Skip to main content

Durian Tiramisu is a switch up...改判的榴连提拉米蘇....^^

全家都爱吃榴连,让我想了多变化的吃发. 不是吃到腻而变,而是要吃的更美味. 做了榴连轻乳酪蛋糕, 也做了Chilled 的榴连芝士蛋糕. 现在想要来个又简单又好吃...就榴连提拉米蘇. 感觉还很不错噢. 就用了Chilled榴连芝士蛋糕来改判变了榴连提拉米蘇.

~Chilled 芝士蛋糕的改判...the switch up from Chilled Durian cheese cake~

Everyone in my family love Durian. I used Durian to make Durian baked light cheesecake, Chilled Durian Cheese cake. Today I will make a Durian Tiramisu, it is a switch up from the Chilled Durian Cheese cake.

Ingredients for the crumbs layer:
120g kraft 'Tiger biskuat' biscuits ~ crushed finely
1 tbsp cocoa powder
40g butter~soften
To do: Mix all of these into crumble. Set aside.

Ingredients for the filling:

65ml milk
1/2 tbsp castor sugar
1 tbsp custard powder mixed with 1 tbsp milk
1 tbsp powdered gelatine dissolved in 50ml water
250g durian flesh
50g castor sugar
125g philadephia cream cheese ~ diced
150ml thickened cream
cocoa powder for dusting

To do:
1) Stir milk and sugar until sugar has dissolved. Bring to the boiled and remove from heat. Pour in custard powder mixture (mircowave(100p) for 30 seconds stir well, again another 30 seconds and stir) or stir mixture in a pan of simmer water until thick and smooth. Remove from heat and stir in gelatine till totally dissolve. Stir in durian when mixture has cooled. Set aside.

2) Beat cream cheese and sugar until smooth. Blend in thicken cream. Mix in durian mixture and blend well.

3) Prepared some glasses (any glasses that is clear see through will do). Fill in a layer of biscuits crumble for the first layer into the glasses, (about 1 or 2 tbsp). Tap it with the back of the spoon to make it firm. 

4) Pour on the second layer that is the durian mixture.

5) Again pour the third layer of biscuits crumble. This layer do not need to tap.

6) Follow with the last layer of durian mixture.

7) Cover and let it chilled in the fridge for at least 3-4 hours. Sprinkle cocoa powder on top just before serve...^^

~have another one...再来一杯...~

~ 好吃..yummy..~

**This is a simple, yummy and nice to serve and see dessert....;) You can do this a day ahead if you going to serve a special dinner with someone special...^^ I bet you, that special someone will love it..(provide he/she likes Durian...(^^)..)



Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil