Tiramisu 101

My sister LOVES to bake. She can make cinnamon rolls, brownies, bread, cakes, cookies, cupcakes, blablabla. And every Christmas season she makes tiramisu out of the panetonnes we always get. 

Panetonne in box.

My sister uses it in lieu of lady fingers because it's way tastier!

Milk chocolate, cream cheese, Kahlua (we are a den of alcoholics here: old alcoholics, young alcoholics and baby alcoholics! You name it, we got it.), and our vintage mixer

The Silver Spoon (a great Italian cookbook), Splenda & Nutrasweet (which I suggested we use because we didn't have any powdered sugar and I thought the texture was the same. Can you tell I'm not a brilliant baker?  We ended up not using them – my sister suggested that we just powderize the sugar ourselves, using our blender), organic eggs.

Separated yolks and the sugar we powdered!

Tourne, Fort Strip

I always enjoy dining with my friends Cheska and Brian.* They're cheery pleasant people who are undeniably up for a new foodie experience. Want proof? Here we go, Mercato Centrale, Greenhills area,

Chinatown. So it was a definite must to have a meal with them since I'm in Manila.

I asked them to suggest a restaurant since they're such good food hunters. HAHA. They suggested a newly opened restaurant called Tourne, duh. I googled Tourne but there hardly was any info about the restaurant except the fact that it's owned by a chef that trained in the prestigious Le Cordon Bleu.**

We got there early.
So it was still pretty empty.

A quote by Alice Waters up on the wall.

The ambiance is elegant, all white, clean, and pristine. Despite that, it was cozy too. The staff look prim and proper. And the huge window allowed customers to peer into the kitchen to watch the chefs in action.