Thursday, April 23, 2009

Tiramisu Recipe



I always thought of tiramisu as a Japanese cuisine but when I started my Kitchen gourmet business 5 years ago, I found out its not. Tiramisu is actually one of the most popular Italian cakes. It is made of savoiardi (also known as known as lady finger biscuits and locally called as broas) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Because mascarpone is expensive and rare to find locally, the recipe which I will share is a modification of the real tiamisu recipe.Coffee Rhum Syrup
Broas or Lady finger biscuits
Chocolate Cake
Cocoa Powder
Chocolate coated coffed beans

Mousse:
150 grams Cream cheese, softened (Anchor)
200 grams Condensed Milk
1 tablespoon Gelatin dissolved in 3 oz water (Ferna Brand)
1/4 teaspoon vanilla powder (Ferna Brand)
250 grams All Purpose Whipping Cream
4 grams Instant Coffee (Nescafe) dissolved in 1 oz water

Procedure:
  1. In a medium bowl, beat cream cheese until smooth. Blend in condensed milk. Set aside.
  2. Dissolve gelatin powder in water and place in a water bath until powder is completely dissolved. Set aside to cool.
  3. Stir in the cold gelatin mix into the cream cheese mixture.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Get one third of the mixture and add instant coffee mix. Using a wooden spoon, blend well.
  6. Assemble the tiramisu


How to assemble:
  1. Place a 1/2 inch thick round chocolate cake in a spring pan.
  2. Glaze the cake with coffee rum syrup
  3. Pour two third of the tiramisu mixture on top of the chocolate cake until to about 1/2 inch thick
  4. Place broas sticks on top of the tiramisu layer until completely covered.
  5. Soak broas with coffee rhum syrup
  6. Pour the rest of the tiramisu mixture on top of the broas layer.
  7. Allow to set overnight

Coffee Rhum Syrup:
65 grams sugar
65 grams water
5 grams instant coffee
100 ml rhum liquor




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