Bakes · Dessert · Italian

Tiramisu

At first, I did not have passion for baking and I would rather choose cooking. If I can describe cooking and baking in music genre, then cooking feels like listening to pop music where you can dance (read alter the recipe) and sing out loud. Where baking feels like listening to classical music which requires you to be precise, focus and have the absolute perfect mood or else you will have a huge mess in your kitchen and zero baking results.

However as the time gone past, I found baking has helped me to destress and realign myself. I would usually make something simple and can be served for breakfast and snack such as sweet milk bread, chiffon cakes and only a very occasional birthday cakes . I would have to do celebratory dance if I could make the later one these days. But I think I need to clear my schedule from making any celebration cakes as I think my kids are on the top of my priority at the moment.

But there are other days that I saw dessert photo and would be like “lets make this .. NOW”. So this happened recently, when I flick through my old cooking books and magazines for weekly meal plan inspiration; I came across a photo of tiramisu. It looks so appetising and didnt realise I was drooling and had the urge to make it. I know that a classic tiramisu requires eggs and alcohol but since I could have none of them due to breastfeeding , I created this recipe which are eggs and alcohol free.

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Tiramisu

Ingredients:

250 gram sponge finger biscuits (store bought)

250 gram mascarpone cheese

600 gram double/ whipping / thickened cream

100 gram icing sugar (sifted) **

2 cups of strong espresso coffee **

Cocoa powder

How to make:

  1. Put the mascaporne cheese, double cream and icing sugar in a bowl. Using an electric mixer beat these until they are fluffy (do not overbeat).
  2. Put your sponge finger biscuits on a ramekin or bowl, drizzle with coffee (until these fingers are soaked), top with mascarpone and double cream mixture. Repeat until the cream mixture and sponge fingers are finished. You would want to have the cream mixture at the very top.
  3. Sprinkle the top of tiramisu with cocoa powder
  4. Leave in the fridge for minimum 2 hours to set. Serve.

Note:

** depending on how sweet/strong you want your tiramisu, you are welcome to add or reduce the amount of sugar/coffee.

Buon apetito!

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