My Creative Flavors: Charlotte Tiramisu Cake with a hint of Baileys

{ A Toast to Team India "World Champions of Cricket 2011" }

Tiramisu Cake, bordered by Lady Fingers and topped by Hershey's Kiss

I was lost in the world of cheese when two years back we went for a vacation to Northern Italy. Both of us bowed to the Italian cuisine, when we enjoyed a steaming hot Penne Arrabiata with garlic bread in the restaurant at the banks of Grand Canal after a great ride in Gandola. Most of the times the food being served are the tried and tested recipes from the treasure of their grannies. But the passion and warmth with which they cook and serve food makes all the BIG difference. We were rejoiced by the joy of eating authentic Risotto Milanese at the marvellous Duomo, where architectural excellence meets food excellence at par. I learnt how cheese can transform the taste of basic pasta, from Rissoto to Ravioli and fell in love with the desserts especially Tiramisu. It was love at every sight.....

@ Piazza San Marco, Bringing back the Memories !!!

When we reached back home, the first thing I did was to search for good Italian cook book and wanted to give a shot to this cuisine at home. I was given a warm surprise by my husband who got this lovely book by Ritu Dalmia on delicacies of 'Italian Khana' that very evening. I flipped the whole book with in few minutes out of curiosity and bookmarked some of her faves and ours too. Here the recipe of Tiramisu is inspired by two of my favorite Chefs Ritu and David Lebovitz, following their directions but adding a little twist to the traditional style of Tiramisu.

Tiramisu in its various adaptations by the experienced chefs has always intrigued me. I have been wondering how to play with it without changing the core recipe of the dessert that i've loved so much. When I laid my hands on some fresh mascarpone last week I wondered wether I should go for a Tiramisu cake or Tiramisu in little cups that my husband and my son have always liked. In the end I gave in & ended up doing both variations. Also did a twist by adding strawberries and kisses dipped in mascarpone to please my little one.

Check out the details of this sinfully scrumptuous, heaven in mouth dessert... !

Ingredients:

1/4 cup Espresso, at room temperature

1/2 cup Gevalia Coffee Irish Cream Flavor (else 4 Tsp of Irish Cream) 
1/4 cup Whipped Cream

2 large Brown Eggs

 1/2 cup Sugar

 1 1/2 Cup Fresh Mascarpone Cheese 
A Pinch of Salt

2 Pack ladyfingers (18 numbers) 

For Decoration:
2 Oz Nestle Dark chocolate, grated

2 Tsp Cocoa powder

1/2 Tsp Instant coffee powder
Kisses by Hersheys dipped in mascarpone
White Morsels, few
Strawberries, sliced

The key ingredient - Rich and Creamy Mascarpone

Irish Cream Flavor adds a bite to our recipe... !

Lovely Lady's stand tall here, don't they ???

Method to Prepare Tiramisu:

1. Brew the espresso & coffee separately, let it cool down to room temprature, if you dont have Irish cream flavored coffee you can add 3-4 Tsp of Bailey's at this stage.
2. In a bowl beat the egg whites with a pinch of salt until they get stiff. Add half the sugar at this stage, keep beating by scraping the sides.
3. In the separate bowl, beat the egg yolks with the remaining sugar till the mix gets stiff and make sure to scrap the sides. Fold in the mascarpone cheese at this stage along with whipped cream keep beating till you get a consistent mixture.
4. Mix the ingredients of both the bowls & give them a whip again.
5. To prepare Tiramisu cups take a spoonfull of the mascarpone mix into each cup.
6. Soak each ladyfinger in the our coffee mix mixture for 5-10 seconds, until completely wet & break'em in halves , now layer them over the mascarpone mix in each cup, We'll end up using two ladyfingers per cup.
7. With mascarpone mix on the top now we will grate some generous amount of chocolate over each cup and refrigerate at least for 4 hours, preferably overnight.
9. Right before serving, we will top each cup some coccoa powder & dry instant coffee.

To Prepare the Tiramisu cake:

1.Take 4 Lady fingers, dip them in coffee syrup & take out quikly, these wont be fully soaked lay them next to each other & now you can pour some coffee on top with spoon.
2. You can use a cake ring to cut into a circle and put the bits back on the layer.
3. Over the first layer of lady fingers now put 2 spoons full of Mascarpone mix & spread evenly.
4. Add another layer of 4 lady fingers dipped in coffee, spread some mascarpone mix.
5. To cover the edges, we will cut our Lady fingers in half & start placing them on the sides (we wont dip these in Coffee).
6. Now let us grate some generous amounts of chocolate on the top & leave in refrigerator for atleast 4 hours, , prefferably overnight.
7. Right before serving, we will top up the cake some cocoa powder & dry instant coffee.

Patience is the key here, if you can resist before eating overnight, you get best results...

Adding a twist with Strawberries on the top:

With the left over Mascarpone mix & Lady fingers, I did an extra little cake by following the same process & layering with some freshly sliced strawberries at the top.

Looks Yumm....