My favorite tiramisu in Jakarta is made by Pand'or they call it Italian tiramisu, and usually it comes in a large bowl since it's more on the creamy side and less cakey than the usual tiramisu cake I had in other places but lately every time I went there it's never available, I suspect they just stop making this delicious dish and only have the usual tiramisu cake.
Been craving for it for almost a year and have thoughts of making it on my own but never had the courage. Finally after a trip to Malaysia at the airport before going home I bought a bottle of Kahlua at the duty free shop and this was my first step to make my tiramisu.
After surfing the internet for lots and lots of recipes I just learned that for making a tiramisu I need to learn first on how to make zabaglione (it's even my first time of hearing the name) if I don't want to make it with raw eggs, and I just don't trust the eggs to be used as raw food for my fear of salmonella.
So I tried googling for the video on how to make it, since in the recipe it sounds really hard and delicate to make, and by watching it in the video it really helps to understand.
Some of the recipes I read uses Rum, Amaretto, Kahlua, and Marsala wine as the ingredient for tiramisu, but since I only have my bottle of Kahlua I just bought, it's the only thing I use in this recipe :)
Finally I made my own measures of the ingredients from combining the recipes I read but mostly it comes from www.healthy-delicious.com.
My Kahlua Tiramisu
Ingredients :
For the Zabaglione :
4 large egg yolks
75 gr Sugar
1/2 cup Kahlua
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
For the Whipped Cream :
For the Whipped Cream :
To assemble the Tiramisu :
Mix well together the warm coffee, kahlua and sugar in a shallow dish, whisk if necessary. Set aside to cool.
In a large bowl, beat the mascarpone cheese with spoon to break down the lumps and make it smooth (I used hand mixer). This will make it easier to fold. Add the prepared zabaglione until just combined. Gently fold the whipped cream. Set this cream mixture aside.
Working quickly, dip 18 of the ladyfingers in the coffee mixture about 1 second per side. They should be moist not soggy. Immediately transfer each ladyfinger to a rectangular serving dish (8"x8", preferred which has top or cover), placing them side by side to cover the bottom row. You may break the ladyfinger in two if necessary to make sure the base of the dish is completely covered.
Spoon half of the mixture on top of the ladyfinger, then use a long flat spatula or spreading knife to cover the top evenly all the way to the edges. Sprinkle a light layer of ground chocolate powder on top.
Repeat to make another layer using ladyfingers and cream mixture.
Clean any spilled cream mixture, cover carefully with plastic wrap (and the top or dish's cover) and refrigerate the tiramisu overnight.
To serve carefully remove the plastic wrap wrap and sprinkle generous amount of chocolate powder on top of the tiramisu. Cut into individual portions and serve.
YUM :)
For the Whipped Cream :
1 1/2 cup chilled heavy cream (160 cc)
1/4 cup sugar
1/2 teaspoon vanilla extract
For assembling the Tiramisu :
2 cups strong coffee, warmed
2 tablespoon Kahlua
2 teaspoon sugar
450 gr mascarpone cheese
36 savoiardi / lady finger biscuits
2 tablespoon chocolate powder (maybe a bit more)
How to make :
For the Zabaglione :
I know it will sound so complicated to make the zabaglione but it's really not that hard.
Heat water in a double boiler at the lower bowl, not too much since we don't want the water to touch the upper bowl or even comes out and overflow the upper bowl.
Cooking using double boiler is sometimes called as water bath or Au ban Marie.
Prepare another bowl (the size has to be bigger than the upper bowl) filled with ice.
Heat water in a double boiler at the lower bowl, not too much since we don't want the water to touch the upper bowl or even comes out and overflow the upper bowl.
Cooking using double boiler is sometimes called as water bath or Au ban Marie.
Prepare another bowl (the size has to be bigger than the upper bowl) filled with ice.
In the upper bowl (before putting it on top of the lower bowl), mix together the egg yolks, sugar, Kahlua, vanilla extract and lemon zest. Hand whisk it together until the yolks are fully blended and the mixture looks smooth. Then we can start the water bath process by putting the bowl on the lower bowl, make sure it is on a low heat.
Stir constantly using your hand whisker until it thickens resembling custard.
A note on when is the time to pick up the upper bowl from the lower bowl I got once from watching on how to make zabaglione in youtube : is when you make a line through the zabaglione mix, it will form a line for a while before coming back together.
Then, instantly put the upper bowl on top of the bowl filled with ice you prepared before to stop the cooking process completely. After being cooled down, cover and refrigerate until needed to assemble the tiramisu.
Stir constantly using your hand whisker until it thickens resembling custard.
A note on when is the time to pick up the upper bowl from the lower bowl I got once from watching on how to make zabaglione in youtube : is when you make a line through the zabaglione mix, it will form a line for a while before coming back together.
Then, instantly put the upper bowl on top of the bowl filled with ice you prepared before to stop the cooking process completely. After being cooled down, cover and refrigerate until needed to assemble the tiramisu.
For the Whipped Cream :
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or better with standing mixer until the mixture holds stiff. Set aside.
To assemble the Tiramisu :
Mix well together the warm coffee, kahlua and sugar in a shallow dish, whisk if necessary. Set aside to cool.
In a large bowl, beat the mascarpone cheese with spoon to break down the lumps and make it smooth (I used hand mixer). This will make it easier to fold. Add the prepared zabaglione until just combined. Gently fold the whipped cream. Set this cream mixture aside.
Working quickly, dip 18 of the ladyfingers in the coffee mixture about 1 second per side. They should be moist not soggy. Immediately transfer each ladyfinger to a rectangular serving dish (8"x8", preferred which has top or cover), placing them side by side to cover the bottom row. You may break the ladyfinger in two if necessary to make sure the base of the dish is completely covered.
Spoon half of the mixture on top of the ladyfinger, then use a long flat spatula or spreading knife to cover the top evenly all the way to the edges. Sprinkle a light layer of ground chocolate powder on top.
Repeat to make another layer using ladyfingers and cream mixture.
Clean any spilled cream mixture, cover carefully with plastic wrap (and the top or dish's cover) and refrigerate the tiramisu overnight.
To serve carefully remove the plastic wrap wrap and sprinkle generous amount of chocolate powder on top of the tiramisu. Cut into individual portions and serve.
YUM :)
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