Tiramisu is a coffee-flavoured italian dessert. It is relatively easy to make without baking. Most recipes call for raw yolks and whites. It is safer to use pasteurized eggs. In this recipe, I used the cooked yolks method and without using raw egg whites.
Makes 9 inch square cake tin
Ingredients:
6 egg yolks
120g sugar
230g expresso, I used
nespresso coffee, room
temperature
420g whipping cream, 35% fat
280g mascarpone cheese
400g lady fingers (abt 30 pcs)
20-100g coffee flavored liqueur
Cocoa powder for dusting
1. Add yolks & sugar into mixing bowl.
2. Wash and dry the mixing bowl. Attach the butterfly whisk. Add in whipping cream.
3mins / speed 3
Watch the texture of cream. If the cream has reach the stage like the photo below, stop whipping. Different whipping cream brand has different timing in whipping. (Note: if using Payson Breton brand, it takes abt 1min to stiff. Else other brands like president takes 3mins)
If it is still watery, continue another 1min. If it is going to stiff, do another 30secs.
Transfer to a bowl and set aside.
3. Add mascarpone cheese and the cold yolk mixture to the mixing bowl.
50 sec / speed 3.5
4. Fold 1/2 of the mascarpone cheese mixture to whipping cream.
6. Add the liqueur into the cooled espresso. Pour the espresso on a flat plate/bowl so that it will not dip totally into the espresso.
7. Dip the lady fingers in the espresso.
( ** note: do not soak the ladyfingers with espresso. Just dip 1sec, turn to the other side, 1 sec).
7. Place on the baking tin. I have used a 7inch square plastic container. Spread the mascarpone batter on top of the soak lady fingers.
7. Repeat step 6 & 7 to put the 2nd layer.
8. Sprinkle the cocoa powder on top of the cream & let it set in the fridge for at least 4 to 6 hrs. Best results will be overnight.
Note: As this is a cooked eggs version, it can keep in fridge for 5days.
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