"pick-me-up" tiramisu!
I've been wanting to make tiramisu for awhile now, but I lacked the one ingredient - these long-shaped biscuits called ladyfingers. Only a few weeks ago I discovered that they sold it in Chang Thung as well as Yen (the other bake shop on the same row). Whoppee! LB's other colleague, Susanna had graciously shared her recipe for authentic Italian tiramisu. I changed it just a tad here and there based on what ingredients I had at hand.
Once again, we synchronised our clocks to 4:00 p.m. Malaysian time (10:00 a.m. in Italy) for some tiramisu makin', armed with YM and Skype for intermittent commentaries. Check out LB's Whisky Business for a tiramisu escapade! He bought his first ever electric handheld mixer and couldn't wait to beat them eggs stiff... *ahem*!
INGREDIENTS:
200gm fresh mascarpone
3 fresh eggs
2 tablespoons + 1 teaspoon caster sugar
1 box Ladyfingers
1 very large cup of sweetened espresso*
Unsweetened cocoa
* I opted for a cup of strong Italian style rich roast instant coffee instead of brewing my own or buying it from the store. Works just as well.
DIRECTIONS:
Brew up your coffee and let it cool completely. Separate the egg whites from their yolk.
Beat your egg whites with 1 teaspoon of sugar, until it's frothy and kind of stiff.
In a separate bowl, beat your yolks with 2 tablespoons of sugar, until it's pale and thick.
Add the mascarpone to your yolk mixture**, and beat until creamy and smooth, then gently fold in your egg whites.
** If you want, you could add 2 tablespoons of Marsala or Kahlua, or any coffee liqueur to your tiramisu. Beat it together with the mascarpone and yolk mixture.
Dip your ladyfingers, one at a time, into your cooled espresso or coffee. If you are using soft ladyfingers, brush the coffee on with a pastry brush. If you are using hard ones, two quick dunks should do the trick. Be sure the whole ladyfingers is moist, and let the coffee drain out for a few seconds before laying them in your dish.
Figure out a pattern that will make the most sense, and make one layer of dunked ladyfingers. Place a layer of your mascarpone mix on it, and smooth it out. Dust a layer of cocoa on top.
Cover and refrigerate for at least two hours, and preferably overnight. That will stiffen up the cheese layers immensely, and all the flavours will blend nicely. Be sure to keep it cold, too, since it does contain raw eggs.
RESULTS:
Heavenly DELICIOUS!!! Served the tiramisu for dessert after dinner, and it's almost all gone! Had to quickly save up a portion for my brother who went out for the night. The texture is smooth and creamy, just melts in your mouth.
This one's LB's creation. Looks different from what I had. Apparently this is how it's supposed to be ala authentic Italiano style. Mine looked more like cake, said he. But doesn't matter - what really matters is how it tastes like, yes? Almost as good as... ummmm... yes? Ha-ha!
Aaaahhhhhhh... *satisfied sigh...*
Technorati: food, recipes
Once again, we synchronised our clocks to 4:00 p.m. Malaysian time (10:00 a.m. in Italy) for some tiramisu makin', armed with YM and Skype for intermittent commentaries. Check out LB's Whisky Business for a tiramisu escapade! He bought his first ever electric handheld mixer and couldn't wait to beat them eggs stiff... *ahem*!
INGREDIENTS:
200gm fresh mascarpone
3 fresh eggs
2 tablespoons + 1 teaspoon caster sugar
1 box Ladyfingers
1 very large cup of sweetened espresso*
Unsweetened cocoa
* I opted for a cup of strong Italian style rich roast instant coffee instead of brewing my own or buying it from the store. Works just as well.
DIRECTIONS:
Brew up your coffee and let it cool completely. Separate the egg whites from their yolk.
Beat your egg whites with 1 teaspoon of sugar, until it's frothy and kind of stiff.
In a separate bowl, beat your yolks with 2 tablespoons of sugar, until it's pale and thick.
Add the mascarpone to your yolk mixture**, and beat until creamy and smooth, then gently fold in your egg whites.
** If you want, you could add 2 tablespoons of Marsala or Kahlua, or any coffee liqueur to your tiramisu. Beat it together with the mascarpone and yolk mixture.
Dip your ladyfingers, one at a time, into your cooled espresso or coffee. If you are using soft ladyfingers, brush the coffee on with a pastry brush. If you are using hard ones, two quick dunks should do the trick. Be sure the whole ladyfingers is moist, and let the coffee drain out for a few seconds before laying them in your dish.
Figure out a pattern that will make the most sense, and make one layer of dunked ladyfingers. Place a layer of your mascarpone mix on it, and smooth it out. Dust a layer of cocoa on top.
Cover and refrigerate for at least two hours, and preferably overnight. That will stiffen up the cheese layers immensely, and all the flavours will blend nicely. Be sure to keep it cold, too, since it does contain raw eggs.
RESULTS:
Heavenly DELICIOUS!!! Served the tiramisu for dessert after dinner, and it's almost all gone! Had to quickly save up a portion for my brother who went out for the night. The texture is smooth and creamy, just melts in your mouth.
This one's LB's creation. Looks different from what I had. Apparently this is how it's supposed to be ala authentic Italiano style. Mine looked more like cake, said he. But doesn't matter - what really matters is how it tastes like, yes? Almost as good as... ummmm... yes? Ha-ha!
Aaaahhhhhhh... *satisfied sigh...*
Technorati: food, recipes
posted by may at 8:50 pm
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