(NON-HALAL) Tiramisu is one of the easiest desserts to make. No baking is required, unless you choose to make your own sponge fingers; all you have to do is assemble the dessert.
What makes this so heavenly is the sponge fingers that are dipped into a coffee-Marsala wine mixture before being coated by decadent chocolate ganache and mascarpone cream.
No eggs are required, so you can safely serve this dessert a day or two after it is made, when the flavours have blended and mellowed, and the cake has firmed up.
Feel free to adjust the amount of cream, sugar and coffee liqueur to your liking.
Ingredients
- 500g mascarpone cheese
- 240-300ml heavy cream
- 100g semi-sweet dark chocolate
- 1 cup strong espresso
- 3 to 4 tablespoons coffee liqueur such as Tia Maria or Kahlua
- 30 sponge fingers or a 25cm sponge cake
- 60g cup caster sugar
- 60g cup dark rum or Marsala wine
- chocolate shavings or powder
Method
- Mix the espresso with the coffee liqueur and chill.
- Melt the chocolate with half the cream over a double boiler. Leave to cool.
- Whip the remaining cream until stiff.
- Using a handheld whisk, whip the mascarpone with the sugar and rum until just mixed. Do not overwhisk or the cheese will curdle.
- Fold the whipped cream into the cheese mixture. Chill until firm.
- Lay a layer of 10 sponge fingers into a glass dish or bowl, or a 1cm-thick slice of sponge cake on a serving plate. Spoon about 1/3 of the espresso mixture over the layer to soak.
- Spread 1/3 of the chocolate ganache over the cake followed by 1/3 of the mascarpone mixture. Repeat and end with a layer of mascarpone.
- Sieve a thick layer of chocolate powder over the tiramisu and/or garnish with shavings. Chill overnight or for at least 12 hours.
- Serve cold and enjoy!
This recipe can be found in Rasa Malaysia.
Terri Ng is a guest blogger on Rasa Malaysia, which is run by Low Bee Yinn. She lives in Borneo and has a food blog of her own.