Friday, August 11, 2006
Tiramisu For Kung See Lai
Since Kung See Lai heard that I have started selling desserts, she has suddenly become very kan cheong (what's the english word for this? sense of urgency) to get all my recipes off me before err.....I become a celebrity chef!!!! HAHAHAAH!!! Yar, like that's gonna happen. Worry not, dear Kung See Lai.
Here's the tiramisu recipe you've been asking for:
Sponge fingers..... depending how much sponge you like in your thing.
Coffee and kahlua mixture ...i usually use two tablespoons coffee powder, 1/4 cup hot water to dissolve the coffee powder, and 3/4 cup cold water, & anywhere from 2-6 tablespoons kahlua.
1/2 cup caster sugar
2 cups whipping cream
1. Whip up the whipped cream till fairly stiff. Don't over whip. Over whipped cream is like an abacus to an anglophile. Absolutely useless.
2. In a separate bowl, whip the egg yolks, with the caster sugar, until pale yellow. Stir in the mascarporne, and stir until well combined. It should be a lovely creamy light beige texture. Add in some kahlua, up to you how much, 2-6 tablespoons.... I love mine with more.
3. Combine together with the whipped cream, and stir. And run it through the electric beaters for a minute or so, to combine it nicely.
4. Dip the sponge fingers into the coffee mixture quickly. Its best to put the coffee mixture into a flat bowl, which allows maximum surface area for the sponge fingers. Line the bottom of a flat based bowl or dish with a layer or two of sponge fingers. Or individual cups.
5. Either top up with all the filling, or half, and place another layer of sponge fingers and top up with the rest. Sprinkle with cocoa powder or grated dark chocolate. Refrigerate for at least 4 hours. The colder the better. Alternatively, sprinkle the cocoa/chocolate only just before serving.
Tips: Its imperative you do not oversoak or undersoak the sponges. Oversoaking will make it soggy, undersoaking leaves it hard.
And watch the beating of the cream. Overbeating will render the thing useless.