Wednesday, June 24, 2009

Tiramisu with Love, lots of it.

This was my 1st attempt at making my very own Tiramisu after having it outside at restaurants, cafes over the past few years. And for this year's Mother's Day, I decided to make it special by making my very own Tiramisu for my mum and myself, being my 1st Mother's Day :) I'm extremely pleased with the results, it tasted really good and heavenly, I couldn't stop at one slice :p

Making Tiramisu is actually pretty simple, just needed to gather the recipes and ingredients. I must say making this cake is not cheap though, a tub of Mascarpone cheese costs more than RM20. So this cake will only be served during very special occasions :)

Ingredients to making Tiramisu

It was nice and set, the layers firmed up really nicely

(makes a 8" cake, I used a springform pan)
Recipe from here

Espresso Syrup:
1 tablespoons instant espresso/ strong coffee powder (I used instant coffee powder)
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala (I used rum)

250g mascarpone cheese
1 1/2 teaspoons vanilla extract
3 tablespoons icing sugar
2 tablespoons Marsala (I used Rum)
1 cup (250 ml) heavy whipping cream
A pack of sponge fingers
50g dark chocolate cocoa powder, to dust
dark and white chocolate shavings (optional)
strawberries for decoration (optional)


To make the Espresso Syrup:

Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.

To make the Filling:

In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:

One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling onto the layered spongefingers. Spread evenly. Grate the dark chocolates over the filling.
Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.

Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).

(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )


MeRy said...

Yum yum...I love Tiramisu alot.

Kristie said...

thanks mery!