Apple Crumble

Make 4 minis

Crumble Ingredients:
Plain flour x 85g (use 93g if omit cocoa powder)
Cocao Powder x 8g
Cold Butter x 50g
Brown sugar x 25g

Apple Filling Ingredients:
Fuji apple 1 or 2 Granny Smith apple
Cinnamon powder
Brown sugar
Lemon juice
Lemon zest

Cooking Apple Filling:
1. Cut apples into cube 0.7cm bit size.
2. Mix in cinnamon powder, lemon juice and brown sugar. Adjust to individual preference.
3. Cook over medium heat until apple is half cooked.
4. Add in lemon zest and off fire.

Make the Crumbles:
1. Rub butter into flour and brown sugar.
2. Once flour and sugar is blend into crumbs but DON'T rub into dough. They have to be crumbs form.

Baking:
1. Lay container with crumbles and top with apple filling before topping with more crumbles.
2. Bake at 180 or 185 degree for 15 to 20mins until the crumbs are golden brown (I did turn on the fan for last few mins).

Milo Eggless Tiramisu

Ingredient
• 12 pcs Italian ladyfinger biscuits (for dipping in coffee solution)
• Milo or Cocoa powder for dusting

• (A) Cream mixture
o 250 grams mascarpone cheese
o 1 tablespoon vanilla bean paste
o 2 tablespoon vanilla essence
o 2 tablespoon sugar
o 3 tablespoon Milo mixed well with 3 tablespoon warm water (reduce to 2 tablespoon of Milo drink if using vanilla essence instead of vanilla bean paste)
o 2 tablespoon thickened cream

• (B) Coffee solution
o 3 tablespoon instant coffee mix in 150ml hot water
o 3 tablespoon of Kahlua or Tia Maria (can substitute with Milo drink)

Steps
1) Mix instant coffee granules with warm water followed by Kahlua.
2) Quickly heat the coffee mixture to evaporate the alcohol (this step is optional for those do not mind the alcohol).
3) Pour the coffee mixture into a shallow plate for dipping of the ladyfingers.
4) Mix all the ingredients in A together in a bowl until well mixed.
5) Dip half of the ladyfingers and line them at the bottom of cups or dish.
6) Ensure all biscuits are well coated n do it fast else the biscuits will be too soggy to handle).
7) Scoop half of the cream mixture over the ladyfingers.
8) Sieve milo power over the cream mixture.
9) Dip the other half of the biscuits and line them on the cream mixture.
10) Spread the balance cream mixture over the second layer of ladyfinger biscuits.
11) Chill the tiramisu in refrigerator for at least 6 hours.
12) Before serving, sieve some more Milo powder over the chilled tiramisu and top with Nestle milo cereal.