Tiramisu Recipe

Ingredients:
1 (30x20)cm2 container
500g mascarpone cheese
6 eggs
75g sugar
2 packets Italian lady finger biscuits (200g x 2)
1 tablespoon coffee powder
75ml brandy
250ml water

Mixture A:
1. separate egg whites from egg yolks
2. mix the 6 egg yolks together with 500g mascarpone cheese and 75g sugar
3. beat until even

Mixture B:
1. mix 1 tablespoon of coffee powder and 75ml brandy into 250ml water
2. stir until evenly dissolved

This is what you do with the two mixtures:
1. dip each lady finger into mixture B (do this very briefly otherwise the biscuits will become too wet and soggy. I suggest no longer than half second)
2. line the flavoured biscuits up on the container to form layer 1
3. spread mixture A over the top of the biscuits to form layer 2 (make sure you have half of mixture A left for the fourth and final layer)
4. do steps 1 & 2 for layer 3
5. do step 3 for layer 4
6. set in refrigerator (not freezer) overnight for mixture to harden
7. sprinkle cocoa powder (can use dedicated or milo) for finish before serving

Note: You can get all the ingredients from Carrefour. The mascarpone cheese will set you back at about RM19 (per 250g) and you need 2 to make 500g (of course you may halve everything to make a smaller portion so you do the math.) The lady finger biscuits are sold under the Vicenzi:VICENZOVO brand and costs RM7 per 200g pack. I bought a cheap bottle of Malaysian-made brandy (350ml) for about RM13. Remember to keep it refrigerated at all times to prevent thawing and do not keep for longer than 2-3 days due to the raw eggs. Lastly, you may adjust the amount of coffee, brandy and sugar to suit your individual tastes.


It's amazing how if you just know how to make one popular dish, and make it reasonably well, they call you a chef!

Chef Kitt =P