Tiramisu in a Jar

Today I am very happy! Not only because I finally tamed the untamed, but also because I am back after a 10 day vacation from my Sister's home in Bangalore. Punjabi loudness, the contagious high of her house is still prevailing in my mind.

I believe its going to be there for some time and I am right now full of ideas about what to bake next. I think the concept of moving out of your comfort zone to think 'How to's' of your life really work wonders.

The questionable untamed in this post is THE tiramisu. I've figured that every time I make this dish specifically for the blog, its throws up on me. This time I did not plan anything and just made it for my Birthday last month.

Since it was just two of us at home, I made only two jars. And considering the month of May and the soaring temperature in Delhi, I do not stay near the oven longer than necessary.

Recipe follows:

(Makes 2 jars - 250ml)

Vanilla Sponge Cake
200 grams of Mascarpone Cheese
100 grams Heavy Cream
2 Tbsp Condensed Milk (adjust to taste) or Desired Sweetness
1/2 Cup Black Coffee
1 Tbsp Kahlua or Brandy (Optional)
Cocoa Powder to Dust
Chocolate Chips (Optional)

Procedure:

To prepare the black coffee, add 2 tsp of instant coffee granules in about 3/4 cup of water and add desired sugar. I like it bitter so I added only about 3/4 tsp of granulated sugar and let it boil for about 10 minutes or until you have half cup remaining. Let it cool at room temperature. At this point you can add the liquor or your choice if desired.

Slice thin fingers of Sponge cake (about 1/2 inch) and layer the base in both jars.

Soak Sponge base with the black coffee and keep it aside.

On a slow speed, mix mascarpone cheese and condensed milk until its fluffy and smooth.

In another bowl whip heavy cream until it reaches soft peak stage.

With a light hand mix whipped cream to the smooth mascarpone mixture.

You can check the sweetness at this point and add more if required.

Spoon the mixture to the base and make another base layer by lightly adding more sponge on top.
dd coffee mixture to the same.

Its optional but you can add few chocolate chips to add a bite to your dessert.

Spoon cheese mixture again on top of the second base.

Refrigerate for minimum of 4 hours or overnight for the coffee flavour to set.

Dust cocoa powder on top before serving.

Mulberry Crumble Cake

I was totally surprised to see these purple beauties during grocery shopping the other day.

Ozzy had never tasted them but instantly connected it to the rhythm she watches every evening "Here we go around a Mulberry bush".

Roasted Almonds & Strawberry Bars

"All our dreams can come true, if we have the courage to pursue them.” — Walt Disney

Almost year and a half ago I shifted back to Pune thinking this baker city will give me a head start towards my dream. And I am glad with each passing day I take a step forward.

Coffee - Chocolate Banana Bread

It’s the comfort of Cinnamon I seek when I feel low. I never understood the reason why people baked at their bottom-most.

Baking is a joyful thing. I usually do it in my highest of spirits (it’s no joke to stand and wait for hours to see that beautiful cake I imagined in my head). Not when I'm sad.

But that was until I actually hit the bottom and all I wanted was the Banana Bread.

French Plum Cake

This is by far the longest I have stayed away from my break away from mundane everyday job.

So this time I am not going to over think about the story that will be enchanting its ways to your hearts...

Lets face the truth! If I start doing that, this post will either keep sitting in my drafts waiting to be finished just like the others or the fruit used for this yummlicious cake will go out of season (speaking off with my personal experience)

Eggless Banana Raisins Muffin

I have a problem when people start judging things by the way they look.

Poor bananas all ripped and ready to be eaten. Sure they don’t look appetizing sporting huge dalmatian spots but they are still firm which totally means, they can be consumed without wrinkling your nose.

But you'll have to close your eyes...

Chocolate Devil's Food Cake with Espresso Swiss Meringue Buttercream

No study tells for sure why pregnant women has certain cravings. But I knew why I was having mines!

I was craving for coffee...

Being a coffee addict one minute and then totally give it up because I was pregnant was unexpectedly easy. I don't know why but it was like a switch was turn off and I didn't want it anymore.

That lasted for a few months actually! I was searching for 'The Perfect Birthday cake' for my hubby and came across this beauty. I wanted to have coffee since then. I tried other links thinking I shouldn't give in to this feeling or I wont be able to stop...but no! Cravings are cravings and I started craving for this cake!

I was confused at first, this cake had five layers and I have a very small oven which meant I needed to bake each layer separately and lets not forget butter cream and Icing the cake. All of this had to be done before midnight. It felt there was too much to do in too less a time frame.

And then I remembered that this is the only way I can have a tini mini coffee and the marathon started...

Since I was running out of time, I made this five layered cake to four only. When the last layer came out of the oven and I was arranging my ingredients to start with butter cream...poof! There comes a powercut!

Now I had only 3 hours to get it ready and no buttercream.

But I got this unwanted break and I stared fresh when power came back.

The buttercream was ready and I had to stop myself from licking it all from the blender. Controlling my temptation I placed it in refrigerator for a while to chill it out.

Since it was the first time I was making anything with cream, I did not have the right tools to get it smooth. I called in reinforcement in the form of my sister and we both started icing these layers with two offset spatulas trying our best to have the least amount of cake crumbs on our icing.

Ten minutes to midnight, my dear husband comes out to check our progress on his birthday cake and he was impressed that we were done with it and were cleaning our mess.

It was another mission accomplished and I was ready to crash after the cake cutting ceremony. 

The recipe was sourced from lululuathome.com

Recipe Follows:

Chocolate Devil's Food Layer Cake

3 Cups All purpose Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup Cocoa Powder
3 Sticks Unsalted Butter, softened
2 Cup Light Brown Sugar
4 Eggs, room temperature
1/2 Cup Boiling Water

1 Cup Buttermilk, room temperature
1 Tbsp Vanilla Extract

Espresso Swiss Meringue Buttercream 

5 Large Egg Whites
1 Cup Granulated Sugar
4 Stick Unsalted Butter, softened 

1 1/2 Tsp Vanilla Extract
1/4 Cup strong Espresso, cooled

Others

1 Cup Roasted Almonds, sliced

Procedure:


Preheat oven to 350 Degree F (170 degree C) and grease eight inch pan, and line it with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, mix boiling water with cocoa powder until smooth.

On a medium speed, beat butter and sugar together until light and fluffy. To the mixture add eggs, one by one. Beat in buttermilk and vanilla extract.

Turn to low speed and add in 1/3 of flour mixture, followed by 1/2 of chocolate mixture. Repeat with the remaining mixture until just incorporated.

Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface. Bake for about 13 to 15 minutes or until toothpick comes out clean.

Place the cakes on the wire rack to cool. Let them cool completely before frosting.

For the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. with an electric hand mixer, beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

Continue whipping the mixture until thick, glossy and cool. While mixing on medium speed, keep adding softened butter chunks until incorporated and mix till it has reached a smooth texture. If curdles, keep mixing and it will come back to smooth. Add Vanilla and Salt.

Before frosting the cake, add the espresso in the buttercream and beat for around 10 seconds. Reserve 1 cup of buttercream for piping on top.

For assembling the cake, place one cake layer on the serving plate and spread 1/3 of the buttercream. Repeat this process until all the layers are placed. Smear buttercream on top and sides of the cake. Garnish with sliced almonds.

Cover and refrigerate the cake. leave out in room temperature for a while before serving.