Tiramisu Take 2

I tried making Tiramisu last Saturday. This time, I added more Baileys to the mascarpone cheese. Unfortunately, I can’t remember how much Baileys I added! I think I added about 150ml. The cheese mixture became quite watery… I was worried that the cream mixture would be too watery. Fortunately, it wasn’t. Perhaps that was because I increased the cream to 600ml. I bought 2 bottles of 300ml cream. As I didn’t want any left-over cream, I whipped all 600ml.

I just tried the Tiramisu tonight. I think the liquor taste is more pronounced this time, compared to the previous attempt. I’m happy the way it is, although I think I won’t mind if more liquor is added.

No pictures…as I was too excited to try…

Some notes:

  • I added approximately 150ml of Baileys to the mascarpone cheese mixture. Best to taste to check whether it is to personal preference.
  • I used 600ml cream. This could help in mitigating the mixture becoming to watery.
  • I only prepared half the syrup, and it was sufficient. There were left-overs, but it was more manageable than the previous attempt.

Tiramisu – Updated

I’ve posted an update on my attempt to make tiramisu yesterday….  See here.


It’s the first time I baked after CNY. As my parents’ anniversary is approaching, I made one of my mum’s favourite cake – Tiramisu – today. Recipe was adapted from Cuisinette who posted in the Imperial Kitchen Forum.

Some pointers that I noted while I was making Tiramisu:

  • I found out that good logistics planning is required. Firstly, I checked whether the fridge could accommodate my mixing bowls. Next, I also had to plan what to whip first as the bowl and whip used to beat the cream should be well-chilled prior to beating the cream, and whipping egg whites require a clean bowl and whip.
  • Check out a you-tube video on how to whip cream to medium/stiff peaks – I find that it’s useful. For a link to this video, please see “Cooking Tips” on the left.
  • The syrup to soak the ladyfingers required 2 tbsp of melted chocolate. I used about 40g of 55% chocolate.
  • Next time, I would melt the chocolate prior to preparing the syrup.
  • I used an aluminium disposable tray and used 34 lady fingers. In the end I got excess syrup – think I used only 1/3! Not sure whether my ladyfingers are soaked to the extent that I like….will need to check it out.
  • The amount of cream was sufficient for the tray.
  • For the cream, I used 500g mascarpone cheese as I did not want to have any left-overs. I also increased the Baileys to 40ml.

The Tiramisu is now chilling in the fridge…can’t wait to check out the taste. Will post an update on the taste and photos…..

Update on 25 February:

  • I prefer a stronger alcohol taste. I will add additional Baileys and/or Kahlua to the mascarpone cheese.
  • I used a total of 100g of sugar in the cream mixture – sweetness was just nice.
  • I think the ladyfingers were sufficiently soft. Therefore I will reduce the syrup.
  • To seriously consider doing the tiramisu in smaller pans if the tiramisu is to be divided into portions to be given away….

Some pictures for you to enjoy….pardon the untidiness….