December 31, 2012

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 kahlúa 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 på svenska följer efter bilderna!








Tiramisu trifles







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

Chokladpannacotta
1 dl grädde
1/4 dl gelésocker
30 gram fint hackad mörk choklad

Baileyspannacotta
2 dl grädde
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 grädde)
Riven mörk choklad
Ev. Hallon

Chokladpannacotta:
Koka upp grädde och gelésocker i en kastrull. Låt koka cirka 20 sekunder och häll sedan i den finhackade chokladen. Rör om ordentligt och låt koka ytterligare 10 sekunder. Häll upp i fyra portionsglas. Ställ in i kylen cirka 10 minuter eller tills lagrret stelnat.

Baileyspannacotta
Koka upp grädde, Baileys och gelésocker i en kastrull. Låt koka 30 sekunder, häll sedan upp i portionsglasen över chokladpannacottan. Låt svalna och ställ sedan in i kylen tills lagret stelnat, cirka 1 timme.

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

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

Tiramisu trifles
Ungefär 6-8 portioner beroende på storleken på glaset

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

3 dl grädde
1 burk mascarponeost
2 msk socker

Cirka 14-18 st savoiardikex

Kakao, att pudra ovanpå
Riven mörk choklad


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

2. Vispa grädden hårt. Tillsätt mascarpone och socker och vispa till en slät smet. Lägg en sked eller två av mascarponekrämen i varje portionsglas. Pudra lite kakao över.
Dela varje savoiardikex på längden och dela sedan i fyra mindre bitar. Lägg dem som ett lager över mascarponekrämen. Använda 2-3 hela kex per glass. Häll lite kaffesirap över kexen och fortsätt sedan lägga i lager som förut, mascarpone, kakao, kex och kaffesirap. Avsluta med ett lager mascarponekräm.

3. Pudra lite kakao ovanpå och generöst med riven choklad. Förvara gärna i kylen ett par timmar före servering så att kexen hinner suga åt sig kaffesirapen.




In English:

Baileys chocolate panna cotta with coffee kahlúa 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.
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42 comments:

  1. Gorgeous photos! I definitely think New Years is more a dessert event than a cake one. I love your tiramisu recipes, it's my favourite cake. Happy New Year for 2013!

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  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.

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  3. These are so stunning. Happy new year! All the best in 2013 :)

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  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?

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    Replies
    1. I meant to say 'what is jelly sugar?' apologies have my 4 year old in my ear...

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    2. Yes it is, it's jelly sugar, or pectin, what is used to make jam. Hope that helps!

      Delete
    3. Yes it is, it's jelly sugar, or pectin, what is used to make jam. Hope that helps!

      Delete
  5. Åh, vilken underbar dessert! Önskar dig ett gott nytt år!

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

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  7. Hej, Linda och Gott Nytt År!
    En liten fråga bara. Vad är gelesocker?

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  8. I could just stare at your pictures for hours :)

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  9. Ser helt fantastiskt ut! Mina pannacotta till nyårsafton är redan klara, så detta får jag spara till en annan dag :)
    Kram Malin

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  10. Happy New Year, Linda!
    Love mini panna cotta and tiramisù trifles:) amazing pictures, the first ones are my favourite:)
    xoxo
    M.

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  11. Fantastiska bilder! Jag har faktiskt aldrig gjort pannacotta så det är nog läge att testa nu, ser ju hur gott ut som helst :)
    Ha ett riktigt Gott Nytt År!
    Kram Monica

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  12. 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 :)

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  13. Blir alltid glad när jag ser recept med gelésocker eller annat vegetabiliskt istället för gelatin :D Ser för övrigt supergott ut!

    Gott nytt år!

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  14. WoW WoW WoW!!!! Underbara bilder!

    Gott nytt år!

    Kram Jes

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  15. Your pictures are simply stunning! I never get enough...

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  16. Vilka fantastiska bilder!! Längtar till jag kan köpa din nya bok! Älskar din första gjorde choklad- och espressotårta på julafton och fryst mangopassion tårta till annandagen. Gjorde succé !! Tack! Gott Nytt År!

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  17. TACK TACK¡¡ Looks divine!! love the pictures too!
    Greetings from Colombia and Gott Nytt År!!

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  18. 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?

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  19. Oh my, that looks way too good! Especially the first one!

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  20. You had my at hello when I saw the words boozy dessert! Really love your work and photos!

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  21. It is official, I'm coming to your place next Christmas.

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  22. Hej! Måste bara säga att din bok gjorde mörka januari snäppet ljusare. Den är såå fin! Gör en till snart.

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    Replies
    1. Tack snälla! Det kommer snart en till :-)

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  23. Sooo pretty! and test so nice i have done it and I love it! merci xxx

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  24. I agree and those not only look delicious but soo pretty

    xx
    Staci

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  25. just delicious. can't wait to make this...chocolate heaven. Tak !

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  26. Gorgeous! I can't wait til summer. I'm going to put sparklers in absolutely everything. You're a sweet soul, dear.

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  27. 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!

    ReplyDelete
    Replies
    1. 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! :-)

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  28. I definitely think I will be making this for the holidays! Thank you for sharing this recipe!

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