Yummylicious Experiments

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.