Whip, chill & serve!
This is my signature dessert whenever I get invited for 'makan' with friends or when I host family and friends at home. A couple of friends have tried their hands at making it using this recipe so I daresay it's a fail-proof recipe ;-))
2 packets of savoiardi (Italian sponge fingers - 12 pcs in each pack)
2 tubs of mascarpone cheese (250 g each)
300ml of freshly-brewed coffee of your choice
3 eggs (alternatively use 2 eggs + 200 ml whipping cream)
2 tablespoons of Bailey's Irish Cream (alternatively use 1 tbsp of brandy)
3 tablespoons of sugar
2 teaspoons of cocoa powder
some grated chocolate (optional)
- Separate egg yolks from egg white into different bowls.
- Beat egg yolks while adding sugar little by little to it. Whisk until sugar has been used up and mixture turns pale cream in colour.
- If you are using whipping cream, add it in at this point. Whip on high speed using a handheld mixer until the cream turns smooth, fluffy and well incorporated with egg & sugar mixture. (Note: If you prefer not to use eggs for this recipe, it is ok to use whipped cream only. Just whip cream on medium speed until light and fluffy, sprinkling sugar into the mixture as you go along. However, I find eggs do give the dessert a nicer, more flavourful 'eggy' taste.)
- Fold (not stir) in mascarpone cheese gently. (Tip - I used the lowest speed on my handheld mixer to blend this evenly).
- Then whip egg whites (I use the highest speed on my mixer) until they turn shiny white and stiff. (Tip - to check if the egg whites are stiff enough, just turn your mixing bowl upside down. Believe me, they won't budge or fall off from the bowl! If the whites are still sliding around when you tip the bowl even just a little, continue the whipping process.)
- Fold egg white mixture gently into the earlier cheese/egg/cream mixture. Do not flatten the whites too much as this will drive the 'air' out.
- Pour coffee into a wide width bowl and add Bailey's Irish Cream or your choice of liqueur to it. Stir well.
- Dip each piece of savoiardi (horizontally) into the liquer-laced coffee. (Tip - It is best to let only half of the sponge fingers soak up the coffee or else they can turn too soggy. Alternatively you can line the sponge fingers at the base of your container and brush the top generously with the coffee mixture.)
- Line these coffee-laced sponge fingers at the bottom of a rectangular serving dish as the base of your tiramisu.
- Pour some of the mascarpone cheese mixture onto the sponge fingers to cover them adequately. If desired, smoothen the creamy layer and sprinkle some grated dark chocolate on top. This will give the dessert an unexpected chocolatey taste.
- Continue layering another batch of coffee-soaked sponge fingers on top of the creamy cheese mixture.
- Cover this layer with the balance of the cheese mixture and garnish with more grated chocolate.
- Chill tiramisu in the fridge for at least an hour or more. Dust the top with cocoa powder prior to serving.
Final note: if you want to reduce the sugar by half a tablespoon, I reckon it won't affect the taste too much. Also I'd prefer to use stronger coffee as the taste comes through clearer. If you don't want the bother of brewing your own coffee, buy a takeaway cup from your favourite coffee outlet!
I hope you will enjoy this fabulously indulgently smooth, rich and heavenly treat!