Page Text: Joy of Baking source: http://www.joyofbaking.com/Tiramisu.html#ixzz1XSo8Ps2H
========RECIPE============
Make the custard first.
Prepare 2 bowl. One for double boiling and another for the non-dairy ingredients.
1. First, fill the pan with 1/4 of water under medium heat until it is bubbling.
2. DOUBLE-BOILING BOWL: Add 3/4 milk and sugar and put over the hot pan. Stir until the sugar dissolve in the milk.
3. EXTRA BOWL: Using whisk, beat eggs, flour, butter and a the remaining milk until incorporated.
4. Pour egg and flour mixture into the double-boiling bowl and stir constantly using the whisk.
5. Add vanilla extract. Continue to stir until it thickens like Mayonnaise texture at room temperature.
Note: Once it thickens, turn off the heat and move the pan from the stove to cool off. Gradually, after 10 minutes, you can put the custard into the refrigerator for 1-2 hours until it cools off.
*Make Cream Filling*
After your custard has cooled, next step is to whisk the (1) mascarpone cheese and (2) pure cream together until you achieve smoth and creamy texture. At this stage I suggest you to whisk the pure cream first for 1 minute and gradually add in the mascarpone cheese.
Important note: Do not whisk Pure cream too long or use the electric hand mixer or you will risk getting a hardened mixture or something that will not dissolve into the mascarpone cheese.
Tips: Once you start to see soft peaks that stays in shape and does not appear runny, you’re good. Next, add the cooled custard into the cheese mixture. Give another quick whisk until it all incorporates well.
*Assembly*
1. Prepare your coffee in a large bowl. Make sure it is not too hot because you don’t want your lady fingers to break if it is soaked too long in the coffee.
2. Lightly dip (but not too long!) the lady fingers on both sides and assemble the bottom layer until it covers the serving dish. You may break the biscuits if it does not fit the sides.
2. After the first layer is done, take 2-3 dollops of the cream filling and spread evenly on the lady fingers.
3. Dust the top of the cream filling with cocoa powder.
*REPEAT steps 1 to 3 above until it filled the depth of the serving dish. Normally I got 2 layers.*
When you are done, secure the opening of the serving dish and refrigerate it for at least 8 hours before serving so that the flavors mix well.
This classic tiramisu is made to be slightly ‘runny’ in texture, not like cheese cakes. Try it and please share your comment!!!
Psst… *My Secret Recipe*
The secret recipe is to make it with lots of passion and love!!!
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