Tiramisu
*Use any baking tray or a casserole
(Coffee Syrup for ladyfingers)
1. Some ladyfingers (24, two layers....12 fingers for each layer)
2. 40 ml hot water
3. 6g instant coffee
4. 16g sugar
5. 5ml coffee liquor (optional)
If using Espresso : 48 ml espresso
Cream
1. 250g Mascarpone cheese
2. 300g Whipping Cream
* Add 70g sugar if making eggless tiramisu. If you are adding eggs, skip the sugar stated here.
Pate a bombe
(You can skip this step if you prefer an eggless version)
1. 3 egg yolks
2. 48g sugar
To serve....prepare some unsweeten coco powder.
Method
1. Dip ladyfingers quickly into coffee and lay them on the container.
Alternatively, lay fingers nicely in the container and use a spoon to drizzle some coffee over them.
*Don't use too much coffee and fingers will be too soft.
2. Lightly beat mascarone cheese using handmixer. Pour whipping cream. Whip until stiff peak. The texture should be like soft serve ice-cream.
3. Pate a bombe (water bath method....this ensure egg do not cook)
In a metal bowl, add egg yolk and sugar. Place metal bowl over a pot of hot water.
Whisk continuously until mixture become pale yellow and thicken. This usually takes about 10 to 15 min.
Heating egg yolks over a water bath also pasteurized the eggs to kill bacteria.
4. Add Pate a bombe to cream mixture. Mix with handmixer until stiff peak.
5. Spread cream mixture over the first layer of fingers evenly.
6. Place another layer of fingers ontop of the first layer of cream. (Please sure you either dip them into coffee or drizzle some coffee over them)
7. Spread another layer of cream evenly over the second layer of fingers.
8. Cover container with cling wrap or lid and place in the fridge for at least 6 hours or overnight.
9. Before serving, sieve some unsweeten coco powder generously on top.
