We adapted the recipe from here. This version of tiramisu has the eggs cooked which is safer for consumption. The original recipe calls for a loaf pan to assemble the tiramisu. We used that initially but find that using small cups is easier and more convenient (one cup for myself, two cups for my husband, heehee). You just have to break up the ladyfingers into smaller pieces to fit into the cups.
We altered some of the amount of the liquids, mascarpone cheese and sugar because we want the tiramisu to be creamier and also less sweet. You can do your own modification.
Cream Filling:
150 ml milk, divided 100ml, 50ml
100 grams granulated white sugar, divided 50g, 50g
35 grams all purpose flour
6 large egg yolks
60 ml Kahlua
2 teaspoons pure vanilla extract
57 grams unsalted butter, cut into small pieces
500 grams mascarpone cheese
Ladyfingers
Coffee Soaking Syrup:
100 ml very strong brewed coffee or espresso (4 tbsp)
60 ml Kahlua
Topping:
cocoa powder for garnishing
bittersweet chocolate, grated or chopped
Method:
2 day before you need the dessert, put 100 ml milk and 50 grams sugar in a saucepan. Place over medium heat, and bring this mixture just to boiling, stirring occasionally.
Meanwhile, in a heatproof bowl, whisk together the remaining milk, sugar, flour, and egg yolks.
When the milk comes to a boil, gradually whisk it into the egg yolk mixture. You must continue to whisk as you pour to prevent the egg yolks from curdling.
Transfer this mixture back into the saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir until it thickens.
Remove from heat and strain into a large bowl. This will remove any lumps that may have formed.
Whisk in the Kahlua, vanilla extract, and butter.
Cover the surface of the custard with plastic wrap to prevent a crust from forming. Leave it in the fridge overnight to cool.
The next day or once the custard has cooled sufficiently, remove from the refrigerator.
In a mixer with paddle attachment, beat the mascarpone cheese at low speed until it is soft and smooth. Gently beat the cold custard into the mascarpone until smooth.
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| Custard done, ready to incorporate with the mascarpone cheese |
In a large bowl combine the coffee (espresso) and Kahlua.
Place a layer of cream filling at the bottom of the cup. We use a large ice-cream scoop to make sure that the amount in each cup is about the same.
Break the ladyfingers into 3 or 4 parts. Soak each part individually for a few seconds and place it gently onto the layer of cream filling. Do not soak in the coffee syrup for too long or the ladyfinger will disintegrate in your hands.
Ensure that the ladyfingers are in a flat layer. If after soaking the ladyfingers for all the cups and you still have some coffee syrup left, you can brush the leftover syrup on the ladyfingers directly. Again, do not overload the ladyfingers with the coffee syrup or you will get a soggy mess.
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| One layer of cream filling with a layer of ladyfingers |
To have the cup look nicer when you see it from the side, sift a layer of cocoa powder onto the ladyfingers. This is form a dark line in the middle of the cream fillings.
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| A layer of cocoa powder after the ladyfingers |
Put another scoop of cream filling onto the ladyfingers. If you have a taller cup, you can put another layer of ladyfingers and topped it with another layer of cream filling. This is the final scoop for my case. After that, gently shake the cups to even out the top layer.
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| Final layer of cream filling |
You can keep this in the fridge until you need it. We leave it in the fridge for one more night to let the coffee syrup in the ladyfingers and the cream fillings mixed together for better flavour.
Before serving, sift another layer of cocoa powder and grate some bittersweet chocolate on the surface. Do not do it too early or the cocoa powder will absorb the moisture from the cream filling and it will look dark and clumpy.
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