This Tiramisu has been in my to do list for a long time time. The recipe can be found in IK
I finally took the plunge to do it as i have to clear things off my fridge by end of the month
I still need to make improvements - uneven layering of the cream and sponge fingers are oversoaked too
Use a springform pan will yield better results
44-48 lady fingers
cacao
Syrup:
180 ml water
180 ml milk
120 ml liquor… cocoa or coffee (I prefer cocoa)
50 ml rum (alcohol not essence)
1 teaspoon vanilla
2 Tablespoons melted chocolate or chocolate syrup
Cream:
450 gr. mascarpone cheese (I use Philadelphia Cream Cheese)
450 gr. liquid whipping cream
3 egg whites (I used egg whites but if you want to avoid using ... disregard this ingredient)
If you don’t use the egg whites divide the sugar half for the cheese and half for the whip cream.
200 gr. sugar
1 teaspoon vanilla
30 ml liquor… cocoa or coffee (I prefer cocoa)
Roast the lady fingers in the oven at 160°C for about 5 minutes.
First make the cream and place in the refrigerator:
Beat very well the egg white + 1/3 sugar, until this is dissolved and egg whites appear very frothy as a meringue, next beat very well the whip cream + 1/3 sugar until sugar is dissolved, make sure you don’t mix it too much (whip cream can turn to curds if over beaten), and last… beat very well the cheese + 1/3 sugar until is dissolved. Combine all… add vanilla and the liquor… cacao or coffee.
If you don’t use the egg whites divide the sugar half for the cheese and half for the whip cream.
For the syrup:
Place all the ingredients into a measuring cup and warm 30 seconds in the MW. It doesn’t need to be hot, just warm.
Assemble the cake:
Place a layer of lady fingers on the bottom of the baking pan, using exactly half the liquid sprinkle all over the lady fingers, make sure you don’t put too much in one side and less in other areas.
Take a tea strainer and powder with cocoa (about 1 full teaspoon-if needed more add as desire) all over the lady fingers.
Take 1/3 of the cream and place it in the middle of the cake. This is a little tricky… cream tends to stick to the spoon and get loose because of the cocoa powder. What I do, is push the cream towards the sides of the pan, until it touches the walls. The cream must touch the walls all around, and make sure the cream is spread well and no holes are communicating with the lady fingers bellow. We don’t want any liquid to go to the layer bellow.
Place next layer of lady fingers over the cream, sprinkle the rest of the syrup, sprinkle with cocoa and place the rest of the cream on top of everything. Level well and sprinkle plenty with cocoa.
Refrigerate over night.