“pick-me-up” tiramisu!
I’ve been wanting to make tiramisu for awhile now, but I lacked the one ingredient - these long-shaped biscuits called ladyfingers. Only a few weeks ago I discovered that they sold it in Chang Thung as well as Yen (the other bake shop on the same row). Whoppee! LB’s other colleague, Susanna had graciously shared her recipe for authentic Italian tiramisu. I changed it just a tad here and there based on what ingredients I had at hand.
Once again, we synchronised our clocks to 4:00 p.m. Malaysian time (10:00 a.m. in Italy) for some tiramisu makin’, armed with YM and Skype for intermittent commentaries. Check out LB’s Whisky Business for a tiramisu escapade! He bought his first ever electric handheld mixer and couldn’t wait to beat them eggs stiff… *ahem*!
INGREDIENTS:
200gm fresh mascarpone
3 fresh eggs
2 tablespoons + 1 teaspoon caster sugar
1 box Ladyfingers
1 very large cup of sweetened espresso*
Unsweetened cocoa
* I opted for a cup of strong Italian style rich roast instant coffee instead of brewing my own or buying it from the store. Works just as well.
DIRECTIONS:
Brew up your coffee and let it cool completely. Separate the egg whites from their yolk.
Beat your egg whites with 1 teaspoon of sugar, until it’s frothy and kind of stiff.
In a separate bowl, beat your yolks with 2 tablespoons of sugar, until it’s pale and thick.
Add the mascarpone to your yolk mixture**, and beat until creamy and smooth, then gently fold in your egg whites.
** If you want, you could add 2 tablespoons of Marsala or Kahlua, or any coffee liqueur to your tiramisu. Beat it together with the mascarpone and yolk mixture.
Dip your ladyfingers, one at a time, into your cooled espresso or coffee. If you are using soft ladyfingers, brush the coffee on with a pastry brush. If you are using hard ones, two quick dunks should do the trick. Be sure the whole ladyfingers is moist, and let the coffee drain out for a few seconds before laying them in your dish.
Figure out a pattern that will make the most sense, and make one layer of dunked ladyfingers. Place a layer of your mascarpone mix on it, and smooth it out. Dust a layer of cocoa on top.
Cover and refrigerate for at least two hours, and preferably overnight. That will stiffen up the cheese layers immensely, and all the flavours will blend nicely. Be sure to keep it cold, too, since it does contain raw eggs.
RESULTS:
Heavenly DELICIOUS!!! Served the tiramisu for dessert after dinner, and it’s almost all gone! Had to quickly save up a portion for my brother who went out for the night. The texture is smooth and creamy, just melts in your mouth.
This one’s LB’s creation. Looks different from what I had. Apparently this is how it’s supposed to be ala authentic Italiano style. Mine looked more like cake, said he. But doesn’t matter - what really matters is how it tastes like, yes? Almost as good as… ummmm… yes? Ha-ha!
Aaaahhhhhhh… *satisfied sigh…*
32 Comments so far
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Double helping of tiramisu!! Sei-lor!! 50 more stomach crunches tonight!!
De Bk Worm and I were just wondering the other day whether there was anything at all that you can’t make or bake! Awesome!
wow, this is a very nice blog! find one day to try it out.. hmmm.. but no experience at all, really hope can make a cake for my love one..
The recipe sounds like something easy enough to try, and the results appealing…
Mmmm, we must try the Monk Jump Over The Wall next, ya? I bring Monk….. but wait, what about Lormaikai?…
Yums! When can I get an invite to test out the food?
waaaahhh…
u r so bad laa girl for tempting us like this… so when laa can i get a taste of all the yummy looking goodies that u bake?
thanks for the recipe!
**banging head against wall….bawling**
When do I get to taste them??? **Bawl**
Wuaaaaargghhh!!!!
May, you think we can substitute raw eggs with whipping cream to lighten the cheese? Had a very bad episode once after eating raw eggs, now scared already.
I asked L B what this was? And I get my answer from you. haha. Funny how that works.
Need to visit him. Might try this myself when the missus returns. A nice surprise for her.
Looking the ingredients of tiramisu, well.. it’s easy… but…. I guess, am too lazy to make it by myself… better just buy a piece or maybe you will share your tiramisu for me?
Wow…food porn in it’s highest degree!
Is there anything you can’t bake, girl? 
Wah, looks very nice. Well, just two cents’ worth, I suggest using a rectangle tray so that the ‘cake fingers’ bit can be more consistently spread out. Also, how about sieving the cocoa powder only when you serve? That way, the cocoa will not melt into the cream.
Enjoy!
Is Sunday your official baking day?? hehe.
Oooohhh I must try this simple recipe of yours. Especially coz it requires no oven. Being single, I’ve yet to get an oven. I guess it’s the least important item to have in a kitchen. Hhehehe… I love tiramisu!!!
kat - waaaaaaa! first to comment on this post! *big hugs*! no need crunches la, just eat and be merry, yes?
fishtail - there are still a lot of things I can’t make, like apple caviar! hahaha! thank you for the compliment, so nice of you.
Shopper - thanks for dropping by! no need for experience in cake-making, it’s actually quite easy to follow the steps. try it out!
Clare - yea, I was surprised how simple the recipe was too, and the result isn’t too bad, yea? just need a few good mouths to feed after that!
LB - ok, I’ll prepare the Wall. Lormaikai waiting for you to come back lah, we make fresh ones, ok? *whispers to coffeeshop uncle to get some lormaikai ready in July*
Yeah.. yours looks more like the ones we get here in KL..
LB’s one looks.. err.. different..
Now don’t I wish I’m your neighbour?? I can have a slice of your baking all the time!!
FAT FAT FAT!
boo_licious - come on over and can test freshly made / baked goods! will send out notice for next week, ok?
binx - waaaaaaa! you tempted me with all those food pix too, the last time you went out on a makan binge! LOL!! try the recipe this weekend, ok?
*puts padding on the wall for cock-a-doodle…* waahhhh, no need to bang your head so hard lah. eh, you’re supposed to organise BBQ for the stalker gang right? make tiramisu for you then lor!
*pops tiramisu into JKN’s open wuaarrgh mouth…*
kat - don’t think can substitute with cream, it’s a different ingredient and texture altogether. the eggs are what makes the creamy, caramel-y taste of the cake, no? you could still try it out though. let us know if it’s successful!
SA - go for a nice Italian meal, and order some tiramisu for dessert! we’d like to see how the American-Italian version of the cake looks like - pudding-style like mine, or ice-cream-style ala LB’s?
Stargazer - thank you, thank you! *blush*!! still lots of stuff I can’t bake well, especially the breads; never soft and fluffy the day after. might as well just buy from the store like Selba suggested, yea? heheh!
Bkworm - I usually do bake on Sundays! hahahaha! Saturdays are spent going out and about getting things done, buying the ingredients I need. Sundays are the best to laze around and tinker around the kitchen. *grin*
Selba - I think you’ve got the best suggestion - just buy a piece from the bakery, hor? LOL!! it’s still fun to make your own sometimes, get your hands dirty abit. hurry, there’s still a bit left in the fridge!
mother superior - yup, you’re right! I was looking for a square glass dish, but mom only had a round one, so I had to make do with it. didn’t want a normal square casserole, since I wanted the layers to show. I noted that bit about the cocoa too! great suggestion, will keep that in mind the next time I make it!
Poison - yup yup yup! that’s one of the reasons why I didn’t mind trying this recipe out. no-bake cakes are sometimes less messy to make, no pans or greasing required. try it out soon, yea?
zara’s mama - I was wondering about LB’s too when I first saw it. we figured it must’ve been the kind of mascarpone cheese used, the fresh ones are apparently very creamy unlike the pre-packed ones we get here. makes the cake texture quite different.
so would you be moving closeby anytime soon?
hi may! wow your instruction is clearer and really give me confident in trying out the tiramisu!
it really looks yummy, really!! i m just lovin’ it!!
this one i think no crumbs one. so, u gotta give me 1 whole slice
carcar - waaaaaa!!! welcome, welcome! thank you for the compliment… heheh! try it lah, it’s surprisingly easy, even I couldn’t believe it at first. just need the right tools of the trade!
sengkor - still can give ladyfingers crust at the bottom wan… kekekekeke!
getting better and better…I can’t wait for next week!
Almost as good as chocolate….
Looks nice, must taste nice also.
King’s Wife - wahhhh… pressure, pressure! heheheh! not sure what would be on this weekend’s menu… will decide on Friday
plink - that depends on which chocolate, eh? I’d give Cadbury a miss, but if it’s Ritter Sport or Sprungli, ooooohhh… I think they go well hand-in-hand!
The secret is to put the cocoa powder just moments before you serve
Looks veryyyyyyyy scrumptious!!!!!!
simmie - yup, Mother Superior said the same thing! I’ll be sure to put the cocoa on just before it goes into the mouth
thanks for the compliment!
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i just want to know where i can get lady fingers as mentioned above is Chang Tung and Yen ? Where exactly it located? I stay at kepong and no idea where should i get it.
And what is Marsala?