Kahlúa tiramisù

There is not much to say when it comes to tiramisù, except "hhhhhmmmmm!!!" LOL!

I think it is one of those desserts that cannot be made "light" because it just wouldn't be the same... Seriously, have a salad for dinner or something because I am speaking from experience... Light tiramisù just tastes... sad!

It is made by layering zabaglione (a custard-like mixture of egg yolks, liqueur, mascarpone cheese, cream and sugar) and savoiardi biscuits (lady fingers) soaked in espresso. Then dusted with cocoa powder and topped with grated chocolate if desired

...*drool*...

I love my espresso machine!

When making cold/no-bake desserts, I tend to avoid raw eggs. And so, this tiramisù is no exception. It is adapted from Gordon Ramsay and is supposed to yield 4 individual portions, but I doubled it so I can fill an 11x7 dish.

You must make this, but make sure you take it away to a dinner with friends, because it is dangerous to have it laying around in your fridge...

Easy Kalhúa Tiramisù
(adapted from Gordon Ramsay's Easy Tiramisù) serves 8-10

• 500g mascarpone
• 2 tsp vanilla extract
• 6 tbsp Kahlúa
• 1 1/2 cup strong coffee or espresso, cooled to room temperature
• 250ml whipping cream (30%)
  
• 8 tbsp icing sugar
• 20-30 lady fingers (savoiardi)depending on how you will try to fit them in the dish
  
• Cocoa powder, to dust

Put the mascarpone, vanilla, Kahlúa and a little less than 1/2 of coffee in a medium mixing bowl, blend until everything is smoothly mixed together. In another medium bowl, beat the cream with the icing sugar until smooth, then fold in the mascarpone mix.

Place the remaining coffee into large deep plate, quickly dip the biscuits flipping sides, one by one, enough to make one layer in a 11x7 casserole dish. Spread evenly half of the mascarpone mix on top. Repeat with another layer of biscuits and the rest of the mascarpone mix. Refrigerate.

Before serving, fill a small sieve with cocoa powder and lightly dust the top. If you are fancy, grate some of bittersweet chocolate or make chocolate curls and scatter them all over.

Duo of Chocolate Custard shots

Literally shots.

Not because they're in these adorable micro mini Tic Tac Toe shooter glasses that are as big as my thumb, but because they're boozy. I was quite generous on the alcohol, so the custard refused to set properly, thus these alcohol-ish creamy chocolaty concoctions came to life.

Dark chocolate & Kahlua. White chocolate & Cointreau. Who said intentional accidents are bad?

Dark chocolate & Kahlua (or I like to say Dark MoKahlua... get it??? Fine... never mind....)
(my recipe is adapted from this one)

• 2 cups skimmed milk
• 4-6 oz 70% chocolate (depending on how intense you like it, I just basically poured in until I liked the taste)
• 2 egg yolks
• 1 whole egg
• 3 tbsp corn starch
• 2 tbsp butter
• 1-3 tbsp Kahlua (I obviously put 4 or something... lol!!!!)

White chocolate & Cointreau

• 2 cups skimmed milk
• 3-4 oz white chocolate (you can put more if you like, but remember that white chocolate is very sweet, so taste as you go)
• 2 egg yolks
• 1 whole egg
• 3 tbsp corn starch
• 2 tbsp butter
• 1-3 tbsp Cointreau

Use the same method for both

Over medium heat, melt chocolate in milk in a pot. In a bowl, whisk eggs & corn starch together well.

When the chocolate milk starts bubbling gently, slowly pour it into the egg mixture, in a thin stream while constantly whisking the egg mixture.

Pour everything back into the pot. Stir constantly until mixture thickens. Drop in the butter, continue to stir until it melts. Take it off the heat and stir in your alcohol. If you want to fill a tart shell, keep the alcohol at 1 tbsp. Cover with plastic wrap directly pressed onto the surface so it doesn't form a skin. Chill for a couple of hours before serving.

Cheers!!! XOX