Saturday, May 2, 2015

Pick me up Classic Tiramisu

To people who have been following us, you may have notice our recipe post illustrations have change styles, we decide to incorporate the final product into the graphic designs so everyone who comes across our recipes can save/pin them for future reference.

Hope you guys like the new changes... More improvements will be coming on the way~ Stay tuned

Back to our classic Tiramisu Recipe :) A dessert that never disappoints.

Although classic we have presented it in a totally adorable way...

Single serving and bite size, too cute to consume *insert heart eyes emoji here*    

Be sure to try it out and give us feedback on how you like it :)  

Yields 4 servings

Tiramisu Cream:
3 Egg Yolks
60g (1/3 cup) Sugar
250g (8.8oz) Mascarpone Cheese
15g (1 tbsp.) Brandy
15g (1 tbsp.) Milk
6g (1 heaped tsp.) Gelatin

Soaking Coffee:
120g (½ cup) Hot water
3.5g (3 tsp.) Instant coffee granules
15g (1 tbsp.) Kahlua, Coffee liqueur
15g (1 tbsp.) Sweet Marsala

Sponge Lady Fingers
Cocoa Powder

1. Prepare soaking coffee by dissolving the instant coffee granules in the hot water and let it cool down
2. Mix in sweet Marsala and Kahlua into the cooled coffee and set it a side
3. In a microwave safe bowl, mix brandy, milk and gelatin, set it aside to let gelatin bloom
4. In a heatproof bowl, beat egg yolks and sugar together until thick and pale
5. On a bain-marie, heat the egg mixture and stir continuously to prevent scramble eggs
6. Microwave bloomed gelatin until melted
7. When egg mixture has been heated for around 10 minutes or reached 75°C to sterilized the raw eggs and thicken it, add in the melted gelatin mixture
8. Remove from heat and stir until well combine
9. Let the mixture cool down completely
10. Mixture will be very thick when cooled completely
11. Add in Mascarpone cheese and fold it through the mixture to finish your Tiramisu cream
12. To assemble : Soak Sponge Fingers in the Coffee mixture and lay it on the bottom of your dessert cups/molds
13. Pipe or scoop Tiramisu cream and layer on top of the Sponge Fingers
14. Sprinkle a thin layer of cocoa powder on the cream and repeat Step 12 once more
15. Chill dessert for at least 3 hours before serving or unmolding

I. If you opt for a more intense coffee flavor, you can use 2 shots of Espresso instead of instant coffee
II. For Kids, you can omit all the liqueurs, it will lack a bit of flavor but the children wouldn’t notice
III. You can use store bought sponge fingers or like us bake our own fingers(for the shape we want)

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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