Just in case you might be wondering who I am... A quick little intro. I'm Aunty Yochana's sole descendant, namely Mojo, living in the land of kangaroos. Yep, the Land Down Under! From today, I shall spice things up a little in this Baking Haven by sharing some recipes, occasionally. Stay tune, as I embark on the journey with Aunty Yochana on her baking fiesta!
Tiramisu
(This is a gelatin free version Tiramisu adapted from Madison Magazine)
Ingredients
4 egg yolks
75g caster sugar
125 milk (warmed)
375g mascarpone cheese
375ml thicken cream
500ml espresso coffee (cooled)
26 sponge fingers
150gm dark chocolate (grated)
75g caster sugar
125 milk (warmed)
375g mascarpone cheese
375ml thicken cream
500ml espresso coffee (cooled)
26 sponge fingers
150gm dark chocolate (grated)
Method
(1) Beat egg yolks and sugar till thick & pale.
(2) Add milk & mix till smooth.
(3) Place the mixture over a pot of simmering water & stir till thicken. Allow to cool.
(Do not overmix or mixture will curdle)
(4) Add mixture into mascarpone cheese & mix till smooth.
(5) Whip thicken cream till soft peak.
(6) Fold step (5) into step (4).
(7) Dip sponge fingers into coffee mixture.
(8) Create layers with sponge fingers, mixture from step (6) & grated dark chocolate
(9) Chill for 1 hour before serving!
(2) Add milk & mix till smooth.
(3) Place the mixture over a pot of simmering water & stir till thicken. Allow to cool.
(Do not overmix or mixture will curdle)
(4) Add mixture into mascarpone cheese & mix till smooth.
(5) Whip thicken cream till soft peak.
(6) Fold step (5) into step (4).
(7) Dip sponge fingers into coffee mixture.
(8) Create layers with sponge fingers, mixture from step (6) & grated dark chocolate
(9) Chill for 1 hour before serving!
11 comments:
WOW! I've been drooling over the pics for so long it's time for me to start making those treats! Can't wait for more!
Thumbs up Jo...
Keep up the good work ..
rgds
haha
happy baking, marija
and no problem, aunty yochana
+D
Hello aunty..I like ur new recipes..
Hello aunty..I like ur new recipes..
Cant's wait to give it a shot.... do I need to put some stabiliser, my previous experience(No gelatin used too), the mascapone usually get quite soft after a while out in the open...
How much should I put?
I can't find instant Expresso can I used Nescafe Gold? or what else do you suggest?
Thank you for your expertise Aunty and
Hi Anonymous
Tiramisu cakes that doesn't use gelatine, has to be scooped by spoon onto their plates. If you prefer a harder texture, you can add in 12 gm. of gelatine powder.
rgds
for step 4), is it still simmering? or take it off the simmering to mix the mascarpone cheese.
and also-- how to grate chocolate properly?
i tried using the cheese grater thing to grate chocolate, but my hands made it melt too quickly! :(
oh ya and how much coffee powder to water should i put in order to achieve espresso?
(eg: ratio of 1:1)?
hi elaine,
oh, you've to take it off the simmering before adding in the mascarpone cheese.
hmm, i just used a normal metal grater which i've used for grating carrots. oops, i didn't have a problem with melty chocolate as it's winter over here now!
as for espresso coffee. i usually add 3 tablespoons in a cup of water. the stronger the flavour, the better. it wasn't bitter though.
Hi everyone...Jo great work!
On my lazy days,I usually da bao espresso from my fav coffee joint although a great tiramisu can be also made from kopi-o from a coffeeshop! I like the caramel-like taste that local coffee has.
I grate chocolate by processing it in a blender...just make sure the chocolate is chilled and the blender is clean.
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