Last weekend was my second attempt on Tiramisu. Due to the first Tiramisu was too watery. I decided to search the way to avoid too watery on the biscuits side. I found Megan's Tiramisu Recipe. The major different was she double boiled the mixture of egg yolks and sugar. I gave it a tried. But I failed. You can saw the result on the first picture. The root cause, I would say I went wrong by pouring the whole Mascarpone cheese including the water in the cheese container to the bowl to mix with the mixture of the egg yolks and sugar. I had to throw them away. :( Because of the time consuming, I decided to use back the original method from my first experience. But the recipe was modified slightly. Here is my second Tiramisu recipe.
- 500g Mascarpone cheese
- 4 tablespoons + 2 teaspoons caster sugar
- 5 egg yolks
- 500g UHT whipping cream
- 1 pack of Savoiardi ladyfingers
- 2 cups of water + 2 tablespoons + 2 teaspoons instance espresso coffee + 2 tablespoons + 1 teaspoon sugar
- 4 tablespoons Amaretto liquor
- 4 tablespoons Kahlua Coffee liquor
- 4 tablespoons powdered unsweetened cocoa
The first thing that I need to prepare was the espresso coffee. I boiled 2 cups of water. After turned of the fire, I put 2 tablespoons and 2 teaspoons instance espresso coffee with 2 tablespoons and 1 teaspoon sugar. Then left it aside for cool down. The major different from the first one is the UHT whipping cream. Beat the whipping cream until stiff peaks form. Kept the whipped cream in refrigerator. Separated the egg yolk from the egg white. Mixed 5 egg yolks with 4 tablespoons and 2 teaspoons caster sugar and beat them till smooth and thick. Slowly adding 500g Mascarpone cheese on the egg yolk and sugar mixture at low speed. Remember do not pour the water from the Mascarpone cheese container on the mixture. Stopped when the mixture is well even and smooth. After that, slowly adding the chilled whipped cream on the mixture and stir well. Then the Tiramisu cream is ready.
Poured 4 tablespoons of Kahlua Coffee and Amaretto liquor each on the espresso and stir it well. Dipped the Savoiardi ladyfingers with the espresso mixture fast. Remember, it had to be fast to avoid too watery Tiramisu. Arranged the wet sponge biscuits as the bottom layer of the Tiramisu. Then added thin layer of Tiramisu cream. After that, continued with another layer of wet sponge biscuits and another layer of Tiramisu cream. Chilled the Tiramisu in the refrigerator over night. Before serving, sprinkled a thin layer of cocoa power at the top of the Tiramisu.