Easy Homemade Tiramisu 简易提拉米苏

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Instructions

 

Prepare Custard Filling:

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  Have ready all the custard filling ingredients.
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  Pour Custard Filling (Milk Mixture) (420ml milk and 100gm sugar) in a saucepan. Cook the milk mixture over medium heat and bring the milk to just boiling, stirring constantly.
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  Meanwhile, whisk together Custard Filling (Egg Yolk Mixture) (6 large egg yolks, 60ml milk, 50gm sugar and 35gm all-purpose flour) in a heat proof bowl.
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  When the milk mixture comes to a boil, gradually whisk into the egg yolk mixture. Then transfer into a clean saucepan.
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  Cook the mixture over medium heat, stirring continuously until it comes to a boil. Continue to stir for another minute till really thickens up before removing from heat. Using a strainer, strain the custard into a large bowl. This is to ensure a smooth custard and remove any lumps that may have formed.
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  Then whisk in the vanilla extract, softened butter and dark rum till well incorporated.
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  Immediately cover the surface of the custard with cling wrap to prevent a crust from forming. Leave aside to room temperature and refrigerate overnight, or at least six hours till the custard turns thick and cold.
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  Remove from refrigerator once the custard has cooled sufficiently. Have ready mascarpone cheese.
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  Place the mascarpone cheese in a bowl and beat till soft and smooth. Then gently fold in the cold custard into the mascarpone cheese and mix till smooth. And we are done with the custard filling. Next prepare the coffee mixture.

Prepare Coffee Mixture:

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  To prepare the coffee mixture to soak the ladyfingers, have ready some strong freshly brewed coffee (espresso) and kahlua (coffee liqueur). If you do not have Kahlua, replace with same amount of rum and some sugar to taste.
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  Combine espresso and kahlua, then pour into a large shallow bowl for ease of dipping the ladyfingers. We can now assemble the tiramisu.

Assemble Tiramisu:

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  First, line a loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the pan. Also have ready some ladyfingers (finger-shaped cookies).
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  To assemble the tiramisu, first dip the ladyfingers, one at a time in the coffee mixture. Arrange soaked ladyfingers on the bottom of the loaf pan, side by side, in a single layer till the whole bottom is covered. Spoon custard filling over the ladyfingers to cover them completely.

  Repeat twice, with two more alternating layers of soaked ladyfingers and custard filling. Finish with a final layer of soaked ladyfingers and cover with cling wrap.

  Refrigerate for at least 6 hours, preferably overnight.

Serve Tiramisu:

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  After chilled, remove the cling wrap from the top of tiramisu. Place a serving plate over the tiramisu and gently invert from the loaf pan. Then remove the whole cling wrap. Sieve cocoa powder over the top of tiramisu and its ready to be served.
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  Cut into smaller slices before serving. Enjoy!