52 Week Challenge - Week 2 - Tiramisu

Week 2 - Tiramisu

What a week it has been! So let's dive straight to it! Whipped out an awesome dessert over the weekend. 

There are about 2  main components in a Tiramisu. The Cream - that makes a Tiramisu & the ladyfingers that absorb the espresso liquor. Another thing is to note is that everything you do it needs to be cooled, all the minor components would start off hot but you need to let it cool as to not disrupt the other components when you're combining them.

So the first thing I did was make my coffee liquor I DIY my liquor by mixing espresso and rum, better to do this first as it would take time cool down and you don't want warm ladyfingers in the mix.

Good stuff right there.

 Next, you start on the cream mix, which is egg yolks, sugar and a bit of milk, this mix would be cooked over bain-marie AKA water bath, is where you cook your mixture over a pot of boiling water, this could be quite tricky as you may cook your eggs too quickly before you could whisk it up.

For me, I like to use a pot that is bigger than my bowl, something that sits nicely over the pot, when your water starts to boil you can lower the heat and start whisking that bad boy. You want to ensure that the heat is evenly distributed and that all the egg mix is cooked well.

Before getting the heat on.

After getting cooked - you can see that the yellow in the yolks have turned slightly pale

Let the mix cool down till it's not warm to the touch I placed a cooling pad (those you use when you get injured) after which take out your mascarpone cheese and dropped it into the mix in small chunk don't fret, you can whisk in the cheese with the egg yolk mix, it won't split if it's completely cooled.

Next whipped up some whipping cream till it reaches a nice stiff peak, not so stiff but when it transitions from medium to stiff that would be good enough - you don't want it to be too stiff and you would have some lumps in your mix and you be spending your time breaking it into smaller ones.

This is slightly too stiff but I had to work with it

You can see the lumps I had to work with.

Once that is combined, you can park in the fridge to let it sit for a bit so its easier to work with. Now you can work with your ladyfingers, Depends on how soaked you would like them to be I usually like to submerge them quickly so that when people eat they won't be taking the full impact of the espresso.

Dip dip dip

Next is layering you should start off with the ladyfingers then cream then repeat till you have 2 stacks.

Layer them up.

And once your done, let it chill in the fridge for 2 hours or overnight, it would be worth the wait, you can store it in the freezer too for about 1 week or so for your future parties. 

The final product. (the top is sprinkled with Cocoa powder and Icing sugar