Tiramisu (Eggless with Alcohol)

 

 

Tiramisu (Eggless with Alcohol)Serves 8

Ingredients500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled3 Tbsps Dark Rum / Bailey Irish Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)

400 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
2. Gradually add in the icicng sugar & whisk until stiff peak. Do not over mix.
3. Set aside in the fridge to firm up a little more for use later.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture first to lighten it.
3. Once that is done, fold in remaining whipped cream being careful not to over mix.

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum mixture and lay it in the bottom of your pan.
3. Once you’ve completely cover the whole bottom of the pan with the coffee and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
7. Cover & Chill for 6 - 8 hours before serving.
8. Garnish each serving with some fresh raspberries & chocolate shavings.

http://luthadelkitchen.blogspot.sg/2012/03/tiramisu-eggless-with-alcohol.html


 

Irish Cream Tiramisu

Ingredients

• 350 ml espresso coffee (made with 350ml water and 9 teaspoons instant expresso powder) cooled
• 250 ml Baileys
• 400 gram(s) Savoiardi biscuit(s)
• 2 medium egg(s)
• 75 gram(s) caster sugar
• 500 gram(s) mascarpone cheese

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

- See more at: http://www.nigella.com/recipes/view/irish-cream-tiramisu-5#sthash.oBToEoFr.dpuf

Tiramisu

Ingredients
350ml espresso coffee, made with 350ml water and 9 tsp instant espresso powder, cooled (I made 2 tbsp nescafe gold with one cup water)
250ml Bailey cream liqueur ( My Bailey cream liqueur looks weird so I use kalua instead)
400g packets Sponge finger biscuits
2 eggs
75g caster sugar
500g mascarpone cheese
2 1/2 tsp cocoa powder

Methods:
1. Mix the coffee with 175ml of the baileys in a shallow bowl.

2. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits. (I use a smaller square corninware to do half recipe)

3.Separate the eggs, but keep only one of the whites. (I use 1 yolk and 1 white)Whisk the two yolks and the sugar together until thick and a paler yellow,then fold in the remaining 75ml of baileys, and the mascarpone to make a moussy mixture.

4.Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.

5. Repeat with another layer of soaked biscuits, and then top with the remaining mascarpone mixture.

6. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

 

 

http://www.jenskitchendiary.blogspot.sg/search/label/Dessert