Tiramisu Layered with Chocolate Cake


Once you hear the word Tiramisu, the first thing that you could imagine is a perfect coffee based dessert. Well literally Tiramisu is an Italian word means “to pick me or lift me up”. Since it’s espresso (some pastry chefs use espresso for stronger flavor and effect) or coffee based Tiramisu can really be in a good help for some nightwalkers or have not enough time to sleep so they can be picked up! J

I reconstruct my recipe of Tiramisu, well the tradition way of making this is it will be layered by Lady Fingers and some uses liquors for their Tiramisu like Baileys (Coffee Based Liquor), Kahlua, Brandy, Marsala Wine, etc. In my recipe I omit the liquors since my family is not a fan of those and since my sister really loves chocolate (like so obsess with chocolate) I layered it with chocolate chiffon cake. This is a hit to everyone the taste is well balanced, no taste of wine, really good for people who don’t enjoy Tiramisu with the taste of Liquors.

Yield: 9 inch Cake Pan


For Chocolate Chiffon Cake

98g         Cake Flour or All Purpose Flour

20g         Cocoa Powder

75g         Granulated White Sugar

1/2tsp     Salt

6g          Baking Powder

53g         Vegetable Oil

70g         Egg Yolks

110ml     Water

1tsp        Vanilla

98g        Egg Whites

45g         Granulated White Sugar

1tsp       Cream of Tartar

For Tiramisu Filling

10pcs         Egg Yolks

60g            Sugar

270g          Cream Cheese / Mascarpone Cheese

4 Sheets     Gelatin, soaked in cold water (Half a cup of Water)

600g           Whipping Cream

80g             Powdered Sugar

For Coffee Syrup

2Tbsp      Plain Coffee (You can use Stronger Coffee, whatever you prefer)

2Tbsp      Granulated White Sugar

2Tbsp     Water


Make first the Chocolate Chiffon Cake.

Pre heat Oven to 350 Degrees Fahrenheit.

Ready your 9 inch Springform Pan.

In a bowl, mix Flour, salt, Baking Powder and the 75g Granulated Sugar.

In a separate bowl mix Oil, egg yolks, water and Vanilla.

Pour wet Ingredients to Dry Ingredients and Mix well with whisk until Lump free.

In other bowl whip your egg whites til you reach the shampoo stage (many small bubbles appears).

then add the other Sugar and Cream of Tartar, whisk until you reach the Stiff Peak Stage of Egg whites.


When you reach that stage, fold the Egg Foam to the Chocolate mixture using spatula. Important here is to follow the folding technique, using spatula dip to the bottom of the bowl and by the spatula facing horizontally lift up and fold it to the top of the mixture, same process til completely mixed.


When completely mix. Pour the Batter to the Springform Pan and Bake for 25 minutes at 350 Degrees Fahrenheit.


When done, unmold to springform pan, and let it cool for a minute. Once Cool, cut horizontally to have 2 slabs of Cake.

After making the Chocolate Cake, Prepare the Tiramisu Filling.

Whip the Cream and Powdered Sugar in a bowl until thickens. Store in Chiller until ready.

In a bowl whip eggyolks, Sugar, 1Tbsp Coffee Syrup (just Mix the ingredients for Coffee Syrup) and place on a Bain Marie (to know how to Bain Marie see my instruction in my Oreo Cheesecake Recipe https://justforfats.wordpress.com/2013/11/13/oreo-cheesecake/)

Cook in Bain Marie until  the Egg Mixture thickens and  becomes lighter. Dont put in Bain Marie too long it may cook the eggs.

After that remove from Bain Marie and soak the Gelatin and mix well til the Gelatin melts.

In a mixer bowl, soften the cream cheese by using a mixer, mix til the cheese become smooth. Then add the Egg Mixture to Cream cheese and mix well until Lump free.

Get the Chilled Whipping Cream and do the folding technique. Fold the Cream to the Egg and Cheese mixture.


When Comletely folded. place a slab of Chocolate Chiffon cake on the 9 inch Pan. get a pastry Brush and brush some Coffee Mixture into the chocolate chiffon cake, and pour some Tiramisu Mixture. then same process to another slab of Chocolate chiffon. Make sure to cover the whole Cake with Tiramisu Filling.

Freezer it overnight or until becomes firm so you can remove it from the Springform Pan.

Then Put Some Cocoa Powder on top of your Tiramisu Cake!

ENJOY! Put some comments for questions!





Oreo Cheesecake is one of the most popular Cheesecake in the world, almost everybody loves the cheesecake however cheesecakes are quite expensive compare to other ordinary cakes that are available in the bakeries. Maybe because of it’s ingredients are really quite expensive especially the cream cheese well it depends what brand of the product because  there are cream cheese that are flavorful and the price are really high and the wisest cream cheese are the average price but with perfect taste for the cheesecake. What I usually use is PHILADELPHIA Cream Cheese, this is really good and the taste is really perfect for making Cheesecake! My advice is when you finish reading this recipe don’t buy in those stores anymore sometimes they over price, you can make your own Cheesecakes with different varieties.

This recipe of Oreo Cheesecake is a baked cheesecake, if you’re gonna browse my old posts you can notice that I already posted an Oreo Cheesecake recipe but its unbaked, but this one is we’re gonna bake this cheesecake, way more tastier and way more Cheesecake than Unbaked one! So grab your whisks and spatulas and were going to start BAKING!


100g       Oreo Cookies Crushed

60g         Butter, Melted

450g       Cream Cheese, at Room Temperature

90g         Sour Cream

155g       Sugar

8g           All Purpose Flour

3pcs       Eggs

3pcs       Egg Yolks

4ml         Vanilla Extract

14pcs     Oreo Cookies for toppings


In a 9-inch Springform pan cover below with Aluminum Foil

To make the crust, combine the Crushed Oreo Cookies to Melted Butter, combine well and press the mixture to the pan


and then put in freezer until ready to use.

Softened the Cream Cheese by passing it to mixer until smooth.

Add in Sugar and mix for a while. Add Sour Cream, flour, then the eggs (drop per piece, beat well) follow the yolks, slowly apply on the batter mixture. Add Vanilla


Keep on mixing till smooth and combined well.

Get the crust and pour the batter over crust.

Bake 300 degrees Fahrenheit for 30-45 minutes using Bain Marie (How to do it: Get a baking pan (I used pyrex Pan) that can hold your 9inch cheesecake springform pan, then place it there and on that extra pan of yours on where the 9inch was placed fill it with BOILING water in it, you don’t worry about the cheesecake batter to be wet inside, remember you have put the aluminum foil outside the 9inch springform pan, that is to protect the inside batter to be wet by the boiling water outside it)

To check for the Doneness, use a cake tester or just a tooth pick, pierce the cake and when the stick comes out clean no sticky batter then it is already done!

Unmold to pan, and sprinkle some Crushed Oreos on top and fill the top with whole oreos, design by your desire!

Enjoy your Oreo Cheesecake!!

Kalbi Chim ( Korean Beef Spareribs )


Last week my culinary classmate Mommy Gigi prepared us for our Lunch and there is one dish that really caught our attention, its taste was really powerful the beef was really tender and the flavor bursted  out to our mouth, so the next thing that we all asked is what is the name of that awesome dish, it was Kalbi Chim or Korean Beef Spareribs so I asked Mommy Gigi the recipe. So I planned to make this for my Lil brother’s birthday.

It was really mouth watering beef spareribs cooked in soysauce based sauce and the Chinese Mushroom compliments the dish it was really really perfect, I may say that I’m not a fan of Korean food but I do eat them but not really into it but this shuts my mouth! I swear that this will really get the attention of whoever your gonna share this awesome dish!


1kg                        Beef Spareribs, cut into chunks

3Tbsp                    Sugar, granulated

¾ cup                    Soy Sauce

2Tbsp                    Sesame Oil

2 cloves                  Garlic, crushed

2Tbsp                    Sesame Seeds, roasted and crushed

4pcs.                      Chinese Mushrooms dried

2-1/2 Cup               Water

2pcs                       Scallions, trimmed and chopped

As needed             Salt and Pepper


Score the meaty parts of the beef ribs and rub all over with sugar, place in a bowl

In a small bowl, mix soy sauce, sesame oil, garlic and sesame seeds. Marinate the beefs in this mixture for at least one hour or more.

Soak dried mushrooms to water for at least 30minutes.

Remove the beef from the marinate but reserve the marinate mixture, then in a pot sear the beef to seal in flavor.


While searing, drain the mushroom and reserve the water from the mushroom, combine the water to the beef marinate and bring it to a boil.

When searing is done put the beefs to the boiling Mixture and let it cook covered for at least 1 hour or the beef is tender.

When it is tender put the mushrooms and scallions, then you can add pepper and salt to taste.

Cook further for 30 minutes or until the liquid has almost evaporated.

When done, serve it in a platter and enjoy your Korean DISH!!

Chilis Philippines Grill Bar


When me and my girl was just roaming around the the Greenbelt 5 Makati City, Philippines we found this intriguing Grill Bar. There are a lot of people eating here and it seems their menu is really good as I checked it. So as a Food Explorer we tried this awesome Grill Bar, since it’s a Grill Bar we really expect that there will be a lot of Burgers and Fries in which we preferred on that special day. The crew was awesome very approachable and definitely will look upon your needs during your time with them. As I’ve learned about the Grill Bar it was originated from Dallas, Texas so it was really very Southwestern flair. We can’t wait to order so we grabbed the menu right away.Image

I ordered for Cajun Club Sandwich because it really looks promising and I love Club Sandwiches, my partner ordered for OldTimer Big Mouth Burgers with an additional of Cheese, coz she definitely love cheese with well done grill for the burger. Since we are not a small sized person we ordered for another dish which is the Chicken Crispers, for our drinks we just ordered for a Bottomless Soda for me and Bottomless Lemonade for her. Since we have the word Dessert! We can’t leave the place without trying their best seller Sweet Ending Chocolate Chip Paradise Pie!


Cajun Club Sandwich a traditional club sandwich with a kick, stacked high with grilled chicken, topped with crispy bacon cheddar and Swiss Cheese, chopped Jalapeno, lettuce and tomato! It’s the perfect Club Sandwich I’ve ever tasted and the thick and crispy fries was awesome!


This is the Oldtimer Big Mouth Burgers it’s Beef was really 100% pure beef! with Mustard, shredded lettuce, pickle, onions and tomato. She added Cheese on it so it was awesome!Image

The Chicken Crispers this is hand battered chicken, served with corn on the cob, the awesome fries and Honey Mustard deep!


Now this is timeless for me, the sweet ending Chocolate Chip Paradise Pie! The Bar under is warmed chewy layered with chocolate chips, walnuts and coconut. Topped with Vanilla Ice Cream and drizzled with Chocolate and Caramel! it was really a perfect DESSERT!

It was really a big sized meal, even though we have big stomachs we still can’t finish everything so we packed the leftovers and took it out and ate it when we watched The Mortal Instruments: City of Bones! 


We can say that this is one of the best Lunch we ever had! The prices are so reasonable and so worth it!

If you wan’t to check the other Branches see below:

MAKATI 2nd Level Greenbelt 5 Ayala Center Makati City 
   Tel no.: 729-3022 / 729-2862
GREENHILLS 26 Missouri St. cor. Nevada St., Northeast Greenhills San Juan 
Tel no.: 727-2959 / 727-3008
TOMAS MORATO 199 Tomas Morato Ave. cor. Scout Fernandez Quezon City
Tel no.: 372-5017 / 372-5007
ROCKWELL P1 Unit 36 Power Plant Mall Rockwell Center 
   Tel no.: 659-6527
ALABANG TOWN CENTER LGF, Corte de Las Palmas Expansion, Alabang Town Center, Muntinlupa City 
   Tel no.: 846-2647
MEGAMALL  2/L Mega Atrium, SM Megamall Edsa cor. Julia Vargas Ave., Mandaluyong City 
   Tel no.: 631-0380

Cream Puffs and Eclairs


Cream Puffs and Eclairs are one of the favorite bite sized pastries. The Cream Puff is topped with Caramel and the Eclair is topped with “Ganche” or a Chocolate Glaze,  actually you can make different varieties for this but this is the standard for this recipe so it’s really up to you.  I also love them too, like I can have this all day long because in every bit of this small pastry is like heaven, the dropping of the cream to your mouth in every bite and the flavor of the Caramel and the Chocolate gives justice to that small pastry!

Actually it’s easy to make this two choux pastry, well first “choux” is a French word for cabbage they call this a Cabbage Paste for the dough of these pastries, on this recipe you don’t have to knead the dough, actually it’s a wet dough called the choux paste. For the filling of this recipe it’s up to you if you like to just fill it with whipped cream, chocolate whipped cream, but what I filled it in is a Pastry Cream, well its very simple to make that cream,  boil 450g of milk, 60g of White Sugar, and 50g Butter, in a different bowl whisk together the 4pcs egg yolks, 60g White Sugar and 40g cornstarch until canary yellow, when the milk mixture is boiled already put some of it in egg mixture and whisk thoroughly to temper it and when good put everything of milk mixture, continue mixing when well combined bring the whole mixture to a pot the medium heat and just continue mixing until it thickens, when thicken put it on a plastic wrap completely covered to avoid skinning of the cream and let it cool. Then use it when your going to use for the puffs! If you find this difficult you can just use whipped cream and put some sugar on it continue whisking then when thickens you can chill and use it already.


200g Water

70g Butter

2g Salt

2g Sugar

140g Bread Flour

4-5pcs of Eggs


for Caramel

1/2 cup White Sugar

for Ganache or Chocolate Glaze

125g Semisweet Chocolate bar

75g Whipping Cream


Pre heat oven to 425 degree Fahrenheit

Combine water, butter, sugar, salt in a pot then bring to boil. All at once, put in the flour and stir until forms to a ball, you can see its already good when the whole flour is already hydrated and it leaves a thin skin underneath the pot


Transfer it into Mixing Bowl and let it cool, the temperature for that to cool is 140 degree fahrenheit or lower. Then mix it.

Crack the eggs and then slowly put one by one on the Dough, beat well during incorporation.

See the picture below for the correct texture of the Pate a Choux .


When ou already have this consistency and texture, put this on a pipe Bag then Pipe this on a Pan.

For Cream Puffs, pipe a circle round with 2 diameter, or you can make it more larger its up to you, for Eclairs pipe on a pan vertically up to 3-5 inches.

When Pipe done, put it on the oven and Bake for 30 minutes or until it blooms and golden brown.

When you already have the puffs, bring out your Cream and pipe inside the Puffs, make a whole underneath or on sides.

For Cream Puffs Caramel get a half cup of white sugar, put it on a pan, let it liquify, put sugar by bathces slowly, until it forms a caramel, and then just dip the top of the Cream Puffs!

For the Ganache, heat the whipping cream, let boil and mix with the hcolate and let it melt, then dip the top of your Eclairs, dont let it drip, you want a toppings for this!

and then chill those two pastries then the hardest part is waiting! Enjoy your small bite sized Choux Pastries!


Comments for questions!


Chocolate Chips with Walnuts and Oatmeal Cookies


My first post on my Blog was Chocolate Chip Cookies and I noticed that many people really loved this awesome cookies. Who would never love a bite of a Chocolate Chip Cookies right? Do you guys know that cookie means a “small cake”, yeah a small cake that’s why everybody really loved this small cake. Well since many people loved cookies I made another recipe for this awesome cookie. I added some Walnuts and Oatmeal to add some fiber on my cookie and not just sugars, because you know people will tell that this is bad pure sugar and fat, and also this will help my cookies to make a CHEWY texture on it, so it’s gonna be like a REPRISE recipe for my Chocolate Chip Cookies! This will be a different procedure from my old cookie so better watch for the procedure, I tell you no one did regret in tasting these awesome cookies!


113g       Unsalted Butter (Room Temp)

75g         Granulated Sugar

83g         Brown Sugar

1pc         Egg

½ Tsp     Vanilla

115g       All Purpose Flour

89g         Oatmeal

1g           Salt

2g           Baking Powder

4g           Baking Soda

50g         Walnuts Chopped

80g         Chocolate Chips


Pre heat oven to 350 degree Fahrenheit

Using mixer or a hand Mixer, Cream the Butter first then add the two sugars slowly while mixing, make sure that the mixtures becomes light in texture.

Add the Vanilla to egg and put it in the Mixture then mix it a little bit just to make sure that the eggs have covered the batter already. Don’t over mix it.

Mix the Dry ingredients, Baking Soda, Baking Powder, salt, and the oatmeal; mix with whisk so it will be evenly distributed.

Put the dry ingredients to the Creamed Mixture and use fold method, don’t whisk it or mix, just get the bottom part of the mixture and press slightly o top of it, do it until the flour mixture has already been hydrated by the creamed mixture. Then add Walnuts and Chocolate Chips then slightly mix.


Line with parchment paper the pan, using an ice cream scoop, scoop the dough and place it on the pan, work all the way to the pan and when done slightly press the dough, just SLIGHTLY don’t overpress it make sure every single dough is on the same size

Bake 10-12 minutes or until cookies is Brown

After baking let it cool for a couple of minutes before removing on pan because its still soft when just out on the oven. when cooled already use a spatula to transfer it on a plate of yours, then serve it!

I assure whoever reads this, you will receive an unexpected praise from a person, will be more better if they will ask you to sell this awesome cookie!

Enjoy your cookie, just ask on the comments below and SHARE this awesome COOKIES: SMALL CAKE!