New Year’s Day Tiramisu

New Year’s Day Tiramisu

Happy New Year! Hope that 2023 brings you everything you hope and wish for after such a turbulent year last year. I was glad to see the back of 2022 to be honest. But sometimes I think different year, same s***!

I have a few things to look forward to in 2023 but I am keeping very quiet about them online. Mainly because I don’t want to tempt fate or jinx things as I don’t want our plans to go wrong.

New Years Day 2022 with my new #100bakeschallengeposter ready for the year ahead.

But first things first, I’m going to update you on the 100bakeschallengeposter which I’m still working my way through in 2023. I started this on New Year’s Day 2022 with our traditional family dessert of Sticky Toffee Pudding. I intended to finish all 100 bakes by yesterday but sometimes life gets in the way! At least I completed 76 which is just over three quarters of the challenge.

  1. Tiramisu
  2. Jaffa Cake
  3. Choc Chip Muffin
  4. Swiss Roll
  5. Pitta Bread
  6. Battenburg
  7. Macaron
  8. Welsh Cakes
  9. Chocolate Fudge Cake
  10. Sticky Toffee Pudding
  11. Christmas Cake
  12. Carrot Cake
  13. Chocolate Fondant
  14. Baked Cheesecake
  15. Pinwheel Biscuit
  16. White Sandwich Loaf
  17. Fortune Cookie
  18. Pineapple Upside Down Cake
  19. Creme Brulee
  20. Madeira Cake
  21. Shortbread
  22. Anzac Biscuit
  23. Biscotti
  24. Viennese Whirl
  25. Pork Pie
  26. Lebkuchen
  27. Jammie Biscuit
  28. Iced Gem
  29. Victoria Sponge
  30. Key Lime Pie
  31. Iced Bun
  32. Cheese Scone
  33. Gingerbread
  34. Garibaldi biscuits
  35. Pizza Dough
  36. Cheese Straws
  37. Brownies
  38. Pecan Pie
  39. Oat and Raisin Cookies
  40. Scotch Pancakes
  41. Blondies
  42. Nougat
  43. Panettone
  44. Tarte Tatin
  45. Bakewell Slice
  46. Custard Tart
  47. Truffles
  48. Blueberry Muffins
  49. Cinnamon Rolls
  50. S’mores Traybake
  51. Hot Cross Buns
  52. Party Rings
  53. Red Velvet Cake
  54. Brandy Snaps
  55. Mince Pies
  56. Fruit Scones
  57. Pop Tarts
  58. Naan Bread
  59. Fondant Cake
  60. Madeleines
  61. Triple Choc Cookies
  62. Banana Bread
  63. Quiche
  64. Butterfly Buns
  65. Fudge
  66. Sausage Rolls
  67. French Fancies
  68. Dundee Cake
  69. Millionaire’s Shortbread
  70. Gingerbread People
  71. Jam Tarts
  72. Meringues
  73. Syrup Sponge Cake
  74. Tottenham Cake
  75. Eccles Cakes
  76. Lemon Meringue Pie
  77. Florentines
  78. Foccacia
  79. Bara Brith
  80. Cannoli
  81. Irish Soda Bread
  82. Profiteroles
  83. Bread and Butter Pudding
  84. Flapjacks
  85. Chocolate Chip Cookies
  86. Eclairs
  87. Coffee and Walnut Cake
  88. Angel Cake
  89. Wholegrain Loaf
  90. Marshmallows
  91. Rocky Road
  92. White Choc and Raspberry Muffins
  93. Chelsea Buns
  94. Treacle Tart
  95. Lemon Drizzle Cake
  96. Black Forest Gateau
  97. Chocolate Roulade
  98. Rice Krispie Cakes
  99. Peanut Brittle
  100. Cornish Pasty
The first completed challenge: a Sticky Toffee Pudding Bundt complete with sauce!

The crossed out bakes have already been done! Sometime in the not too distant future, I might actually get around to finishing off the rest. Last year I punished myself with trying to cram too much in. This year I’m pleasing myself and working at my own pace. Well that’s the plan anyway!

This is my #100bakeschallengeposter. I have had to take it off the wall in my office as I found it difficult to scratch off the pictures. So it’s now rolled up in my cupboard and I bring it out to scratch off every time I complete one of the challenges.

I chose to make a Tiramisu for our New Year’s Day dessert today. It’s been a while since I’ve made Tiramisu. The last time I made one was when I used to go to a Patisserie and Confectionery Evening Class at York College. One night we made Tiramisu from scratch. Even the biscuit layer which I’m used to soaking coffee liqueur into ready made sponge fingers or boudoir biscuits were made from scratch as a chocolate genoise sponge! But oh my, it was heaven in a dish!

This was the scrumptious Tiramisu I made on my Patisserie and confectionery course at college before the pandemic. I think Mr S ate his serving for breakfast the next day!

Tiramisu has always been my favourite dessert when going to an Italian restaurant. I rarely have puddings when I eat out on a night as I’m usually far too full up. So it’s a rare treat if I do- perhaps for my birthday? I first discovered it just after leaving uni and moving into a houseshare in Gravesend, Kent with three others. I tried to impress my housemates making one and rather overdid the booze soaking the sponge fingers. It was so potent! I’m surprised they managed to eat any!

Over the years I’ve made a tiramisu from time to time if we’ve had a family gathering or a party. But I thought today, it was high time to relive an old favourite.

The recipe I use comes from an old Mary Berry dessert cookbook which I was given by my Nana back in the early 1990s. It’s a classic Dorling Kindersley cookbook with excellent illustrations and step by step instructions. For reasons of copyright, I am not able to share the recipe with you on here. But if you click on the link below, there is a similar recipe on this blog post but you will have to scroll down to find it.

Mary Berry’s Tiramisu Recipe

Tiramisu usually has two or three layers of sponge fingers soaked in a coffee liqueur or Marsala wine. Our drinks cabinet is full of gin, whisky and a half drunk bottle of Curaco which my son had bought to use in some cocktails! No Marsala but I remembered a bottle of coffee Tequila we had bought during lockdown to add to a cake. I can never drink Tequila, it’s rocket fuel! So I guessed this was the only alternative!

This coffee tequila was bought during lockdown and I’m not really a fan. It needed using up so I used it to soak my sponge fingers in.

I mixed some of the coffee liqueur with some mascarpone cheese then beat it into some whipped cream. The rest of the liqueur was mixed with some strong brewed coffee and poured on the sponge finger biscuits.

I used my clear glass stemmed trifle dish which I bought a while ago. It’s from Next and only really gets used for the Christmas trifle. It got used for our Amaretto Trifle this year but it was a shame to put it away and not get used until next Christmas.

Happy New Year!

Love Sam xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: