Skip to main content

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 Source: Nigella 

Instant espresso powder - 9 tsps (dissolved in 350 ml of cool water)
Baileys - 250 ml
Savoiardi Biscuits - 400g
Eggs, large - 2
Caster Sugar - 75 g
Mascarpone Cheese - 500g
Cocoa powder - 2 1/2 tsp

Method:
  • Mix coffee with 175 ml of Baileys in a bowl. Dip the savoiardi into this liquid. Let them soak on each side enough to become damp but not soggy.
  • Line the bottom of a glass dish with a layer of the dipped biscuits.
  • Separate the eggs and keep only one of the whites.
  • Whisk the two yolks and sugar together until thick and a paler yellow. Fold in the remaining 75 ml of Baileys.
  • Add mascarpone cheese to make a moussy mixture.
  • Whisk the single egg white until thick and frothy. Fold the egg white into the mascarpone cheese mixture.
  • Spread half of this mixture on top of the layer of biscuits.
  • Repeat with another layer of soaked Savoiardi and then top with the remaining mascarpone mixture.
  • Cover the dish with cling film and leave in the fridge overnight.
  • When ready to serve, dust cocoa powder on the top of the tiramisu with the help of a tea strainer.


We don't get Bailey's Irish Cream here, haven't seen anywhere...... But I didn't want that factor to hold me back from making the tiramisu...So, I googled and found out from the Brown Eyed Baker as to how to make a homemade Irish Cream!! Again, the recipe uses Irish Whisky which is not found in my place.... So, I substituted with another brand!!! 

Homemade Irish Cream

Ingredients:
Recipe Source: Brown Eyed Baker

Irish whisky - 2 cups
Light/Heavy cream - 1 cup
Condensed Milk - 1 can
Chocolate Syrup - 2 tbsps
Vanilla extract - 2 tsp
Instant coffee - 1 tsp

Method:
  • Combine all the ingredients in a blender and puree on high speed for 30 seconds.
  • Transfer mixture to an airtight container and store in the fridge.
  • Shake well before using.
Sadly, I forgot to click a picture of the Irish cream. Maybe, next time!




 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more