Oozing Tiramisu, Anyone?
The classic Italian dessert, Tiramisu (in Italian, it means pick-me-up) a dish of Classical romance, was created by accident. It was said that during the war times, a wife was trying to put together a dessert for husband in a hurried manner. However there was little food in this house, so the wife put together coffee, biscuit, cheese and cocoa powder for her husband that was bound for the front line, just like that, with such coincidence, a rich aromatic desserts was created. The classic Italian Tiramisu has to be eaten fresh to savor every bits of it’s flavor and aroma to its fullest. However, I included both classic style as well as the common style in this Tiramisu recipe. Hope you all enjoy making this simple and delicious recipe!
Lead Time: 4 – 5 hours (30 minutes preparations)
- 500g Mascapone Cheese
- 10 nos of Egg yolk
- 300g Sugar
- 400g Whip Cream
- 25g Gelatin
- Chocolate powder
- Black coffee (or Espresso. Anything at your preferences. In this case, I used Nescafe)
- Ladyfinger biscuit
- Assorted fruits (Optional)
- Liquor (Optional) – could be rum, brandy, red wine or your preferred liquor.
- Whisk egg yolk and sugar until all the sugar has dissolves. (Add in liquor at this step, if any)
- Mix mascapone cheese into the batter and continue whisking until everything merge together.
- Set aside the cheese batter in the fridge.
- Use another mixing bowl and whisk the whip cream to semi-beat consistency.
- Combine semi-beat whip cream into cheese batter.
- Fold the mixture together. Do not whisk.
- Melt the gelatin with hot water.
- Fold the melted gelatin into the batter with an up and down motion.
- Prepare a clean container.
- Brew your preferred coffee.
- Dip ladyfinger biscuit into coffee and arrange them neatly as the base layer.
- Pour cheese batter on top of the base layer. For a well balance flavor, I suggest the thickness of the cheese at 1 inches.
- Do another layer of dipped ladyfinger biscuit and another cheese layer over it.
- Finish off the top by dusting chocolate powder carefully.
- Let it set in the fridge for 4 hours or more.
- Garnish with cut fruits.
Classic Italian Style
- Recipe is the same as mentioned above, the only differences is to remove the usage of gelatin.
- Recommended to be enjoy fresh for best flavor.
- Do not over beat the whip cream to fully beat consistency. This would produce an unpleasant fatty sensation to the diner’s tongue.
- Make sure all the sugar has been fully dissolves before adding the Mascapone Cheese to prevent the Mascapone Cheese from clumping.
- Alternatively, cream cheese can be used to replace Mascapone cheese. If you’re using cream cheese, whisk cream cheese with sugar first, before adding the egg yolk (one egg yolk at a time). The follow steps are the same from Step 4.
If you have questions on the above mentioned recipe, feel free to email me, I would be more than happy to assist you. Hope you enjoy my simple and delicious Classic Italian Tiramisu recipe!