Three weeks back for my birthday, I had made this Tiramisu cake. Even though I got so drunk that I forgot to serve the cake at my birthday party (please don’t judge me as a host), the next day I got to take it for a family lunch and my whole family enjoyed it. It’s the second time I was making the recipe and I loved how it had turned out each time that I made a mental note to share it on the blog.
This blog has been active for six years now and in my first year of blogging I did post a Tiramisu cake recipe (Dorie Greenspan’s version) which I made when I had my first house guests. This recipe is slightly different than that one. While I loved the taste of that recipe, I felt a sponge cake would mimic the savoiardi biscuits that are generally used in the Italian dessert better. So instead of a cake that follows the creaming method, which is what I used in the other recipe, I used the genoise recipe from my Genoise with summer berry cake post. If you have a favorite sponge cake recipe then feel free to use that. The filling, unlike the one in the previous recipe I shared, is made the traditional way by first making a zabaglione, which is an italian egg custard. The filling, that I adapted from here, although a little time consuming, is light and airy and makes the perfect tiramisu and is the star of the cake. Believe me when I say you need this filling in your life!
When I was invited by JW Marriot for an Italian cooking class, chef Alessio told us that traditionally no marsala or alcohol is added to tiramisu, so I haven’t added it here, but you could if you want. Alcohol is always welcome in my books.
It was my mom’s birthday yesterday and while figuring out which cake to make, I thought the Tiramisu would be perfect. Since I got to take pictures this time, I am here sharing the recipe for this Tiramisu cake with you today.
If you have been following my previous posts, you might remember that I mentioned collaborating with Bake With Shivesh on some food videos. Today I am sharing the orange and cranberry scones video that I shot for Shivesh and Teabox.
I do have a recipe for cranberry scones on the blog, but I love how Shivesh infuses the milk with the TeaBox Breakfast tea and then uses it in the dough. It was fun shooting the videos, but editing them and fitting to make a one minute instagram applicable videos has been a pain, though I am glad how all of them are looking.
Three days till Christmas Day left and I would love to hear what you all are baking as part of your Christmas Day feast. Let me know in the comments below.
Last year, I made english scones, Chocolate crinkle cookies, olive bread, warm goat cheese and pear salad and artichoke chicken. This year I doubt it will be anything that elaborate since its only my grandfather, my 5 year old niece and me in the house. I have plans to meet my friends and spend some time with them, since the last couple of days have been busy with work. I would definitely bake something, just not sure what yet.
For now, I will just stare at these tea infused scones that I shot for Bake with Shivesh, and hope that some inspiration comes my way.
I have long been an admirer of Shivesh’s work on instagram, under the handle @bakewithshivesh. A 20 year old Delhi based baker and blogger, Shivesh has been an inspiration for many and rightly so. Recently I got the opportunity to collaborate with him on some recipe videos for TeaBox. Today I am sharing these Orange spiced cookies which are perfect for Christmas cookie baking.
I love this time of the year. Being a secular country Indians celebrate all the important holidays of different religions. Growing up, Christmas was a fun time for us. We had winter break from school, which generally started on 23rd December. The Air Force Wives’ Welfare Association would organize special children programs for us kids. Preparation for these would start days in advance, and I would always participate in some form or the other. Once I was part of the christmas carol choir, another time a play, and quite a number of times in the fancy dress competition. The best part of the evening would be when Santa Claus would come in a fire engine with gifts that had been pre handed to him by our parents. Candies and chocolate would be handed too. My mom’s Christian friend always sent her awesome christmas cake home which was enjoyed by us for days. Christmas also falls two days before my birthday and a day before my parents’ anniversary so our celebration would continue for days. This time of the year is always filled with family time, and baking. Lots of baking.
Classic Linzer cookies are made from shortbread dough that is baked and then slathered with jam to make a sandwich cookie of sorts. These cookies that I am sharing today get a twist with the Orange Spice tea from Tea Box, which has star anise, cinnamon, orange peel and cloves making it perfect for these christmas theme cookies. Shivesh adds the whole tea leaves in the dough itself, lending the cookies a lovely orange and spice flavor.
It was so much fun shooting this video for Bake with Shivesh and hope you enjoy the video I conceptualized and created for him. For the full recipe check Shivesh’s blog, Bake with Shivesh.
I know its been a while since I shared a recipe video on the blog, and I hope you like this one. For more recipe videos made by me you, click here.