For many tired souls, you need a cure that works like wonder. I remembered when my brain has worked so incredibly hard through out the day and I felt so flushed, I wallowed for something sweet, filling and comforting.
Recently, many desserts that involve coffee or chocolate have caught my attention. They made me crave for it to the point that I couldn't even decide which one to cook or eat. After a careful thinking, I decided I would spare my time to make a tiramisu. To be frank, it is difficult to convince people that you can whip up a tiramisu effortlessly without compromising the taste. In the past, I did many testing, and I have come to a conclusion that sometimes every elaborate and intricate steps you have to do in cooking is really worth the effort.
I understand that intricate tiramisu does not really fit into a fast and easy dessert hall of fame, but I think if you can spare less than 45 minutes to whip this up, a better world is in your hand, my friend. Imagine going back from the lengthy hours of work, and tiramisu sit nicely and invitingly in your fridge, and ready to be devoured. I think that's an unbeatable and hard to resist deal.
I will stop the talking right there, and here is the recipe....
Adapted from Gourmet Traveller
24 savoiardi biscuits (use the small one)
500 g mascarpone cheese
250 g creme fraiche
2 egg whites
200 ml long black coffee (dissolve about 1-1/2 tbsp coffee granule in 200 ml of water)
50 g caster sugar
50 ml marsala
25 ml tia maria
2 egg yolk
60 g caster sugar
25 ml marsala
1 tbsp water
1. For Zabaione : Whisk egg yolks, sugar, marsala, and water in a heatproof bowl over a saucepan of lightly simmering water, whisk until pale and thick for 10 minutes.
2. In the meantime, fill up the sink with cold water until 1/4 high. Once the zabaione is thick enough, take it off the heat, and dunk the heatproof bowl in the sink and start whisking vigorously, until you get a mayonnaise like consistency.
3. In a separate bowl, combine mascarpone and creme fraiche.
4. Combine the zabaione into the mascrapone and creme fraiche mixture.
5. In another bowl, whisk egg whites until soft peak form.
6. Fold through 1/3 of egg whites into the mascarpone mixture to loosen the mixture
7. Add the remaining of egg whites into mascarpone mixture
8. For Coffee syrup: Dissolve the coffee granules in 200 ml hot boiling water, add caster sugar, marsala, and tia maria, mix well, let it cool.
9. Dip each savoiardi in the coffee mixture for 4 seconds on each side, lay the soaked savoiardi in a 25 cm diameter serving dish, spread 1/3 of the mascarpone mixture over, repeat this step.
10. Cover with cling film, and refrigerate for 2-4 hours.
11. Dust with cocoa when you about to serve it.
p.s my special someone loves every mouthful of this tiramisu, so make sure you have enough supply for yourself.