Remember my first post of 2012 when I said I wanted to try making David Rocco's Tiramisu and that I had bought the ingredients? It was over the Chinese New Year holidays last week, that I decided to make them. I really wanted to try David Rocco's recipe but the thought of using raw eggs sort of puts me off.
So I browsed my blog for the Easy Peasy Tiramisu recipe that I used in 2006 and made slight adjustments to it. These are the ingredients that you need.
I was happy with the results of the Tiramisu that I made with the adjustments! Note that you definitely need to chill the dessert for at least 4 hours or overnight. I couldn't wait and took it out after 2 hours and the slice (pictured below) looks rather sloppy but still tasted good. I had another slice the next day and boy did the tiramisu come together in perfect harmony. The flavours just meld together and the texture was oh so right!
18 - 20 pcs savoiardi (ladyfingers)
2 tbsp nescafe coffee powder
1 cup boiling water
2 tbsp sugar
250g mascarpone cheese
3 tbsp thickened cream
1/4 cup caster sugar
Dissolve coffee powder and 2 tbsp sugar in boiling water.
Let it cool to room temperature.
Meanwhile beat cream and sugar till soft peaks form with a hand whisk.
Then add in the mascarpone cheese and beat for a further half a minute.
Lightly dip ladyfingers in cooled coffee and lay them on a dish.
Spread evenly half of the mascarpone cream mixture over the ladyfingers.
Repeat the step with a second layer of ladyfingers and then the rest of the cream mixture
Cover dish with foil and refrigerate for about 4 hours or overnight.
Dust tiramisu with cocoa powder when set.
Cut and serve cold.