Tiramisu

by Angie Liew
Tiramisu is actually a coffee flavoured Italian dessert.  Tiramisu was  invented in the 1960’s at the El Touga restaurant in Treviso, Italy.  Tiramisu literally means ‘pick me up’ or ‘carry me up’.  It is often called an Italian trifle because of its many layers.  This cake is wonderful for a get together or just a special occasion at home. 

Tiramisu

Recipe by Huang Kitchen, Angie Liew
Tiramisu is actually a coffee flavoured Italian dessert. Tiramisu was invented in the 1960?s at the El Touga restaurant in Treviso, Italy. Tiramisu literally means ‘pick me up’ or ‘carry me up’. It is often called an Italian trifle because of its many layers. This cake is wonderful for a get together or just a special occasion at home.
Course: Desserts

Ingredients

Cream Filling

  • 2 cups Milk, divided into 1¾ cups (420ml) and ¼ cup (60ml)
  • 3/4 cup Sugar divided into 1/2 and 1/4, divided into ½ cup (100g) and ¼ cup (50g)
  • 1/4 cup All purpose flour, 35g
  • 6 Egg yolks, large
  • 1/4 cup Marsala, 60ml, or dark rum or 2 tablespoons rum extract
  • 2 teaspoons Vanilla extract
  • 1/4 cup Unsalted butter, 57g, cut into small cubes
  • 1 cup Mascarpone cheese, room temperature

Ladyfingers

  • 28 pieces Ladyfingers, or 32 pieces

Coffee Soaking Syrup

  • 1 1/2 cups Espresso, or very strong brewed coffee, 360ml
  • 1/3 cup Granulated white sugar, 65g
  • 1/4 cup Marsala, or dark rum or 2 tablespoons rum extract, 60ml

Topping:

  • Cocoa powder, for dusting on top, garnishing
  • 30 g semisweet chocolate, or bittersweet chocolate, grated or chopped
  • Fresh strawberries, optional

    Instructions

    • In a medium size saucepan put in 420 ml milk and 100g sugar.
    • Using medium heat, bring the milk mixture JUST to boiling. Make sure to stir constantly.
    • While waiting for mixture to boil, whisk together the remaining 60ml milk, 50g sugar, flour and egg yolks in a heat proof bowl.
    • When milk mixture in (2) comes to a boil, gradually whisk it into the egg yolk mixture in (3)
    • Transfer this mixture from (4) into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue stirring until it thickens like a custard.(about 1-2 minutes )
    • Remove from heat and strain into a bowl. ( this will remove any lumps from the mixture )
    • Whisk in the rum, vanilla and butter.
    • Immediately cover the surface of the custard with a cling wrap to prevent a crust forming at the top. (make sure the cling wrap touches the surface of the custard )
    • Leave to cool and refrigerate until thick and completely cold, at least 2 hours. ( I usually make this custard the day before and refrigerate it overnight).
    • Remove the custard from fridge once it has cooled completely.
    • In a separate bowl, beat the mascarpone cheese with a wooden spoon or spatula until it is soft and smooth.
    • Gently fold with a whisk the cold custard into the mascarpone until smooth.
    • Next make the coffee soaking syrup. In a large shallow bowl combine the coffee ( espresso ), sugar and rum. Adjust to taste and add more sugar if you like.

    Assemble the tiramisu.

    • First line a 9 x 5 x 3 inch loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the loaf pan. ( This is for easier lifting up of the tiramisu after it’s refrigerated )
    • Have ready the ladyfingers, coffee syrup and custard cream filling. Next, dip 7 to 8 ladyfingers, one at a time and line them side by side in a single layer onto the bottom of the pan.
    • Spoon 1/3 of the cream filling over the ladyfingers to completely cover them.
    • Repeat with another layer of ladyfingers by dipping another 7-8 of them into the coffee syrup and arranging them side by side above the cream.
    • Again, cover the ladyfingers with cream. Repeat with another layer of ladyfingers, cream and ladyfingers. ( altogether there are 4 layers of ladyfingers and 3 layers of cream )
    • Cover the tiramisu with the plastic or cling wrap and refrigerate for at least 6 hours, preferably overnight.

    Serve the tiramisu.

    • Remove the plastic wrap from the top of the tiramisu.
    • Gently invert the tiramisu from the loaf pan onto a serving plate and remove the plastic wrap.
    • Sift cocoa powder and / or grated chocolate over the top of the tiramisu. Can also decorate with fresh strawberries.

    Alternative For Strong Brewed Coffee / Espresso

    • Heat up 1 cup of water in kettle until begins to boil. Then add 1 to 1 1/2 teaspoon instant coffee in a mug. Pour 3 tablespoons of boiled water into mug and stir thoroughly for 1 minute.

Enjoy!

Notes

Let tiramisu refrigerate for at least 6 hours before serving to allow the ladyfingers to soften and absorbs all the coffee and rum flavour. In fact, it can be refrigerated 1 to 2 days and it’s still delicious.
Tiramisu can be chilled up to 2 days only. Otherwise the ladyfingers will break down too much.
 
     

  Line a loaf pan with plastic wrap.  Notice the plastic wrap extends over the side of the pan
 
Get ready Italian ladyfingers (or Savoiardi) in a plate before assembling the tiramisu.  They are quite hard and often have a sugary top.
   
Combine espresso or coffee, dark rum, vanilla extract and sugar into warm water in a wide bowl
 
Lining the bottom of loaf pan with the soaked ladyfingers
Spoon the mascarpone cream mixture to fully cover the soaked ladyfingers
 
Arrange another layer of soaked ladyfingers over the cream mixture
Cover the top of the ladyfingers and cream layers with a plastic wrap and refrigerate at least 6 hours.
 
When ready to serve, dust the top with fine grade cocoa powder
 
Irresistible tiramisu with espresso soaked ladyfingers layered with a light and airy filling made from mascarpone cheese, egg yolk and cream.
 
We just love this tiramisu recipe … It’s so simple to make.  All you need is just a little time!
 
Small servings is recommended as the tiramisu cake is very rich and creamy.
 
AS ALWAYS ….. ENJOY!

 

 

 
 
 
 
 

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