Wednesday, May 27, 2015

Tiramisu with Lady Fingers ;)

Tried my hand at Tiramisu today and I can't express enough how excited I am about the results smile emoticon I checked out various recipes online and just put together what I felt was the best.
Here's how I went about it:

I knew before hand that I'll have to make some of my own because I don't have exotic stuff available around the place I live. These delights are a cross between an airy biscuit and a regular sponge cake. I could have gone ahead with a sponge cake but for want of some authenticity, I decided to make some savoiardi on my own.
  • 5 eggs
  • 3/4th cup of castor sugar
  • 1 cup of all purpose flour
  • A pinch of salt
  • 1/2 teaspoon baking powder
  • Separate eggs into whites and yolks.
  • Use the whites and almost half the sugar to raise a meringue. Set aside.
  • Add the remaining sugar to yolks,add a splash of vanilla and whisk until light & fluffy.
  • Add half the meringue to the yolk mixture. Fold lightly.
  • Now add the flour, baking soda and salt. Fold lightly.
  • Finally add the remaining meringue and fold ever so gently. This will yield you a very light and airy batter.
  • Spread this on a baking sheet keeping the layer 1/2 inch thick. (You could choose to pipe out the batter in small finger shapes. I chose to spread it out like a cake because eventually it has to be layered)
  • Put it in pre heated oven and bake at 170 degree Celsius for almost 10-12 minutes or until lightly browned.

  • A tub of mascarpone cheese at room temperature (The one I used had about 182 g)
  • 200 g of heavy cream - whipped (Since the Amul cream available is just 25% fat, it takes too long to whip. I refrigerated the pack, scooped out the thickened cream leaving behind the watery whey that deposits at the bottom, added about 40-50 g of butter, a splash of vanilla, about 4 tablespoons of castor sugar and whipped away to glory in a cold bowl. Voila! whipped cream for you smile emoticon )
  • Fold together the whipped cream and mascarpone very gently. You don't want the whipped cream to deflate. (Check the sweetness to your taste before you follow this step)

  • Whipped Cream and Mascarpone mixture
  • Savoiardi (I assembled in short Borosil glasses so I cut rounds of Savoiardi. You can assemble the layers in a large dish without having to cut shapes)
  • Black coffee (Boil 2 cups of water with about 4 teaspoons of instant coffee)
  • 30 ml rum (I used Old Monk smile emoticon Love that stuff!).
  • Unsweetened Cocoa (I used Hershey's 100% dark cocoa)
  • Put the first layer of Savoiardi.
  • Mix the coffee and rum.
  • Spoon over some rum and coffee mixture till the Savoiardi soaks it completely. You don't want extra fluid around the Savoiardi so don't go overboard with drenching it completely!
  • Very gently spread a generous layer of the whipped cream and mascarpone mixture. So light and airy! Trust me you'd love this part!
  • Dust some unsweetened cocoa

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