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Things to do with Your Impending bottles of Baileys
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Tue Dec 13, 2005 3:07 pm    Post subject: Reply with quote

Rachiru wrote:
Hi Angie, my recipe doesn't use eggs, but i use both cream cheese and mascarpone cheese...


Rachel where can I find your recipe? :roll:
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Rachiru
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PostPosted: Tue Dec 13, 2005 4:58 pm    Post subject: Reply with quote

Angie... as requested! The recipe without eggs...

1 cup coffee(if you have the $$ to spare, go get expresso from a cafe!)
1/4 cup Baileys
1/2 cup Mascarpone Cheese
8 Oz. Cream Cheese, soften
1/3 cup Brown Sugar
1/4 cup Sugar
24 Ladyfingers Cookie
2 tsp Cocoa Powder

Method:-


1. Transfer coffee to a shallow dish and add 2 tbs of Baileys. Set aside to cool.
2. Combine mascarpone and cream cheese. Beat at high speed until smooth.
3. Add in brown sugar, sugar and remaining Baileys'. Beat till blend.
4. Split ladyfingers in half lengthwise (or leave it depending on your preference to the sponge thickness).
5. Have an 8-inch square baking dish ready.
6. Briefly dip flat side of ladyfinger halves in coffee mixture. Place (flat side down) ladyfinger halves on bottom of baking dish.
7. Spread half of cream cheese mixture over ladyfingers.
8. Sprinkle with half of cocoa powder.
9. Repeat with 6 - 8.
10. Chill for at least 2 hours.
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coxiella
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PostPosted: Tue Dec 13, 2005 5:16 pm    Post subject: Reply with quote

Rachel, thanks! Will try it out soon. Thinking of making this for Christmas dessert, but must 'trial-run' first Wink And I'm left with less than two weeks to christmas!
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Rachiru
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PostPosted: Tue Dec 13, 2005 6:43 pm    Post subject: Reply with quote

Welcome! Well, no worries lah. 2 weeks is more than enough time! And since this is a no bake... its really easy. Just do it the night before and pop it into the fridge... Personally, i find it taste better after a night of fridgeration...
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Stefanie
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PostPosted: Wed Dec 14, 2005 5:14 pm    Post subject: Reply with quote

Rach,too right you are!
One night of refrigeration really improves the flavour.
Glad your family liked it,well,if you're such a good cook,better get used to their constant requests!
:lol:

Angie,sorry,don't have a recipe that doesn't use eggs,but try Rachel's one,it looks good!
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coxiella
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PostPosted: Wed Dec 14, 2005 10:27 pm    Post subject: Reply with quote

Stefanie wrote:

Angie,sorry,don't have a recipe that doesn't use eggs,but try Rachel's one,it looks good!


Not a problem Stefanie, I'll try out Rachel's recipe and let you know how it turns out Smile
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Rachiru
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PostPosted: Thu Dec 15, 2005 12:58 am    Post subject: Reply with quote

coxiella wrote:


Not a problem Stefanie, I'll try out Rachel's recipe and let you know how it turns out Smile


Yeap, let us know how it turned out! mine looks like this:



like how any typical tiramisu looks... hehe...
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coxiella
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PostPosted: Thu Dec 15, 2005 9:11 am    Post subject: Reply with quote

Rachel, it looks DELICIOUS! Yum!
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nora
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PostPosted: Thu Dec 15, 2005 10:26 am    Post subject: Reply with quote

Rachel

Can I replace the bailey's with something else? I don't want to put alcohol / liquer in my tiramisu. :roll:
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Rachiru
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PostPosted: Thu Dec 15, 2005 6:18 pm    Post subject: Reply with quote

nora wrote:
Rachel

Can I replace the bailey's with something else? I don't want to put alcohol / liquer in my tiramisu. :roll:



Hi Nora,

I have not tried it without Baileys, but i'm sure you can omit the Baileys. Then in that case, add a little milk to the coffee so that you'll get milk coffee. Think that will improve the taste, because when I add Baileys to my black coffee, it gives it a creamy taste(because Baileys is irish cream with whisky).

Other than that, i'll sure it'll turn out just as good... add a tiny bit more sugar to the cream cheese and mascarpone mixture, since you are not adding in the Baileys. And i think you can add in a little (maybe 1/2 teaspoon) of cocoa powder and/or coffee powder mixed with 2-3 tablespoon of water to give the cheese mixture a little colour and flavour.


Actually, i was looking through another thread under Tiramisu and Leelee has posted a recipe that doesn't really require alcohol. But its a baked recipe, unlike my no-bake recipe here...
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Stefanie
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PostPosted: Fri Dec 16, 2005 3:07 pm    Post subject: Reply with quote

Nora,if you want to get the best taste,it is of course,a must to add the alcohol.

But if you really don't want to,maybe as what Rachel says,add a little dairy to the coffee.

In this case,I recommend cream,and not milk.
Just one tbsp will do.
It is a good idea to use cocoa also,in between each layer,more of a mocha kind of flavour,it would work!
Dust lightly over each layer before proceeding to arrange on the next one.
Very Happy
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Rachiru
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PostPosted: Fri Dec 16, 2005 10:07 pm    Post subject: Reply with quote

Yah yah yah! I also dust each layer with cocoa powder before proceeding... its definately makes it more flavourful!
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coxiella
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PostPosted: Sun Dec 25, 2005 1:15 pm    Post subject: Reply with quote

Rachel, thanks for your recipe, it's really good, easy and delicious. I used all mascarpone cheese Very Happy .


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Rachiru
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PostPosted: Sun Dec 25, 2005 10:02 pm    Post subject: Reply with quote

wow angie.. looks terrific! Well, actually, I got this recipe off irenechin(also member of KC), cos she made it for a couple of friends and me and i loved it alot! Simple and delicious... so i requested it from her...

But i'm glad you liked it! Mmm... I can't wait to make this again! haha... ;)
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coxiella
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PostPosted: Sun Dec 25, 2005 10:35 pm    Post subject: Reply with quote

Rachiru wrote:
wow angie.. looks terrific! Well, actually, I got this recipe off irenechin(also member of KC), cos she made it for a couple of friends and me and i loved it alot! Simple and delicious... so i requested it from her...

But i'm glad you liked it! Mmm... I can't wait to make this again! haha... ;)


Thanks Rachel Very Happy Both me and hubby likes this tiramisu a lot. I was never a fan of tiramisu, as those outside taste too much of alcohol. This one had me converted Very Happy It has a nice balance of Baileys. This recipe is definitely for keeps. Hope you had a great Christmas! Happy Boxing day tomorrow! coffee
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Stefanie
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PostPosted: Tue Dec 27, 2005 9:45 pm    Post subject: Reply with quote

Awesome work Angie,it looks so good!

Rachel,I must try out your recipe then!
Very Happy
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coxiella
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PostPosted: Tue Dec 27, 2005 11:14 pm    Post subject: Reply with quote

Stefanie wrote:
Awesome work Angie,it looks so good!

Rachel,I must try out your recipe then!
Very Happy


Thanks for your compliment, Stef Very Happy
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singapore gal
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PostPosted: Wed Jan 04, 2006 5:59 am    Post subject: Reply with quote

Hi Steph,

I made the Bailey's Cheesecake but when cooled, there were 3 cracks so I made some blueberry jam to cover the mistake. Thanks for the recipe, it was very nice, however, didn't taste much of the baileys....mmm...wonder did the blueberry masked the taste! island

On another day, I made bread pudding and used my baileys to make a sauce to go with it. Really yummy!!
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Stefanie
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PostPosted: Fri Jan 06, 2006 1:54 pm    Post subject: Reply with quote

Singapore gal,I imagine that the blueberries would have masked the taste of the Baileys.
I didn't include too much Baileys in the cake as well because alcohol in baked cakes with lots of dairy in them (in this case,cheese!) will have the tendency to not set properly and turn to the consistency of wet sludge.

If in any case,you want to cover up future mistakes and then some,or have a stronger Baileys flavour,why not make a Bailey's topping or frosting for the cake? This should be enough,provided you don't lick some off whilst making!

Bailey's Frosting
100gm softened butter
3/4 cup icing sugar
1/4 teaspoon salt
2 drops vanilla extract
1/8 cup Baileys

In a bowl with an electric mixer cream the butter until it is smooth. Beat in the icing sugar gradually. Beat in the salt,vanilla and Baileys liqueur. Beat the frosting until it is light and fluffy.
Very Happy

*modified from recipezaar
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Last edited by Stefanie on Sun Nov 19, 2006 3:21 pm; edited 2 times in total
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Stefanie
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PostPosted: Fri Jan 06, 2006 1:55 pm    Post subject: Reply with quote

p.s: Baileys sauce with bread pudding?

Now why didn't I ever think of that,awesome!
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Alannia
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PostPosted: Fri Jan 06, 2006 4:04 pm    Post subject: Reply with quote

Stef, can we add extra Bailey's? Can we lessen the sugar?
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Stefanie
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PostPosted: Fri Jan 06, 2006 9:51 pm    Post subject: Reply with quote

Alannia,unfortunately,it is the icing sugar/ confectioner's sugar that helps the frosting to hold its shape.
Adding more Baileys will not aid in setting at all,you'll end up with a sauce,rather than a frosting.

In fact,this is a reduced quantity of sugar,it has been tried out by me.
After beating everything together,you may even need to fridge it for a while to solidify also,due to reduced sugar level.

Very Happy
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singapore gal
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PostPosted: Sat Jan 07, 2006 2:51 am    Post subject: Reply with quote

Steph, what a great idea of a Bailey's topping for the cheesecake to enhance the Bailey's taste. Why didn't I think of that?? You have to try the Bailey's sauce - 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 Bailey's, 2-3 tbsp sugar and 2 tsp cornstarch. I used panettone for my bread pudding and it add a whole new dimension to the taste.
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Stefanie
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PostPosted: Sat Jan 07, 2006 12:50 pm    Post subject: Reply with quote

Singapore gal...I usually use panettone for my bread and butter puds too!
Especially during Christmas...I use Jamie Oliver's recipe,I have to try it with Baileys next time!
He doesn't specify how much Panettone to use,but I use about 3--4 slices only,we like more custard than bread.
I usually do the custard in a double boiler,NO worries about it splitting or curdling at all!

Panettone Bread and Butter Pudding:
1 pint (575 millilitres) milk
1 pint (575 millilitres) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
3 tablespoons Cognac
A little icing sugar

HOW:
To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
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singapore gal
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PostPosted: Sat Jan 07, 2006 1:56 pm    Post subject: Reply with quote

Mine is a little different.

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup Bailey
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