I recently had this sudden urge to make tiramisu following the success of my delish blueberry cheesecake. So, headed down to Phoon Huat in hope to gather 2 very important ingredients, without which, it wouldn’t have been called tiramisu. To my dismay, the Phoon Huat in Hougang did not have both! So the plan was shelved until a later conversation with Sheryl. She’s like a mini bakery. And her little baking cabinet sure is well-stocked! Off I went to her house to make my first tiramisu (though I know the hype around tiramisu has died down since zillion years ago).
Our recipe was adapted from taste.com.au. Yes, still missing Aussie after 4 months. So here goes:
250ml mascarpone cheese
300ml thickened cream
1/3 cup caster sugar
30 Sponge fingers
1 cup coffee
1 tps vanilla paste (optional)
(note: vanilla paste can be replaced with with vanilla essence or 1 vanilla bean)
1) Beat egg yolks and sugar with electric beaters until pale and thick.
2) Beat thickened cream in separate bowl till thick (soft peaks).
3) Add in mascarpone cheese, whipped thickened cream and vanilla paste, mixing gently until just combined.
4) Beat eggwhites in another bowl with electric beaters until soft peaks form. Using a spatula, gently fold eggwhites into the mascarpone mixture.
(note: do not over mix or cream will become heavy)
5) Pour coffee and bailey’s into a shallow dish. Dip sponge fingers into the mixture and lay the base of a your container with the dipped fingers. Cover sponge fingers with a layer of the mascarpone mixture. Dust with cocoa powder. Repeat layers 2 – 3 times.
6) Cover and refrigerate for at least 2 hours.
And again, i failed to take a nice picture of it.
I will post a picture when i make it again. (: