Wednesday, March 6, 2013


The translation of the name Italian tiramisù (tirami sù) means "pick-me-up" (metaphorically, "make me happy"). The name itself has a fond place in my heart (and tummy). The very first time the first spoonful of the Italian dessert passed through my lips, I fell in love with its smooth sweetness and coffee-liquor flavoured concoction.

The Tiramisu is a decadent layer upon layer of coffee-rum tinged Savogliardi ladyfinger cookies with mixture of whipped heavy cream and mascarpone cheese and flavored with cocoa. It was just heavenly! What I really like was its light and airy structure that did not overpower and sit heavily on the tummy. 

I thought of making desserts cups for Christmas last year. But the guest list grew to more than 60, and I ended up making the killer Tiramisu. Most of the guests managed to eat a small portion. They really liked it and were all praises!

The Tiramisu craze continued into 2013. 

The birthday cake (above) was made specially for January birthday ladies. Two Lunar New Year requests from my cousin and aunt. 

I'd never get enough of Tiramisu but I'm game to try out other recipes.

(Adapted from Laura in the kitchen)

1 lb of Mascarpone Cheese, softened
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla 
2 ½ cups of Really Strong Coffee or Espresso, cooled 
2 Tbsp of Dark Rum
2 Tbsp of Unsweetened Cocoa Powder 
30 Ladyfingers (preferably
 Savogliardi, not sponge cake ladyfingers)


1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .

2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.

3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 by 9 square bak

ing pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.

4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.

5) Cover and chill for 4 to 24 hours before serving.

6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans.
You can opt out rum. A three-layered Tiramisu taste as good. , not sponge cake ladyfingers)

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