Tiramisu
I made this once about two years ago, but it didn't turn out very well (the mascaporne cream was too runny). I probably used an egg too many back then.
This time however, it was quite a success. And I even decorated it with extra sponge fingers like a charlotte. It is for a party after all, and I wanted it to look nice.
I adapted the recipe I had in hand, substituting marsala for rum (you could also use brandy), and using three eggs instead of four.
Tiramisu
400g sponge fingers (you'll have some leftover after this, and it's delicious with coffee)
3 eggs (separated)
5 tablespoons sugar
1 tub mascaporne (250ml)
1/2 block of Philadephia Kraft Cream Cheese
Cocoa powder to dust
Combine and let cool:
2 cups strong black coffee
6 tablespoons rum (more or less to taste)
Method
Use a 9" springform pan. Cut sponge fingers in half and arrange it standing around the rim of the springform pan. Make sure they're of the same length (I got lazy so charlotte effect had inconsistent heights).
Beat egg whites with 2 tablespoons sugar in mixer until stiff peaks form. Set aside.
Cream egg yolks with 3 tablespoons sugar. Gradually add mascaporne until smooth. Then the cream cheese. Finally, fold in the beaten egg white and sugar mixture until smooth and creamy.
Soak the rest of the sponge fingers in coffee and rum mixture but don't let it get too soggy (I made the mistake of letting it soak right through). Arrange soaked fingers on the base of pan in a layer.
Pour half the cream mixture and spread evenly. Add another layer of soaked fingers, and top with another layer of cream mixture.
Dust with a thick layer of cocoa powder. Chill in the fridge for a few hours or overnight. This lets the flavour develop too.
Ready for the fridge.
Before serving, undo the springform pan, but you can serve the tiramisu on the base. Yummers, if I do say so myself.
This time however, it was quite a success. And I even decorated it with extra sponge fingers like a charlotte. It is for a party after all, and I wanted it to look nice.
I adapted the recipe I had in hand, substituting marsala for rum (you could also use brandy), and using three eggs instead of four.
Tiramisu
400g sponge fingers (you'll have some leftover after this, and it's delicious with coffee)
3 eggs (separated)
5 tablespoons sugar
1 tub mascaporne (250ml)
1/2 block of Philadephia Kraft Cream Cheese
Cocoa powder to dust
Combine and let cool:
2 cups strong black coffee
6 tablespoons rum (more or less to taste)
Method
Use a 9" springform pan. Cut sponge fingers in half and arrange it standing around the rim of the springform pan. Make sure they're of the same length (I got lazy so charlotte effect had inconsistent heights).
Beat egg whites with 2 tablespoons sugar in mixer until stiff peaks form. Set aside.
Cream egg yolks with 3 tablespoons sugar. Gradually add mascaporne until smooth. Then the cream cheese. Finally, fold in the beaten egg white and sugar mixture until smooth and creamy.
Soak the rest of the sponge fingers in coffee and rum mixture but don't let it get too soggy (I made the mistake of letting it soak right through). Arrange soaked fingers on the base of pan in a layer.
Pour half the cream mixture and spread evenly. Add another layer of soaked fingers, and top with another layer of cream mixture.
Dust with a thick layer of cocoa powder. Chill in the fridge for a few hours or overnight. This lets the flavour develop too.
Ready for the fridge.
Before serving, undo the springform pan, but you can serve the tiramisu on the base. Yummers, if I do say so myself.
Wandernut was hungry on 11:40 AM
4 Comments:
wow! it looks fabulous, wandernut!!
and i'm glad you posted the recipe, cos i was going to ask for it!! have never made a tiramisu before...
Snowie: Thanks! It's really quite easy to make! The mafan bit is separating the eggs and beating them separately.
Oh, Village Grocer sells a range of very nice sponge fingers. Buy the big pack with 400g in a peach-coloured plastic packaging (forgot the brand). It's the one with a sugary crust on one side. It tastes and smells wonderful.
Use a round springform if you wanna do it charlotte style. But you'll prolly have to break the soaked sponge fingers to cover the round base or form the second sponge layer.
A square pan solves this problem and works just as well. But it'll look different. Yummy anyhows! :D
HAVE FUN!:D Hey, aren't you in Italy now?
thanks for the tips! noted into the recipe! i have a 9" springform that never gets any use, so this is perfect for it. *slurp*
and we go tomorrow night!! howcome notchet send your address? i mean the one other than 'menara wandernut' :D
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