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You are here: Home Β» Blog Β» Recipe – Tiramisu

Recipe – Tiramisu

Posted on Apr 29th, 2014
by Maureen
Categories:
  • Blog
  • Cook
  • Living
Tiramisu

Tiramisu
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.

Tiramisu
Tiramisu
Tiramisu

 

Tiramisu
2014-04-28 09:35:31
to make 10-inch round tin or 9-inch square tin
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Ingredients
  1. 1/2 cup (125g) sugar
  2. 2 cups (375ml) freshly brewed espresso
  3. 3 tbsp marsala wine
  4. 45 ladyfingers
For the filling
  1. 1/3 cup (90g) sugar
  2. 6 large egg yolks
  3. 1/2 cup (125 ml) heavy cream
  4. 1 1/2 cups (375 g.) mascarpone cheese
  5. 1/2 tsp pure vanilla extract
Finishing
  1. Unsweetened cocoa powder, sieved
Instructions
  1. 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.
  2. 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.
  3. In another bowl, use a mixer to beat the cream until stiff peaks are formed.
  4. 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.
  5. 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.
  6. 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.
Notes
  1. If you are living in Singapore, you can get marsala wine from Cold Storage
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Miss Tam Chiak https://www.misstamchiak.com/

Tiramisu

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Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

10 Comments Hide Comments

Mrs Gingy says:
April 29, 2014 at 1:54 pm

How come you bake in a square tin but your cake picture is round? O_o

Reply
Maureen says:
April 29, 2014 at 2:50 pm

oh, cuz I baked twice. First time I used a round tin and the second time I used a square tin. πŸ™‚

Reply
Jion says:
April 29, 2014 at 11:11 pm

I can’t tell how it tastes but I want to let you know that photo number 1, 3 and the last photo are very well taken. They are very professional and artistic as well. Great work, Maureen.

Reply
Maureen says:
May 1, 2014 at 1:58 pm

Thank you, Jion! πŸ™‚

Reply
Cheanfei says:
May 2, 2014 at 12:07 pm

Hi Maureen,

Great recipe for a no-bake!
Just want to ask, where can I get ladyfingers?
Thanks!

Reply
Maureen says:
May 3, 2014 at 4:09 pm

I got it all from cold storage. Phoon Huat sells them too, and I saw it at Fairprice Xtra. Enjoy!

Reply
Noel Lai says:
May 6, 2014 at 9:37 am

Hi Maureen,

Where did you buy the marsala wine? Is there a substitute if I choose not to use it?

Thanks.

Reply
Maureen says:
May 6, 2014 at 10:07 am

Hi Noel, I got it from Cold Storage. Usually I skip it if I am baking for the kids.

Reply
Serene says:
July 8, 2014 at 4:12 pm

Hihi! Cant find Marsala Wine. Is there any substitute wine for it? Thank u! πŸ™‚

Reply
Maureen says:
July 17, 2014 at 11:00 am

u can use rum too. or totally skip it! πŸ™‚

Reply

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