Tiramisu

Tiramisu

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Instructions

 

• In a medium size saucepan put in 420 ml milk and 100g sugar.
• Using medium heat, bring the milk mixture JUST to boiling. Make sure to stir constantly.
• While waiting for mixture to boil, whisk together the remaining 60ml milk, 50g sugar, flour and egg yolks in a heat proof bowl.
• When milk mixture in (2) comes to a boil, gradually whisk it into the egg yolk mixture in (3)
• Transfer this mixture from (4) into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue stirring until it thickens like a custard.(about 1-2 minutes )
• Remove from heat and strain into a bowl. ( this will remove any lumps from the mixture )
• Whisk in the rum, vanilla and butter.
• Immediately cover the surface of the custard with a cling wrap to prevent a crust forming at the top. (make sure the cling wrap touches the surface of the custard )
• Leave to cool and refrigerate until thick and completely cold, at least 2 hours. ( I usually make this custard the day before and refrigerate it overnight).
• Remove the custard from fridge once it has cooled completely.
• In a separate bowl, beat the mascarpone cheese with a wooden spoon or spatula until it is soft and smooth.
• Gently fold with a whisk the cold custard into the mascarpone until smooth.
• Next make the coffee soaking syrup. In a large shallow bowl combine the coffee ( espresso ), sugar and rum. Adjust to taste and add more sugar if you like.

Assemble the tiramisu.

• First line a 9 x 5 x 3 inch loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the loaf pan. ( This is for easier lifting up of the tiramisu after it’s refrigerated )
• Have ready the ladyfingers, coffee syrup and custard cream filling. Next, dip 7 to 8 ladyfingers, one at a time and line them side by side in a single layer onto the bottom of the pan.
• Spoon 1/3 of the cream filling over the ladyfingers to completely cover them.
• Repeat with another layer of ladyfingers by dipping another 7-8 of them into the coffee syrup and arranging them side by side above the cream.
• Again, cover the ladyfingers with cream. Repeat with another layer of ladyfingers, cream and ladyfingers. ( altogether there are 4 layers of ladyfingers and 3 layers of cream )
• Cover the tiramisu with the plastic or cling wrap and refrigerate for at least 6 hours, preferably overnight.

Serve the tiramisu.

• Remove the plastic wrap from the top of the tiramisu.
• Gently invert the tiramisu from the loaf pan onto a serving plate and remove the plastic wrap.
• Sift cocoa powder and / or grated chocolate over the top of the tiramisu. Can also decorate with fresh strawberries.

Alternative For Strong Brewed Coffee / Espresso

• Heat up 1 cup of water in kettle until begins to boil. Then add 1 to 1 1/2 teaspoon instant coffee in a mug. Pour 3 tablespoons of boiled water into mug and stir thoroughly for 1 minute.