Made another Tirimisu on Monday evening. This is a tried and tested recipe courtesy of Vi, a very talented Romanian lady residing in the US. Vi is such a whiz with baking and cooking and she makes the most incredible flowers & animals out of fondant. Oh yes, Vi makes her own cheeses & sausages too! It is such a privilege to know Vi.
Back to the Tirimisu. I decided to make one for Jane as I will go pass her home, on my way for kickboxing lessons on Tuesday evening. I have known Jane for many years now. We were colleagues before, and then we were coursemates in business school and now, though we work in different organizations, we keep in contact by emails and SMSes and eating binges with some other friends. Sure we have our occasional quibbles over certain issues but then that’s that. No grudges and our friendship is as good as new!
I really did a lousy job of decorating the cake as I had less than 40 minutes from between reaching home from work and then zooming off for classes. After a dusting of cocoa powder onto the top of the cake, I quickly whipped-up a batch of fresh cream to plaster the lady's fingers to the sides and then hid the cut ends with a gold ribbon. Off I go to deliver the cake.
Cheers Jane,
Tirimisu with a double dose of Kahlua Rum & Bailey’s Irish Cream. **Hic**
3 comments:
Hi Ginny,
Your tiramisu looks great.
Can share with us your friend's recipe ma?
Thanks in advance..
Shirley... here is the recipe used by Ginny. It is my recipe and I am glad to share it. Enjoy!
Tiramisu
For a good Tiramisu, please respect the liquid quantities I give.
Use a baking tray that holds 22-24 laid down lady fingers. The tray should also have tall walls.
44-48 lady fingers
cacao
Syrup:
180 ml water
180 ml milk
120 ml liquor… cocoa or coffee (I prefer cocoa)
50 ml rum (alcohol not essence)
1 teaspoon vanilla
2 Tablespoons melted chocolate or chocolate syrup
Cream:
450 gr. mascarpone cheese (I use Philadelphia Cream Cheese)
450 gr. liquid whipping cream
3 egg whites (I used egg whites but if you want to avoid using ... disregard this ingredient)
If you don’t use the egg whites divide the sugar half for the cheese and half for the whip cream.
200 gr. sugar
1 teaspoon vanilla
30 ml liquor… cocoa or coffee (I prefer cocoa)
Roast the lady fingers in the oven at 160°C for about 5 minutes.
First make the cream and place in the refrigerator:
Beat very well the egg white + 1/3 sugar, until this is dissolved and egg whites appear very frothy as a meringue, next beat very well the whip cream + 1/3 sugar until sugar is dissolved, make sure you don’t mix it too much (whip cream can turn to curds if over beaten), and last… beat very well the cheese + 1/3 sugar until is dissolved. Combine all… add vanilla and the liquor… cacao or coffee.
If you don’t use the egg whites divide the sugar half for the cheese and half for the whip cream.
For the syrup:
Place all the ingredients into a measuring cup and warm 30 seconds in the MW. It doesn’t need to be hot, just warm.
Assemble the cake:
Place a layer of lady fingers on the bottom of the baking pan, using exactly half the liquid sprinkle all over the lady fingers, make sure you don’t put too much in one side and less in other areas.
Take a tea strainer and powder with cocoa (about 1 full teaspoon-if needed more add as desire) all over the lady fingers.
Take 1/3 of the cream and place it in the middle of the cake. This is a little tricky… cream tends to stick to the spoon and get loose because of the cocoa powder. What I do, is push the cream towards the sides of the pan, until it touches the walls. The cream must touch the walls all around, and make sure the cream is spread well and no holes are communicating with the lady fingers bellow. We don’t want any liquid to go to the layer bellow.
Place next layer of lady fingers over the cream, sprinkle the rest of the syrup, sprinkle with cocoa and place the rest of the cream on top of everything. Level well and sprinkle plenty with cocoa.
Refrigerate over night.
Note:
*Some trays have rounded corner… try to trim the lady finger so it will fit in the curb.
Ginny, thank you so much for your very kind words... you make me blush.
I am just a humble person that's all; lucky to have lived in a place where I could gain all the skills I have today... the expertise of a wonderful grandmother to whom I owe the person I am today.
I will always be glad to share with you. I am thrilled that "one" of my recipes will be forever in you recipe book.
Thank you for your friendship.
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