I can’t deny that if you put tiramisu on the dessert menu, it would be the most popular choice among the ladies. Have many of the tiramisu fans know or even wondered what does ‘tiramisu‘ literally mean? Tiramisu means “pick me up” or “pull me up”. Its meaning is actually referring to the effects of the sugar and espresso. Having said that, the meaning of this dessert name reflecting that this classic Italian dessert is indeed a morning treat and wakes you up in the morning. This recipe has evolved and nowadays it is usually packed with liquor (which is my preference). However, I will do the non-alcoholic version this time.

Below recipe is my take on a tiramisu, it was taught to me in London by a chef called Ian Bates. He is an excellent chef and a true Italian cooking enthusiast. He always changes the menu on a daily basis, using only the finest ingredients and cooking to the seasons of both British and European. There was this saying among us, industry people, “what Ian Bates doesn’t know about Italian foods is not worth knowing”. This shows how much he was respected in the industry and in Italian food cooking. He has taught me so much. Thank you, Chef Ian.

To my good friend Pik Ching, this recipe is for you.

Tiramisu (Hari Raya version)

Difficulty: Beginner
Servings : 6

1 tub or 250gm mascarpone cheese, Galbani brand (chef’s choice)

1pack or 250gm Sponge finger biscuits

2 cups freshly pressed strong black coffee (add in 1tbls sugar)

3tbls sugar,

3 eggs, separated

1tsp vanilla bean paste, or fresh or extract

2tsp cocoa powder, for top layer

Grated dark chocolate, for top layer

Method:

First make coffee around 2 cups, add in some sugar. (and loads of alcohol if using it)

Next, place mascarpone, 2 egg yokes, 1tbls sugar, 2tbls of the coffee and the vanilla, mix until smooth.

Then, break 3 egg whites into a bowl with 1tsp sugar and start whisking.

Note: important to make sure the bowl you are using is very clean and the same goes for the whisk, failing this , your meringue will not whip up.

Whisk until peaks of the meringue are soft, then add 1tsp sugar again, continue to whisk, add 1 more tsp sugar and whisk until the peaks are stiff -as in the photo.

The 3 stages to making a meringue:

Stage 1

Stage 2- soft peaks egg white

Stage 3- stiff peaks egg white

Next, gently fold in the meringue to the mascarpone mix until all incorporated. Reason to fold gently is for not to lose any air.

Construction: bottom layer of this, add one finger biscuit at a time into the semi hot coffee mix, for 2 seconds only, then place on the base, continue until base is covered, the add half the mascarpone mixture, repeat step 1 again then add the last layer of the mixture, smoothen  the top ,the dust the cocoa powder and lastly, grate over the dark chocolate.

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