Yummylicious Experiments

1. Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
3. Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
4. Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.
5. In now-empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1½ minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1½ minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
6. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
7. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
8. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.

Cheese Crisps
Ingredients
150g plain flour
1/2 tsp baking powder
50g butter
80g cheddar cheese, grated
2 eggs, beaten
2 tbsp water

1. Preheat oven 190 degree celsius.
2. Sift flour and baking powder together.
3. Rub butter into flour.
4. Add 3/4 of the grated cheese and mix well.
5. Add 1 beaten egg and water and make to a pliable dough.
6. Knead on floured board till smooth.
7. Roll out dough to 1/3 cm thick, cut into neat squares.
8. Brush with remaining egg, prick and sprinkle with cheese.
9. Transfer squares onto baking sheet, put to bake for about 15 mins or until golden brown.
10. When baked, remove and leave to cool.

Pei 心血来潮... wanted to make Baileys cheesecake on National Day. And we also made Tiramisu too! Not an easy feat for this. 'Cause we made them at CL's place, and he doesn't have a single baking equipment at his place, not even large bowls for us to whisk the cheese in. So I have to bring my cake whisker from Sengkang, and Pei had to bring a huge place bowl and container from Jurong. >.<"

Sorry, no pictures this time round, 'cause we had to rush out to meet friends for dinner. Heeeee...

Tiramisu

Ingredients
3 egg yolks
75g caster sugar
500g mascarpone cheese
85ml Kahlua or coffee liqueur
200ml strong coffee or espresso, cold
14 boudoir or sponge finger biscuits
25g plain chocolate, finely grated
cocoa powder, for dusting

1. Place the egg yolks in a bowl with the caster sugar and beat together until pale and thickened, using an electric whisk.
2. Add the mascarpone and whisk slowly until the mixture is pale and smooth.
3. Pour in one tablespoon of the Kahlua or coffee liqueur and whisk gently to combine.
4. In a separate bowl, mix together the coffee and remaining coffee liqueur.
5. Dip half of the boudoir or sponge finger biscuits into the coffee liqueur mixture and arrange in the bottom of four glass coffee cups, breaking them up as necessary.
6. Spoon over half the mascarpone mixture and sprinkle half the chocolate on top.
7. Repeat the layers until the cups are full and then cover each cup with cling film.
8. Chill for at least two hours (up to 24 hours is fine).8. Set cups on saucers and dust with cocoa powder just before serving.

Ingredients
200g digestive biscuits, crushed
100g butter, melted
160g sugar
5 tsp gelatin powder
240ml boiling water
500g cream cheese
100ml Baileys Irish Cream
50g melted dark chocolate, optional

1. Prepare an 8-inch springform pan.
2. Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
3. Lay the mixture firmly onto the pan and freeze the batter for at least 15 minutes.
4. Pour boiling water over the sugar and gelatin powder in a small bowl and stir until dissolved.
5. Place bowl over hot water until the gelatin mixture turns clear.
6. In another large mixing bowl, beat the cream cheese and bailey’s until light and fluffy.
7. Gradually add in the dissolved gelatin mixture until smooth.
8. Poke some holes on the prepared crust layer with a skewer before pouring the cream cheese batter onto it.
9. Drop dollops of melted dark chocolate onto the cream cheese batter and swirl with a skewer.
10. Chill for at least 2 hours or overnight until firm before serving.