Wednesday, April 23, 2014

Recipe: Crumble Tiramisu

A couple of weeks ago I went to have lunch to my friend Cristina's house and for desert she offered the most amazing Tiramisu ever. Cristina makes the yummiest sweets ever and holds baking courses (cookies, cupcakes and lots more!) for little ones in Barcelona with her company Mamis Kidsen (Barcelona friends with little ones, make sure you check it out because the li'ones love it there!) Back to the tiramisu, while I know I have already shared a tiramisu recipe some time ago this one is far far superior so you should definitely see it here. 


1 packet Savoiardi biscuits

For the Cream
5 eggs
120gr confectionary sugar
500 gr mascarpone cheese

For the Coffee Syrup
100gr sugar
100gr water
200gr espresso coffee 
15gr amaretto

For the Crumble
100gr cold butter in cubes
100gr sugar
100gr ground almond
100gr sifted flour


Make your syrup.
Boil the water and add the sugar.  Prepare your coffee and add it the water/sugar syrup and the amaretto. Se aside and let it cool. 

Then make the cream
Separate the yolks from the eggs whites and beat the whites  in a bowl until fluffy, you should be able to turn around the bowl without the whites falling down. Set aside. 

Set up a double boiler (Bain Marie) and mix the yolks with your sugar. Keep mixing with a whisk and make sure your heat temperature doesn't go higher than 85ºC (use a thermometer, this step in important). Whisk until your mix whitens and is well emulsified (this cream is called Pâte a Bombe). Set aside for the heat and let it cool completely. 

When your white cream is cold mix in the mascarpone cheese (it has to be fridge cold) slowly by hand with a spatula. When all is well mix add in the eggs white to the mixture and combine. 

Tiramisu Setting
Quickly dip your biscuits to the coffee mixture and arrange in a single layer in either a large pan or individual little pots like mine. Spread evenly a layer of cream on top then add another layer of dipped in coffee biscuits and finally more cream on top. Chill in the fridge for at least 2 hours or overnight. 

Mix all the ingredients together, preferably with your hands or in a food processor (whizz quickly all your ingredients). It has to look like small pebbles. 
Layer in a baking sheet and bake for about 15 minutes at 175ºC.

When your tiramisu is ready serve with fresh strawberries and crumble. Enjoy, enjoy and thank me later

Tuesday, April 22, 2014

Weekend Wear

For those who celebrated Easter this past weekend I hope you had a lovely time with family and loved ones. 
This outfit is what I would have worn if my Easter wasn't incredibly low key and super freezing up in the Greek mountains. My Easter was much more laid down and I liked it like that but I do love this pastel coloured outfit. These sandals are killers and as comfortable as they can be thanks to the strap and the hidden platform. Definitely recommend them if you are in the lookout for a nude sandal! I bet it will look pretty nice with anything you wear!

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Blazer: Zara (similar) | Top: H&M | Jeans: Topshop | Perfume: Tom Ford Violet Blonde | Sandals: L.K. Bennett c/o Sarenza | Clutch: Love Moschino c/o Sarenza

Thursday, April 17, 2014

Ideal Closet

When I travel I like to wear something comfy, usually it's my favourite pair of jeans, sweater and boots or trainers. Typical I know. This outfit today is what i would wear for a longer plane trip, comfortable joggers, soft but classy, and gold trainers, because who can go wrong with gold, right?

I'm signing off early this week. I'm spending some days in my mom's village in Greece with family, follow me on Instagram if you want to follow along. Happy Easter to those who celebrate and happy long weekend to those who don't. See you next week. 

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Wednesday, April 16, 2014

An apartment in Copenhagen

Apparently it took 3 men to carry this long oak table to this Copenhagen house and for about a year the owners heard the wood crack. What really caught my eye here is the fantastic book installation, colourful and joyful and full of knowledge. This home has some many elements that make it attractive, if I had to pick it would probably be the mix of different elements and concepts, I love how new and old are seemingly intermixed and how it all blends harmoniously. And that headboard is incredibly gorgeous! 

Tuesday, April 15, 2014

Recipe: Pink smoothie

This is BY FAR the easiest recipe I have posted so far, but it's also one that I have been making and drinking for many years and one that I really like. It's a fruit juice with only three ingredients, sorry all but this is no green juice, only yummy sugar full fruit (I know shame on me, but if you want to take fruit somehow, your 5-a-day, this is a great way!)

(makes juice for 2)

2 bananas
Juice of 2 oranges
5 strawberries
Ice cubes


Juice your oranges.
Peel and cute your bananas, cut your strawberries in half and place everything in your blender. If your blender is powerful enough place your ice cubes in it and blend. Serve with a straw. That easy!
I'm sure you can add some seeds, or protein, or something healthy like that, I don't and it's yummy which I like. But feel free to add and let me know what it tastes like.

Monday, April 14, 2014

Weekend Wear

I love biker boots, I have included many of them in my Ideal Closet posts for a while now. I had a cheap pair I bought two winters ago from Topshop and wore to death, well they were cheap for a reason, they only lasted that one winter I bought, this means that this winter I didn't have biker boots. I put off buying a new pair for months but finally and after seeing this Zara ones all winter long in store and on my friend's feet I finally succumbed. They are not expensive either (which means once again I ended up buying cheap boots which annoys me a bit but these are a lot more sturdy and well made so I hope they last longer!). Anyway, this is definitely an in-between outfit with fave Boden stripes and my new super beloved bag. 

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Bag: Michael Kors c/o Sarenza | Top: Boden | Jeans: Topshop | Boots: Zara | Brush: Real Techniques | Blush: Guerlain | Perfume: Eau de Rochas

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