I'm sure everyone will be familiar with the name Tiramisu. Tiramisu is a classic Italian dessert, made with sponge fingers, mascarpone and zabaglione. I used to think Tiramisu is a very bitter dessert with coffee flavour and I never dared to taste that. I know all Tiramisu lovers want to give me a lash. One of my friend used to say that her husband makes the best Tiramisu and everybody loves. Since she mentioned about this Tiramisu in a few occasion I was so much intimidated to try this dessert and I decided to make my own.
The very first time when I tried this, I made my own sponge fingers, zabaglione and custard. The first spoon to taste, I had a bit concern. Once I tasted that, Oh My! this has become my favourite dessert. It tasted nothing so bitter. The cream filling along with coffee soaked sponge, that was incredible. But the picture which I took was very bad, so I decided take once again. This time to make life easier I used a store bought sponge biscuits. This time I didn't make zabaglione and custard. Instead I made something similar to a mousse, which I adapted from a youtube recipe here. This method was suggested by my friend, her husband adapts this method, which everybody enjoys a lot. My husband also felt this one was very light. If you have concern with raw eggs, you can use custard and zabaglione. If you haven't tasted Tiramisu so far in your life and you feel lazy to make your own, atleast buy one from shop and have a taste. You'll never regret and you'll just fall in love with it and become addicted to this lovely dessert. Meanwhile have a look at my recipe.
Recipe adapted from: I followed the recipe from here, watch the video for clear instructions.
Preparation Time: 45 minutes
Serves 6 to 8
Eggs- 6 separated
Sugar- 150 g
Mascarpone cheese- 250 g
Sponge fingers- 12 to 15
Coffee powder- 12 tsp
Cocoa powder to dust on top
Separate the egg white and yolks. Take the mascarpone cheese in a large bowl, mix it with a spoon or spatula to make it smooth. Then mix the egg yolks and 100 g sugar in a large bowluntil it looks pale. To this egg mixture , add the mascarpone and mix until smooth.
Next start beating the egg whites with a electric mixer in a clean bowl, until soft peaks form. Slowly add the sugar little by little until it looks stiff and glossy. Add 1 tbsp of egg white to the cheese mixture and fold in gently. Then add the remaining egg whites little by little and fold it gently until it looks smooth. This is your filling mixture.
Mix the coffee powder with 2 tbsp of warm water and let it cool down completely.
Take a 8 cm round tin or 10 cm square tray. Dip the sponge fingers in the coffee mixture and line it at the bottom of the tin, until the bottom of the tin is completely covered with sponge fingers. Spoon 1/3 rd of the filling mixture on top of sponge fingers. Repeat the layers till the top of the tin. The top layer should be the filling mixture. Level the surface, cover with a cling film and allow it to set overnight in the refrigerator. Just before serving dust it with cocoa powder,slice into wedges and serve.
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