Celebrating 200th with Baileys Tiramisu (Re-make)

Here’s the 200th post! I can’t believe it… I finally made it to 200 posts! It really took an incredible long time for me to reach this milestone – I started this way back in 2008 and I know there are many people who actually managed to post 100 recipes in just 1 year, so I’m really, really slow in this aspect. But well, it’s better late than never, right?

To be honest, there were many a times when I had contemplated giving up: I was a student then and I thought I had plenty of time to bake / cook whatever I like, but I stayed in hostel for 2 years – this meant that I was away from my oven for at least 5 days a week (unless it’s summer holidays), which resulted in very limited time to bake, cook, catch up with friends, spend time with family and study (I had to prioritize and it was really hard for me to cope during those 2 years). I tried to cook in hostel but it’s really hard due to limited equipment and ingredients…

After the 2 years, I commuted to school from home and it was a busy period as I was doing part-time jobs to earn money for my Europe graduation trip. And then I was away for 1 1/2 months for my graduation trip – the number of posts during all these while really dwindled into an extremely pathetic state… I’m really thankful there are still readers who followed through all these years! Thankfully I’m now a full-time working (and it’s almost a year since I stepped into the work force!) – it was kind of a great change for me as I could now afford more luxurious ingredients like Varlhona chocolate and burst-in-your-mouth tomatoes and I have the time to bake and cook all I want on weekends! (And all I’m lacking right now is a Kenwood / Kitchenaid mixer… :p)

One of the reasons why I didn’t shut down the blog was because I felt that it’s kind of a waste as there are many recipes that I really liked that were kept here. It’s like a food memory for me – and I could retrieve any of my favourite recipes whenever I want. And now this blog serves as a travel memory for me as well!

But of course, the main reason why I didn’t give up are because of readers like you. I’m really happy, fortunate and glad to know that there are many who read my blog, and many who tried and liked the recipes I’ve shared here. It became a goal for me – to share plenty of easy (sometimes complicated) and delicious cakes, cheesecakes, cookies, muffins, cupcakes, pastas and meatballs‘ recipes that everyone will like and willing to try.

And I’m glad I did persevere on!

I know many readers don’t leave comments (I was like that too, I love to read a lot a lot of food blogs, but hardly leave any comments because I had always thought I would sound weird or something… but I’m gradually overcoming this habit of mine, and I’ve made so many foodie friends now! Yippee!)

So, my utmost heartfelt gratitude goes to all the silent foodies out there, thank you so much for supporting Food Is My Life thus far and I hope to deliver better and better posts in the future! I would love to get to know each and everyone of you, so feel free to just say hi! You know I won’t bite

And of course, how can I forget my foodie friends?

My biggest thanks and smiles to all the fellow foodies who left sweet comments, followed my blog and liked my posts – they are one of my greatest motivation to continue blogging. All your food blogs are my greatest inspiration and encouragement to bake more yummy desserts and whip up delicious meals! You know who you are

This Tiramisu is made and dedicated to all of you (but sorry I have to enjoy them on your behalf). :p It is my favourite dessert to whip up, though I don’t make them often as mascarpone cheese is quite pricey here in Singapore. And if I make them often, I would definitely gobble all of them up (and not sharing with anyone at all sharing with only a few people) and this is soooo disastrous to my waistline!

Tiramisu is traditionally made with Savoiardi dipped in coffee and mascarpone cream. Savoiardi means “from Savoy” in Italian. They are a type of sponge cake (though they taste more like biscuits to me) that has the shape of a large fat finger and hence they are also given the name Lady Finger, which is NOT the vegetable Lady‘s Finger (aka Okra). I’ve got a few friends who was shocked when I told them it’s made with Lady Finger (they really thought it was the vegetable!)

I’ve always used Savoiardi when I make Tiramisu, but this time I decided to use a chocolate genoise as I can cut the genoise into whatever shape I like to fit into the mini containers I’m using.

So without further ado, here’s the step-by-step photos for the perfect combination of cream, sweet cheese, coffee and chocolate!

(lots of photos coming up, so do click to read more!)

(The step-by-step photos feature only the making of the Tiramisu Mix and the assembly.
For step-by-step photos of the Genoise, please click here!)

First brew some espresso coffee, dissolve some sugar and let it cool completely to room temperature.

I love how the whole house smell of coffee when I brew espresso!

Transfer the coffee to a shallow plate and stir in Baileys.

Next, chill your bowl and beaters very well. Then pour in some cream.

I like to place the bowl in the fridge and the beaters in the freezer. The cold bowl and beaters makes whipping the cream an easier task! In the past I did not know that cream must be whipped while it’s cold – I had even left the cream to warm to room temperature before whipping. So, so, so foolish. I ended with plenty of split creams, which was a very costly experience!

Whip the cream till soft peaks formed. Chill the cream in the refrigerator while preparing the other components.

In another mixing bowl, measure some room-temperature mascarpone cheese.

Add in some superfine sugar.

Superfine sugar are just regular granulated / caster sugar being grounded into a very fine powder in a food processor. It’s different from icing sugar / powdered sugar as these two more than likely contains corn flour. Using superfine sugar is great as it allows them to be dissolved into the mascarpone more readily!

Beat with an electric mixer till light and fluffy, then stir in more Baileys. Set aside while you prepare the last component.

In a heatproof bowl combine fresh egg yolks and sugar.

Pour in MORE Baileys.

Whisk lightly to roughly mix them together.

(The sugar won’t dissolve, but that’s okay!)

Place the bowl over a pot of simmering water and whisk constantly!

Whisk and whisk and whisk until the mixture thickens and leaves a trail when lifted from the whisk. Remove from heat and continue whisking until it has cooled to room temperature.

Make sure it is at room temperature so that your mascarpone won’t split when added into the egg yolk mixture!

Fold in 1/2 of the cheese mixture into the cooled egg yolks mixture as gently as you can.

Then in goes the other half – just look at the volume!

The whipped cream goes in next – similarly, fold it in in 2 batches.

2nd batch of whipped cream added in.

Try to resist from scooping it and eating it immediately!

Grate some good quality dark chocolate!

If you’re lazy or don’t have the mood to grate, just use cocoa powder!

The genoise – all cut up and ready for assembly!

To assemble, use a brush, and dab the genoise with the coffee mix. If using Savoiardi, soak one side in the coffee mix for 2-3 seconds then turn to soak the other side. Place it at the bottom of your favourite serving cup / tin.

Spoon some mascarpone mix in.

Followed by some grated chocolate.

Place another piece of coffee-soaked genoise / Savoiardi in.

Spoon more mascarpone mix in and sieve plenty of cocoa powder on top.

Refrigerate over night for the flavours to develop.

If you’re interested in making a cake with a sponge fingers border, use an 8-inch ring mould and line the insides with the sponge fingers. Fill the bottom with sponge fingers / genoise and proceed on (more detailed recipe at the bottom!)

A tiramisu cake that I baked a very, very long time ago!

Serve!

I’m also going to share this with Recipe Box hosted by Bizzy Bakes!

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Baileys Tiramisu

(makes one 7-inch cake or about 14 – 16 mini cakes)

adapted from Food & Travel – Tiramisu with Raspberries

Tiramisu Mix

1) Coffee Mix
250 ml freshly brewed strong coffee / espresso
2 1/2 tablespoons caster sugar
4 tablespoons Baileys

2) Cream
300 ml double cream / heavy cream / thickened cream, chilled

3) Mascarpone Mix
250 grams mascarpone, at room temperature
2 tablespoons super-fine sugar (not icing sugar)
2 tablespoons Baileys

4) Egg Yolk Mix
2 large, fresh egg yolks, at room temperature
2 tablespoons caster sugar
2 tablespoons Baileys

1) Coffee Mix: Brew the coffee, and while it’s still hot / warm, dissolve the caster sugar. When the coffee has cooled to room temperature, stir in the Baileys. Transfer the coffee to a shallow bowl and set aside.

2) Cream: Chill a large mixing bowl and the beaters for 30 minutes until well-chilled. Get an extra-large bowl and fill it 1/3 full with ice water. Place the chilled mixing bowl in the water bowl and pour the cream in. Using an electric mixer, whip the cream on high speed with the chilled beaters until soft peaks form.

Keeping the cream chilled will help to prevent the cream from splitting and becoming butter and buttermilk. Once the cream splits, there’s no way to reverse it, so be careful not to overwhip!

Chill the whipped cream in the fridge while you prepare the other components.

3) Mascarpone Mix: To make super-fine sugar, place 2 tablespoons of caster / granulated sugar in the food processor and process until powdery.

Place the mascaropone and super-fine sugar in a medium mixing bowl and beat with an electric mixer until the sugar has been incorporated – don’t overbeat as the cheese will become grainy. Stir in the Baileys. Set aside.

4) Egg Yolk Mix: Fill a small pot with some water and bring to a boil. Turn the heat down to a simmer.

In a heat-proof mixing bowl (preferably glass or metal), combine the egg yolks, sugar and Baileys. Whisk it with a wire whisk slightly combined. Place the mixing bowl on the pot of simmering water – ensuring that the surface of the water is at least 1 inch away from the bottom of the bowl – pour away some hot water if necessary.

Whisk the mixture constantly until it thickens and a trail is left behind when the whisk is lifted from the mixture. This process takes about 5-10 minutes. (It’ll take significantly longer if you doubled / tripled the recipe)

Once a trail is left behind when the whisk is lifted from the mixture, remove the bowl from heat and whisk it continuously until it has cooled to room temperature. (It must be cooled to room temperature before being incorporated with the other components.)

Combining: Fold the mascarpone mix into the cooled egg yolk mix, then fold the cream into the mix – fold as gently as possible as you want to retain as much air as you can to ensure a very light and airy concoction.

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Assembly

You’ll need:

Genoise (recipe follows) / about 300 grams Savoiardi
Coffee Mix (as above)
Tiramisu-Cream Mix (as above)
100 grams grated dark chocolate
Cocoa powder, for dusting

Tiramisu is best served in the container itself. If you want a layered cake, place a cake ring on top of a cake board.

Soaking the genoise: Using a brush, dab the genoise both sides generously with the Coffee Mix – the genoise is very soft and very absorbent!

Soaking the Savoiardi: dip one side of the Savoiardi into the Coffee Mix for 3 seconds, then turn and dip the other side for another 3 seconds (store-bought Savoiardi are not as absorbent as the genoise).

This is the order of how I would layer my tiramisu (do remember to soak every layer of genoise or Savoiardi!)

For a 3-layer 7-inch cake:

Genoise / Savoiardi
1/3 Tiramisu-Cream Mix
Cocoa powder
Genoise / Savoiardi
1/3 Tiramisu-Cream Mix
Grated Dark Chocolate
Genoise / Savoiardi
1/3 Tiramisu-Cream Mix
Cocoa

For a 2-layer 7-inch cake:

Genoise / Savoiardi
1/2 Tiramisu-Cream Mix
Cocoa powder
Genoise / Savoiardi
1/2 Tiramisu-Cream Mix
Grated Dark Chocolate and a little cocoa powder to dust

For mini cakes:

Use about 1 1/2 tablespoons of Tiramisu-Cream Mix per layer, yields about 14 – 16 cakes.

Chill the cake/s in the refrigerator overnight for the flavours to mingle before serving.

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Chocolate Genoise

For step-by-step photos of the Genoise, please click here!

You’ll need:

45 grams (1/3 cup + 1 tablespoon) plain flour
35 grams (1/3 cup + 1 tablespoon) good-quality cocoa powder (I love Varlhona!)
4 eggs, cold or at room temperature
100 (1/2 cup) grams caster/granulated sugar
45 grams (3 tablespoons) hot, melted butter

For a large layered cake: Preheat the oven to 170 degrees Celsius. Grease a 7- or 8-inch baking tin and line the bottom with parchment paper. Set aside.

For small mini cakes: Preheat the oven to 190 degrees Celsius. Grease 2 8-inch baking tins and line the bottom with parchment paper. Set aside.

Sift the flour and cocoa powder together thrice. Set aside.

Place the eggs in a medium pot or a large metal mixing bowl. Add in the sugar and whisk immediately until combined. You must whisk the sugar immediately into the eggs otherwise lumps will form and it will be very hard to get rid of them later on.

Hold the pot / mixing bowl over medium-low heat and whisk the egg-sugar mixture constantly, to bring up the temperature until its like baby’s milk – warm but not hot. The mixture would be foamy. You can set it directly over the heat, just make sure that you remove it from time to time so you don’t end up with cooked eggs.

Transfer the mixture in the pot into a mixing bowl and whisk it with a hand-held electric mixer on high speed until the bubbles start to disappear. The mixture will triple in volume. Turn the mixer down to low and whisk it for at least 1 minute, to stabilize the air bubbles in the cake batter. The cake batter will leave a trail when you lift up the beaters and will sink and merge back slowly into the batter.

Sift in half of the flour mixture and gently fold it in until almost all are combined. Sift in the remaining half of the flour mixture and fold until no flour pockets are visible. Do not over-mix.

Add one-third of the cake batter into the hot, melted butter. Use a smaller spatula and fold the butter into the cake batter thoroughly. Pour the butter-mixed batter back into the rest of the cake batter and fold in gently.

Transfer the cake batter into the baking tin (divide between the 2 baking tins if you’re making mini cakes). Tilt the tin so the batter spreads out evenly and drop it two to three times on the counter-top to burst the uneven air bubbles.

For a large layered cake: Bake in the middle rack for 15 to 20 minutes until the cake springs back when touched gently and a skewer inserted into the centre of the cake comes out clean.

For small mini cakes: Bake in the middle rack for 10 minutes until the cake springs back when touched gently and a skewer inserted into the centre of the cake comes out clean.

Run a sharp knife along the edges of the cake. Turn the cake out onto a wire rack. Peel off the parchment paper very carefully and let cool completely.

Chill the cake in the refrigerator till just before assembly.

For a large layered cake: Split the cake into 2 or 3 layers (depending on how tall you want the cake to be).

For small mini cakes: Cut out small rounds / squares that will fit your moulds. You can use the scraps to fill the bottom of the moulds.

Alternative: Prepare about 300 grams of Savoiardi.

Make-ahead: Bake the sponge one day ahead and keep it covered at room temperature until required.

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Happy baking!

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Tags: Alcohol, baileys, baking, booze, CHOCOLATE, coffee, espresso, food, mascarpone, mousse, photography, photos, pick me up, recipes, tiramisu

• July 8, 2012
• 4) Desserts & Sweets, Alcohol, b) Medium, Chocolate, Creamy Desserts, No-bake, Special, Step-by-Step Photos
• 58 comments