Receipe: Homemade Tiramisu
We first tried making Tiramisu with a handwritten recipe which Jason’s manager gave him, but we failed terribly. Maybe because we cannot comprehend some of the steps, or because we cannot visualize how the steps should look like, it was an epic fail. During a NYE dinner at his manager’s place, she showed us how to do it and it was really simple! We took a picture of the recipe which was from a book (no more hand written recipes for us) and followed her steps and tips and successfully made one on own latest attempt!
Here are the ingredients and steps you needs. I will try to be as clear and as detailed as possible.
- 3 Egg yolks (from chicken)
- ½ cup (75g) powdered icing sugar (we used the measuring cup from Diaso and the proportion works well)
- ¼ cup (60ml) Coffee liqueur (We used Original Rum instead and it is yummy! I would have added much more of this though! Who doesn’t love more alcohol in a Tiramisu?)
- 250g Cream cheese / Mascarpone cheese (It is the same thing and we got a tub from Phoon Huat, take it out from the fridge to allow it to cool at room temperature for a few minutes before you use them)
- 1 ½ cups (375ml) whipping cream (chill it freezer for 5 – 10 mins before use)
- ¼ tsp vanilla essence
- 1 – 2 packets of lady fingers cookies (NOT a type of vegetable, and can be bought at FairPrice Finest or Cold Storage, depending on your size of your dish / tray, you need to cover 2 layers flat on it)
- 1 ¼ cups (300 ml) strong coffee (we used 2 capsules of Nespresso coffee
- 1 tbl cocoa powder
Steps (the bold words are the key steps, the others are cool tips. haha)
- Beat egg yolks with icing sugar and coffee liqueur over warm water until light (we took almost 5 minutes to beat it by hand using whisk, the lighter it is , the better, so be patient! It is supposed to look like hot milo or slightly thicker). Also use warm water, not boiling water. We almost cooked the eggs with boil water! Leave to cool for a few minutes after you are done
- Slowly beat the cream cheese and slowly add in the egg yolk mixture from step 1.
- Whip the cream till it is fluffly. This is the trickiest part! One major tip, put your whipping cream in the freezer for 5 – 10 mins before use as cold whipping cream whips up easily! The other time we didn’t know, we tried using whipping cream which was left at room temperature for a few minutes and all we got was lumpy stuff which looks like a beancurd which gone bad! Another tip for whipping cream, never pour whipping cream in a bowl which is contaminated with butter, sugar, flour etc! It must be 100% whipping cream in the bowl, nothing else! As contaminated whipping cream may result in an imperfect result! Our professional mixer did us proud at speed 4! You can also whip it using handheld mixer and never by hand!) After it is slightly light and fluffy, gradually add vanilla essence.
- Fold whip cream into egg yolk mixture from step 2.
- Lay ready-made lady fingers on to your tray / dish (we used a casserole which is around 2 inch deep, 11 inch in length, 8 inch in breadth). Instead of dipping the lady fingers into the coffee we used a brush to brush 2 – 3 layers of coffee on the fingers. Depending on when you need to serve the cake, if you want to serve the cake within 2- 4 hours, you may want to add more layers of coffee to soften the cookies, otherwise 2 – 3 layers is enough as we served our cake 24 hours later and the cake is just right as the cream with moisten the fingers too! It was not too soft and squishy (if you add too much coffee) and not too hard (if you add too little).
- Spoon the cheese mixture over and flatten it with a spatula
- Cover with more lady fingers, brush with more coffee, and spoon more cheese mixture over it. (So you want a layer fingers, then cheese mixture, fingers then cheese mixture)
- Chill for at least 6 hours in the chiller, if you need to serve within 2 -4 hours, put it in the freezer. Sprinkle the surface with cocoa before serving!