Easy Pound Cake and Irish Cream Tiramisu spiked upwith Amaretto flavour, assembled in ready to serve cups.
A tiramisu is an ultimate Italian dessert, a first that often comes to our mind while dreaming of an exotic, indulgent dessert. It is quite fanciful and being able to do it ourselves at home is almost as exciting as the Tiramisu itself.Yes, only almost coz a spoonful of this decadent dessert that is spiked up with Irish coffee liqueurflavours makes one experience an ecstasy of sorts. It was after tinkering with a bottle of Bailey’s for long that the idea happened and with a thick slice of my pound cake still in the fridge, it was only about a few minutes of mixing. The quandary about preparing a large pan full of a dessert in a family of two gets easily sorted when we do it in serving size cups or any wide long tail glass would be equally good. So with the idea and inspiration in place all that is really left to do is some mixing and there you have a lip smacking dessert, an Irish cream Tiramisu waiting to be devoured. Ps- A touch of cinnamon is a personal and absolutely uncalled for in the traditional Italian dessert.
Ingredients (Serves 4):
- 3 teaspoon strong coffee, dissolved in 120 ml hot water
- 80 ml Baileys or any other Coffee liqueur
- 1 large egg
- 4 thick Pound cake slices, about ¾ the of a 9 inch round cake, click here for Pound Cake recipe
- 3 tbsp castor sugar
- 200 gms Mascarpone cheese
- 4 tbsp thick double cream
- Amaretto flavour
- 1 tbsp Cocoa pwd
- 80 gms good Dark chocolate, grated or coarsely crushed
- A pinch of cinnamon pwd, optional
- A few cinnamon sticks for the look, optional
- Allow the dissolved coffee to cool down and mix it with 3/4th of the Baliey’s. Break the pound cakes into chunks and dip into the prepared coffee liqueur.
- Divide the soaked cake into two parts, then further divide each part into four equal parts and press it down the base of the serving cups. Press slightly with the back of a spoon to make it fit at the bottom.
- Separate the eggs, whisk the yolk and sugar until thick and pale, then stir in the remaining Bailey’s. Add the mascarpone, amaretto flavour and fold together. Then add the double cream and just fold again.
- The whisks the egg white until frothy and soft peaks are formed. Fold the egg whites into the yolk and mascarpone mixture and then spread half of this mixture equally among the four glasses on top of the soaked cake layer.
- Repeat with another layer of soaked pound cake followed by the remaining mascarpone mixture. Cover each glass with a cling film and refrigerate overnight.
- When ready to serve, mix the chocolate with cocoa and cinnamon powder. Spread on the top of the tiramisu, slide a stick of cinnamon and serve.
Dos and Don’ts:
- Be careful while adding sugar; remember the cake is already sweet. The recipe will give a mildly sweet dessert; if you like extra sweet add an extra tbsp of sugar.
- The pound cake can be replaced by ‘Ladyfingers’, they are easily available sponge cake shaped like fingers.
- The recipe can be prepared in a flat pan/tin; it should fit in a 5 inch pan.