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Recipe for Tiramisu
Ingredients:
- 250g Mascarpone Cheese, at room temperature
- 3 Egg Yolks
- 70g Sugar
- 70ml Milk
- 150ml Whipping Cream
- 1tsp Vanilla Extract
- 2 tsp Cocoa Powder
- 40ml Strong Coffee/Espresso (cooled at room temperature)
- 2 Tbsp Dark Rum
- 1pack of Italian Ladyfinger
- Prepare Mascarpone mixture. Whisk egg yolks and sugar in a small saucepan until fluffy and light yellow in colour.
- Add in milk then put over low heat. Stir constantly until the mixture simmers and thickens a little. Let it cool and refrigerate.
- In a clean and dry bowl, whip cream on medium speed with an electronic mixer or by hand to stiff peaks. TIP: When whipping fresh cream, always make sure the cream is cold and your utensils and tools are dry and grease-free, or else the cream would not whip out and might even curdle.
- Take egg yolk mixture out from refrigerator and combine with mascarpone cheese.
- Add in whipped cream and mix till well incorporated.
- Assemble Tiramisu. Prepare a cake board/plate and a mousse cake mould (either a 6-inch square or 7-inch round).
- Stir rum (or your choice of liquor) into room temperature strong coffee/ espresso in a wide dish.
- Dip lady fingers into the coffee and rum mixture for 3 seconds (this is the perfect amount of time for the biscuits to be not too dry nor too soggy), then lay them onto the cake board/plate.
- When you have filled up the bottom layer, scoop in half of the mascarpone mixture and even out with a spatula. Sift a layer of cocoa powder on top. Repeat to fill up the cake mould.
- Refrigerate for a minimum of 4 - 6 hours, preferably overnight.
- Remove mould, take a photo and serve! :P
- Upload photo to FB/Instagram and #peachybunnybakes :P
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