My thesis mates and me went to Lian's house to have our after-thesis-sessions after a day of non-sleep treatment. We went to Persia Grill for dinner and went back to their house and served us with Tiramisu. When i tasted it, it is somehow different from what i usually know of tiramisu. I later discovered that the last layer of the cake is soaked in Rhum (now i know why). This is a semi-sweet treat for us and so i thought of giving you the recipe i do at home and added an extra ingredient, rhum! ^^ enjoy!
Ingredients
2/3 Espresso coffee, cooled
3 medium eggs, yolks and whites separated
3 Tbsp icing sugar
1 ¼ cups mascarpone cheese
¼ cup Brandy or Rum
32 ladyfingers
Cocoa powder for dusting
Directions
In a bowl, beat the egg yolks and sugar until pale yellow in color, light and creamy. Gradually add the mascarpone cheese and stir it in the egg yolk mixture.
In another bowl whisk the egg whites with a pinch of salt until stiff, then gently fold them into the mascarpone mixture with a metal spoon.
Mix the cooled coffee with the liqueur.
Dip half of the ladyfingers, one at a time, into the coffee mixture (do not over-soak the ladyfingers). Arrange the ladyfingers in a layer at the bottom of a serving dish. Spoon half of the mascarpone mixture on top of the ladyfingers and smooth using a spatula. Sprinkle a thin layer of cocoa powder over the top.
Continue the above procedure one more time, with the remaining ingredients, to finish the second layer of the cake.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Notes and tips
The refrigeration time is very important in Tiramisu recipes. Usually, the more time the cake is refrigerated, the best flavour it develops.
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