Browsing Tag:

sponge

Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

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Add dark chocolate chips to bowl.

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Blitz 5 seconds/Speed 7. Set aside.

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Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

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Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

 

 

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Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

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…and dip sponge bisuits in coffee/hot Milo mixture.

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Place sponge biscuits in bowl enough to cover the base of the bowl.

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Add a layer of Milo Mousse…

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…and sprinkle with blitzed chocolate chips.

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Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

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Add a final layer of Milo Mousse…

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and sprinkle top with remaining blitzed chocolate chips.

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Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

  • 150 grams dark chocolate chips
  • 1 bottle thickened cream (600ml)
  • 6 heaped tablespoons Milo
  • 2 tablespoons cocoa
  • 2 tablespoons sugar
  • 1 large packet of sponge finger biscuits
  • 300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
  • *for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

1

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

3

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

4

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

5

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

6

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

7

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

8

Refrigerate for at least 2 hours before serving.

December 5, 2016 By
3
Cake/ Steaming/ Thermomix

Steamed Sponge Cake (Chinese Ma Lai Goa)

With my Chinese Malaysian heritage, I grew up with this steamed sponge cake! It’s my dad’s all time favourite, and a lot of Yum Cha places serve this as a dessert too! With 10 seconds to mix, and 25 minutes to steam – this is just soooo easy to make at home!

I’ve always wanted to steam a cake with the Thermomix so thought I would try off with this! It has a light sweet caramel flavour and is nice and moist from being steamed. It is light and ‘bouncy’ and it isn’t as crumbly as baked sponge cakes.

A lot of the recipes I’ve seen are with have ingredients which are not very common in Australia, and have evaporated milk (with an amount that would use up only a portion of a tin – and I haaaate having half a tin of stuff leftover!). Another uncommon ingredient is double action baking powder, which I haven’t been able to find in shops in Sydney, and I have only been able to find online so I have just used normal baking powder (McKenzie’s brand).

I have adapted and converted a Steamed Sponge Cake recipe from The Honk Kong Cookery with ingredients that I have at home, and so it is easily made in the Thermomix!

The cooking time is based on 8 x silicon Dariole moulds from Alyce Alexandra. You could also use ramekins or silicon cupcake moulds instead.

This is great eaten fresh, kept in the fridge and eaten cold (or warmed up in the microwave), and also can be frozen and defrosted nicely.

 

 
Add all ingredients into bowl
 
 Mix 10 seconds/Speed 5
 
Pour mixture into 8 x silicon moulds, top with sultanas, and place into Varoma steaming tray.
 
 
Wash out bowl, and add 1 Litre of water.
 
Place the Varoma steaming tray in position – steam 25 minutes/Varoma/Speed 3.
 
Take the lid off to cool for a few minutes, then take the cakes out of the mould to cool further…
 
 
..or to eat!
 

Steamed Sponge Cake (Chinese Ma Lai Goa)

Print Recipe

Ingredients

  • 160 grams plain flour
  • 100 grams brown sugar
  • 90 grams milk
  • 20 grams custard powder
  • 40 grams oil (light tasting, I use Rice Bran oil)
  • 2 eggs
  • 20 grams baking powder
  • Handful of sultanas to top

Instructions

1

Add all ingredients into bowl - mix 10 seconds/Speed 5.

2

Pour mixture into 8 x silicon moulds, top with sultanas, and place into Varoma steaming tray.

3

Wash out bowl, and add 1 Litre of water.

4

Place the Varoma steaming tray in position - steam 25 minutes/Varoma/Speed 3.

5

Take the lid off to cool for a few minutes, then take the cakes out of the mould to cool further (...or to eat!).

May 15, 2016 By
1