I noticed all earlier comments left in lady fingers /savoiardi biscuits are gone missing, i guess due to blogger system broke down yesterday. But don't worry, I had read all your lovely comments. Yesterday i just done this Tiramisu using homemade lady fingers/savoiardi biscuits.
I even rushed to nearby Starbuck coffee shop to buy a cup of fresh expresso to make this Tiramisu..I want good and fresh coffee since I also use homemade fresh lady fingers, resulted a very fresh and delicious Tiramisu.I adapted the Tiramisu recipe in one of my collection "a year of desserts' book which requires no egg yolks to be added.
Tiramisu cut after 4 hours, the cream is not yet firm..
Tiramisu cut after kept overnight, easy to cut as the cream has firm up.
I managed to make a 7" Tiramisu and also use the leftover filling to make another 1 wine glass of Tiramisu. Next time, I will be serving Tiramisu in individual glass, I found this way more handy and presentable.
*makes a 7” Tiramisu
( recipe source: adapted from "a year of desserts " book with minor changes )
100ml chilled espresso (can be reduced as I got 25ml leftover)
3tsp hot water
250g Mascarpone cheese
30g icing sugar, sifted
250g heavy whipping cream (dairy)
about 40 homemade lady fingers (savoiardi)
1. Mix chilled espresso with Kahlua in a shallow dish, set aside.
2. Sprinkle gelatin over the hot water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
3. With an electric mixer, beat mascarpone cheese with icing sugar for 1min. Stir in 2tbsp of the chilled coffee (No 1). Mix thoroughly.
4. With the same mixer, continue to beat whipping cream and 1tbsp coffee mixture (No 1) in another mixing clean bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form.
5. Stir a spoonful into of cream into the mascarpone, then fold in the rest and gelatin mixture till smooth.
6. Slightly cut off the end of Savoiardi biscuit, line the side of a 7” with a removable base pan or use a springform pan and also line the base. Brush coffee mixture over the surface of savoiardi biscuit.
7. Spoon half the mixture into the cake pan and smooth the top.
8. Dip one side of each biscuit into the coffee mixture, then arrange on top of the mascarpone mixture in a singer layer.
9. Spoon the rest of the mascarpone mixture over the biscuit layer and smooth the top.
10. Cover with clear film and chill for at least 4 hours or preferably overnight.
11. Unmold the cake, sprinkle chocolate shavings and cocoa powder before serving.
Happy Baking and Happy weekend !!