Friday, January 21, 2011


Source: Eunice Quek, recipe published in Sunday Times (Lifestyle section) dated 5 Dec 2010

Tiramisu, literally means "pull me up", is one of the most popular Italian cakes.  It is made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa powder.  Use of cocoa powder at the top is both a garnish as well as a bitter counterpoint to the sweetened cream mixture.  It is possible to top with cocoa powder, if desired, before placing 2nd layer of soaked sponge fingers. 

Egg yolk, 6 units
Castor sugar, 50g
Whipping Cream, 500ml
Mascarpone Cheese, 500ml
Kahlua, optional, 1 shot
Brandy, optional, 1-2 tbsp
Baileys Irish Cream, optional, 1 shot
Amarettto, optional, 1-2 tbsp
Sponge finger, 24 pcs
Chilled expresso, 1 litre
Cocoa powder

1. Whisk egg yolk and sugar in metal bowl over water of minimum 70 degC till they are pale yellow.  Leave to cool.

2. Chill metal bowl in freezer for half an hour.  Whisk Whipping Cream in chilled bowl till it forms stiff peaks. 

3. Fold Mascarpone Cheese and Whipping Cream into egg/sugar mixture.

4. Add brandy and/or Kahlua to mixture.

5. Fold mixture a few times before whisking again to combine thoroughly.  Ensure cream sticks to spatula with trails and no lumps of Mascarpone remains.

6. Add Armaretto and/or Baileys to chilled expresso just before dipping in the sponge fingers.  Length of soaking depends on individual's liking.  Lay soaked spong fingers across bottom of a 9" x 4" container, till fully covered.

7. Spread one layer of prepared cream.  Repeat with one more layer of soaked sponge fingers and top up with remaining cream.

8. Leave to set in refrigerator for 8 hrs before serving.  Best consume within 2 days.

1. Sift cocoa powder over Tiramisu before serving.


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