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Sometimes my friends have this compelling urge to throttle me.  Or so I suspect.  Char was asking me about Tiramisu, and since I’ve made it about 3-4 times and gotten quite positive reviews, I thought I should share ‘the recipe’.   Our convo over Whatsapp:

Me: I used this recipe but made major changes.
Me: Then this recipe calls for pastry cream
Me: 1st time I made, it was too sweet
Char: You cut sugar?
Me: So I skipped that one totally
Me: Zitao dun make since traditional tiramisu no need pastry cream anyway! Less work!
Me: So in place, I used the whole tub of mascarpone cheese, 250g to combine with the zabaglione.

*(yak yak yak)*

Me: Seriously, I think I totally deviated from this recipe. HAHAHA
Char: Then you sent me the link for what shit???
Char: Faint.

LMAO!!!  So that’s me for you–driving people up the wall and testing friendships.  I always tweak recipes to my personal tastes and likings that I won’t even realise how much I veered from what I started out with.

This was originally a recipe  from Daring Baker’s challenge, google it if you want to make tiramisu from scratch–including the biscuit fingers and the mascarpone cheese!!  Maybe I will do it if I have loads of time to spare in future.    But for now, I’ll just stick to store-bought ingredients. For those who wants to stick to the actual recipe, I find the final cream mixture kinda soft & fluid.  I prefer tiramisu to be more…substantial.  The end result according to what I’d tweaked seems to work just fine.  I like dusting it with a thick layer of cocoa powder and some gold dust for a touch of happiness :)

So here it is,  Tiramisu, my style.

For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the whipped cream:
1 cup/235ml chilled heavy cream
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
250gm mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Some Kahlua, just pour into a flat, shallow plate for dipping, replenish as needed!.

Method:

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu:
Working quickly, dip 12 of the ladyfingers in the kahlua, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.

Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

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