My notes for the Tiramisu:
Tiramisu broken down into components and then I will list the recipes in order of how I am going to make them.
1. Mascarpone Cheese - refer Divya Kudua's blog
600ml fresh cream (3 packs amul fresh cream or could be nilgiris)
1 tablespoon lime juice
Preparation
Bring 1 inch of water to a boil in a wide skillet.
Reduce the heat to medium-low so the water is barely simmering.
Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
Heat the cream, stirring often, to 190 F.
It will take about 15 minutes of delicate heating.
Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise.
It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
Remove the bowl from the water and let cool for about 20 minutes.
Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.
Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Ingredients
All purpose flour: 1 cup
Butter: 1/2 cup
Milk: 1/4 cup
Sugar: 1/4 cup
Baking powder: 1/4 tsp
Vanilla extract: 1/2 tsp
Powdered sugar: 2 tablespoons
Procedure
Beat butter and sugar well with a hand blender until it is creamy
Add milk, flour,vanilla extract and baking soda and mix well
Place the dough in a piping/ziplock bag with 1/2 inch round tip
Pipe the batter in 3" straight lines in a parchment paper
Sprinkle the powdered sugar on the piped sponges.
Bake at 350F for 8 - 10 minutes. Remove from oven when it slightly starts turning brown.
3. Zabaglione or Custard from Divine taste - 3 full cups of this custard
Ingredients:
600 ml (2 cup and scant 1/2 cup) milk
2 * 200 ml (1 and 1/2 cup) cream (I used 25%)*/
6 tbsp vanilla custard powder
6 tbsp sugar (use 3 tbsp for just about sweet and 4 tbsp for moderately sweet)
Method:
In a saucepan, mix in the milk and the cream. In a small bowl, put in the custard powder. Take about 1/4 cup milk from the saucepan and mix it with the custard powder to make a smooth paste.
Mix in the sugar with the milk in the saucepan and bring it to a boil over medium heat. Lower the heat and put in the custard paste, stirring all the while and bring to a boil. This will take less than a minute. Turn off the heat and allow to cool.
4. Coffee Syrup
- Water – 1 1/2 cup
- Instant coffee powder – 2 teaspoons
- Granulated white sugar – 1/3 cup
- Marsala or dark rum – 1/4 cup
5. Whipping Cream - 1/2 cup
6. Creamy Mixture:
- All the custard made in the recipe
- Mascarpone cheese – 200 gms
- Whipping cream – 1/2 cup
- Instant coffee powder – 1/2 teaspoon ( Optional )
1. Beat the whipping cream on medium high speed until soft peaks form. Use custard and mascarpone cheese cold from the fridge. Take them out and use a spoon to mix them well to soften it a bit. Then add both of them into the whipped cream and beat on medium speed until all the 3 have incorporated well with soft peaks. You can add the instant coffee powder now and whip it again, if using. I chose not to add instant coffee powder to the cream.
ASSEMBLY:
1. Take each lady finger and dip them individually into the coffee syrup and start placing them adjacent to each other on the bowl in which you are setting the dessert. Fill up the entire base of the bowl.
2. Add half of the creamy mixture and spread out to cover the cookie layer. Now again dip the lady fingers into coffee syrup and arrange them on top of the creamy layer filling the entire top.
3. Now add remaining portion of the creamy mixture and spread all over and smooth out the top.
4. The dessert is usually served with dusted cocoa powder. I used a stencil to dust it on top. You can just dust using a sieve all over on top of the dessert. Few choose to add grated chocolate too on top. Set in refrigerator until ready to eat.
If you want more layers, choose a smaller bowl and split the cream into 3 or 4 portions accordingly.
Now I had some left over cream and also some lady fingers. So here are some awesome Tiramisu trifles I made which I just so loved them like my babies
This can also be baked as a tiramisu cake with using sponge cake instead of lady finger biscuits.
Use the springform pan
Inspiration pics from HBG Nirmala Arokia
Chocolate collar explanation from Fond Bites
Tools/Ingredients (For an 8 inch frosted cake):
- Dark/Milk/White Chocolate – 150 gms
- 2 big trays lined with aluminium foil
- Butter paper
- Bowl to melt chocolate
- Offset spatula
- Scissors to cut butter paper
Method:
- Measure the circumference of the cake. You can calculate it by multiplying the diameter of the cake by 3.14 ( Some academics coming into use here ). For eg. if your cake is 8 inch, then the circumference will be 8 * 3.14 = 25.12 inches.
- Cut out a strip of butter paper that will be about an inch more than the circumference of the cake. In this case it can be 26 inches.
- The height of the strip can be the height of the cake or a little more than that. If you cake is 4 inches tall, the height of the strip can be 4.5 inches.
- So you have your butter paper strip ready that is 26 inches long and 4.5 inches tall.
- The aluminium foil lined tray has to be as long as the strip, and that should also be able to fit in your refrigerator. If the size is not feasible, just divide the length by 2 and have 2 separate strips. So you might be having 13 inches long and 4.5 inches tall and 2 such strips. The trays should be 14 inches long or more and that fits into your fridge.
- Place the butter paper(s) strips over one of the aluminium paper lined tray.
- Melt chocolate in microwave or double boiler which ever is your choice and pour them gently over the butter paper.
- Use your offset spatula to smooth out the chocolate, making sure the chocolate is well spread over the edges of the butter paper and is all evenly spread out.
- Transfer the butter paper into the other tray lined with aluminium foil and pop it into the refrigerator for about 3 to 5 minutes until the chocolate is not shiny any more.
- You only should make it set to the extent that it can bend and not break.
- Take out the chocolate strip(s), keep your cake ready. Wrap the chocolate strip around the cake with the butter paper side facing outwards and the chocolate side touching the cake. Make sure the ends over lap a little bit.
- Pop the cake along with the wrapped collar into the refrigerator for about 15 to 30 minutes until the chocolate is well set and you are able to peel the butter paper without breaking the chocolate.
- Now remove the cake from the fridge and carefully peel the butter paper and ensure more care at the end where the paper over laps. Its ok if some chocolate breaks in the overlapping side.
- If you are using compound, this collar will stay upright at room temperature for hours, but not advisable to be kept at room temperature over night. If you are using chocolate, you have to follow the tempering process else the chocolate collar might not be stable.
