Lazy Tiramisu Recipe

Note 1: Adapted from this recipe <https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/>

Note 2: I made espresso from dark roast coffee grind. Diluted with water on both cups of espresso.

Note 3: Espresso, eggs, and mascarpone should be left to room temperature for better handling. Whipping cream should be cold. 

Yield: About 1.5-2L tiramisu or 7" square pan 

Ingredients:

3 egg yolks, room temp

2 whole eggs, room temp

1/2 cup (100gm) castor sugar

+20gm gelatine powder + 100gm water (blooming) >> seems like Tatua mascarpone is too liquidy to stand on its own. Therefore, better stabilised with gelatine.

500gm mascarpone (Tatua), room temp

500gm heavy whipping cream

1/2 cap vanilla essence

2 1/2 cups of freshly brewed espresso (no sugar), left to cool or cold (2 tbsp kopi kampung, 2 1/2 cups boiling water)

38 - 40 stick of Italian Savoiardi lady fingers (3/4 packs Forno Bonomi Savoiardi)

Cocoa powder for dusting

Optional:

1 stick vanilla bean

Best do early morning or night because room is cool. Tiramisu is best done in cool room.

Steps:

1. Beat eggs, egg yolks and sugar (with vanilla beans, if any) until quite combined.

2. On top of a double boiler, beat egg yolks and sugar on a simmering water until mixture is fluffy and light in colour. It should look very aerated. If the bowl becomes too hot, you can take it on and off the heat. This is an important step to make sabayon. Your sabayon should be done when sugar is dissolved (not grainy) and mixture is doubled, falls like a ribbon and considerably thickened. Allow to cool slightly before mixing mascarpone. Depending on the speed of your hand mixer, slower hand mixer may take almost as long as 10 minutes.

3. Fold the mascarpone into sabayon until well incorporated and light. If using hand blender, take caution not to overbeat this as it can cause 'curdling'. To make it smooth, it may take folding / beating until 10-15 minutes, depending.

4. In a separate cold bowl (can cool the bowl in freezer before whipping), beat your whipping cream until stiff peaks form. Best if using a slow mixer as this require slow processing. If you overbeat your whipping cream, it may turn into butter.

5. Gently fold the whipped creams into sabayon mixture in batches. Set aside in the fridge.

6. For assembly, lay out a thin layer of sabayon on the base of the square pan.

7. Briefly immerse (around 1 second) the lady fingers into the cold espresso and arrange them into the pan however you like. Layer with sabayon mixture. Repeat process until you finish your lady fingers and sabayon mixture. Best kept to two layers. Dust the top off with cocoa powder, of before serving.

8. Cover with airtight container or plastic wrap and left in fridge for about 4 hours before serving. Best eaten after 2 days in fact.

9. Before serving, dust tiramisu top with cocoa powder. May keep in the fridge for as long as 1 week.