Tuesday, April 22, 2008
Last Monday, Cikyat requested for a simple no-bake tiramisu recipe. I’ve searched high and low and luckily found this wonderful recipe in Wandering Chopsticks.
This is by far the easiest tiramisu recipe ever!!!!! No baking involved. No eggs needed. Just whip, mix, dip and assemble.
Recipe Courtesy of Wandering Chopsticks.
Printable Recipe Here
Preparation time: 15 mins
Freezing time: about 1 hour
Serves 6 people
Can be made a day ahead
1 1/2 cups whipped cream
8 oz (about 228g) mascarpone cheese
1 tsp vanilla essence
½ cup caster sugar
1 (300g) package of Sara Lee butter pound cake*
1 ½ cups black coffee, cooled
Cocoa powder for dusting
* From my previous experience making tiramisu, the search for ladyfingers was the most frustrating part. Most supermarkets don’t sell them or maybe I was blinded by my laziness to look for them. So, using ready-made pound cake is the perfect alternative.
1. Whip cream until the cream holds a soft peak on the beaters. Set aside.
Tip: Be careful not to over-beat the cream. Over-beaten cream will have a butter-like texture. The taste will still be the same but it’s not pretty.
2. In a large bowl beat about 3 tablespoons of whipped cream, mascarpone cheese, sugar and vanilla until soft.
3. Blend gently the whipped cream and cheese mixture using a spatula or a wooden spoon.
4. Prepare and gather all the ingredients together. Cut the cake into finger-like pieces.
5. Dip the cake fingers into the coffee and assemble at the bottom of the container. Then, cover the cake with the cream and cheese mixture. Dust the top of the mixture with cocoa powder. Repeat this process again.
Tip: Make sure all the sides of the cake are covered. You can also assemble the tiramisu in separate dessert glasses. Easier to serve and looks elegant as well.
6. Dust the top the tiramisu with lots of cocoa powder.
7. Leave in the fridge to chill for at least 1 hour to allow for the tiramisu to set.
Tip: The texture of the tiramisu is creamier and more pudding-like if you chill it in the fridge for only 1 hour. I find it better to chill the tiramisu for at least 6 hours. The tiramisu is firmer, more cake-like and easier to cut. Nonetheless, regardless the texture, both versions still taste great!!
P/s: Cikyat, memandangkan tak ramai org kt umah awk, separuhkan resipi ni. Klu takpun, takyah separuhkan, buat jer byk2. Pastu bw g ofis, bgla kt boss awk..hehe..