powder
- 50 caster sugar
- 1 eggs
- 150 lemon juice
- 6 rose water
- 2 lemon juice
- 1 pistachios
- 2
- 1
- 2 1/2
Instructions:
1. Equipment: 1 x 20cm/8-inch round springform cake tin.
2. Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool.
3. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180°C/gas mark 4/350ºF. Grease the sides of your springform cake tin and line the bottom with baking parchment.
4. Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
5. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
6. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
7. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
8. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.
9. STORE NOTE: Store in an airtight container in a cool place for 5–7 days. In hot weather (or if the central heating’s on) keep in fridge.
10. FREEZE NOTE: The cake can be made ahead and frozen for up to 3 months (though the nuts may soften slightly on defrosting). Wrap the fully cooled cake (still on the springform tin base) tightly in a double layer of clingfilm and a layer of foil. To defrost, unwrap and leave it (still on the tin base) on a plate at room temperature for about 4 hours.
Title: Experimental Low-Cal Brownies
Ingredients:
- 1/2 molasses
- 1/2 whole wheat flour
- 2 flax seeds
- 1 1/2 vanilla
- 1/4 instant coffee
- 1/4 applesauce
- 2/3 sweet potato puree
- 4 butter
- 2/3 cocoa powder
- 1/2 baking powder
Instructions:
1. melt butter, mix in cocoa powder.
2. mix together flour, flax seed, baking powder, sweet potato, and molasses.
3. mix together vanilla and instant coffee, add to cocoa mixture.
4. add cocoa mixture to flour mixture.
5. spoon into 8 x 8 greased baking dish, flatten surface.
6. bake at 350 degrees for 20 minute.
Title: Tender Coconut Pudding
Ingredients:
- 2 Nestle sweetened condensed milk
- 1 milk
- 1 vanilla essence
- 1/4 sugar
- 9
Instructions:
1. Soak the china grass in water for 15 minutes.
2. Put the tender coconut and its water in the mixer and turn the mixer on.
3. Run for 1 minute.
4. Pour the milk, condensed milk and sugar in a pot and allow it to come to a boil.
5. Pour the tender coconut-water mixture in another pot and heat on low flame.
6. In a different pot, heat the china grass till it melts.
7. Now, mix together all the contents of these three different pots.
8. Stir in the vanilla essence.
9. Pour this mixture into a plate.
10. Allow it to cool down.
11. Refrigerate until set.
12. Enjoy this delicious dessert after a spicy lunch on a hot sunny day!
13. Bon Appetite!
Title: Rich Banana Pudding
Ingredients:
- 12 bananas
- 4 -5 instant vanilla pudding
- 2 milk
- 3
- 1
Instructions:
1. Prepare pudding according to package directions, using 3 cups of milk. Add sweetened condensed milk and fold in whipped topping.
2. Line bottom and sides of a 9X13 inch dish with vanilla wafers. Cover wafers completely with sliced bananas. Overlap them a bit.
3. Pour prepared pudding mixture over wafers and bananas. Chill and serve.
4. If desired, layers can be made.
Title: Swiss Roll With Lemon - Curd Filling
Ingredients:
- 2 butter
- 2 all-purpose flour
- 6 sugar
- 4 eggs
- 1/2 self-rising flour
- 2
Instructions:
1. Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
2. Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
3. With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
4. Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
5. Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
6. Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.
Title: Ruby Rouge Cupcakes
Ingredients:
- 125 unsalted butter
- 3/4 caster sugar
- 2 eggs
- 1 1/4 plain flour
- 1/2 bicarbonate of soda
- 1/4 cocoa powder
- 1/2 milk
- 2 vanilla extract
- 1 cream cheese
- 250 butter
- 60 icing sugar
- 1 lemon juice
- 1 1/2
Instructions:
1. Preheat the oven to 180c.
2. Beat the butter and sugar for 5 minutes until light and creamy. Add the eggs one at a time, beating well between each addition.
3. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
4. Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating.
5. For icing: Beat the cream cheese and butter until light and creamy. Add the icing sugar and lemon juice and beat well until completely smooth.
6. To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve. Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes. Crumble the reserved cupcake over the icing.
Title: The Best Rice Pudding
Ingredients:
- 1 water
- 1/2 rice
- 1 vanilla
- 1/4 salt
- 1 1/2 milk
- 1 heavy cream
- 1/2 sugar
- 2 eggs
- 1/2 raisins
- 1 cinnamon
Instructions:
1. Heat water to boil. Add rice, vanilla, and salt. Cook 10 minutes.
2. Add milk and cook over low heat until rice is tender (about 10 minutes).
3. In a different bowl, mix cream, eggs, sugar, and raisins. Stir until sugar is dissolved.
4. Fold cream mixture into rice on the stove.
5. Lightly butter a medium glass dish. Pour rice mixture into greased dish. Sprinkle with cinnamon.
6. Put an inch of water into a baking pan and then put the rice pudding dish into the baking pan.
7. Bake at 350 for 40-45 minutes. Stir every 15 minutes. Let cool and eat.
Title: Tapioca Custard Pudding
Ingredients:
- 1 milk
- 2 eggs
- 1/3 minute tapioca
- 1/2 sugar
- 1 salt
- 1 butter
Instructions:
1. Add the tapioca to the milk and cook in double boiler for 30 minutes.
2. Remove. To the sugar add the salt and eggs.
3. Pour this mixture slowly over the hot mixture. Mix into a buttered pudding dish.
4. Add the butter to this mixture. Put the pan in really hot water and bake in oven at 325° over for 30 minutes.
5. Great with crushed or whole fruits and berries.
Title: Thelma's Chocolate Roll
Ingredients:
- 3 brewed coffee
- 1 1/4 hazelnut-flavored liqueur
- 1 eggs
- 5 sugar
- 1/2 Splenda sugar substitute
- 1/4 cocoa powder
- 1 1/2 sugar
- 2
Instructions:
1. Preheat oven 350 degrees. Grease jelly roll pan with shortening. Cover with parchment paper. Grease parchment paper with shortening too.
2. In double boiler, melt chocolate chips and coffee. Stir constantly. When completely melted, take out of heat and add hazelnut liquor. Set aside and allow to cool at room temperature.
3. Beat egg whites. Slowly add sugar and continue beating till egg whites are stiff.
4. In another bowl, beat egg yolks and Splenda. Add melted chocolate. Mix well.
5. Slowly fold egg whites into egg yolk mixture 1 cup at a time. Do not over fold.
6. Spread on prepared jelly roll pan. Bake 15-17 minutes. Allow to cool completely. Place another parchment paper on top of cake, then invert on a flat surface. Cut off edges. Sprinkle cocoa powder all over cake.
7. In a bowl, beat whipping cream and sugar till peaks form. Spread all through out cooled cake evenly. Roll cake. Allow to cool in fridge for at least 1 hour before serving.
Title: Orange Creamsicle Cake (From Scratch)
Ingredients:
- 13 butter
- 1 1/8 sugar
- 3 eggs
- 2 1/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 2/3 water
- 2 2% low-fat milk
- 1/2 2% low-fat milk
- 1 canola oil
- 1/8 vanilla
- 1/2 powdered sugar
- 1/4 mandarin orange
- 8
- 16
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Sift together flour, baking powder and salt.
5. Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
6. Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
7. Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
8. Remove from oven, cool, and remove from pans.
9. Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
10. Garnish with mandarin oranges.
11. Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.
Title: Pear Bundt Cake
Ingredients:
- 3 fresh pears
- 1 sugar
- 3 eggs
- 1 1/4 all-purpose flour
- 3 salt
- 1 baking soda
- 1 pecans
- 1 1/2 vanilla
- 2 brown sugar
- 1 butter
- 1/2 evaporated milk
- 1/4
Instructions:
1. Toss pears and 1 tbsp sugar together. Let stand 5 minutes. Beat eggs, 2 cups sugar and oil on medium speed until well blended.
2. In another bowl, add flour, salt and baking soda. Mix well. Add egg mixture and beat on low speed until blended. Fold in pears, nuts and vanilla. Pour into a well-greased and floured 10-in bundt pan.
3. Bake at 350° for 1 hour or until tester comes out clean. Remove from pan as soon as possible. Drizzle with glaze.
4. MAKE GLAZE:.
5. While cake is cooling make glaze by bringing to a boil the glaze ingredients. Boil for 2 1/2 minutes, stirring constantly or until sugar crystals have dissolved. Pour over cake.
Title: Martha Stewart's Chocolate Chunk Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1 granulated sugar
- 1/2 dark brown sugar
- 2 pure vanilla extract
- 1 egg
- 1
- 12
Instructions:
1. Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
4. Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
5. Add flour mixture in two batches; mix until just combined.
6. Mix in chocolate.
7. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
8. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
9. Transfer parchment and cookies to a wire rack to cool completely.
10. Cookies can be kept in an airtight container at room temperature for up to 4 days.
Title: Cappuccino Krispies
Ingredients:
- 1 instant coffee granules
- 1 hot water
- 1 vanilla
- 1 marshmallows
- 5
Instructions:
1. In bowl, combine coffee granules, hot water, and vanilla and stir until coffee dissolves.
2. Place marshmallows in a 2 quart glass measuring cup.
3. Microwave 1 1/2 to 2 minutes or until marshmallows are melted. Stir until smooth.
4. Stir the coffee mixture into the melted marshmallows.
5. Working quickly, add cereal to marshmallow mixture. Stir lightly to coat all the cereal.
6. With a piece of wax paper, press mixture into a 9x13 pan coated with cooking spray.
7. Let cool completely, about an hour, before cutting into bars.
Title: Heath Bar Dessert
Ingredients:
- 12 graham crackers
- 12 margarine
- 1/2 vanilla instant pudding mix
- 2 milk
- 2 vanilla ice cream
- 1 Cool Whip
- 1
- 2
Instructions:
1. Mix graham crackers, soda crackers and margarine.
2. Put 2/3 of crumbs in a 9x13 pan.
3. Beat pudding mix and milk.
4. Add ice cream and mix well.
5. Pour over crumbs in pan.
6. Chill until firm.
7. Spread Cool Whip over top.
8. Crush candy bars and mix with remaining crumbs.
9. Sprinkle on top of Cool Whip.
10. Chill.
Title: Chocolate - Coconut No Bake Bars
Ingredients:
- 1 peanut butter
- 1/2 honey
- 1/2 coconut oil
- 2 oats
- 1 walnuts
- 1/2 vanilla extract
- 1 1/4
- 1
Instructions:
1. Melt peanut butter, honey and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
3. Stir until chocolate is entirely melted.
4. Pour into a 9x13 pan and cool in the fridge.
5. When it's set, cut into bars and enjoy.
6. Store in the fridge. If they last that long!
Title: Pistachio Moments
Ingredients:
- 1 butter
- 1 1/4 flour
- 1/3 powdered sugar
- 1/4 cornstarch
- 1/2 unsalted shelled pistachio
- 1/2 white chocolate chips
- pistachios
Instructions:
1. Heat oven to 325. Beat butter in large bowl at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, powdered sugar and cornstarch. Beat until well mixed. Stir in 1/2 cup pistachios.
2. Shape dough into 1 inch balls with floured hands, if necessary. Place 2 inches apart onto ungreased cookie sheets. Bake for 14 to 17 minutes or until set and lightly browned around the edges. Transfer to cooling rack. Cool completely.
3. Meanwhile, place baking chips in small microwave-safe bowl. Microwave on medium until softened [1 to 2 minutes]. Stir until smooth. Place melted chips in small resealable plastic food bag. Snip small hole off one corner of bag. Drizzle glaze onto cooled cookies. Top with chopped pistachios, if desired.
Title: TIRAMISU
Ingredients:
- 1 1/2 boiling water
- 4 espresso coffee
- 6 granulated sugar
- 6 marsala wine
- 3/4 mascarpone cheese
- 3 ladyfingers
- 2
- 28
- 1
- 2
Instructions:
1. In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.
2. In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsalawine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.
3. Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream) until nicely blended.
4. To assemble Tiramisu, dip lady fingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly.
5. Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.