Katherine's kitchen: Tiramisu

Besides the fact that I'm bloody good at music and writing and stuff (that sounds a bit self-concious, I'm sorry!), I'm also quite good in the kitchen. I can bake cakes and stuff and also, I can cook a really big three-course lunch and I can make something as easy as a tiramisu (which has been made a lot easier since we got a Kitchen Aid mixer. Yeees, now I feel like a professional chef!). I've taken my own spin on my mothers' version and it's quite good. So that's what I'll do today, share my recipe for the absolutely delicious tiramisu.



What you'll need:
-5 eggs
-5 tablespoons of sugar (granulated one)
-a packet of vanilla sugar,
-250 millilitres of whipped cream
-250 grams of mascarpone cream (basically the Philadelphia cream)
-3 tablespoons of instant coffee (non-flavoured, please, we don't want it to taste like coconut or something)
-4 or 5 cups of boiling water
-500 grams of the Savoiardi (a.k.a. ladyfingers)
-cocoa powder (as much as like)

Procedure:

1. Boil the water and prepare a rectangular bowl. Put the 3 tablespoons of coffee in the bowl and spill the boiling water all over the coffee. Mix it up for a bit and then take it somewhere cold so it can cool down.

2. Mix up the 250 millilitres of whipping cream (If you've got a Kitchen Aid mixer like I do then you can put the whipping cream in there and turn it up to a nice 4 otherwise the cream will be flying all over your kitchen). Mix it up until it's nice and firm.

3. Separate the egg whites and yolks. Mix up the egg whites until they're quite firm (tip: the whites are ready when you can turn the bowl on its head and the mixture won't fall out) and put aside. Add the 5 tablespoons of sugar and a packet of vanilla sugar to the egg yolks and mix that up as well until it's slightly bigger and orange coloured rather than completely yellow.

4. Add the mascarpone into the egg yolks and mix up until they're nice and fluffy.

5. Put the whipped cream into the yolks. Stir it carefully until you get a fluffy mixture. After that, add the egg whites in little by little and mix carefully. The mix is then ready.

6. Bring back the coffee in the rectangular bowl and pull out the ladyfingers and cocoa, because this is the bit where you build up the whole tiramisu.

7. Take a rectangular baking tray that isn't completely flat and take the lady fingers and dip them in coffee for about a second and then take it out and place it in the baking tray. Repeat this process until you've covered the entire tray. Then pour half of the mixture we've made before on the lining of the tray and smooth it with a knife/something like that. Repeat that process once more on the top of the cream.

8. By now you should have a lovely tiramisu build up. One thing left for you to do is cover it with the cocoa powder. Now, cocoa powder has some lumps in it (usually), and to avoid that, I recommend that you sift it before you spread it over the tiramisu.

9. When you're done covering the tiramisu with cocoa powder, you can put some plastic or aluminium foil over it and place it in the fridge. It'll be perfect for lunch the next day.


And that is how you make my lovely tiramisu. The one thing that I love about it is that you can keep it in your fridge for about three days and the taste gets better and better after every day. After the 4th day it just becomes slightly weird tasting and it probably isn't suitable for eating anymore.

And one more tip; if you're running low on coffee when you're building the tiramisu, you should just put some water in. It won't change the flavour of the dessert, so don't worry about it! No one will find out.

Enjoy baking as much as I do :)
xxx Katherine

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