Mango Tiramisu

Preparation : 15 Minutes

Making Time : 30 Minutes

Cooling Time : 1 hour to overnight

Serves : 8-10 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 06.02.19, 17 49 41

Hi guys!

It’s weekend! It’s dessert time yaaaaaaaaaaaaaay! I have made this georgous Mango Tiramisu a couple of times and my friends really love it so I thought to share this recipe with you!

This is a twist of classic Tiramisu and kid friendly one too. If you make it for yourselves (no kids, then I’d recommend you to dip your lady fingers into some Limoncello and it will give you really nice flavor!).

And if you have been reading my blog /following my instagram, you’d know that almost all of my recipes are not so sweet or so salty 🙂

For this recipe, I don’t have a video recipe yet, but if you want to see how I make my mango cream, you can check it on youtube here: Thai Mango Sticky Rice

Here is the list of the ingredients:

1 Mango, skinned, cut and blended

2 Tbsp of Coconut Cream

1 Tbsp of sugar (if your mango is already sweet then don’t add any sugar)

A pinch of Salt

25-30 Lady Fingers

500 gr of Mascarpone Cream Cheese

200 gr Heavy Cream, whipped

1-2 Tbsp of Sugar

Vanilla Extract or Vanilla Sugar

1 Glass of Lemon Juice  (Limoncello if you want something with alcohol)

Ikea Casserole Dish (Honestly I don’t know the size)

Instructions:

  1. Clean, skin, cut and blend your mango in a blender.
  2. Turn on your stove into medium heat, on your sauce pan add in your blended mango. If it is a sweet mango, don’t add any sugar, add 1 tablespoon of sugar if it is sour) along with 2 Tbsp of coconut cream and a pinch of salt. The salt with enhance the sweetness of the mango. Don’t worry it won’t make it salty.
  3. As soon as it boils, lower the heat into really low and let it simmer until it gets really thick (normally it takes 15 minutes ish) and turn off your stove. Let it sit for about 15 minutes and then keep it in a fridge.
  4. In your large bowl, whip your heavy cream with sugar and vanilla extract until thick. If you use vanilla sugar, then reduce the amount of the sugar.
  5. Add the mascarpone cheese little by little into your whipped heavy cream and mix until all of the mascarpone is mixed with the whipped cream.
  6. Dip your lady fingers in lemon juice (or limoncello) and arrange them on your casserole dish.
  7. Add in some cream cheese mixture and spread it even with a spatula or a spoon.
  8. Spread some mango cream.
  9. Repeat again with lady fingers until all ingredients are done.
  10. Put it in a fridge for at least an hour or overnight.
  11. Enjoy it with your friends xoxo

Photo 06.02.19, 17 49 41 (1)

 

Super Moist Chocolate Cake

Preparation : 10 Minutes

Making Time : 60-70 Minutes

Serves : 6-8 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

Photo 01.03.19, 17 22 07

Hi Guys!

I just baked this super moist super delicious chocolate cake for my in laws. They came to visit us in Munich and I thought to bake a small cake for us. My family is very small; my husband, me and Mack (4 yo) and Lev (1 yo). At home only me and Mack eat eat cakes and then no one is going to finish the rest. As the result, most of my cakes end up in the trash can. Have you ever had the same problem? If you do, this super moist cake is a great recipe for you.

I baked it in a 21 cm springform (around 6 inch size). And it is just perfect for small families like ours. Let me show you the list of the ingredients!

All you need is:

4 Medium size eggs, room temperature

2/3 Cup (135 gr) of Granulated Sugar

1 1/3 Sticks (150) of Butter, melted

2/3 Cup (85 gr) of AP Flour

3/4 Cup (75 gr) of unsweetened Cocoa Powder

A pinch of Salt

1/2 Tsp of Baking Powder

A dash of Vanilla Extract

1 Tbsp of decaf Espresso, cold

Powdered Sugar/Sugar Powder/ Confectioner’s Sugar, Optional

Confetti, Optional

16 cm / 6 inch springform

Photo 01.03.19, 18 20 02

Instructions:

  1. Preheat your oven at 180 degrees Celsius or 350 degrees Farenheit.
  2. In your large bowl put in the sugar and eggs, beat for about 3 minutes on medium high speed or until it is pale.
  3. Add in the melted butter and mix well.
  4. Add in vanilla extract and espresso and mix well.
  5. Sieve all the dry ingredients into the mixture and use a plastic spatula to combine.
  6. Always line your springform with some parchment paper. Pour in the mixture in your springform and tap a little bit.
  7. Bake on a medium rack or lowest rack depending on your oven for about 50-60 minutes or until it’s completely baked through. Insert a toothpick and as soon as it comes out easily and nothing creamy sticking on the toothpick then it is done.
  8. Take it out, and let it cool. It takes about 15 minutes.
  9. Sieve some powdered sugar and scatter some confetti. Enjoy with a cup of nice latte macchiato xoxo

 

Hello Kitty Banana Blueberry Cupcakes

kitty1

Preparation : 15 Minutes

Baking : 20 Minutes

Serves : 12 Cupcakes

Episode : (no video available yet)

Author : Christina Hann Trefzger

kitty2

Mackayla had been asking for Hello Kitty Cupcakes, so we baked Banana Blueberry Cupcakes with sprinkles of our leftover Oreos. Soft, sour, sweet and you literally could taste the banana in the cakes. Make these for your kids, they will love them! Believe me ❤️

For this recipe, you’ll need:

2 Riped Bananas, mashed with a fork (I had medium size bananas)

1 Cup of All Purpose Flour

1/2 Cup of Sugar

1/4 Cup of Melted Butter

1-1/2 Cups of Fresh Blueberries

A pinch of Salt

1 tsp of Baking Powder

3-4 Oreos, bashed into a coarse powder

For the Frosting:

100 gr of Mascarpone Cheese

200 gr of Heavy cream, whipped

1 package of vanilla sugar

(I personally don’t like it too sweet, that’s why only 1 package of vanilla sugar / 8 gr).

For the decorations, you can use anything you want 🙂

Instructions : 

  1. Preheat your oven to 360 degrees Farenheit (180 Celsius).
  2. Mash the bananas in a large bowl with a fork.
  3. Add in sugar, melted butter, salt and mix them.
  4. Add in flour, baking powder, and mix with your spatula.
  5. Put in the blueberries and don’t over mix them.
  6. Use your spoon or ice cream scoop to put in the batter into muffin tins which are lined with muffin liners. Scatter some bashed Oreo. Bake them for about 20 minutes.
  7. During that time, you can prepare the frosting.
  8. Put the heavy cream into a bowl with the vanilla sugar. Whip until soft peak. Add some mascarpone cheese and fold them gently. Transfer into a ziploc or a plastic bag. Put into a fridge until your cakes are ready (cooked and cold).
  9. Decorate the cupcakes with some frosting and hello kitty 🙂 Enjoy them with some Latte Machiatto or a cup Cappucino.

kitty4

These were the cupcakes before frosting xoxo