Happy New Year !
Beginning the year with an all time classic ! Tiramisu is an Italian classic pudding, layers of coffee infused sponge fingers and a coffee flavoured custard. My version is without Mascarpone (sort of takes the definition away from the original !) but is much lighter in texture and taste. No substitute really works for the sponge fingers (also known as ladyfingers ) which are sadly not so easy to find around in this part of the world :(
But once you do, give this a try ! This recipe is adapted from joyofbaking.com.. Make it a day before and the flavours really come out great.
Ingredients (serves 6-8)
25-30 Sponge fingers
For the soaking syrup
1 cup very strong brewed coffee (I use 3 teaspoons of instant coffee powder in 1/2 cup water )
1/2 cup sugar
50 ml Kahlua (or any coffee liquer)
For the custard filling
2 egg yolks
3/4 cup milk
1/2 cup sugar
1 teaspoon vanilla essence
1 tablespoon butter
1 tablespoon flour
30 ml Kahlua
3 cups whipped cream
1. In a pan, whisk together all the ingredients of the custard (except the Kahlua)
2. Half fill another bigger pan with water and bring to a boil. When the water is boiling, place the pan with the custard over the water and reduce the flame to medium . Keep whisking till the custard takes on a thick creamy custard texture. Remove the pan with the custard and whisk in the kahlua.
Let the custard cool to room temperature. Whisk again when cooled.
3. Mix all the ingredients for the soaking syrup.Heat till the sugar dissolves. Cool to room temperature.
4. In a shallow rectangular tray (mine was approx 12 X 5 inches) ,line the bottom of the tray with half the sponge fingers after dipping them in the soaking syrup for a second each. If you dip them longer, they tend to break.
5. Gently fold in the custard with the whipped cream. Pour half of this custard mixture over the sponge fingers.
6. Repeat with another layer of sponge fingers and then another layer of custard mixture.
7. If any syrup is left, pour that over the top layer of the custard.
8. Sprinkle with coffee powder.
Chill and serve (preferably the next day!)
Beginning the year with an all time classic ! Tiramisu is an Italian classic pudding, layers of coffee infused sponge fingers and a coffee flavoured custard. My version is without Mascarpone (sort of takes the definition away from the original !) but is much lighter in texture and taste. No substitute really works for the sponge fingers (also known as ladyfingers ) which are sadly not so easy to find around in this part of the world :(
But once you do, give this a try ! This recipe is adapted from joyofbaking.com.. Make it a day before and the flavours really come out great.
Ingredients (serves 6-8)
25-30 Sponge fingers
For the soaking syrup
1 cup very strong brewed coffee (I use 3 teaspoons of instant coffee powder in 1/2 cup water )
1/2 cup sugar
50 ml Kahlua (or any coffee liquer)
For the custard filling
2 egg yolks
3/4 cup milk
1/2 cup sugar
1 teaspoon vanilla essence
1 tablespoon butter
1 tablespoon flour
30 ml Kahlua
3 cups whipped cream
1. In a pan, whisk together all the ingredients of the custard (except the Kahlua)
2. Half fill another bigger pan with water and bring to a boil. When the water is boiling, place the pan with the custard over the water and reduce the flame to medium . Keep whisking till the custard takes on a thick creamy custard texture. Remove the pan with the custard and whisk in the kahlua.
Let the custard cool to room temperature. Whisk again when cooled.
3. Mix all the ingredients for the soaking syrup.Heat till the sugar dissolves. Cool to room temperature.
4. In a shallow rectangular tray (mine was approx 12 X 5 inches) ,line the bottom of the tray with half the sponge fingers after dipping them in the soaking syrup for a second each. If you dip them longer, they tend to break.
5. Gently fold in the custard with the whipped cream. Pour half of this custard mixture over the sponge fingers.
6. Repeat with another layer of sponge fingers and then another layer of custard mixture.
7. If any syrup is left, pour that over the top layer of the custard.
8. Sprinkle with coffee powder.
Chill and serve (preferably the next day!)
