Tiramisu

Whenever we Italian desserts are mentioned, Tiramisu is the first thing that pops into our mind. In Italian, the word Tiramisu means “pick me up”. This coffee-flavoured dessert is made using ladyfingers / sponge fingers (Savoiardi in Italian) dipped in strong black coffee and layered with a whipped mixture of eggs, sugar and mascarpone cheese, and flavoured with cocoa powder on top. Traditionally, whisked raw egg whites are used to lighten the cheese mixture but due to salmonella concerns from using raw eggs, whipped cream is now often used as a replacement for raw egg whites.

It is very important to use the freshest available eggs. This Tiramisu recipe calls for egg yolks to be cooked using indirect heat (double boiler) so that the eggs do not scramble, in order to get the smooth creamy cheese texture. QL eggs (QL Omega or QL Deli Fresh) are the perfect choice for this, and they also contain 40 – 50% lesser cholesterol than ordinary eggs.

Tiramisu is eaten chilled and is best served with coffee. It should be chilled in the refrigerator for at least 4 to 6 hours before serving, in order for the cheese mixture to set. We prefer to chill them overnight so that the flavours blend in fully. You can serve it in individual glasses or in a tray, and if you like the cheese layers firmer, you can add gelatine into the cheese mixture.

There are many variations of this dessert. Our Tiramisu recipe is simple, in that it uses only a few ingredients to give you that rich yet light creamy mascarpone mixture layered with coffee-infused Savoiardi. This is Tiramisu recipe requires some intermediate skills and a little extra effort but with some practice, you will be sure to impress everyone with this indulgent, luxurious dessert!

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Ingredients

Method

1. Combine egg yolks and sugar in a heat-proof bowl or double boiler, over simmering water in a saucepan.

   

2. Using a wire whisk, stir egg yolks and sugar on low heat for 8 – 10 minutes until mixture is thick, pale and smooth.

   

3. Remove from the heat and whip mixture until thicker consistency.

   

   

4. Place mascarpone cheese in a large mixing bowl. Pour in egg yolk mixture into mascarpone cheese, stir with a rubber spatula until smooth and well combined.

   

   

5. In a separate metal bowl, use an electric mixer to whip heavy/double cream to stiff peaks. Do not overwhip or the cream may turn buttery. (For best results, make sure the cream, bowl and whisk are cold when whipping. Place them in the freezer for 10 – 20 minutes before whipping)
6. Fold the whipped cream into the mascarpone mixture until well combined. The whipped cream helps to lighten the mascarpone mixture.

   

7. To assemble Tiramisu, fill a glass 1/3 full with the mascarpone cream mixture. Break a sponge finger and dip into coffee for a few seconds. Do not soak or the sponge fingers will end up too soggy. Arrange the dipped sponge finger onto the mascarpone cream mixture. Repeat with another layer of cream and sponge fingers, then a thin layer of cream over the top. If you prefer to assemble in a tray, lay the sponge fingers dipped in coffee at the bottom of the tray, spoon half the mascarpone cream mixture over the sponge fingers and repeat with another layer of sponge fingers and cream.

   

8. Chill in the refrigerator for at least 4 hours or overnight to set.
9. Dust the surface with cocoa powder before serving. Best served with coffee.

QL Kitchen Tips:

• If you like your Tiramisu firmer, dissolve 2 teaspoons of gelatin powder with 2 tablespoons water in a double boiler or heat proof bowl over simmering water in a saucepan and stir into the mascarpone cheese together with the egg yolk-sugar mixture.

QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.