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

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

Shortbread Cookies

I always wanted to bake cookies, but never had the cookie cutters for cutting out the cookies in shape. Finally, last week when shopping at Niligiris, I came across a small box of 6 cookie cutters......no second thoughts; in goes the box into my trolley...*smiles*...... Now comes the next problem - a simple recipe!!!I browsed through many books, blogs and magazines and found a lot of recipes but I needed a simple one as this was an experiment!!!*winks*.....Lastly, when I browsed through my recipe book, I found this extremely simple and easy recipe, which I had jotted down long ago and forgotten!!! Ingredients: Recipe Source: Good Housekeeping (I think so) Butter - 1 cup Sugar - 1/2 cup Vanilla essence - 1 tsp (or 1 vanilla bean) Maida - 2 3/4 cups Method: Cream the butter and sugar together till fluffy and light. Scrape and put in the vanilla bean pods or essence into the butter and sugar. Add the maida to the mixture and knead it till it forms a soft dough. Cover ...
1 comment
Read more

My Last Post of 2013

Ok my lovely readers...... This is my last post of 2013..... Before this year ends, I am posting the cake I had baked for Christmas..... For a change, I have baked Omana Paul's Kerala Plum Cake this year. And I got the recipe from Nagalakshmi's  Edible Garden ... However, I made a few changes here and there. For instance, the original recipe doesn't require soaking fruits in alcohol, but I used soaked fruits (from last year's)...... Also, the cake is alcohol free. However, I like my Christmas cake to be alcohol-rich, so drenched my cake in brandy after it was baked. Ingredients: Recipe Adapted from: Edible Garden Plain flour - 1 cup Soaked fruits and nuts - 1 cup Sugar - 1 cup and 1/2 cup Butter - 2/3 cup Eggs -3 Nutmeg, powdered - 1/4 tsp Cinnamon, powdered - 1/4 tsp Cloves, powdered - 1/4 tsp Cardamom, powdered - 1/4 tsp Baking powder - 1 tsp Vanilla extract - 1 tsp Salt - a pinch Method: First and foremost, caramelize the sugar. I...
Post a Comment
Read more