Hi
I have
made a few Tiramisu over the years. Each
time I made, I would tweak the recipe.
This round I used Kahlua instead of Dry Marsala dry wine to elevate the
coffee aromas.
Wow! It’s full
of rich flavor and I fell in love with it.
Made
this for a potluck gathering as requested by 2 beautiful birthday girls. I enjoyed the process of making
Tiramisu. You will be surprised at how
easy this cake can be accomplished.
That’s why I don’t mind to make it again and again.
It’s a
fabulous cake. It certainly
“pick-me-up” especially on days when I have to unwillingly accepted matters which I
felt absolutely lousy.
HAPPY MAKING!
INGREDIENTS
120ml Nestle
Gold Blend
4 tbsp (total) Kahlua
liqueur
2 tsp Vanilla
extract
3 Large
egg yolks
50g (total) Granulated
sugar
250g Mascarpone
cheese
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
(1)Beat egg yolk, 2 tbsp of Kahlua liqueur in a heatproof
bowl and set over a bain marie.
(2)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.
(3)Remove from the heat and set aside to cool slightly,
about 15 minutes.
(4)Pour in the mascarpone cheese into the egg mixture and
mix well.
(5)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
(1)Remove the Oreo cake base from the refrigerator.
(2)Spoon 1/3 of the mascarpone filling over the Oreo cake
base and spread into an even layer.
(3)Dip half of the ladyfingers very quickly into the
coffee, and arrange in over the filling.
(4)Spoon another 1/3 of the mascarpone filling over the
ladyfingers and spread it evenly.
(5)Then dip the remaining ladyfingers very quickly into
the coffee and arrange a second layer over the filling.
(6)Spoon the remaining mascarpone filling over the
ladyfingers and spread the filling evenly.
(7)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.
(8)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.
(9)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.