Irish Cream Tiramisu

Irish Cream Tiramisu

CAKES RECIPES

If you’re a fan of Baileys Irish Cream as I am, you’ll love this fun twist on tiramisu from one of my all-time favorite cookbooks, Nigella Express by Nigella Lawson. The first time I made it, my husband proclaimed it the best tiramisu he’d ever had. Since then, it’s become a dinner party regular at our house. With layers of espresso-soaked lady fingers and light mascarpone cream, it looks and tastes impressive yet is almost ridiculously easy to make. You spend 20 minutes putting it together, if that, then just pop it in the fridge overnight.
In a separate bowl, whisk the egg white until soft peaks form when you lift the whisk out of the bowl.

Ingredients

• 1-1/2 cups espresso or very strong black coffee, cooled
• 1 cup Baileys Irish Cream, divided
• 14 oz (or two 7-ounce packs) Savoiardi cookies or lady fingers (see note), although you won't use all of them
• 2 large eggs
• 1/3 cup superfine sugar (to make your own, process regular granulated sugar in food processor for 30 seconds until fine)
• 1 pound mascarpone cheese
• 2-1/2 teaspoons unsweetened cocoa powder

Instructions

1. Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside.
2. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth.

for full instruction please see : www.onceuponachef.com

7-Up Pound Cake

7-Up Pound Cake

CAKES RECIPES

t’s often said that you shouldn’t have any regrets because you can’t change the past. That’s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent – if not slightly embarrassing – stories.
But that doesn’t mean I can’t slightly regret certain aspects of my past that, if changed, wouldn’t necessarily affect me too much. Okay, maybe they would. But here’s a list of random things I kind of regret.
Forreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your Bundt pan. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!

Ingredients

• 1 & ½ cups (3 sticks) unsalted butter, softened
• 3 cups white sugar
• 5 eggs
• 2 Tbsp lemon juice
• 2 Tbsp lime juice
• 2 tsp vanilla extract
• 1 cup 7-Up Soda
• 3 cups all-purpose flour
• Zest of one lime
• Zest of one lemon
• GLAZE:
• 2 cups powdered sugar
• 1 Tbsp lime juice
• 2 Tbsp 7-Up Soda

Instructions

1. Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.

for full instruction please see : thedomesticrebel.com