Mini tiramisu cakes

Ingredients for 12 cakes:

Cake:
30 ladyfingers
200 ml coffee+milk
Cream:
100 gr mascarpone
1 egg yolk
2 Tblsp agave sirup (or sugar)
150 ml whipped cream
1/4 packet granulated gelatine
50 ml water
Decoration:
cocoa powder
coffe beans
(or strawberry and chocolate)

Pour the milky coffee into a bowl and soak the ladyfingers in it for a second then cut all of them into 2 parts. Put 5 half ladyfingers into a muffin baking pan (see the pics below) and a top of every 6th one into their middle. Get the gelatine melted in the water and get them hot then stir all the cream ingredients (except half of the whipped cream) with it. Pour the combined cream into the forms, cover them with the remaining whipped cream. Put the cakes into the fridge at least for 2 hours, decorate and enjoy them :)

Tiramisu cake

Ingredients:
Cake:
24 ladyfingers
200 ml coffee+milk
Cream:
200 gr mascarpone
1 egg yolk
4 Tblsp agave sirup (or sugar)
150 ml whipped cream
1 packet granulated gelatine
100 ml water
Decoration:
cocoa powder
coffe beans
(or strawberry and chocolate)

Pour the milky coffee into a bowl and soak the ladyfingers in it for a second. Put 18-20 ladyfingers into a round form (see the pics below). Get the gelatine melted in the water and get them hot then stir all the cream ingredients with it. Pour half of the combined cream into the form, cover it with the remaining ladyfingers then pour the remaining cream onto the top. Put the cake into the fridge at least for 2 hours, decorate and enjoy it :)

Cheesecake without baking

For 12 baskets:

30 pcs of ladyfingers cut into 2 parts

200 g cottage cheese

1 Tbsp lemon juice

4 Tbsp sugar

4 Tbsp cream

1Tbsp gelatine

150 ml water

Put the ladyfingers into a muffin baking form around the edge of the holes

Mix the cottage cheese with sugar, cream and lemon juice and stir them with the hot water with gelatine

Fill the small ladyfinger baskets with this mix and wait at least 2 hours to be solidified (in the fridge)

For the topping:

100 g red currant or cranberries

1 Tbsp sugar

1 Tbsp vanilla custard-powder

100 ml water

Mix the ingredients and boil them then pour 1-2 spoons of the mix to the top of the baskets, serve them cold

Marzipan roses with mascarpone in choco cups

For the roses:

200 gr marzipan (from Lübeck is the best)

1-2 drops of food colourant – red / or juice of beetroot or redberries

Mix them till get a nice rose shade and form roses from the mix {I always form small rolls then plain them using powdered sugar instead of flour and make the petals with my fingertip – plaining one side of the mix better with my fingertips like giving fingerprints to them) then, finally furl them to get the roses}

For the cream filling:

250 gr mascarpone

2 Tsp powdered sugar

Stir them and fill the choco cups with the mix

Put roses on the top with leaves of lemon grass