Gardenia Butterscotch Crown Pie & Tiramis-u
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Ingredients

Gardenia Butterscotch Loaf – 6 slices
Cream Cheese – ½ cup
Butter, unsalted – ½ cup
Powdered Sugar – 1 cup
Semi-sweet chocolate – 1 cup
All Purpose Cream ½ cup
Black Coffee – ¼ cup

Gardenia Black Forest Loaf: 4 slices
Cream Cheese – 250g/ 1block
Eggs: 3pc (Separate yolk and whites)
Coffee – ¼ cup
Rum – 2tbsp
Sugar – 3 tbsp
Cocoa Powder – 3 tbsp

Procedure

Get 6 slices of Gardenia Butterscotch loaf, trim the edges and flatten using a rolling pin.

To make the butterscotch pie crust; mold each slice in a cupcake tin; pinch the edges to achieve a crown-like mold. Brush with coffee and toast for 3 minutes at 140oC. Remove from the oven and set aside.

To make the filling; Beat the butter and cream cheese until blended, add powdered sugar and beat until smooth. Chill.

To make the ganache; heat the all purpose cream in a double boiler or in a bowl under boiling water, add the semi-sweet chocolate and mix until melted. Remove from heat.

To assemble, fill the butterscotch pie crust with cream cheese filling and top with chocalate ganache. Finish with a piece of walnut.

Chill and Serve.

Get 4 slices of Gardenia Black Forest Loaf and trim the edges. When trimmed, Toast the Gardenia Black Forest slices including the trimmed edges for 5 minutes at 140 degrees C.

To make the Coffee and Rum mixture: Mix coffee and rum until incorporated.

Brush each slices of the coffee and rum mixture and set aside.

Mix egg whites and sugar until stiff peaks and set aside. Beat egg yolks with sugar also until it reach a pale yellow color and set aside.

To assemble the filling: Mix egg yolk mixture, rum and cream cheese until its well incorporated, fold the egg whites.

To assemble Tiramis-U: In a clear rectangular pan, place the slices as first layer and add the filling; repeat until the pan is covered.
Cut strips of wax paper and arrange it vertically at the top, sift cocoa powder with toasted and crushed Gardenia Black Forest edges, Chill until firm and Serve.
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