Hi
I
know… I know, the Tiramisu that I ate
previously contained raw egg. But I
didn’t know it so it didn’t bother me haha!
Tiramisu is my favourite dessert but yet I never make it at home because
most of the recipes I found contained raw egg.
But I chanced upon this recipe that egg yolk is partially cooked over
bain marie and egg white is replaced by whipping cream. Oh la la!
I know this is going to be my hubby’s birthday cake.
I
love Tiramisu as it has a touch of alcohol and strong espresso with coffee liqueur
soaked into the ladyfingers. It also has
a subtle sweetness and the bitterness from the coffee and cocoa powder which
make it just right. No wonder it is so
well liked by people all over the world.
My
hubby and children said this is the best Tiramisu they have ever eaten. *shy*
INGREDIENTS
The
recipe I adapted actually came from all different sources which I’m not able to
name them one by one.
½
cup (120ml) Brewed
espresso or very strong
coffee,
at room temperature [I used
Nestle
Gold Blend]
2
tbsp Dry
Marsala Red Wine
[I replaced it with Brandy]
2
tbsp Kahlua
liqueur
2
tsp Vanilla
extract
3
Large
egg yolks
¼
cup (50g) Granulated
sugar, divided.
250g Mascarpone
cheese
¾
cup (175ml) Heavy cream
18-20
pcs Savolardi
Italian ladyfingers
30g
or more Cocoa
powder for dusting.
20
pcs Oreo
cookies
[remove
the fillings sandwiched in between the cookies]
METHODS
Coffee
Combine
expresso (or coffee), 2 tbsp brandy, vanilla extract and a tbsp of sugar in a
wide, small bowl.
Cake
Base
Place
the Oreo in a resealable plastic bag.
Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin
across the bag. Place the crushed
cookies in a springfoam. Add butter, mix
well. Then press it firmly onto bottom
of the springfoam pan. Refrigerate it.
Filling
Beat
egg yolk, 2 tbsp of brandy in a heatproof bowl and set over a bain marie [i.e.,
place the heatproof bowl over a saucepan of boiling water, the bowl should not
touch the water].
Reduce
heat to low. Whisk constantly using a handheld
electric mixer, beat until the mixture is doubled in volume, hot to the touch,
and texture is thick and foamy for about 5-10 mins.
Remove
from the heat and set aside to cool slightly, about 15 minutes.
Whip
cream in a bowl until stiff peaks. Once
the yolk-mascarpone mixture has cooled a little, gently fold in half of the
whipped cream and then follow by the remaining half. Fold until the mixture is fully incorporated
(the whipped cream will deflate a little).
Assemble
Tiramisu
Remove
the Oreo cake base from the refrigerator.
Spoon
1/3 of the mascarpone filling over the Oreo cake base and spread into an even
layer.
Dip
half of the ladyfingers very quickly into the coffee, and arrange in over the
filling.
Spoon
another 1/3 of the mascarpone filling over the ladyfingers and spread it
evenly.
Then
dip the remaining ladyfingers very quickly into the coffee and arrange a second
layer over the filling.
Spoon
the remaining mascarpone filling over the ladyfingers and spread the filling
evenly.
In
the Springfoam, it should have 1 layer of oreo cake base on the bottom of the Springfoam,
3 layers of mascarpone filling and 2 layers of coffee dipped ladyfingers.
Dust
with cocoa powder. Cover with plastic
wrap and refrigerate for at least 6 hours in order to let the filling set
properly. This will also give the
ladyfingers enough time to absorb the liquids and soften to just the right
texture.
Remove
the Springfoam ring when it is chilled.
Dust it with extra cocoa powder before serve. Tiramisu
can be chilled up to 2 days, but no longer or else the ladyfingers will
breakdown too much.
Note and tips I learned from various source.
A.Raw Egg White or Cream?
The recipe calls for use of egg yolk, which are
cooked over bain marie partially.
Instead of using egg white which is left uncooked and whipped, it
replaces by heavy cream. Is there
anything difference? Mmmm… I’m not
sure. According to the source, Tiramisu
made with egg whites will be a little lighter than with whipped cream.
Well, whether to use egg white or cream, it’s all
depend whether you are comfortable with raw egg. Tiramisu make with cream, it is just as
delicious.
B.Marsala Wine or Brandy?
Like salt, alcohol brings out the flavor in food.
Whether you're cooking with wine, beer, or liquor, the alcohol in those
beverages improves flavor.
I learned from the source that Marsala Wine lifts
the creaminess of the filling and less potent.
If you don’t have it at home, the closest substitution will be brandy or
dark rum.
Coffee liqueur.
It is just coffee drink with a shot of liquor. I added Kahlua just to enhance the flavor.
C. Savolardi
Italian ladyfingers. It is hard and
often have a sugary top. But not to
worry, they soften as the tiramisu sits.
That’s why is it important to refrigerate for at least 6 hours before
serving.
Lovely Tiramisu ... so romantic ^-^!
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