I have been away from my blog for long; long enough that I couldn’t remember what the new post page looks like :$. But hey, I am back with a bang (read dessert). I find it hard to make Italian recipes because of their use of various kinds of cheese.
Most of them aren’t easily available in my country. The ones that are available are usually pretty expensive. I could not some varieties of cheese as they are made using animal rennet, which in most cases is not permissible for Muslims.
Therefore, I was pretty happy when I found that I could replicate mascarpone cheese at home. It meant I could finally make tiramisu, which has always attracted me for its contrasting colors and use of coffee. And that is what I made.
My tiramisu is made with heavy cream and mascarpone cheese. There are may variants of tiramisu available using cream cheese, some form of custard, other varieties of cheese etc. I choose an easy one, which was easy to assemble and the ingredients are available too.
400 gms heavy cream
1 1/2 lemon
2/3 cup sugar
1/3 cup cornflour
2/3 cup flour
1/2 tsp baking powder
1 tsp vanilla essence ( I use powdered vanilla)
200 gm whipping cream
Icing Sugar, to taste
1 1/2 cup water
3 tbsp instant coffee (less if you don’t want it strong)
50 gm chocolate , shredded, for garnish , optional
Cocoa powder, for garnish, optional
Heat heavy cream on very low flame until it reaches 180F (light bubbles will form). Do not bring cream to a boil. Squeeze the lemon in the cream and stir. It will begin to thicken. Cook on low flame, maintaining the temperature at 180F. Remove from heat after 5 minutes.
Let cool, then pour into a strainer lined with cheese cloth. Cover. Let rest overnight in refrigerator. Put in a bowl next morning. Mascarpone cheese is ready. It will not loose a lot of whey, only a couple of teaspoons.
Preheat oven at 180C/ 350F. In a clean bowl beat eggs until light and creamy. Add sugar 1 tablespoon at a time and beat eggs until sugar is dissolved. Add vanilla essence. Mix flour, cornflour, baking powder and salt. Sift three times then fold in the egg mixture.
Bake for 25 – 35 minutes or until a skewer inserted comes out clean. Remove from oven and loosen the sides. Cool for 25 – 30 minutes ,then remove from pan and cool on wire rack. Set aside.
Beat whipping cream until soft peaks form. Add icing sugar and beat. Keep adding sugar until desired sweetness level is reached. In a separate bowl, beat the mascarpone cheese. Add some whipped cream to lighten the mascarpone cheese, then whish all the cheese mixture in the whipping cream. Taste and adjust the sugar.
Dissolve instant coffee in water and set aside.
Take the sponge cake and cut 1 – 1.5 cm thick slices. Layer the cake in a dish, preferably glass so that you can see the layers. Pour coffee by tablespoon. Soak the cake with the coffee. Layer the cream mixture. Make a 1 cm thick layer. Sprinkle some chocolate. Make similar layers again. Sprinkle some cocoa powder for garnish.
Refrigerate tiramisu until serving. Serve within one day as the cake can become too soggy and become a mush. Happy baking !!!
P.S. Tiramisu can be assembled in individual glasses for individual serving.