Posts filed under ‘tiramisu’

Kahlua Tiramisu.

Smooth, creamy tiramisu...

Smooth, creamy tiramisu...

I love my tiramisu with really strong alcohol. It gives your tastebuds that really explosive kick and leaves you feeling very, very contented thereafter. Sis and I have very high standards for tiramisu, considering our favourite was always from Tiramisutra. Which has since, unfortunately ceased business probably due to new AVA restrictions forbidding the sale of baked goods online. 😦

So of course, when making my own, I HAD to have the booze. I am convinced that in my house, as long as you look hard enough, we have everything. True to this, Mom dug up 2 ancient 50ml bottles of kahlua, covered in dust and probably older than me. So I used them, of course. 😀 

The alcohol taste didn’t turn out strong enough (100ml wasn’t quite enough, it seems) but overall the tiramisu came out beautifully! I was surprised to realize how easy it was to make one of my favourite desserts (and also how badly I’ve been getting ripped off. I’m never buying tiramisu again). 

I adapted my recipe from an Irish Cream tiramisu recipe I found on Cooking the Books.

Kahlua Tiramisu
inspired by Cooking the Books 
with some modifications

150ml coffee, made with 150 ml water and 2 teaspoons instant expresso or coffee
approx. 150ml kahlua 
1 x 200g Savoiardi (Italian lady Finger Biscuits) or trifle sponge fingers
2 eggs
1/2 cup caster sugar
250g mascarpone
1 teaspoon cocoa powder, heaped
  • Mix the coffee with approx. 90mls kahlua in a shallow bowl. (add more to taste) (I used a deep plate, easier to dip)
     
  • Dip half the biscuits into this liquid, until damp but not soggy. Line the bottom of your dish with them.
     
  • Separate the eggs. Whisk the two egg yolks and the sugar until thick and pale yellow in an electric mixer, then the mascarpone, followed by 40ml of kahlua (more to taste) to make a moussy mixture. You can taste it as you add the kahlua till you get to the right level of ooomph as defined by yourself. 😀 
     
  • Whisk the egg whites until thick and frothy, fold (how you fold this is very important!) 3/4 of the mixture into the mascarpone mixture, and spread half of this on top of the dipped biscuits in the dish. (Note: I didn’t fold in the remaining 1/4 because it looked like it would get too thick.)
     
  • Repeat the dipping and layering with the other half of the fingers into the dish and then top with the second half of the marscapone mix.
     
  • Dust with cocoa powder or tiramisu powder if you have it.
     
  • Cover with cling film and leave in the fridge over night. Tastes best when let to sit for at least 6 hours. 🙂 

)

SO GOOD! 🙂

 

This was really, really yummy. In fact, Sis and I are just about to create another one – with the rum we found in the wine chiller. BWAHAHA. 

Rating: 4.5/5
Would I make this again? YES! Many many times!

July 23, 2008 at 12:02 pm Leave a comment


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