Priscilla’s Favourite Recipes

My dear hubby said that I need to update my recipe for Tiramisu before my memory fails me. I personally love this tiramisu even though I am not a coffee drinker. Most Tiramisu recipe only used the egg whites or the egg yolks but this one used the whole egg.

I also want to thank a friend who helped me with the quantity of the egg whites and Mascarpone Cheese used so that I do not have to waste lots of time trial and error in the kitchen as I lost the original recipe.

So here, it is my dear hubby’s favourite Tiramisu recipe…

Ingredients:
Part 1
8 egg yolks (I used large eggs.)
1/2cup raw sugar
1/2cup Marsala wine
1/2 tbsp Bailey Irish Cream (Can also used Kahlua or other liqueur you prefer.)
{This part is for the zabaglione.}

Part 2
8 egg whites
250 ml whip cream

Part 3
2 cups strong Espresso
2 tbsp raw sugar
1 cup Marsala wine
11/2 tbsp Bailey Irish Cream
Sponge Fingers

Other
2 tubs Mascarpone Cheese
1 packet Dutch Cocoa Powder

Method:
1. Work on Ingredients Part 3 first, make 2 cups of strong Espresso coffee and stir in the sugar. Leave it to cool down.

2. Prepare iced water in a bath for Ingredient Part 1.

3. Proceed to Ingredients Part 1, whisk the egg yolks with the sugar in a bowl well till pale and thick. Then double boiled the mixture over simmering water, add in Marsala wine slowly and stir the mixture continuously till it thickens to custard-like (thick fluid form, takes about 7minutes). Then add in the Bailey Irish Cream.

4. Remove the bowl of mixture from the double boiled and cool it over the iced water bath to stop cooking and cooling it down. Whisk the mixture occasionally while preparing Ingredients Part 2 so that it remains thick and creamy instead of congregated.

5. While the zabaglione is cooling down, beat the egg whites till stiff peak and in another separate bowl, beat the whip cream till thick and after the soft peak stage.

6. When the zabaglione has completed cooled down, we can mix the tiramisu cream together. One portion of zabaglione to Mascarpone Cheese, fold in gently till well-blended and smooth, then a portion of egg white and cream, fold in gently till well-blended and smooth. Continue till all portions are mixed together. (I break into 3 portions for zabaglione, cream and egg whites.)

7. Proceed to Ingredient Part 3, by now, the espresso should have cooled down. Add in the Marsala wine and Bailey Irish Cream.

8. Dip the sponge fingers into the espresso mixture till moist but not sodden and line the bottom of the cake tray/dish with them.

9. Layer half of the Tiramisu Cream over the top of the biscuits. Then with cocoa powder.

10. Repeat another layer of dipped sponge fingers, Tiramisu Cream and cocoa powder. Bang the cake tray/dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover with a layer of kitchen transparent wrap and chill overnight.

11. Before serving, can dust with another layer of cocoa powder.