Recipe : Tiramisu (Baileys)

As i started making cakes for a while, I always wanted to try making Tiramisu. Guess probraly by the name it sounded "complicated" but finally, with a few practices with other cakes, I got the courage to finally try making one.. and of course hubby aunt was nice to help get my a bottle of bailey as i know my hubby would give me the look if i wanted to buy one bottle just to make tiramisu hahahaha

So here it goes, i started researching and somehow this blogger recipe caught my eyes.. trust me i have been researching for the Right recipe to try for a very loooong time; i guess the pictures she took made it really simple :) chocolatesuze Eggless Tiramisu

Ingredients:

1 cup thickened cream (approx 250ml - 300ml is fine; i used 300ml as the bottle is with 300ml and i didn't wanted to waste keeping a little in the fridge)
1/2 cup caster sugar ( i think next time i reduce it to 2/3 cup )
2 cups strong coffee or espresso, cooled
4 Tbsp Bailey (or coffee liqueur)
250g mascarpone cheese
Cocoa powder or chocolate shavings for decoration ( i just use milo as i don't have any cocoa powder)
20 lady fingers or sponge cake for the layers
20cm springform pan 


Methods:
1) Whipped the thickened cream till it looks stiff which in other words like Creamy cream. Place it in the fridge. 
2) In a separate bowl, whip the 250g mascarpone cheese, 1/2 cup of sugar and 4 Tbsp of Tia Maria (liquer) until the mixture is smooth and creamy..
3) Fold the cream cheese mixture into the whipped cream.
4) Get your coffee from the fridge and dip the lady fingers or sponge cake for about 5seconds into the coffee before placing into lined springform tin. I like em squishy and filled with coffee so I tend to leave it in there longer just before it disintegrates
Note: For espresso, i suggest you add some sugar in it as many testers of mine find the coffee too strong. Or simple instant coffee should do. 


5) f you’re gonna use the lady fingers for a pretty decorative edge set some aside now to line the tin with unsoaked lady fingers! Then layer your soaked lady fingers. Don’t worry 
about the gaps it’ll be filled with glorious cream.
6)Spread half the cream + cheese mixture over lady fingers
7) And repeat! Place remaining coffee soaked lady fingers on top
8)And place remaining half of cream + cheese mixture on top
9)Top with sprinkled cocoa or chocolate shavings. 


Important: Refrigerate for at least 3 hours before removing from springform pan. Highly recommend it to be refrigerate Overnight. If you don't have a springform pan feel free to use any baking dish but don't choose a too wide one or else u won't get to make 2 layers or else just double the ingridients.