Boozy Tiramisu

Let’s take a minute to talk about booze. Specifically, let’s talk about booze in food. From red wine in bolognaise to rum in a ganache to sherry in soups, alcohol gets used a lot in cookery. It helps to enhance the flavour of the dish and whilst the alcohol itself is often cooked off, the depth it adds to the taste remains and while I hate that I am about to use such a cliché phrase, it really does take the dish to another level.

This week, I was lucky enough to receive a commission for a tiramisu for a friend at university who did her year abroad in Italy. I did a little digging on the history of tiramisu and discovered a couple of interesting things including that alcohol is a relatively recent addition to the standard recipe (or at least as relative as it can be for a dish that was only invented in the 1960s)! Normally you would use Madeira, dark rum, brandy and some sort of coffee liqueur however people have also been known to add Malibu (coconut rum) and Disaronno (almond liqueur). The recipe that I use is an egg free recipe however people are also known to add egg yolks to the filling as it makes the dessert far richer. While I don’t do this myself, if you wish, you can beat egg yolks and sugar over a pan of simmering water until the mixture is thick and creamy – this also helps cook the egg so you don’t have to worry about food poisoning. This mixture would then be folded into the mascarpone mix before the tiramisu is assembled.

Owing to the shape of ladyfingers, tiramisu is often made in a square dish as they will tessellate to cover the entire surface whereas if you use a round dish, you will end up having to cut several of them to size to cover the base. The other benefit of this is that it makes serving the tiramisu easier, especially in restaurants as they can give everyone an identical portion with none left over. It is also common to serve tiramisu in martini glasses so everyone gets a portion to themselves. I tend to prefer making tiramisu in a large cake tin and lining the sides with ladyfingers as you get a stunning finish to the dessert and also everyone gets a little bit more coffee!

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The layering on a square tiramisu looks amazing

The recipe can be amended for people who don’t like coffee too. A couple of months ago, I received a commission for a birthday party which included a fresh fruit tiramisu. In this case, I replaced the coffee and such with a mixture of fruity beverages including Chambord (raspberry liqueur) and a raspberry vodka. Instead of chocolate in the layers and on the top, I filled the middle with diced up fresh berries and the spent far longer than necessary arranging the berries on top to look beautiful including fanned strawberries!

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Boozy Tiramisu

Prep time – 30 minutes, Chilling time – 4+ hours

Ingredients:

3 packets ladyfingers

350ml cold coffee

250ml coffee liqueur

100ml white rum

750g mascarpone

300ml double cream

1 tsp vanilla extract

100g icing sugar

400g dark chocolate

 

Chop up the chocolate into medium to small chunks and set aside

 

Place the mascarpone in a bowl and beat it until soft.

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Add 50g of sifted icing sugar and the vanilla and beat again.

Add the cream and slowly beat until a smooth thick mixture is formed. Be careful not to overwhip as the mix can become stiff and grainy.

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Mix the coffee, rum and liqueur together

 

Place the ring from a nine or 10 inch springform tin onto your serving plate to use as a mould.

Take the ladyfingers and dunk each one into the coffee mixture for a few seconds and then place them vertically against the edge of the tin with the sugared side facing inwards. Repeat this with more of the fingers until you have gone around the entire ring. If you are using ones which have writing on them, try and make sure the writing goes the same way on each of he fingers for a more professional finish!

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Line the bottom of the tin with a single layer or ladyfingers dunked in coffee – you don’t need to fill in all the gaps as they will continue to expand as the coffee soaks through them.

Spread a layer of the mascarpone mix onto the ladyfingers. I tend to find this is easiest using a piping bag to pipe on a layer and then spread it out.

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Sprinkle on just under a third of the chocolate.

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Add another layer of dunked ladyfingers, mascarpone and add just under half the remaining chocolate.

Add a final layer of each of the filling ingredients and make sure that the chocolate on the top covers the whole of the cream layer – if you don’t have enough, you can sprinkle some drinking chocolate on first to make sure any gaps don’t stand out!

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Chill in the fridge for at at least 4 hours so the filling can set.

Remove the tin and serve – you can always wrap a ribbon around the outside to jazz it up if you feel like it!

 

You can also make this in a large dish or individual martini glasses where you don’t need to line the outside. If you do this, the desserts only need to be chilled until they are cold as they don’t need to set or alternatively, you can serve them immediately!

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This keeps for a few days in the fridge – just make sure it is covered!

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Let me know if you try this at home! Give me a tag on Instagram if you have a go as I love seeing what people have made! If you enjoyed baking this and are looking for a bit more of a challenge, why not try out my Battenberg cake or check out last week’s recipe for butternut squash soup to help get you through this winter – this morning was the first day where the grass outside was frozen.

Have a good one and I will see you next week with an amazing recipe for lasagne!

H

Battenberg Cake

The idea for this particular post actually came from one of my housemates. I was feeling rather uninspired and asked around what they thought I should make and one of them suggested this – I did make her a Battenberg birthday cake a few years ago. I am really glad she suggested this though as I forgot how nice fresh Battenberg could be!

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Battenberg decorated with golden Marzipan and Macarons

Battenberg cake has a light, almondy sponge and can be flavoured with several different things. While the standard Battenberg cake is a long, 4 segmented pink and white chessboard, it has spawned a myriad of other cakes. The first one I made was back in 2011 after the Great British Bake Off technical challenge was Mary Berry’s Coffee and Walnut Battenberg. As a lover of both coffee and walnut cake and baking, I had to try it out! The cake itself was really good but as I discovered, I am not the biggest fan of marzipan! Since then, I have seen countless variants on the Battenberg popping up, some with chocolate, some with mint or green tea. You can even make circular Battenbergs now though that does seem a little time consuming to me!

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Coffee and Walnut Battenberg Cake from way back when in 2011

It is traditional to glue the sponge and the marzipan together with jam (either strawberry or apricot) however I don’t really like jam that much so I tend to use buttercream. The cake is reportedly accepted to have been created for the wedding of Louis Mountbatten to Princesses Victoria (granddaughter of Queen Victoria) however there do seem to be appearances of the Battenberg cake under other names. The cake is so distinct that the black and white squares on police cars and ambulances are called Battenberg Markings as they look so much like the cake.

The recipe below can be doubled to make two or three cakes (depending on the rise). Cook the white and pink sponges separately and then carve them up to create the long squares for the cake. The last time I made this, the sponges didn’t rise as much as I hoped so I ended up with three slightly smaller, square Battenbergs instead of two larger but squashed cakes.

 

 

For the cake

175g softened butter

175g caster sugar

½ tsp vanilla extract

¼ tsp almond extract

3 eggs

150g self-raising flour

50g ground almonds

2 tbsp milk

 

For the Icing

100g very soft butter

150g sifted icing sugar

½ tsp vanilla extract

500g marzipan

 

 

Preheat the oven to gas mark 4 (1800C)

Line an 8 inch square tin and use the parchment to create a divider down the middle

Cream the butter and the sugar together until light and fluffy.

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Add the extracts and beat again.

Add the eggs one at a time with a small amount of flour to prevent it curdling.

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Add the last of the flour and the almonds and beat gently until it is all combined adding the milk to slacken the mixture down slightly

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Take out half of the mixture and add a small amount of red/pink rood colouring until the batter reaches the desired shade.

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Pour the two colours of batter into different sides of the tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Leave to cool on a wire rack.

 

Beat the butter for the icing and add the icing sugar and vanilla.

Beat until soft and smooth.

Trim the edges off the cakes to remove the caramelization.

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This cake gived 6 pink slices, enough for 3 Battenbergs!

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Cut each cake in half lengthwise and trim until each piece is square.

Using a thin layer of icing, stick the four lengths of cake together, put a thin layer of icing around the outside and place in the fridge for half an hour.

 

Roll out the marzipan to you desired thickness.

Place the cake (icing side down) onto the marzipan and add a thin layer of buttercream to the exposed side of cake.

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Wrap the marzipan around and trim off the excess.

Trim the edges of the cake the reveal the classic Battenberg pattern.

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Three Battenbergs from a double recipe!

Use the excess marzipan to decorate the cake.

 

Let me know if you try this cake at home or tag me on Instagram (@thatcookingthing). I love seeing what you guys create.

 

If you enjoyed this, why not try my Coffee and Walnut cake or for more of a challenge, my Chocolate and Orange cake? If you are also interested in savoury food, see here for last week’s post about macaroni cheese.

Have a good one and I’ll see you next Monday with a recipe for a wonderfully simple butternut squash soup, perfect for dinner on a winter day!

H

 

Macaroni Cheese

Cheese. In my humble opinion, this is one of the best foods ever invented. There are so many different varieties with so many different uses. From tiramisu to pizza to cutting out the middle man and going straight in for a fondue, a small amount of cheese can lift a dish from good to truly sublime.

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A mixture of grated cheeses

The methods of making cheese have been refined a lot over history with the earliest record of cheese being over 7500 years ago! Cheese evolved differently in different areas of world depending on the climate. Hotter climates gave rise to hard, salted cheeses as it prevented the cheese from turning however in Europe, the climate was much milder so cheeses could be aged for longer and with less salt resulting in cheese that could grow moulds leading to stronger flavours.

In terms of sweet dishes made from cheese, the most common is cheesecake however even this has changed dramatically over the years. 200 years ago – you couldn’t buy cream cheese to use and would have to make your own curds every time you made the cake. This lead to it having more of an eggy, ricotta-like flavour and texture rather than the luscious smoothness of today’s cheesecakes. Cream cheese frosting is another example of a savoury item being used for a sweet dish. The bizarre thing about this icing is that cream cheese varies massively by country. The standard recipes use American block cream cheese which is very thick however here in England, the most widely available brands are far softer and turn very runny when they are beaten making the icing turn to liquid!

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Red Velvet Cake with Cream Cheese Frosting

Macaroni cheese has been a family staple for as long as I can remember. It has been a tradition on Yom Kippur to break the fast on cauliflower cheese however my mum would make macaroni cheese for the children – me included. Hunger is definitely the best condiment because no matter how amazing this tastes normally, when you haven’t eaten for 25 hours, it is just that little bit better! Since then I have taken the recipe up to university and continued breaking the fast on in when Yom Kippur falls during the university term. The macaroni cheese keeps well and also freezes but it isn’t often that there is enough left for that to ever be an issue!

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Macaroni Cheese

Preparation time – 20 minutes        Cook time – 40 minutes

Serves – 4-6                                        Cost per portion: about 90p

 

Ingredients:

200g Cheddar – grated

200g Red Leicester – grated

40g plain flour

40g butter

1 pint milk (full fat gets the best flavour but I will use whatever I have around!)

500g dried macaroni

 

Optional:

Salt

Pepper

Cayenne Pepper (a pinch)

Nutmeg (a few grates)

One Bay Leaf

 

Preheat the oven to gas mark 5 (1900C)

Boil a pan of salted water.

Place the flour, butter, milk, salt, cayenne pepper, bay leaf and a little grated nutmeg into a heavy based pan.

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Add the pasta to the boiling water and cook for about a minute less than the packet says

Heat the sauce mix whisking continuously until it has thickened and is almost boiling – this should take about as long as the pasta.

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The sauce is thick and has coated the sides of the saucepan

Drain the pasta and stir in a tiny bit of olive oil to prevent it sticking during the next stage.

Stir three quarters of the grated cheeses into the sauce (off the heat) and season with black pepper to taste.

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Stir the sauce into the pasta and make sure it is all evenly coated.

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Pour into an ovenproof dish and sprinkle the rest of the grated cheese over the dish.

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Bake for 40 minutes or until the top is starting to brown and the macaroni cheese is bubbling.

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Spoon onto plates or into bowls and serve immediately!

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at harryshomebakery! I love seeing what you guys create at home.

If you enjoy baking cakes, why not try my Orange and Chocolate Cake or for a different savoury treat, make yourself some delicious Spiced Turkey Burgers!

Have a good one and I’ll see you next Monday with a recipe for a multicoloured Battenberg cake!

H

Chocolate and Orange Cake

Let’s talk about birthdays. I love birthdays – not just my own! I always find it incredibly stressful buying presents, especially at university. It’s really easy to get presents for your good friends as you know them but if you don’t know the person as well, what do you do? I have found that baking someone a personalised birthday cake just for them is a perfect replacement as it shows you are willing to put in a lot of effort for the person and you can tailor the cake to that persons tastes. The chocolate and orange cake in this recipe is a perfect example of this. I first made this cake during exam season last year during a large gap between exams when I was stress baking. I ended up giving most of it away as not only do I stress bake but my appetite goes down so I don’t want to eat what I make! One of my friends has just turned 22 and I ended up remaking it as his birthday cake as he really liked it last time.

This cake is wonderful as the syrup keeps it nice and moist and can give a bit of a kick if that’s what you want. It is also super adaptable as you don’t have to add the ganache which does make the whole cake a little easier to make or alternatively, you can cover the entire cake in the ganache for a beautiful shiny finish. You can also just not include the chocolate for a lovely orange cake which you can decorate with candied peel and piping work.

I like to make my own decorations for cakes which can be themed to the event the cake is for. For the cake in this recipe, I made mini orange meringues. This was more to test out the new Aga than to use meringues as decorations but luckily, they worked really well so I was able to use them on the cake. The other decoration (the chocolate nest) was made by piping tempered chocolate into a glass of Bacardi which had been in the freezer for a few hours. This meant that the chocolate set immediately into beautiful winding 3D shapes which I could then place on the cake.

The recipe below doesn’t include the decorations however I will do a post about different types of decorations in the next few weeks.

 

For the Cake:

280g (10 oz.) Butter

280g (10 oz.)Sugar

280g (10 oz.) Plain Flour

5 tsp baking powder

5 Eggs

Rind of 1 Orange

1 tsp Orange Extract

 

For the Syrup:

Juice of one orange

50 g sugar

¼ cup water

Triple sec/Cointreau (optional)

 

For the Icing:

250g Butter

375g Icing sugar (sifted)

150g Dark Chocolate

2 tbsp Cocoa

1 tsp Orange Extract

 

For the Ganache

150g Dark Chocolate

150ml Double Cream

 

Preheat the oven to gas mark 4 (1800C) and line three 8 inch baking trays.

Cream the butter and the sugar until light and fluffy.

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Add the grated orange rind and the orange extract and beat again.

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Add the eggs one at a time with a tablespoon of flour for each egg beating after each addition.

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Pour in the rest of the flour and beat until just combined.

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Pour into the baking tins and bake for 20-25 minutes or until a skewer inserted into the cake comes out clean.

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While the cakes are cooling, you can make the syrup and the icing.

For the syrup, combine all the ingredients – excluding the alcohol – in a pan.

Bring to a boil making sure that all the sugar has dissolved and then remove the pan from the heat and leave the syrup to cool. Then add the triple sec.

 

For the icing, beat the butter until it is light and fluffy.

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Add the sifted icing sugar a bit a time and beat until the icing is smooth and glossy.

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Add the orange extract and cocoa and beat again.

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Melt the chocolate in the microwave remembering to stir every 20 seconds to prevent it burning!

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Pour the chocolate in and beat again. Do not do this with the beaters running as they will just knock the chocolate onto the sides of the bowl which is not particularly useful…

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To assemble the cake, attach the first layer to the cake board or plate with a tiny amount of icing.

Brush a layer of syrup onto the top of the cake to keep it moist and then add a layer of buttercream

Repeat with the next two layers adding them upside down to give a smooth top to the cake.

Cover the entire cake in a thinnish layer of buttercream – there should be just enough left to do this without the cake peeking through too much!

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Place the cake in the fridge for a few hours to firm up the buttercream before adding the ganache

 

For a raindrop look, heat up the cream in a pan and add to the dark chocolate in a bowl.

Leave for at least two minutes for the chocolate to melt and then stir until combined.

When the ganache is at room temperature, pour it into the centre of the cake and spread it evenly over the top of the cake.

Using a spoon or a piping bag, pour some extra ganache over the edges of the cake and let it run down the side.

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To coat the cake completely in ganache, double the quantities in the recipe.

 

Decorate the cake with chocolate and orange decorations.

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at thatcookingthing! I love seeing what you guys create at home.

If you enjoy baking cakes, my Coffee and Walnut Cake is a wonderful addition to any afternoon tea or if you are looking for a simple dinner try my delicious Spiced Turkey Burgers

Have a good one and I’ll see you next Monday with a recipe for the cheesiest macaroni cheese you will ever eat and believe me, it is stunningly good!

 

H

 

 

 

Quadruple Chocolate and Salted Caramel Tart

Chocolate Tart

Hey guys,

As promised last week, I return with the most amazing chocolate tart you will ever make. It contains not one, not two but four types of chocolate and a hidden layer of caramel. To be honest, this tart should probably come with a myriad of health warnings and possibly an ambulance on speed dial but it is 100% worth it!

I love making caramel. It can be a little bit daunting the first time and you do need to be careful as the melted sugar is very hot however homemade caramel is just so superior to shop bought that in my opinion, it is very much worth a little extra time making the filling instead of buying it. WARNING – melted sugar will burn instantly. If you do get any on you, immediately stop what you are doing (the tart can wait –you can not) and hold the area under cold water for at least 5 minutes if not more. It will hurt but isn’t too serious.

You have a couple of options when it comes to melting sugar for caramels or decorations. The slower but more controlled method which I use if I need a specific temperature of sugar or don’t want a deep golden caramel involves melting the sugar with a small amount of water and then boiling the sugar syrup until it achieved the desired temperature. This is particularly useful for making a large batch of caramel for things like a croquembouche. The other method, the one used in this recipe, involved holding your nerve a bit and directly melting the sugar in a pan. I am unashamed to admit that it took me about 5 years to become confident enough in my culinary skills to attempt this method instead of the syrup one.

Caramel is produced when you drive water away from sugar by heating it. If making large amounts, you will quite often add glucose syrup or a small amount of vinegar as it helps invert the sugar preventing crystallisation which will ruin your dish. This is where the caramel will suddenly turn solid and brittle again and no amount of heating can save it. You just have to start again! To prevent crystallisation, you should never stir the boiling sugar syrup once the sugar has all dissolved in the water and if making it via the more direct approach, treat the sugar incredibly carefully as it is a real diva in the kitchen. Inverting sugar is not always necessary as you can buy Invert Sugar Syrup in some areas however you don’t need it for this recipe! It occurs as glucose and fructose are isomers (they have the same chemical composition, just in a different formation. Think of them as anagrams of each other). The colour of the caramel comes in part from the long chain carbohydrates contained (24, 36 and 80 carbon atoms long!) and also from by products produced when the sugar is heated.

This tart is particularly good at a dinner party. Wow your guests with a delicious homemade dessert which looks like you’ve just picked it up from a professional patisserie. Serving it with fresh fruit like strawberries can give it some semblance of health even though we all know it’s only for show! You can also use this recipe to make mini tartlets which is what I do if I have enough excess pastry

 

Quadruple Chocolate and Salted Caramel Tart

Serves 12-15

Preparation:1 hour 10 minutes

Cooking:25 miutes

Resting:1-1½ hours

 

Pastry

160g plain flour

25g sugar

2tbsp cocoa

75g unsalted butter

1 Large egg yolk

½ tsp vanilla

 

Salted Caramel

225g caster sugar

100ml double cream

125g salted butter

 

Chocolate filling

300g dark chocolate

200g milk chocolate

100g white chocolate

500ml cream

50g unsalted butter

½ tsp vanilla

 

 

For the pastry, place the flour, sugar, cocoa and butter into the bowl of a food processor and pulse until it appears as fine breadcrumbs. Alternatively, rub the butter into the flour and stir in the other dry ingredients.

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After going through the food processor, the mixture should look a little bit like sand!

Make a well in the centre and add the vanilla and the egg yolk.

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I don’t know what was different about them this time but the egg yolk was just so very, very orange

Mix until just combined, pour onto a worktop and knead until a homogenous dough is formed but do not overwork the dough!

Put the dough into the fridge to rest for an hour.

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Preheat your oven to gas mark 5 (190oC).

Roll out the dough and line a 9 or 10 inch tart pan preferably, one that has a removable base – you may have to wait a few minutes for the dough to soften up.

Trim the excess dough leaving a little hanging off round the edge – this is so that if the dough shrinks, the excess dough will make sure the tart doesn’t lose height. Alternatively, you can trim all the excess dough off and then place the lined case in the freezer for another half hour to make it really firm which should prevent shrinking altogether.

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Make sure any excess pastry isn’t hanging down as this can cause the case to crack if it shrinks too much

Prick the bottom of the pastry case with a fork so it doesn’t crack, line it with foil and pour in baking beads (or rice/pasta/lentils if you don’t have them) – this prevents the case from bubbling up and keeps the base nice and flat.

Bake for 15 minutes. Remove the baking beads and bake for another 10 minutes so the pastry case if fully cooked.

If you still have bits of pastry overhanging the tin, use a sharp knife to trim off the edges and neaten it up.

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To make the caramel, place a third of the sugar in a heavy based steel pan – non-stick pans encourage crystallisation which ruins caramel.

Heat the sugar on a medium heat and as it starts to melt, use a wooden spoon to gently move some of the unmelted sugar into the melted areas. Move the pan on the hob so no area gets too dark when melting. You don’t want to burn the sugar. Turn the pan onto a medium to low light for the rest of this.

Once about half of the sugar in the pan has melted, sprinkle on half the remaining sugar and gently stir the melted areas. The sugar may start to clump but don’t worry!

As more of the sugar melts, sprinkle on the remaining sugar and continue to agitate the melted areas in the pan to prevent burning and to bring the unmelted sugar into contact with the heat.

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The melting of the sugar (top left to bottom right)

Once the sugar has all melted, you should have a light caramel. If it is cloudy, that means not all the sugar has melted! Swirl the sugar in the pan a little to help stir it but at this point, do not use the spoon as it will make the sugar crystallise.

When the caramel is clear, continue heating slowly until it is a deep golden colour. Swirling it gently will help mixing it in the pan so it doesn’t burn.

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Getting ready to add the cream to the melted sugar

The moment the caramel is a rich golden brown, remove it from the heat and immediately pour in the double cream. BE CAREFUL – the cream will bubble and steam vigorously so make sure you are using a big pan so it doesn’t spit out of the pan. Stir the caramel to make sure it is all mixed. The area with the cream may be thicker than the melted sugar as it is cooled a little but it will remelt and everything will mix together nicely.

Let the caramel cool for a couple of minutes and then add in the butter chopped into cubes or slices.

Stir in the butter as it melts and once it has all melted and mixed together, pour it into the pastry case – you don’t need to wait for it to cool!

N.B – if you are unlucky, the caramel may split when you add the butter and you will end up with an oily layer on top. If this happens, let the caramel sit for a few minutes to separate out and then spoon off the oil that appears at the top.

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My caramel wasn’t quite as salty as I would normally like so I sprinkles some sea salt flakes over it once I had filled the pastry case.

 

Chop your chocolates and place in bowls – make sure the dark chocolate is in a large bowl as the others will be added at a later point!

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Add 30g of butter to the dark chocolate, 20g to the milk chocolate and half a teaspoon of vanilla to the white chocolate.

Heat the cream until it’ just about to boil and then add 275ml to the dark chocolate, 150ml to the milk chocolate and 75ml to the white.

Let the chocolate stand in the cream for 2 minutes and then stir each bowl until it is filled with a smooth chocolate ganache.

Take a little of the dark chocolate ganache and put it off to the side – this is for decorating later.

Pour the milk and white chocolate ganaches into the dark chocolate making sure not to scrape the bowl out as the leftovers in the bowls are used for decorating.

Use a skewer to mix the ganaches – BUT ONLY A LITTLE – you want the variation in ganaches inside the tart.

Pour the filling into the tart filling it but not quite to bursting!

Use the leftover dark, milk, and white chocolate ganaches to spoon blobs and lines over the top of the tart.

Use a skewer to swirl the chocolate filling to give a beautiful and professional finish – don’t catch the caramel layer when doing this!

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Mini chocolate tart with the leftovers
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The main event at any party!

Let the tart set in the fridge for a couple of hours or even overnight to fully harden up.

When serving, place your knife in a jug of hot water and then wipe it off on a tea towel before cutting. This helps make the cuts incredibly clean and prevents the filling sticking to the knife too much.

Serve with a little cream and a selection of berries.

 

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This is one of my favourite desserts and I hope it will be one of yours too! As an added bonus, this tart also freezes really well – assuming you have any left!

Let me know if you try this at yourselves and give me a tag on instagram (@thatcookingthing)! I love seeing what you guys create at home.

See here for the last recipe from my Baking series – the gooeyest chocolate brownies you can find or here if you fancy making a delicious dinner of homemade pizza!

Have a good one and I’ll see you next week with an exciting recipe for spiced turkey burgers. Fab for using up odds and ends and wonderful as a filling for other dishes too!

H