Photo credit Michael’s Kitchen Newport Beachside Hotel & Resort
Ever felt like dessert menus are becoming a bit...predictable? A chocolate cake of some sort, a fruit-based pastry, cheesecake or tiramisu, a pudding or flan, and an ice cream or sorbet. Yawn.
Fortunately, we recently came across a restauranteur who has not forgotten the childlike joy and simple pleasure that dessert can bring: chef Michael Blum, who recently opened Michael's Kitchen in Miami. He's bringing a bit of pomp and circumstance--as well as a needed dose of fun--back to the institution of dessert, serving up fanciful sweets like desserts like N'awlins style Bananas Foster, Twinkie Tiramisu, Over-the-Top Baked Alaska and the Milky Way Chocolate Malt, and our favorite, the Deep Dish Rice Krispie Dessert Pizza (what can we say, we're in a cereal state of mind lately!).
And while you're probably intrigued by these dessert offerings, perhaps you are wondering: why would Cakespy be so cruel as to spotlight a place so far away? Well, for those of you whose travel plans don't include a Florida getaway anytime soon, we're happy to report that after having written a gushing love note to the management, they were kind enough to donate not one but two recipes for their coveted desserts--Deep Dish Rice Krispie Pizza and Twinkie Tiramisu, which are both listed below. Sweet!
Finally, dessert's fun again; this is a trend we hope will catch on!
If you live in or have plans to visit the Miami Area, Michael's Kitchen is obviously a must-visit; they're located at 16701 Collins Avenue, Miami Beach.
RECIPE 1: White Chocolate Raspberry or Strawberry Rice Krispie Deep Dish Pizza
- 3 tablespoons margarine or butter
- 1 (10 oz.) package regular marshmallows
- Or -
- 4 cups mini marshmallows
- 6 cups Rice Krispies®
- White Chocolate Shavings to taste for garnish
- Your choice of jam or preserves, to taste (we like a thicker layer, but this recipe calls for a thinner one)
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 9 x 2-inch deep dish round pan coated with cooking spray.
4. When cool remove from pan by using a hot water bath. Put pan into water for about 30 seconds.
5. To decorate: Spread a thin layer of raspberry or strawberry jam into the center of the circle of the pizza, leaving the “crust” of the pizza bare. Then add white chocolate shavings for the cheese look and sliced strawberries as pepperoni and raspberries as other toppings. NOTE: feel free to use any kind of toppings that your heart desires, there a no limits to this dessert…. Be creative!!!! Best if served the same day.
Serving Size one 9 inch round
RECIPE 2: Twinkie Tiramisu
At Michael’s Kitchen we serve these as individual desserts in 2 inch by 2 inch square glass containers.
- 1 cup heavy cream (40% milk fat)
- 5 oz granulated Sugar
- 3 Tablespoons Espresso (plus a little bit more for dipping the lady fingers)
- 1.5 pounds of Mascarpone cheese
- 8 yolks
- Lady Fingers (at least 36 cookies)
- 1 box Twinkies
1. Use an electric mixer with Wisk attachment and a cold bowl. Place heavy cream and 2 ozs of sugar in bowl and beat until stiff peaks, making whipped cream. This process takes about 3-4 minutes depending on strength of mixer.
2. Remove whipped cream from mixer and place it into the freezer while mixing the other ingredients.
3. Separate the yolks from the whites and place the yolks into a new cold bowl. Beat yolks and the remaining 3 ozs of sugar together. This process takes about 4 minutes. The mixture should look a pale yellow and about 4 times what the mixture started out as.
4. Add the mascarpone cheese until well incorporated and than add 3 Tablespoons of the espresso. Mix for about 20 seconds longer.
5. Remove this mixture from mixer and fold the cream into it. These two mixtures should be combined into one mixture leaving few streaks.
1. Prepare espresso into a cup of coffee. Taking two ladyfingers break them in half and dip them into the warm espresso.
2. Place ladyfingers into the bottom of the ramekins.
3. Add the tiramisu cream to the top of the ramekin and take a knife across the top of it to clean off the edge.
4. Repeat this process until all cream is gone.
5. Cut the Twinkies in half on a bias and place one half on each tiramisu.
Note: best if refrigerated for a couple of hours but also can be served right after made.