Happy Anniversary! Happy Birthday!
August 19, 2007 | Filed Under Blog Anniversary, Desserts/Sweets
Lady Fingers and crema pasticcera
Happy Anniversary! Happy Birthday to my blog! Today marks the two year anniversary when I first posted on this blog. Unbelievable. I never thought I’d ever develop an interest in cooking and then have the nerve to blog about it. Time sure flies when you’re having fun, learning new cooking tips, finding awesome recipes and meeting fellow food bloggers and making really good friends.
Sometime ago, I was talking to Simona of Briciole (one of the blogs I love!) about the different ways of making tiramisu. This is one of the first desserts I prepared and blogged about. Even to this day I still can’t believe that I actually made tiramisu because until then, I always had to go to a restaurant to order it. While I like to make tiramisu, I can’t prepare it often because one family member has a low immune system and can’t risk eating it because of raw eggs ingredients.
Simona suggested making a simple dessert of Lady Fingers and crema pasticcera, which doesn’t include raw eggs. This was something she used to make often as a teenager, so she shared her recipe for crema pasticcera and the dessert with me.
After I prepared the crema pasticcera, I dipped the Lady Fingers in coffee and then layered it with the crema (instead of the mascarpone mixture, which contained the raw eggs). Instantly, I had a delicious dessert! Thank you Simona! I had fun making this dessert. It was very easy to prepare and everyone enjoyed it.
According to Simona’s research on alternative Tiramisu recipes:
1. A number of people use crema pasticcera instead of the raw egg mixture to make Tiramisu, but they add mascarpone to it.
2. Other people use crema pasticcera and don’t use mascarpone, but they add whipped cream to the crema (we call the mixture crema chantilly) .
3. Ladyfingers and crema can be used to make zuppa inglese, but then you would need alchermes to moisten the cookies, not coffee.
4. However, some people make zuppa inglese using coffee to moisten the ladyfingers ( which is what I did).
Thanks to everyone who stops by here and leaves a comment. It would be no fun without you. For the past couple of months my food posts have diminished. I have a different schedule that doesn’t allow me to cook and blog much, neither have I been able to stop by other blogs as I previously did. In the near future, I hope to get up to speed again and blog about my cooking adventures more often. I certainly have a lot of recipes to try out and share! ;-)
Paz
Crema pasticcera in the pot
Crema Pasticcera
1/3 cup sugar
500 ml milk (slightly more than 2 cups)
3 strips of lemon peel about 3” long and 1/2” wide (using a potato peeler to cut the strips makes it easier to avoid cutting the white part of the lemon)
3 tablespoons pastry (or unbleached) flour
Pour the milk into a pan, add the lemon peel and warm up to well below boiling point.
In a mixing bowl, beat the eggs with the sugar until the mixture is white and bubbly.
Sift the flour over the egg mixture and beat briefly until it is incorporated.
Remove the lemon strips from the milk.
Add the milk to the eggs and mix with a wooden spoon.
Pour the mixture into the pan and set it to very low heat, stirring at least every couple of minutes. When the froth on the surface disappears completely, crema starts to feel thicker. From then on stir almost continuously.
When crema reaches boiling temperature, cook for 1-2 minutes, then remove from the heat and stir to bring down the temperature.
While the crema cools down, stir it every now and then to prevent the formation of a film over it.
Covered in crema pasticcera
Covered with crema pasticcera and chocolate powder
Comments
30 Responses to “Happy Anniversary! Happy Birthday!”
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Happy Anniversary my dear Paz!
What an honor to have played a small part in your very special celebration.
The dessert looks gorgeous. Many happy returns of the day.
Also, I hope your work schedule will soon allow you to go back to the cooking and blogging you like. Thanks again for the lovely post.
Happy Blog Birthday Paz.
A beauty of a dessert for A Happy Two Day!!
Happy Blog Birthday, Paz!
Hi Simona: Thanks again for everything!
Hi Barbara: Thank you!
Hi Tann: Thanks!
Hi Anh: Thanks!
Thanks for stopping by, all!
Paz
Hi paz,
happy birthday, wow, 2 years, I have only been blogging for 4 weeks! thank you for posting a comments on my blog. You were the first to comment!! I am really getting into this blogging and your site and others have inspired me.
I love your birthday cake,it looks delish
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Happy blog birthday, Paz!! Shouldn’t your cake have 2 candles on it?
Happy Blog Birthday, Paz! Looking forward to more exciting posts.
Happy, happy blog birthday! Two years — a wonderful achievement. And how nice that you made a “cake”!! Looking forward to the third year of your adventures.
A very happy blog birthday to you! Sorry to hear about the change in schedule that doesn’t leave as much time for blogging. I can relate since this morning I have to go back to work again myself, and I’m wondering how I’m going to keep up with everything. I guess we do what we can, right? During the school year I sometimes go days without being able to read many other blogs, and I really miss it when my schedule gets hectic like that.
Happy, happy blog birthday !!!:eek:
Happy Birthday, TheCookingAdventuresofChefPaz! You brighten my day whenever you post, and you have taught me so much. Thank you!
Congratulations on the 2 year anniversary. I come here for my dose of New York pictures. It is my favorite city in the US reminds me of home.
Happy bloganniversary, Paz!!! Keep up with the good work!
That dessert looks gorgeous…
Happy birthday to your beautiful blog, Paz!
Happy Blog-Birthday Paz!!!!
Yay, I know how happy it is to celebrate our blog and all the time and effort we put into it!
You do an awesome job with your blog!!
Ana
Congratulations! Your blog is 21 in “dog years”
(http://www.onlineconversion.com/dogyears.htm)
Happy blog anniversary Paz! It’s been a fantastic 2 years!
Happy blog anniversary!
Very interesting to see how your cooking skills developed.
Hi Linda: Before you know it, you’ll be celebrating your 2 year anniversary. Happy blogging.
Hi Pille: LOL! Yes you’re right I should have put 2 candles on.
Hi Kat: Thanks so much!
Hi Lydia: Thank you, thank you!
Hi Kalyn: Thanks! Wish we could have all the time in the world to devote to blogs.
Hi Nat: Welcome and thank you!
Hi Mari: Thanks so much. I can definitely say the same for you!
Hi Indosungod: Thank you. I’m glad you’re able to stop by.
Hi Rosa: Thank you!
Hi Patricia: Thank you, thank you!
Ana! Hi! Thank you!
LOL! Delores. Welcome and thanks. I love the doggie years conversion.
Hi Joey: Thanks so much!
Hi Farid: Thanks for all your wonderful recipes.
Hugs to all!
Paz
Paz! Can you forgive me for missing this?? Please do! And a belated happy blogbirthday! ps. as to your mail, I+m thinking hard, I will consult my children too!
Pille, congratulations! I have seen your blog go through different phases. It is maturing. Great to have you in the blogsphera. And what a delicious choice of recipe. I also have a problem with raw egg yolks.
Dear Ilva and Valentina: Thanks so much for your good wishes.
Beijos,
Paz
Oh, Paz! I can’t believe I missed your blog birthday.
Happy Birthday to you and your blog! Here’s to another great year!!!
Dear Ivonne: Thank you! Thank you!
Paz
Happy birthday to you
Happy birthday to youuuuu
Happy birthday dear Paaaaaaaaazzz
Happy birthday to youuuuuuuu
Hi Ming the Merciless: Thanks for singing to me.
Paz
Happy belated blog anniversary, Paz! Your dessert looks delicious and is going into my file right now. Simona is a treasure, isn’t she?
Thank you, Christine! Yes, Simona IS a treasure!
Paz