Ingredients
3 tablespoons of espresso
3 tablespoons of rum
3 tablespoons of rum
500g Spongefingers
For Mascarpone Mixture:
3 Egg yolks
1/2 Cup of sugar
250g Mascarpone Cheese
1 Cup of fresh cream
1 Tbsp of vanilla essence
Procedures
1. Beat the egg yolks and sugar in a mixing bowl set over the water bath. Beat till the mixture turns pale yellow and has doubled in volume. After that, cool the mixture in an ice water bath.
2. In another mixing bowl, beat the mascarpone cheese until it becomes smooth and creamy. Don't overbeat it or it will become clumpy. But if that happens, don't worry as you can still smoothen it with the cream later on.
3. Next, fold the mascarpone cheese into the slightly cooled egg yolk mixture above (step 1).
4. In another separate bowl, whip the fresh cream to soft peaks. Add in vanilla essence into the cream.
5. Fold the mascarpone mixture (step 4) into the whipped cream until well blended.
6. Add in the espresso or coffee powder, together with rum, into a bowl of hot water. *Amount of espresso/coffee & rum is up to personal taste*
7. Dip each spongefinger into the brewed espresso (don't let it sit in too long as it will become very soggy and wet but do give it a second or two so that it gets a little softer). Place the dipped spongefingers onto the baking tray that you're using (I used pyrex dish).
8. Spread the mascarpone mixture on top of the dipped spongefinger, and repeat this until the dish is filled up. *It's up to you to put the spongefinger or a layer of mascarpone as the bottom later, but the top layer must be the mascarpone mixture!*
9. Refrigerate it for a couple of hours (preferably overnight) to let it set well.
10. Dust some cocoa powder on top of the tiramisu before serving.
*The final product*
So, just try it out yourself! It's awesome =)
Your feedbacks are most welcomed!
Cheers.
God Bless You!
God Bless You!