Philippine Broas

There were only a few pieces of the Philippine broas when I made the Tiramisu Sandwiches a few days ago. I wanted to make a regular tiramisu but got frustrated when the store didn't have broas either. The Italian ladyfingers in my experience seem to melt and disappear in the dessert even when they are not fully immersed in coffee. The Philippine broas however always come out perfect IMHO. I had to bake broas and followed the recipe from RECIPES OF THE PHILIPPINES edited by Enriqueta David Perez.

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Dutch Crunched Vienna Bread Rolls

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I bake our sandwich loaf bread regularly every week but lately I've been on a roll, bread roll, that is. The last two weeks I made 2 kinds of Filipino pandesal rolls and today I baked Vienna Bread rolls topped with Dutch crunch. Vienna bread is one of my favorite breads from Peter Reinhart's cookbook, The Bread Baker's Apprentice. The bread has thin crispy crust which I really love and has moist soft sweetish crumb. Because the dough uses a large amount of preferment the bread always comes out very flavorful.

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Tiramisu Sandwich

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It was love at first sight bite when I had tiramisu over 22 years ago. Soft lady fingers soaked in strong coffee nestled in rich zabaglione and mascarpone cheese cream flavored with marsala (or rum) then lightly dusted with dark cocoa; what's not to love? 

Unfortunately, I have also tasted some truly awful ones using chocolate cake as the base. Chocolate cake!!! Yuck!! Sorry for my excessive use of exclamation points but it's one of the reasons I make my own tiramisu. And thanks to our lovely hosts for February, Abigail and Marni for giving me another excuse to make them again, this time with a touch of Filipino flavors.

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Baliwag Pandesal

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I've had these bite size sweet rich soft yellowish pandesal back in the Philippines. A few Filipino bloggers claim these are the Baliwag-style rolls. The recipe they follow is the same as the pan de leche, with the addition of milk of course.  

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