Hi all!!! 😀 Haven’t been updating for a few days since I was on vacation in Croatia (warm, sunny and lovely beaches => huge thumb up ;D ), time for some new foodie post!
Ok so, I just watched Masterchef U.S a few days ago and recently discovered that “Tiramisu” in Italian means “pick me up” which is unbelievable. At this moment, I can’t think of a dessert that is more romantic than Tiramisu (sounds Japanese to me though :)) ). Oh by the way, you know, after a romantic dinner, you guys share this dessert and the caffeine might help you have the stamina to go to second and third base.. he…he…he…if you know what I mean :-” No but it’s really awesome, my first attempt and it turned out perfect. By the way, it’s really simply to make as well! Can’t get any better. Just to give you a better picture, this dessert is supposed to e perfectly light, creamy, not to sweet, not to bitter but very fragrant due to the espresso and coffee liquor. YUMMY!
Here is the baby ❤ (Modified version of Gordon Ramsay’s Tiramisu)
– 500g mascarpone
– 1 tsp vanilla extract
– 3 tbsp Coffee Liquor
– 300ml strong coffee or espresso, cooled to room temperature
– 180ml single cream
– 8 tbsp icing sugar
– 24 lady fingers biscuit
– Espresso powder, to dust
– Cocoa powder, to dust
1. Whisk the mascarpone with the vanilla and Coffee liquor and 50ml coffee, until everything is thoroughly mixed together.
2. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
3. Pour the remaining coffee into a dish (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Line it in the baking dish.
3. Continue lining the baking dish with sponge. Spoon the mascarpone mix in until the first layer is fully covered.
4. Continue with a second layer.
5. Refrigerate for at least 1 hour to allow the flavours to infuse and the tiramisu to set (so you can cut and plate beautifully)
6. Remove the tiramisu from the fridge. Dust with sifted cocoa and espresso powder to serve.