Call Me Cupcake

Sweet food & photography

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Baileys panna cotta and tiramisu trifles

In English:
Tomorrow I will not be serving cake, that’s for sure. Don’t get me wrong, I love cake, but I just feel like doing something more “desserty” if you know what I mean.
Plus I love boozy desserts so here are two for you to make!
First up is a Baileys chocolate panna cotta with coffee kahlĂșa jelly and mascarpone, grated chocolate and raspberries on top. Phew. Beat that if you can!
The second recipe is my favorite. I know I’m nagging but this is just too darn good not to post. Tiramisu trifles. My dad was literally licking his empty glass because he loved it so much.

Oh, and another thing: HAPPY NEW YEAR! See you in 2013! 🙂


Recipes after the jump!
Recept pÄ svenska följer efter bilderna!





Tiramisu trifles


Baileys chocolate panna cotta med kaffe-kahluagelé, mascarpone, riven choklad och hallon
4 portioner

Chokladpannacotta

1 dl grÀdde
1/4 dl gelésocker
30 gram fint hackad mörk choklad

Baileyspannacotta
2 dl grÀdde
1 dl Baileys likör
1/2 dl gelésocker

Espresso- och kahlualager
80 ml espresso
1/2 dl kahlua
1/2 dl gelésocker

Att servera med
Mascarponeost (eller vispad grÀdde)
Riven mörk choklad
Ev. Hallon

Chokladpannacotta:
Koka upp grÀdde och gelésocker i en kastrull. LÄt koka cirka 20 sekunder och hÀll sedan i den finhackade chokladen. Rör om ordentligt och lÄt koka ytterligare 10 sekunder. HÀll upp i fyra portionsglas. StÀll in i kylen cirka 10 minuter eller tills lagrret stelnat.

Baileyspannacotta
Koka upp grÀdde, Baileys och gelésocker i en kastrull. LÄt koka 30 sekunder, hÀll sedan upp i portionsglasen över chokladpannacottan. LÄt svalna och stÀll sedan in i kylen tills lagret stelnat, cirka 1 timme.

Espresso- och kalualager
Koka upp espresso, kahlua och gelesocker i en kastrull. LÄt koka 30 sekunder och hÀll sedan upp i portionsglasen över Baileyspannacottan. StÀll in i kylen cirka 30 minuter eller tills lagret stelnat.

Servera med en klick mascarponeost (eller vispad grÀdde), riven choklad och eventuellt hallon.

Tiramisu trifles
UngefÀr 6-8 portioner beroende pÄ storleken pÄ glaset

Kaffesirap
1 1/2 dl starkt kaffe eller espresso
1/2 dl kahlua
1 dl socker

3 dl grÀdde
1 burk mascarponeost
2 msk socker

Cirka 14-18 st savoiardikex

Kakao, att pudra ovanpÄ
Riven mörk choklad

1. Brygg starkt kaffe eller espresso. HÀll i en kastrull tillsammans med kahlua och socker. Koka upp och lÄt sedan blandningen sjuda cirka 8-10 minuter. LÄt svalna.

2. Vispa grÀdden hÄrt. TillsÀtt mascarpone och socker och vispa till en slÀt smet. LÀgg en sked eller tvÄ av mascarponekrÀmen i varje portionsglas. Pudra lite kakao över.
Dela varje savoiardikex pÄ lÀngden och dela sedan i fyra mindre bitar. LÀgg dem som ett lager över mascarponekrÀmen. AnvÀnda 2-3 hela kex per glass. HÀll lite kaffesirap över kexen och fortsÀtt sedan lÀgga i lager som förut, mascarpone, kakao, kex och kaffesirap. Avsluta med ett lager mascarponekrÀm.

3. Pudra lite kakao ovanpÄ och generöst med riven choklad. Förvara gÀrna i kylen ett par timmar före servering sÄ att kexen hinner suga Ät sig kaffesirapen.

In English:

Baileys chocolate panna cotta with coffee kahlĂșa jelly and mascarpone, grated chocolate and raspberries

I don’t like using gelatine in my recipes, instead I use something called jelly sugar. Not sure how easy it is to find outside Scandinavia though!

4 servings

Chokladpannacotta

1 dl heavy cream
1/4 dl jelly sugar
30 gram dark chocolate, finely chopped

Baileys panna cotta
2 dl heavy cream
1 dl Baileys
1/2 dl jelly sugar

Espresso- and kahlua jelly
80 ml espresso
1/2 dl kahlua
1/2 dl jelly sugar

To serve
Mascarpone cheese (or whipped cream)
Grated dark chocolate
Raspberries

Chocolate panna cotta:
Let cream and jelly sugar come to a boil in a saucepan. Let simmer for 20 seconds then add the chopped chocolate. Stir until melted and let simmer an additional 10 seconds.
Pour into 4 serving glassen. Put glasses in the fridge for 10 minutes.

Baileys panna cotta
Let cream, Baileys and jelly sugar come to a boil in a saucepan. Let simmer for 30 seconds and then pour into serving glasses over the chocolate panna cotta. Let cool in fridge for about 1 hour.

Espresso- and kahlua jelly
Let espresso, kahlua and jelly sugar come to a boil in a saucepan. Let simmer for 30 seconds and then pour into serving glasses over the Baileys panna cotta. Put back in the fridge for another 30 minutes.

Serve with a dollop of mascarpone cheese (or whipped cream), grated chocolate and raspberries.

Tiramisu trifles
About 6-8 serving depending on size of each serving

Coffee syrup
1 1/2 dl strong coffee or espresso
1/2 dl kahlua
1 dl sugar

Mascarpone cream
3 dl heavy cream
1 tub mascarpone cheese (250 g)
2 tbsp sugar

About 14-18 savoiardi biscuits/ladyfingers

Cocoa powder, for dusting
Dark chocolate, grated

Coffee syrup
1. Make 2 dl strong coffee or espresso. Mix with kahlua and sugar in a saucepan. Let simmer about 8-10 minutes. Let cool.

2. Whip cream until stiff peaks form. Add mascarpone and sugar and whip until smooth.
Put a heaping spoon, of the mascarpone cream into each glass. Powder some cocoa powder over mascarpone.
Break each ladyfinger in half lenthwise and then break it into 4 pieces. Then layer them over the mascarpone cream in each glass. Use two-three ladyfingers for each serving. Spoon some coffee syrup over the ladyfingers and then keep on layering with mascarpone cream, cocoa powder, ladyfingers and coffee syrup ending with a layer of mascarpone cream.

3. Powder some cocoa on top and grate a generous amount of chocolate over each serving. Store in fridge for a couple hours before serving to make sure the ladyfingers soak up the syrup.

Reader Interactions

Comments

  2. OMG they look amazing. Of course your photos would make Frog Leg Jello with Pigs Blood Chocolate Sauce look appetizing. I think I will make them both
not on the same day mind you as i need to savor the flavors.

    Reply

  4. Absolutely stunning! Im a first time poster but long time follower…was just wondering if jelly sugar might be the same as jam sugar? Thats what Ive got in my cupboard atm (im in Syd, Australia by the way? What is jam sugar?

    Reply

  6. Oj, that looks really amazing and the pics make it look even more delicious! Will definitely have to try this, thanks for sharing. 🙂

    Reply

  12. Fantastiska bilder! Jag har faktiskt aldrig gjort pannacotta sĂ„ det Ă€r nog lĂ€ge att testa nu, ser ju hur gott ut som helst 🙂
    Ha ett riktigt Gott Nytt År!
    Kram Monica

    Reply

  14. Oh my God, these look sinfully amazing! I always seem to start comments on your blog with OMG, but they are always OMG-worthy! Have a great New Year's Eve 🙂

    Reply

  18. Vilka fantastiska bilder!! LĂ€ngtar till jag kan köpa din nya bok! Älskar din första gjorde choklad- och espressotĂ„rta pĂ„ julafton och fryst mangopassion tĂ„rta till annandagen. Gjorde succĂ© !! Tack! Gott Nytt År!

    Reply

  21. Wow, these look wonderful. What an elegant, but comforting dessert to serve. Nothing like sticking a sparkler in something to make it look festive, amirite?

    Reply

  34. thanks for sharing such a great dessert!
    just a few questions
    1) how many exactly is "dl" the measurement? I have google it but still not so sure, is that 1/10 of a "ml"?
    2) what if we cant find jelly sugar? can we replace it with gelatin powder?
    sorry if the above questions have been asked, didn't go through all the comments.

    Thank a lot!

    Reply

    • Thank you! 🙂

      1 dl equals 100 ml, have a look at my FAQ section for more info!

      I think you can replace it with gelatine, I know a co-worker did that. Can't say how much though as I don't like using gelatine! 🙂

      Reply

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