Tiramisu

Tiramisu is one of the most popular Italian desserts. It is made of sponge fingers dipped in coffee and mascarpone cream. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is Italian and means “pull-me-up”, a reference to the effects of the sugar and espresso, but can be translated figuratively as “cheer me up”. Nowadays, when you try to look for the recipe of tiramisu, you would find that there are many recipes that are slightly different with the ingredients but method of making it is similar.

While I was searching through the sites for tiramisu’s recipe, I saw many pictures of tiramisu which made me want to try out making one as well. Finally, I found a recipe which needs 6 egg yolks and there was 6 pieces of egg yolk left from the Mango Charlotte that I made recently. Thus, I decided to try out that recipe. For your information, most of the recipes use 6 eggs, using it separately, instead of just egg yolks.

Ingredients:
6 Egg yolks
5 tbs Caster sugar
2 tbs Caster sugar (for coffee or espresso)
1 pound Mascarpone cheese ( I used 2 packet of 8oz Philadelphia cream cheese)
1tbs Nestle cream
1½ cups Strong coffee or espresso, cooled
3 tsp Rum
24 Packaged sponge fingers
½ cup Cocoa powder for garnishing

Method:

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale for about 5 minutes.
2. Add cream cheese and nestle cream and beat until smooth. Add 1 tsp of espresso and mix until thoroughly combined.
3. Add sugar while the coffee is still hot. When cooled, add the rum and stir evenly. Pour the coffee mixture to a small shallow dish.
4. Place each sponge finger into the coffee mixture and turn the finger 2 times. [Letting the sponge fingers soak too long will cause them to fall apart].
5. Place the soaked sponge fingers on the bottom of a long rectangular container or baking dish, breaking in half if necessary in order to fit the bottom.
6. Spread evenly ½ of the cheese mixture over the sponge fingers.
7. Arrange another layer of soaked sponge fingers and top with remaining cheese mixture.
8. Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours. For best result, refrigerate up to 8 hours.
9. Before serving, sprinkle with cocoa powder.

I sprinkled a little of coffee powder for garnishing. While for the cocoa powder, I replaced it with Milo powder instead.

The side and inner view of the tiramisu.

-= Happee Cooking=-