PALATEZ

Recipe Category: Dessert

  • Classic Tiramisu

    Classic Tiramisu

    Make Zabaglione:

    Prepare bain-marie: Fill saucepan with 2 inches water, bring to simmer. Place heatproof bowl on top (bottom not touching water).

    Whisk 6 egg yolks + 3/4 cup granulated sugar in bowl until pale and thick (about 5 minutes).

    Gradually add ? cup Marsala wine (or dark rum), whisking constantly. Cook 8-10 minutes until mixture triples in volume, reaches 71°C/160°F, and leaves ribbons.

    Remove from heat, continue whisking 2 minutes to cool slightly.

    Prepare Cream Base:

    In separate bowl, beat 500g mascarpone (room temperature) with spatula until smooth.

    Fold mascarpone into cooled zabaglione in 3 additions until fully incorporated.

    In chilled bowl, whip 300ml heavy cream (35% fat) to medium peaks.

    Gently fold whipped cream into mascarpone mixture until uniform.

    Assemble:

    Brew 2 cups strong espresso, cool to room temperature. Stir in 2 tbsp Marsala or rum.

    Quickly dip 24 Savoiardi ladyfingers (one at a time) into coffee for 1 second per side — moist but not soggy.

    Arrange 12 dipped ladyfingers in single layer in 9×13 inch dish.

    Spread half cream mixture (about 3 cups) evenly over ladyfingers.

    Repeat with remaining ladyfingers and cream.

    Cover with plastic wrap touching surface. Refrigerate 6 hours minimum, preferably overnight.

    Serve:

    Just before serving, dust entire surface generously with unsweetened cocoa powder using fine-mesh sieve.

    Use warm knife (dipped in hot water, wiped dry) for clean cuts.

    Serve within 2 minutes of dusting to prevent cocoa absorption.

  • Mango Sticky Rice (Khao Niew Mamuang)

    Mango Sticky Rice (Khao Niew Mamuang)

    1. **Soak rice:** Rinse glutinous rice in cold water until water runs clear. Soak rice in cold water for at least 4 hours, preferably overnight. Drain thoroughly.2. **Steam rice:** Line a steamer basket with cheesecloth or banana leaves (if using pandan leaf, place it on top). Spread drained rice evenly in the steamer. Steam over boiling water for 25-30 minutes until rice is translucent and tender.3. **Make coconut sauce:** While rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium-low, stirring constantly, until sugar dissolves completely. Do not boil. Remove from heat.4. **Combine rice and sauce:** Transfer hot steamed rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Gently fold with a rubber spatula until rice is evenly coated. Cover and let sit for 15-20 minutes to absorb the sauce.5. **Prepare mangoes:** Peel mangoes and slice flesh off the pit. Cut into attractive slices or cubes.6. **Prepare optional topping:** If making salted coconut cream topping, mix 2 tablespoons coconut cream with 1/4 teaspoon salt in a small bowl.7. **Assemble:** Place a mound of sticky rice on each serving plate. Arrange mango slices beside or around the rice.8. **Serve:** Drizzle remaining coconut sauce over the rice and mangoes. If using, drizzle the salted coconut cream over the rice only. Sprinkle with toasted sesame seeds or mung beans. Serve slightly warm or at room temperature.