How to Make Tiramisu Recipe @ Workshop

This was my second time joining the community workshop. This time it was more exciting as we were making a tiramisu dessert. The workshop was now open to Kpg Tunku residents since it was organized by the ADUN Kpg Tunku office in collaboration with PWB Selangor. There were no familiar faces I know in the workshop except the instructor Michelle and the person in charge of PWB Selangor, Agnes.

We were not asked to bring anything as the organizer has prepared it in advance for us. Nevertheless, I think we should bring an apron next time as there was some cream stain on my shirt.

The first step was to get the egg yolks mixed up with the sugar in a heated bath (bain-marie). Keep stirring to let the sugar melt into a custard form.

On the other hand, this is how it looked like for a whipping cream finishing -having a ripple.

Michelle was demonstrating to us how to dip the ladyfinger biscuit into the coffee drink.

She added rum into the coffee for extra tastiness. You can replace rum & coffee with coffee liquor, KAHLUA. Furthermore, she discouraged replacing it with red wine.

Overall, this tiramisu making is not too complicated. We don't need an oven and baking powder.

Here is the recipe for the tiramisu dessert for 2 portion sizes:

Steps:

Start with ingredients A:

1.  Mix coffee powder and sugar in hot water. Add rum and set aside.

Ingredients B:

2. Mix cool water with fish gelatin powder and set aside for 10 mins.

3. In a mixing bowl, mix egg yolks, and sugar with a wire whisk and heat over a bain-marie until creamy. Off the fire, add mascarpone cheese and vanilla extract while still hot.

4. Heat fish gelatin mixture over a bain-marie until dissolved, then pour into the batter and mix well.

5. Beat whipping cream with an electric mixer until it has a ripple. Pour the whipping cream into the batter.

Ingredients C:

1. Dip the whole biscuit into the coffee.

2. Place them into the container (4 biscuits for a layer)

3. Spread with 130g batter on top. Repeat steps 2 and 3 for another layer.

4. Level it for a smooth flat surface. Chill it in the fridge for at least 4 hours.

5. Before serving, dust the surface with unsweetened cocoa powder.

Note:

1. For vegetarians, you can skip the fish gelatin. For others, you could replace it with a gelatin sheet, the ratio is 1 pc gelatin sheet equal to 4g fish gelatin powder.

2. If don't use Forno Bonomi biscuits, you could make your own vanilla or chocolate chiffon cake.

3. If you prefer a stronger wine flavour, add 10-20g more.

4. Coffee could be replaced with KAHLUA but it is costly (RM170 for 70ml).

5. Keep stirring while heating the egg yolks over a bain-marie to prevent them from cooking. Nevertheless, the heating process is important to kill the harmful bacteria in the egg and thus prolong the storage time of the cake.

6. The cake could be stored in the fridge for up to 5 days.

Initial Starting Cost:

Mascarpone cheese RM29.20 (500g)

Vanilla essence RM2.50 (80ml)

Fish gelatin powder RM5.80 (60g)

Whipping cream RM21 (1litre)

Forno Bonomi biscuit RM11.50 (400g for 48 sticks)

Unsweetened cocoa powder RM9.90 (500g)

Castor sugar RM4.40 (1kg)

Coffee powder RM12.50 (500g)

Egg RM4.50 (10 pcs)

Total:RM101.30 + Rum (optional: RM179 for 750ml)

The estimated cost of tiramisu portion for 2 containers (650ml)= RM27.75 (includes rum)

The estimated cost of tiramisu portion for 8-inch cake mould= RM39.27 (includes rum)