Skip to main content

Tiramisu - An Italian Indulgence

This month is a month of disasters for me when it comes to baking...*sigh*......two burnt brownies (smoky oven,narrowly escaped from putting it on fire..phew!); a failed caramel custard (burned my fingers in the process).....Too much of wastes--waste of products, my time and my efforts!!!But you learn through your mistakes....rt??So, all these failures were a kind of lessons to me....*sigh*



Luckily I was able to prepare a Tiramisu without much fuss....*smiles*.......I had read about this dessert in many of the blogs I follow, but hadn't given it a try, eventhough the pictures were tempting. Then a few months back, I got to taste it, when dining in an Italian restaurant. It was soo delicious and creamilicious!!!




So presenting this sweet Italian dessert to all Tiramisu lovers (and to myself, as an encouragement for all the failures *winks*)....And ya, this is my 25th post.....So Enjoy!!!



Ingredients:
Recipe Source: Good Housekeeping

Hot Water - 2/3 cup
Brandy/Rum - 2 tbsps
Instant coffee powder - 2 tbsps
Sugar - 1/4 cup + 1 tbsp
Whipped cream - 1/4 cup
Mascarpone cheese - 225 gms (softened)
Milk - 1/4 cup
Vanilla essence - 1/2 tsp
Cocoa powder - 1 tbsp
Chocolate sponge cake - 1 x 400 gms

Method:
  • In a bowl, stir together hot water, brandy, coffee powder and 1 tbsp sugar until the sugar dissolves. {I used Rum}
  • In another bowl, with the mixer on medium speed, beat the cream until soft peaks form when the beater is lifted.
  • In another bowl, with the mixer on medium-high speed, beat the cheese and 1/4 cup sugar until fluffy ahout 4 minutes. Continue beating; add the milk and vanilla in a slow, steady stream. Beat until well mixed and fluffy, for about 2 mins.
  • With a spatula, gently fold the whipped cream into the cheese mixture.
  • Slice the cake in half horizontally and arrange in a dish, in a single layer. Pour half of the brandy mixture evenly over; let it stand until the liquid is absorbed.
  • Spread half the cheese mixture over the cake evenly. Top with the remaining cake. Brush the remaining brandy mix over the cake, allowing the liquid to be absorbed. Spread evenly the remaining cheese mixture.
  • Sift cocoa powder over the top. Cover with plastic wrap. Refrigerate for atleast 4 hrs or overnight. Serve chilled.


The Verdict: My kids didn't have their lunch and dinner for 2 days!!! As usual, me and JJ got a small piece of Tiramisu.....:-)

Labels:

Comments

  1. AnonymousFebruary 13, 2012 at 5:42 PM

    that truly looks yumm!! and I love love.. tiramisu!

    ReplyDelete

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer ...
Post a Comment
Read more

Happy B'day to JJ....

Yes! It's that month when I have two most important people celebrating their birthdays on two consecutive days...I have my better-half celebrating his birthday today..... And this is the first time I am actually doing something on his birthday since I usually concentrated more on the next one..... So, I wanted to make him something special this year, (not the usual cake) and I landed upon one of the most creamylicious , yummylicious dessert-The Tiramisu-one of his favorite too!!!  Now, I have made a Tiramisu and a Tiramisu Cake some time back with sponge cakes but this is the first with Savoiardi...... Moreover, I needed a twist in the dessert, something different from the usual!! And so, I decided to make the Irish Cream Tiramisu by Nigella (one of my favorite baker) ..... Nigella has never failed me when it comes to baking...... I tried her Devil's Food Cake last year (same day) and it was simply superb! Irish Cream Tiramisu Ingredients: Recipe S...
Post a Comment
Read more

Julekake- A Norwegian Cardamom Scented Christmas Bread

We Knead To Bake!  is a bread baking group on FB, hosted by  Aparna Balasubramanian  of My Diverse Kitchen . Though I had joined this group couple of months back, I haven't baked anything to date except for pizzas. Now, baking bread is not a child's play. So, I waited until I get to bake something easy. And this month's recipe proved to be the right one to bake for an amateur like me!! Julekake (or Julekaka/ Julekaga) is a rich holiday bread flavoured with cardamom which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark. Incidentally, Julekake means “Yule Bread” in Norwegian.  This bread is more cake-like in texture and sometimes it is dusted with powdered sugar or glazed with a white sugar icing. If it is not glazed or left plain, then it is usually served warm at breakfast with butter or a goat milk cheese called geitost/ brunost.  In Norway, Julekake traditionally only a...
Post a Comment
Read more