A simple cream dessert made the tiramisu way – sponge fingers soaked in coffee-Baileys mixture, layered with Baileys creme diplomat, and finished with dusting of cocoa powder on top.
Baileys Pastry Cream
- 200 ml whole milk
- 1 eggs
- 50 g caster sugar
- 15 g top or cake flour
- 10 g unsalted butter
- 1 tbsp Baileys
- 1/2 Packet sponge fingers biscuits
- 90 g whipping cream (dairy, at least 35%)
- 280 g pastry cream (from above)
- 1 tbsp Baileys (optional)
- Cocoa powder (for dusting)
- 180ml strong coffee
- 1.5 tbsp Baileys
Baileys Pastry Cream
- Whisk together egg and sugar in a medium sized mixing bowl. Sift in top flour and mix well till smooth.
- Place milk into a small saucepan and heat gently till warm, just before boiling.
- Off heat and pour 1/2 portion of milk, in a steady stream, into the egg mixture from Step (1). Ensure you stir constantly while pouring the milk in.
- Pour egg mixture back into the saucepan. With medium-low heat on the stove, stir constantly as the pastry cream cooks. It will start to thicken after a few mins. Make sure you stir constantly until the cream comes together into a thick mixture.
- Off heat and strain the pastry cream through a heat-proof sieve. This step will remove lumps and make the pastry cream smoother.
- Add in butter and Baileys to strained pastry cream. Stir to incorporate well. Place a piece of cling wrap over the surface of the pastry cream. Set aside to cool down.
- Once the pastry cream is cool, place it in the fridge until you need to use it. You can also prepare the pastry cream 1 day before making of this cream dessert.
Baileys Creme Diplomat
- Place whipping cream into a metal mixing bowl. Using handheld mixer, whip up the cream at high speed. (I used Kenwood handmixer, speed 4). It will take a couple of mins to whip up. Continue whipping till nearly stiff peak. Take note not to over-beat it.
- Take about 260-280g of pastry cream that was set aside. Add in 1/2 portion of the pastry cream to the whipped cream and fold well. Add in Baileys (optional) and remaining pastry cream and fold to incorporate well.
Baileys Cream Dessert
- Prepare the coffee soak by stirring in Baileys to the strong coffee.
- Dip sponge finger biscuit into the coffee soak, back and front. Arrange the sponge finger biscuit into container preferred. Try to fill in any gaps in the container – you might need to cut the sponge finger biscuits to fit in.
- Add in half portion of the creme diplomat and smooth out using the back of a spoon or spatula.
- Arrange another layer of sponge finger biscuits, dipped in coffee soak, on the creme diplomat.
- Top with remaining creme diplomat. Dust with cocoa powder.
- Chill cream dessert in fridge for at least 5 hours, or preferably overnight. Serve chilled.
Container Size: 17cm x 12cm
If you prefer lesser cream mixture ratio, you can fill lesser cream mixture in each layer, and add 1 more layer of sponge finger biscuits and cream mixture.
If you are new to whipping up dairy cream, measure the amount of cream in a metal mixing bowl. Place mixing bowl and mixer whisk into the fridge to chill for 1 hour. The dairy cream will whip up better when it is cold. Always use high speed to beat it.
Whipping cream will separate when over-beaten. I find it useful to be more cautious after the cream come together. It will be quite soft when the cream first come together. You will see that the cream is not able to hold itself up. Mix on high speed in between short bursts to check constantly.
When dipping the sponge finger biscuit, ensure that you do not leave the biscuit in the soak. Rather, dip them quickly by flipping to the front and back in the soak. I did it twice for each biscuit.
If you are not finishing the dessert in one seating, simply use a clean spoon to scoop out the amount you prefer each time. This will ensure food safety.
- Category: Dessert
- Method: Mixing