Tiramisu

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.