Tag Archives: mascarpone cheese

Glorious Tiramisu with Bailey’s


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This is how I make Tiramisu – for as long as I can remember. 
Trouble with making Tiramisu is what do you do with the left overs. I’ve learnt that if I used a narrow based bowl that opens up to a wider top, while aesthetically pleasing, I would have half-used packets of lady fingers and left over mascarpone cheese filling yet wouldn’t quite be enough to make another! I’ve found that if I use a straight edged rectangular bowl (20cm by 15 cm straight edged Pyrex bowl) it would be close to perfect, with just enough left to also make some cute little deconstructed pots of Tiramisu. 
This also won me the top prize at my previous job’s departmental cooking competition so it has truly been tasted and approved by many. My current colleagues love it. My point of difference is the use of Bailey’s – lots of recipes call for rum or brandy but I love Bailey’s and have always preferred Tiramisu made with Baileys. Airy and pillowy; velvety and light; a glorious pick-me-up dessert.

Ingredients

  • 6 egg yolks
  • 1 cup caster sugar
  • 400g mascarpone cheese (2 packets of Tatua Mascarpone cheese)
  • 350ml cream, whipped
  • 22 Italian Lady fingers
  • 1 cup cold instant coffee (Moccona)
  • ½ cup Baileys 
  • 1 tbsp of your best cocoa for dusting

Instructions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  5. Mix the cold espresso with the Baileys and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Do only several at a time.
  6. Arrange the lady fingers in the bottom of your bowl.
  7. Spoon half the mascarpone cream filling over the lady fingers.
  8. Repeat process with another layer of lady fingers and mascarpone cream.
  9. Dust with cocoa.
  10. Refrigerate for 3 hours or overnight. It tastes better the next day.

If there are any leftovers, I often make up small individual servings, as shown here.

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(Styled by J)

Matcha green tea macaron with mascarpone and red bean filling – Mactweets Mac Attack #30 Vacation Getaway Macarons


green tea macaron with red bean mascarpone

Now what should I do with the left over red bean paste from my earlier black sesame macarons? Surely it will work with another Macaron flavour – Matcha green tea! I know I know I’ve done green tea many times already, but truth be told, I can never get enough of green tea. The earthiness of the green tea paired with ganache, or in this instance, red bean mascarpone, is simply divine. I also have yet to make a batch that isn’t too soft, so this counts as just another practice =)
This flavour combo reminds me of our most frequent travel destination – Hong Kong. People there can do almost anything with green tea and red bean paste, from drinks to waffles to chocolate treats! Over at Mactweets their Mac Attack challenge this month is all about vacations and I was immediately reminded of our trip where J enjoyed her first green tea ice cream when we were over there. Perfect timing!

Macarons shell ingredients
150 g icing sugar
144 g almond meal
6 g green tea powder
110 g egg whites
150 g caster sugar
38 ml water
A tiny glop of green colouring paste, if you wish to add depth of colour to the shell

Making macarons shells

Blitz the almond meal, icing sugar and green tea powder into a fine powder.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Some recipes say you should stir this gently – I’ve found that so long as I didn’t splash the sugar around, I won’t even have to stir. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization if the liquid splashes up. Increase the heat.
To deepen the colour of the shells, I added the colouring paste to my Italian meringue. The amount depends on the strength of your gel, what depth of colour you desire and how it mixes with other ingredients. Practice is the only way to test it out. I scrapped tiny balls out using a tooth pick.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, decrease the mixer speed to medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 6- 8 minutes, weather dependent.

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 24 times. Don’t over do this.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe.

green tea macaron prebakeToday I waited for 30 minutes for a skin to be formed.

I fan-baked them at 125°C, for 18 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a mascarpone cheese and red bean filling.

green tea macaron with red bean mascarpone

Red bean filling ingredients:

5 tbsp mascarpone Cheese
3 tbsp azuki red bean paste

Instructions:

Mix the mascarpone cheese and azuki bean paste together. Chill while your shells are baking. When the shells have cooled, spread the filling onto half of the macaron shells. Top with the other half of shells by carefully placing the shells on with a twisting motion. This helps to keep the filling from spreading unevenly out.

These need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! It freezes well too. Just eat it within 2 hours of removing from the fridge or the filling will make the shells soften too much.

green tea macaron with red bean mascarpone

Don’t forget to check out my earlier post for a chance to win $200 to spend at a camera shop!

Black sesame macaron with mascarpone and red bean filling


Time to try a new macaron flavour. There’s one that has been lingering at the back of my mind, and I’ve not had the opportunity to make it. With Mother’s day coming around this Sunday, I think it is perfectly timed for me to make a black sesame macaron paired with a mascarpone and red bean filling. This is for my mum who cannot resist anything red bean. I love you mum! (these won’t survive the postal service so you will just have to wait till our trip home later!) Happy Mother’s Day!

Macarons shell ingredients
150 g icing sugar
100 g almond meal
50 g ground roasted black sesame seeds
110 g egg whites
150 g caster sugar
38 ml water
A tiny glop of black colouring paste, if you wish to add colour to the shell

Making macarons shells
Roast black sesame seeds in a heavy-base pan over a low-medium heat until they are aromatic. They will start to pop. Shake the pan regularly to ensure the seeds don’t get burnt.

Grind roasted sesame seeds in a powerful nut processor until they are finely grounded. I dug out my magic bullet and gave it 15 seconds of blitzing and there I have a bowl of black sesame seed meal. It was so easy I couldn’t believe I didn’t think of it before.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Some recipes say you should stir this gently – I’ve found that so long as I didn’t splash the sugar around, I won’t even have to stir. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization if the liquid splashes up. Increase the heat.
To make blackish-coloured shells, I added the colouring paste to my Italian meringue. The amount depends on the strength of your gel, what depth of colour you desire and how it mixes with other ingredients. Practice is the only way to test it out. I scrapped tiny balls out using a tooth pick.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, decrease the mixer speed to medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 18 times. Don’t over do this.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe.

Today I waited for 30 minutes for a skin to be formed. I also decorated the tops with a few roasted whole black sesames.

I fan-baked them at 125°C, for 16 minutes. After a few minutes in the oven, I could see them rising nicely.

I was so excited with these I did a little victory dance in the kitchen. These came out perfect! The photo’s not though, oops 😉

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a mascarpone cheese and red bean filling.

Azuki red bean filling Ingredients:

5 tbsp mascarpone Cheese
3 tbsp azuki red bean paste

Directions:

Mix the mascarpone cheese and azuki bean paste together. Chill while your shells are baking. When the shells are cooled, spread the filling onto the macaron shells.

These need to be kept in the fridge for 24 hours for the ganache to flavour the shells, so don’t eat it yet! I have not tried freezing these so cannot comment on that. However I’m sure my friends will gladly polish these off for me so that they won’t have a chance to go near the freezer!