Itallian Tiramitsu TIPS!

Tiramisu - literally means "pick me up". how "romantic", a dessert has something to do with picking up chicks/guys. yeah it's from one of the romantic nations Italy.

Tiramisu is an Italian dessert with a specific soft sweet cheese "Mascarpone". it's layered with coffee & alcohol mixture dipped biscuits and mascarpone & cream mixture. it shouldn't be too hard if you have the right tools and a good teacher, which is this blog. Today i'm gonna teach u how to make a gud tiramitsu! Excited already? Aha?

Firstly, all we need is:

Mascarpone Cheese 250g

thickened cream (or double cream)

3 eggs, white and yolk seperated

pure cocoa powder for baking
"drinking cocoa" has sugar and other stuff mixed in it and it normally contains only about 20% cocoa.

lady's finger, which is a biscuit not a body part

this biscuit is used because it's more like a dried sponge cake, and it absorbs the coffee and alcohol well, yet wont be soaking wet or be easily squashed.

And some wine, preferably Marsala. in this one we used Southern Comfort and Dark Rum. Southern Comfort is a sweet liquor and dark rum has a strong flavor. so we mixed those two to enhance the flavor and texture of the final product. some restaurants even use 7 different kinds of alcohol.

This is the ingredients list:

2 cups strong black coffee
1/2 cup marsala
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting

• Method:
  

Pour coffee and marsala into a shallow dish. Set aside.

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

beat the egg white with electric mixer on high until it's firm and stiff.

beat the thickened cream as well until it's fluffy

mix the cream, egg white and mascarpone cheese together until they're smooth and well combined. don't beat with the mixer, this is to keep the cheese as smooth as possible.

coffee and alcohol mixture, we used dark rum and southern comfort.

first layering of fingers, and then cream mixture.

second layer on top of the first

dusting on top

Done!

Look at me here i'm tips.

1. To dip the lady's finers into the coffe, you can't soak it totally or the whole thing will be too wet, like soaking wet. but if you don't dip it enough it'll be too dry. approximately push one biscuit into the mixture so that the liquid's covering the biscuit, for 2 seconds. when you take it out, it should NOT look dripping or too wet, but it should be easily noticeably heavier, just, like it's been soaked in liquid.

2. Try to layer them evenly, thickness of cream should be more or less thickness of biscuits. also be aware if you want to push the biscuits on the top layer down, don't push too hard, or the cream between the biscuits will be pushed out on the sides and the whole thing won't be as creamy. just try not to push them if you don't need to.

3. Don't add gelatin.

ARE U READY FOR MAKING THE BEST DESERT IN THE WORLD?