Yummylicious Experiments

I love tiramisu! Love the combination of mascarphone cheese, coffee, and liquer in this dessert, because each of those ingredients are my favorite!

Many years back, I've attempted Tiramisu, where the recipe can be found in the Cheese Category of my blog. The recipe and ingredients were simple and the results was delicious as well. However, the recipe I had was meant to be presented in cup, rather than cake form. Well, presenting in cup is fine, but I love the joy of slicing through a cake and peeping inside the cake to see how it has been beautifully layered.

So for a period, while I was researching for some interesting, I came across this site called Brown Eyed Baker. I love her site, and her recipes are always easy to follow and they never fail. On her site, I found a recipe for Tiramisu, which involved a little more steps and ingredients to it.Well, since I've tried a couple of her recipe, no harm giving the Tiramisu recipe a try and see how that turns out.

I have to say the result was DIVINE! I could finally present my Tiramisu in a cake form. The cheese was just nice and not-too-rich. With whipped cream included in the recipe, it just makes the whole cake light, making one unable to resist taking a few more slices.

In my company, we have a bake-off challenge every few months, and I made Tiramisu for the bake-off entry. I'm very happy to say that most people in the company agreed that my Tiramisu was awesome and voted it as #1! What an achievement! And with that, I even had my first cake order in years!

Tiramisu

Ingredients

2 1/2 cups (590 ml) of strong brewed coffee

1 1/2 tbsp instant espresso powder

6 1/2 tbsp of coffee liquer (I always increase the quantity to give it a stronger taste)

6 egg yolks

135g sugar

1/4 tsp salt

3/4 cup (175 ml) heavy cream

680g mascarphone cheese

400g ladyfingers (1 pack usually comes in a pack of 20 - 24 biscuits)

3 1/2 tbsp cocoa powder

Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
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.
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.
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.
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.
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.
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.
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.

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My favorite all time drink! One that seldom goes wrong too! So having come across such a recipe for cupcake definitely spikes my interest!

Got the recipe from BrownEyedBaker, and reviews I've received from my colleagues are great!

Mojito Cupcakes

Ingredients

½ cup buttermilk
½ cup mint leaves, bruised
190g all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
115g unsalted butter, at room temperature
200g granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons white rum
¼ teaspoon vanilla extract

To Brush the Cupcakes
2 tablespoons white rum
2 sprigs fresh mint

Frosting
340g unsalted butter, at room temperature
575g icing sugar
1½ tablespoons lime juice
3 tablespoons white rum

Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.
While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined.
Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.
Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.

The recipe called for buttermilk. I started off with buttermilk but mine ended up simmering and I didn't had additional to work it. So I ended up substituting buttermilk with full cream milk and the cupcake still turned out fine!

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