Tiramisu

Recipe

冷軟甜。。。是甜點愛好者的幸福

帶酒味的提拉米蘇撒上椰絲和奧利奧

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Recipe

A) Making of tiramisu cream layer

i) Prepare ingredients:
Egg yolk x 15%
Egg white x 15%
Whipping cream x 30%
Mascarpone cheese x 30%
Sugar x 10% or of desired sweetness
Rum (of desired amount)
Salt (to taste)

ii) Double boil and stir continuously yolk and part of sugar till a pale yellow colour and creamy texture is achieved.

iii) Whisk in mascarpone cheese. Whisk egg white, salt, and remaining sugar till foamy, add into mixture. Whisk whipping cream till texture is creamy, add into mixture. Beat rum into mixture.

B) Making of tiramisu biscuit layer

i) Prepare ingredients (according to container size and number of layers):
Plain-flavoured biscuit (e.g. ladyfinger)
Espresso or concentrated coffee
Rum

ii) Whisk coffee and rum.

iii) Soak biscuit in coffee until desired texture/sogginess.

iv) Line bottom layer with soaked biscuits, then alternate between the cream mixture (A) and the biscuit-coffee mixture (B) repeatedly to form mutiple layers.

Notes

The next dessert my cousin Jia Li wanted to try was tiramisu, a coffee-flavoured Italian dessert, which was much easier than the daifuku we did couple days ago. We spent 6 hours making the latter but only 3 hours making tiramisu. Three hours is a long time but better be careful than sorry to avoid wastage. I’m glad we had small glass cups as the visible layers gave the dessert servings a classier appearance.

I think that this simple dish is easy to be modified to personal preference, such as by replacing the mascarpone cream with matcha cream, or the ladyfingers with oreo.

Taste: ♥♥♥♥♥ (5 out of 5)
Health: ♥♥ (2 out of 5)
Cost: ~RM3-4 per serving
(depends on serving size)
*Rated in year 2020.

Thanks for visiting my post! Feel free to provide any feedback, like are you going to try out this recipe, suggest alternative filling/coating, comment about the taste/steps, or ask questions.