Recipe – Tiramisu
Hi guys! Miss my baking? Recently, my aunty got really interested in baking. She made a super pretty rose frosting on a coke cupcake. Then, she got very interested in making tiramisu because we don’t have to use an oven. So we spent a few days last week making tiramisu cake. We first made it for ourselves to try, fine tuned the recipe and make another one for her lady boss’s birthday last night.
This Italian classic is made up of delicate ladyfingers soaked in espresso and marsala wine, layered with mascarpone custard and dusted with rich cocoa powder. It is pretty easy and is quite delicious. The steps for making tiramisu is almost similar in all recipe book, so what makes one tiramisu cake better from the other is the quality of ingredients. For instance, the quality of espresso, the quality of ladyfingers or how well you whisk your mascarpone custard. You can even make your tiramisu into smaller cups and dust a heart shape on it. Depending on the size of the baking tin, you may not need as many ladyfingers as this recipe calls for.
- 1/2 cup (125g) sugar
- 2 cups (375ml) freshly brewed espresso
- 3 tbsp marsala wine
- 45 ladyfingers
- 1/3 cup (90g) sugar
- 6 large egg yolks
- 1/2 cup (125 ml) heavy cream
- 1 1/2 cups (375 g.) mascarpone cheese
- 1/2 tsp pure vanilla extract
- Unsweetened cocoa powder, sieved
- In a small saucepan, bring the sugar and 1/3 cup (80 ml) water to a simmer over medium heat and cook. Continue stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir in the rum. Pour the espresso mixture into a wide, shallow bowl and set aside. Working in batches, immerse ladyfingers in the espresso mixture. Use a tong to transfer the ladyfingers to a plate. Set aside.
- To make the filling, select a heatproof bowl that fits snugly in the rim of a pot. Pour water to the pot and bring to gentle simmer. Whisk together the sugar and egg yolks in the heatproof bowl until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes. Place the bowl over the simmering water in the pan. Use a whisk to beat the yolk mixture until it is thick. Remove the bowl from over the heat and set the yolk mixture aside to cool completely, stirring often as it cools.
- In another bowl, use a mixer to beat the cream until stiff peaks are formed.
- Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.
- To assemble, using a tong to cover the bottom of the cake tin with soaked ladyfingers (about 15 ladyfingers). Use a rubber spatula, evenly spread one-third of the filling over the ladyfingers. Place another layer of 15 soaked ladyfingers over the filling. Evenly spread with half of the remaining filling. Top with the remaining ladyfingers and filling, spreading evenly. Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
- Run a small knife around the inside edge of the pan to loosen the sides. Dust the top with cocoa powder and serve. Serves 8-10.
- If you are living in Singapore, you can get marsala wine from Cold Storage