Sunday, July 11, 2010

Please pick me up.

Excuse me, would you tiramisu?
Would I what?

Oh! You mean: do I want to have some tiramisu? Because I do!

No. I want you to pick me up and carry me. I'm too tired from making the tiramisu. 
I don't understand.

Oy vey! Didn't you know that tiramisu translates to "pick me up" or "carry me up"?!
Oh. No I didn't know that, but I do now. May I have some tiramisu after I carry you?

No. It won't be ready for a few hours. The flavours need to soak in.
Oh. What about tomorrow?

Maybe... if you don't drop me.


ps it's not that much work to make it.

I decided to make some Tiramisu because I had some left over mascarpone cheese. I opted for the non-traditional recipe because it didn't require heavy whipping cream.
But egg yolks were needed.

I stopped at Starbucks because I didn't have a coffee maker.
Since rum is made from sugarcane by-products such as molasses,
I made a molasses + vanilla extract + water mixture because I didn't have rum.

But I do have thumbs.
And I did have Ladyfingers!

 It tasted good on Day 1.

But it tasted better on Day 2.

Recipe for Tiramisu
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Cream Filling:
2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour
6 large egg yolks
1/4 cup (60 ml) Marsala or dark rum (I used a generous 1/2 teaspoon of molasses + 1 teaspoon vanilla extract + enough water to make a 1/4 cup liquid mixture)
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese

32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:
1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala (I used a generous 1/2 teaspoon of molasses + 1 teaspoon vanilla extract + enough water to make a 1/4 cup liquid mixture)

Cocoa Powder for Garnishing
1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)


Cream Topping
: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like.

To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan. 
Have ready the ladyfingers, coffee mixture, and cream filling.
Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries.

Makes 8 - 10 servings.
Recipe from here.


  1. I had my first good experience with Tiramisu last night, and I have been wanting to make my own ever since. What perfect timing!

  2. Oh yum! I absolutely love Tiramisu and yours looks and sounds fabulous!


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