Brrrrr….wow the temperature certainly has dipped over the past few days. Walking down the street in the evenings, you could see the frost start to form on the pavement. Glittering away in the respective street lights, they resemble thousands of little stars in the dark sky. One knows that winter is coming simply by observation. All around town one could see plumes of icy cold breathes, red noses, scarfs, gloves and shivering bodies walking briskly around the street. The city celebrated winter and coming Christmas with the Rogers Santa Claus Parade. A delightful and fun event for all, thousands of Vancouverites braved the cold weather by lining out on Georgia Street to see of Kris Kringle himself. The Art Gallery was the hub and kiddies and their respective parents, friends and families gathered to take photos.
After a wonderful weekend event, I decided to warm up the house by doing some baking. Tiramisu was one of my favorite Italian desserts. I had an extra pound of coffee lying around and thus decided to make it. I recently received Louisa’s Bakery as a gift. The book was from a established Hong Kong Chef. Unlike most tiramisu which used uncooked egg yolks, her version of the classic Italian dessert comprised of an custard. Salmonella was not my friend and I absolutely do not want to be relieving myself of this ailment. Off I went to making it.
Nothing tastes better on a tiramisu than fresh lady fingers. The key to making lady fingers is to seperate the egg and sift the flour with the cornstarch.
Keys to remember
-temperature to the sugar syrup is key 120C
-whip marscapone at room temperature and whip cream sepearately
-do not pour egg into hot sugar syrup as egg will cook
To make the marscapone filling, first soak the gelatin in cold water. Next measure the cheese, whip cream and set aside the marscapone at room temperature. To make the custard filling, separate the egg and set aside the egg whites for future use. Combine water, sugar and boil the mixture to 120C. Beat the egg yolks and slowing add in the hot sugar mixture. This will kill any bateria. Continue to mix until the mixture resembles a custard and add in the gelatin. Next whip the marscapone until pliable and fold in the whipped cream. Lastly fold in the egg mixture until fully incorporated.
Assembly: Arrange the lady fingers at the bottom and soak them with coffee syrup (water, coffee, sugar and kalua). Pipe or pour in the marscapone mixture and repeat. For a prettier effect, save some of the lady fingers and arrange them around the cake pan. Set in the fridge.
100 g egg yolk
50 g sugar
100 g soft flour (Cake and Pastry Flour)
20 g corn flour
150 egg white
75 caster sugar
I found this cake to be quite light and the custard method suited me better. For those who love cheesy mousse cakes with coffee the Tiramisu would be a definite hit.
Enjoy the Christmas Season!!!!