Kunafeh

For the Simple Syrup

1 cup granulated sugar

¾ cup water

1-2 lemon slices

1 tablespoon rose water

For the Kunafeh

½ of a 16-ounce box of shredded phyllo dough (kataifi) thawed

½ cup whole-milk ricotta

2 cups shredded mozzarella cheese

¼ cup granulated sugar

1 stick unsalted butter melted

Preheat the oven to 375°F. Grease an 11-inch round pan.

To make the simple syrup, combine water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then lower to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens while remaining clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.

Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.

In another large bowl, combine ricotta, mozzarella, and sugar.

Spread the buttered phyllo dough evenly in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, leaving the edges clear.

Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.

Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve hot.

Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8-ounce container of mascarpone cheese , at room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online

Cocoa powder for dusting the top

Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip them briefly on both sides to moisten) and arrange them in a single layer at the bottom of an 8×8'' or similar-sized pan. 

Spread half of the mascarpone mixture over the layer. Add another layer of dipped lady fingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.

Jus Alpukat (Indonesian Avocado Coffee Shake)

1 cup whole milk, with additional as needed

1/2 cup sweetened condensed milk

2 medium Hass avocados, halved, pitted, and scooped

10 ice cubes

1/4 cup strong coffee

Pinch of sea salt

Chocolate syrup for drizzling

Place whole milk, sweetened condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend on high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, blend in additional milk to thin it slightly.

If desired, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.