Revised Tiramisu

Centuries of delightful ‘dolci’ have seen debates surrounding the origins of the revered tiramisu. While some records suggest that it was first conceptualised in the region of Veneto, others have stipulated that its birthplace might have been the city of Sienna. Such disputes matter little in the modern day dessert scene, however. Tiramisu, in literal terms, bears the meaning 'pick-me-up', which translates, figuratively, to sensations of bliss and joy that arise upon the tasting of its delectable flavours. It is a perfect blend of flavours, that has, through age and time, been refined and further refined, and today, sits pretty as one of the world's favourite desserts. This recipe has been improvised with the French sabayon technique and the addition of gelatine to allow this dessert to hold its shape for better presentation.

 

INGREDIENTS:

TIRAMISU

6-inch square cake mould with removable base

14 sponge fingers

50 ml Kahlua

50 ml freshly brewed dark coffee

40 ml VSOP Cognac

 

BRANDY SABAYON

5 egg yolks

20 ml VSOP Brandy

70 g castor sugar

4 g gelatine

10 g water

100 g mascarpone cheese

70 g whipping cream, whipped

 

METHOD:

1. Combine egg yolks, brandy and sugar in bowl nested over boiling water.

2. Use a handheld electric mixer to whisk the egg yolk mixture until thick. Gently fold in mascarpone cheese.

3. Soak gelatine with water to soften, melt the gelatine in a microwave for 30 seconds at medium heat.

4. Mix the gelatine into the sabayon and allow cooling down for 15 minutes before folding in the whipped cream. Keep in chiller until ready to use.

 

COFFEE SABAYON

5 egg yolks

30 ml freshly brewed Italian Espresso

20 ml Kahlua

60 g castor sugar

4 g gelatine

10 g water

100 g mascarpone cheese

70 g whipping cream, whipped

 

METHOD:

1. Combine egg yolks, coffee and sugar in bowl nested over boiling water.

2. Use a handheld electric mixer to whisk the egg yolk mixture until thick. Gently fold in mascarpone cheese.

3. Soak gelatine with water to soften, melt the gelatine in a microwave for 30 second at medium heat.

4. Mix the gelatine into the sabayon and allow cooling down for 15 minutes before folding in the whipped cream. Keep in chiller until ready to use.

 

TO ASSEMBLE

1. In a bowl, mix together Kahlua, freshly brewed coffee and brandy.

2. Dip sponge fingers into the Kahlua mixture, turn over three times, and lay the base of the mould with seven dipped fingers. Cover the sponge fingers with coffee sabayon. Keep chill for 20 minutes.

3. Lay the other seven dipped fingers on top of coffee sabayon and cover with brandy sabayon. Cover and refrigerate for at least 3 hours. Dust with cocoa powder before serving.

 

Recipe by Chef Ryan Khang.

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Advancing food science, culinary & agrotechnology | MY • SG

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