Tia Maria Cake Recipes
TIA MARIA CHEESECAKE
Perfect for a special occasion, this American style dessert really has the wow-factor
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
- Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
- Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
- Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.
Nutrition Facts : Calories 410 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium
TIA MARIA TORTE
Make and share this Tia Maria Torte recipe from Food.com.
Provided by blima
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream with sugar with electric mixer until stiff, set aside.
- Dip cookies quickly into milk then into liqueur.
- Arrange in a single layer in bottom of ungreased 10” springform pan.
- Fill in spaces with pieces of cookies which have also been dipped.
- Spread a layer of whipped cream over cookies.
- Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
- Grate chocolate square and sprinkle over top of torte.
- Refrigerate overnight.
- Needs 24 hours to set.
Nutrition Facts : Calories 536.1, Fat 37.8, SaturatedFat 16.3, Cholesterol 80.4, Sodium 295.3, Carbohydrate 49.1, Fiber 2.5, Sugar 2.5, Protein 5.9
TIA MARIA TORTE
This beautiful and scrumptious dessert is sure to be a crowd pleaser and a lovely holiday dessert. As an added bonus, it's easy to make. While I make my own cookies from scratch, you could certainly use store-bought chocolate chip cookies in a crunch. For those unfamiliar, Tia Maria is a (non creamy)coffee flavoured liqueur - you can use cheaper varieties but they don't taste as good, imho. I often use a springform for this but you could also do it on a nice cakeplate.
Provided by Sara in MD
Categories Dessert
Time 1h
Yield 1 torte, 16 serving(s)
Number Of Ingredients 16
Steps:
- For cookies:.
- PREHEAT oven to 375°F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
- MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
- SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
- Refrigerate for at least 12 hours prior to serving.
- Enjoy!
TIA MARIA & CHOCOLATE CREAMS
Just a few spoonfuls of this rich and creamy make-ahead dessert are all you need to end the meal with a flourish without overdoing it
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 22m
Number Of Ingredients 5
Steps:
- Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
- When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.
Nutrition Facts : Calories 566 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
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- Bake the cake according to the given directions in an ungreased pan. Immediately invert the cake so that the center bit is balanced on a funnel and the whole cake is hanging upside down but not touching anything but the funnel – it needs to stay this way until it cools completely, also according to package directions. I made the cake a few days ahead and at this point wrapped it well, while it was still in the pan, and froze it.
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- Carefully loosen any visible bit of cake from any visible bit of pan that it’s touching, using your thinnest spatula – the cake should then basically fall out of the pan with the bottom tray still attached. Use the same method to loosen it from the bottom tray – and you should do this on the platter that the cake will we served on. Again, use a sharp skewer to make holes evenly and completely all over the entire cake and then carefully and slowly pour the rest of the Tia Maria and cream mixture over the cake. Wrap it well or cover it and chill for several hours – aim to chill it overnight.
- Two hours or so before you wish to serve the cake, make the icing by whipping the cream, adding in the Tia Maria and icing sugar right before it’s stiff and then whipping it again. Ice the entire cake and sprinkle the Almond Roca/Skor bar over all. This doesn’t keep well so serve large pieces!
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