Monday, December 10, 2007

Pick me up!


Tiramisu, if your discerning capabilities haven't figured out from the above picture is in some strange ways like chicken rice. Firstly, it has become quite ubiquitous. One can certainly without much difficulty get them it in many places. It is also not too complex to make from instructions but requires a measure of experience to work with the separate ingredients to fine tune. On top of that, the appreciation of the dessert varies in expectations based on its ingredients. Agree, or agree to disagree.

tiramisuExperience is probably the most important determinant as to whether the dessert comes out as desired or results in a hair ripping disaster. Another deciding factor would be the actual ingredients involved. Some recipes have included whiskey, rum or even Kalua. May be that the best could be marsala wine. It works like credit accumulation. Each ingredient adds a certain amount of points to the making process. The better or more appropriate it is, the more points each of them earns. The skill and experience adds more separate points and the sum of the individual credits should preferably fall within an imaginary boundary for it to become a good tiramisu.

Fortunately when it is done at home, one can always be forgiving. This is one that still requires fine tuning for better results but as it is, was pretty good. Recipe is shared by a secret contributor whom has made anonymous star appearances in this blog several times. Remember, YMMV.
  • 1 tub mascarpone cheese
  • 1 tub Cool Whip (whipped cream)
  • 2 egg yolks
  • Sugar (approximately 3-4 teaspoons)
  • Espresso coffee
  • Port
  • Sponge fingers
  • Cocoa Powder
  1. Prepare coffee and port mixture.
  2. Beat 2 egg yolks with sugar (depending on how sweet you like) until creamy, custard like texture.
  3. Beat mascarpone cheese for about a minute and add in the beaten egg yolks.
  4. Mix them well then add cool whip.
  5. Soak sponge fingers in coffee & port (c&p) mixture using the 4 secs rule.
  6. Place the fingers nicely in a deep dish casserole or any containers that you can find.
  7. Once the first layer is done, spread the mascarpone on top evenly. Sprinkle cocoa powder.
  8. Repeat the same for 2nd layer.
  9. Chill for at least 3-4 hrs. Some say it is 6hrs.
Now is the time to keep your fingers crossed and hope that it turns out the way you imagine it.



Anonymous said...

Yo Liquid!...err...can I call you that? Haha! Anyway, I'm trying to make macarons from recipes found online.

It's not an easy thing to do. Why not you give it a shot & let us know the result?

Anonymous said...

What is a port?

LiquidShaDow said...