AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Monday, October 15, 2007

Tiramisu Batik


















Sponge Fingers:

4 egg yolks
40 gm. Sugar
3 egg white
80 gm. sugar
120 gm. plain flour

Tiramisu:

2 egg yolks
1 egg
60 gm. sugar
10 gm. gelatine powder or gelatine leaves (soak in cold water)
2 Tbsp. Water (omit water if using gelatine leaves)
250 gm. Mascarpone cheese
200 gm. Whipped Cream
2 Tbsp. Kahlua

coffee syrup:

15 gm. Instant coffee powder (Nescafe)
200 gm. Warm water
2 Tbsp. Kahlua

Method:

(1) For sponge finger: Whisk egg yolks with sugar till fluffy.
(2) Whisk egg white with 80 gm. sugar till stiff. Then fold in egg yolk mixture and flour.
(3) Fill the batter into a piping bag fitted with a plain nozzle. Pipe fingers onto tray and bake at 175C for about 10 mins. or till golden brown.
(4) For tiramisu: Beat egg yolk, egg and sugar over a pot of simmering water. Make sure that pot is not sitting directly onto the water. Use a small pot, the mixing bowl slightly bigger and then sit on the rim of the pot. Whisk till egg yolk is lemoney in colour. Cool to room temperature.
(5) Add in mascarpone cheese and mix lightly. Don't overmix otherwise the cheese will be coarse.
(6) Soak gelatine powder with water and then microwave for about 20- 25 secs.
(7) Fold in whipped cream and kahlua and gelatine mixture.
(8) To assemble: Use a 7" sq. tray. Soak sponge fingers into the coffee syrup, lay a layer into the tray and then top up with some tiramisu filling. Continue the same process till all the sponge fingers and tiramisu are used up. Chill in the refrigerator for at least 3 hours for the gelatine to set.
(9) Sieve cocoa powder on top of the cake and decorate as desired.
(10) Serve chilled. This is sure to "Wow" her guest.

77 comments:

Forever Friend said...

Aunty Yochana, are you using the recipe that is from cuisinette in imperial kitchen? This is one of the to-do cake in my list too 8-)

delia said...

Aunty,
This is beautiful. Are u using cake instead of sponge fingers in this recipe? It's been quite a while since I made tiramisu.

Mool said...

Hi Aunty Yochana,

Do we soak the fingers into the liquor for a while or we just sprinkle the liquor on the fingers?

Thanks.

zainab said...

Lovely, care to list your recipe?

How I admire your great talent!

Anonymous said...

HeLo aunty!

Wow...I'm salivating!! Was waiting for your Tiramisu all these while...hoping one day you'll bake Tiramisu! and yess!! aunty finally made one!! can aunty share this wonderful recipe? why do you call it batik? thank you aunty!!!!

Love,
Jessie

yochana said...

Hi Jessie,

Doesn't it look like batik? hahaha
this is a very simple version and nonetheless delicious too..

rgds

yochana said...

Hi Mool,

All sponge fingers is supposed to soak into coffee liquer sugar syrup but because part of it goes to small children, I just brush lightly because some of the parents doesn't like to give liquer to their children. I suggest you soak more into it and the cake will taste moist and delicious with the kahlua.

rgds

yochana said...

delia,

I used self-made sponge fingers.

rgds

yochana said...

Hi forever friend.

No...I used a different recipe.

rgds.

kellietham@msn.com said...

Aunty Lucy, can share your recipe, this looks great !!! :D

God Bless,
Kellie

Forever Friend said...

Aunty, can you pls share the recipe then. My email is cyuping@singnet.com.sg.
Thanks.

Yan said...

Aunty :

My sister was viewing (peeping) your blogsite wif me n she asks me to learn how to bake this one. "a project" she says for me.

Need ur SOS receipe so that i can learn to bake for her. thank you. plsssssssssssssssss.

reason = Want to feed her fat coz she's so skinny unlike me.

yochana said...

No problem Yan.

rgds

Yan said...

Aunty, xie xie ni...

(this wkend will go scout n shop n stock up ingredients)... hehe

Asha said...

Tiramasu looks delicious, great photos.

mg said...

Hi Aunty,
Can I substitute mascarpone cheese by cream cheese ? Mas.cheese is very expensive in VN...

Truc Mai.

tweetybird said...

Hi Lucy,

Thanks for sharing this recipe.

Can I ask the whipped cream, do we whip it first or can just add directly?

TIA

yochana said...

Hi tweetybird,

You must whip it up first before folding into the mascarpone cheese mixture.

rgds

yochana said...

Hi Truc mai,

Yes, it's not cheap either in Singapore. For a 250 gm. Mascarpone cheese tub...it's around S$6+.

Yes you can use cream cheese instead. No problem.

rgds

yochana said...

aiyoh Asha,

I've got the worst photograps among my blog friends. I just anyhow snap....never bother to see the background. All I want is a clear photo.

rgds

Mool said...

Hi Aunty Yochana,

Thanks for the advise.

Anonymous said...

Hi Aunty,

You have an egg in the list of ingredients for the tiramisu. However I don't see it mentioned in your instructions. Only the 2 yolks are mentioned.

BTW, I'm new to your blog. You make really pretty cakes and I'm sure they taste equally delicious!

yochana said...

Hi anonymous,

I have corrected recipe. Tks for informing. Getting senile nowadays.

rgds

yochana said...

Hi anonymous,

I have corrected recipe. Tks for informing. Getting senile nowadays.

rgds

Forever Friend said...

Aunty Yochana, thanks for sharing the recipe. Would like to check wtih you.. if we were to use gelatine leaves instead, does this mean we add the leaves after we soak in the cold water, or do we still need to melt in microwave?

yochana said...

Hi Forever friend,

you still need to microwave it.

rgds

Irene Tan said...

Dear Aunty Yochana

I do not have a microwave to heat up the gelatine, what else can I do?

Or I can omit the gelatine?

Regards
Irene

yochana said...

Hi Irene,

Double boil your gelatine mixture. Put the gelatine and water into a bowl then it on top of a pot of boiling water and then let it melt.

rgds

sharon said...

Hello Yochana,
Thanks for sharing this lovely recipe. I would like to try this out. May I know how much water and how long should I soak the gelatine powder before microwaving? And regarding the gelatin mixture, can I add it while it is still hot to the cheese mixture and whipped cream. Thanks.

yochana said...

Hi sharon,

soak the gelatine leaves till they are pliable and soft, discard the water then microwave for 20 secs. You can mix it into the cream when it's lukewarm.

rgds

Jane said...

Hi Auntie Yochana,

I'm new to your blog, and very interested in this recipe, but may I ask what is Kahlua? And where can we buy?

Thanks

sharon said...

Yochana, Thanks so much for your quick reply. I am only able to find gelatine powder over here so I assume this powder has to be soaked as well before microwave? Thanks again.

yochana said...

Hi sharon,

yes it's the same but for powder form, soak it into 2 - 3 tbsp. of water to let it bloom before you microwave it,

rgds

yochana said...

Hi Jane,

Kahlua is a coffee liquer. You can use wine marsala or Tia Maria to replace kahlua. Kahlua is sold in most liquor shop and Duty free shop. Can buy from airport.

rgds

Jane said...

Hi Auntie Yochana,

Thanks for the quick reply. Appreciated.

Bernice said...

Hi aunty yochana, is it ok to leave out the liquor? Thanks

yochana said...

Hi Bernice,

yeah..you can leave out the liquor. Add more coffee mixture.

rgds

Bernice said...

Hi Aunty, do you think it's ok to make the cake 2 days in advance?

yochana said...

Hi Bernice,

2 days no problem....don't sieve the cocoa powder on top of the cake until you are about to serve. this helps to make the cake look super fresh.

rgds

Bernice said...

Hey Aunty, I love the tiramisu and it taste even better after one day. One problem I faced is that there are lumps of cream cheese in my mixture and I can't seem to "dissolve" them even tho they're at room temperature. Will beating the cream cheese first before folding in helps?

yochana said...

Hi Bernice,

For cream cheese, always remember to keep scraping the sides of the bowl so that the paddle is able to cream the cream cheese till smooth. Ya, it's good to cream the cream cheese till smooth first before you embark on it.

rgds

Anonymous said...

hi!

I love your blog so much. so many delicious things.

Want to ask where can i buy gelatin powder and kahlua? and are they very essential to make this cake?

I love this cake very much but have never done it by myself.

Thanks a lot for your help. mwahhh

yochana said...

Hi anonymous,

Gelatine powder is easily available in supermarkets and shops that sells baking ingredients. Kahlua is a coffee liquer. You can buy from airport or liquor shops. Many places sells Kahlua. You can also use Tia maria.

rgds

Anonymous said...

hi Yochana!

I have just tried your recipy. I have done everything as it said but i forgot about the gelatin powder.

I put it in refrigerator already but think it'l cum out wrong.

Is gelatin important?

Thanks for your recipy and your help.

yochana said...

Hi anonymous,

Never mind lah....if you forgot to add in the gelatine, make sure the cake is chilled all the time and take it out just before serving. It still works.

Gelatine helps to set the mousse so that it can stay longer in room temp without melting away.

rgds

Andrea said...

Hi Aunty Yochana

I have tried this Tiramisu on many of my friends and they love it. I made some adjustment to it by adding 80g cream cheese + 20g UHT milk for consistency, the rest remaining the same. This made the tiramisu creamier but light at the same time. Thank you for your detailed step by step instruction, and it's so easy to make.

Grateful
Andrea

yochana said...

Hi Andrea,

Thumbs up for your creativity. mI feel the creamy taste from here. Me drooling too.

Rgds,.

BakeNcOOken said...

Hi,

I would like to check what sort of whipping cream do you use? Is it dairy or non-dairy?

Thanks for your advice.

yochana said...

Hi BakenCooken,

Both can be used...

I used 'POUR N WHIP' Or 'Gold label' whipping cream.

rgds

Katherine said...

Hey Aunty Yochana,
Thanks for sharing this recipe! I cant wait as I'm going to make this tonight =) but got a question to ask.
I want to serve this like yours (the whole cake) but I have no springform or cake ring pan! I just have normal baking pan? What should line it in order to have a smooth side like yours?
Thanks Aunty Yochana ;)

Aunty Yochana said...

Hi katherine,

The mousse is soft so you can actually put into a big round bowl and scoop with a spoon. some hotels does that...

rgds

Shan said...

hihi aunty yochana

i love your site! =)) saw so many things i would like to try to bake..

was wondering for this tiramisu, if i were to use a 9" sq tray would i have to double the recipe? cause thats the only tray i have.

and also, would store bought ladyfingers do? but i ever tried using those, after soaking they become very very moist and cant hold up at all. have you tried those before?

thanks!!!

Aunty Yochana said...

hi Shan

For 9" sq., make 1 1/2 recipe. Yes you can use store bought ladies fingers but don't soak too long into the coffee syrup. It will become too soggy.

rgds

Anonymous said...

hi aunty, i would like to try this recipe but have some enquiries before embarking on this mission, ha ha. would you pls help?
1) after soaking the gelatine leaves, do i have to squeeze it dry and put some more water to melt it?
2) i cant find the liquer at the supermarkets. airport would be too far. can you advise where else can i buy it?
3) how can i ensure that there will be no bits of gelatine in the creAM mixture due to inthorough mixing?
thanks aunty

Anonymous said...

sori, aunty, one more question. i only have a6" sq tin. how do i adjust the recipe for the size? thank you so much

Aunty Yochana said...

hi anonymous.

just make 1/2 of the recipe will do.

rgds

Aunty Yochana said...

Hi,

yes squeeze a little, I'm talking about gelatine leaves then leave a little water inside then microwave it.

You can get liquer in Jasons Supermarket.

To ensure that there is no gelatine bits in the flour, take a little cream to fold into the gelatine mixture first then fold in the rest. If your cream is very cold, it will set the gelatine mixture,

rgds

Anonymous said...

hi aunty thanks for the tips. which means when we mix in the gelatine mixture the cream should not be very cold, right? btw, where is jasons supermarket, aunty?

Aunty Yochana said...

Hi,

Jasons Supermarket is at Orchard Towers.

rgds

Anonymous said...

Aunty Yochana,

if i wanna make a 8" sq ring, how much ingredients should i use??

Jo

Aunty Yochana said...

Hi Jo,

Yu can make 1 1/2 recipe or don't change anything and settle for a shorter tiramisu.

rgds

Joe-Lene said...

Hi Aunty,

Can I use Philadelphia light creme cheese to replace the Mascarpone cheese? and.. Dairy or Non dairy whipped cream is more suitable for a beginner? Thanks!

Aunty Yochana said...

Hi Joelene,

I've not tried that but I think it's possible.

rgds

Joe-Lene said...

Hi Aunty

If I wanna make it in a round shape, what size of the baking tray do you recommend for using this recipe? I've a 7.5" and 9" round tin.

To make it like a round shaped birthday cake, I should use cake ring?

Aunty Yochana said...

Hi Joe-Lene,

to make a round, use your 9" round because 7.5" is too small.

yes use cake ring.

rgds

Kathryn said...

hi Aunty Yochana, i am very impress with your blog and beautiful cakes that your baked. Appreciate if you can share how u remove the cake from the cake ring or from a springform baking tin. As tiramisu is so soft... i made such a mess on the side of the cake when removing it. >.<" I have some pictures in my blog you may take a peek in my defaced tiramisu picture there. http://delikatzy.blogspot.com/2009/05/tiramisu-for-mothers-day.html

Aunty Yochana said...

Hi Kathryn

One way is to place some parchment paper at the side of your springform tin or your cake ring then you can lift it up nicely and then lift off the parchment paper.

Another is to use a slim knife to loosen the edge then remove or lift up the cake ring then use a spatula to spread the cream at the side till it's smooth.

Hope this helps.

BTW, you've got a great blog.

Cheers!!!

rgds

Anonymous said...

Hi Aunty,
can i omit kahlua if i do not have it? and will it affect the taste?

thanks

Alice said...

Hi Aunty,
i'm new to tiramisu. So may i know how long is one sponge finger? And i saw that you said mascarpone cheese can be replaced with cream cheese. will it affect the taste?

thanks,
Alice

Aunty Yochana said...

Hi Alice

Using cream cheese is not as light as mascarpone cheese but nonetheless it still taste good.

rgds

beautisplendid said...

Hi aunty!

you put 40gm sugar for ur sponge ing but at the instructions, you used 80gm. which is right?

cheers!

Anonymous said...

im just curious..why does it called tiramisu "batik"?

Anonymous said...

can i omit the kahlua? or substitute with non-liquor?

jeannie said...

hi aunty yochana

can i use sponge fingers/lady fingers that are sold in the supermarket?

jeannie said...

Hi Aunty Yochana

Can I use this recipe for a 8 inch round Springform Tin?

Anonymous said...

Hi Aunty, I found a website which gives some tips to making the tiramisu and will save you from answering those questions over again from your readers....so here it is : http://earthlingsoft.net/ssp/blog/2004/03/tiramisu_recipe

happy reading bloggers!!

My Recipes Book said...

Hi Yochana,
The recipe came out great ! Thanks . http://chefwantobe.blogspot.com/2010/10/tiramisu-cake.html