Classic Tiramisu
I'm discovering the use of Mascarpone cheese; and I'm surprised to know that a 250 gram tub costs almost P500 at Tinder Box. Let's see how good this cheese is.
1 envelope unflavoured gelatin
1/3 cup (75 mL) water
1 1/4 cups (300 mL)strong coffee or espresso
1/4 cup (50 mL)almond or coffee flavoured liqueur
2 tbsp (25 mL)custard powder
3/4 cup (175mL) milk
1/3 cup (75 mL) granulated sugar
1 tub (475 g) Tre Stelle® Mascarpone
8 egg whites
2 packages (150 g) ladyfingers
1 tbsp (15 mL) unsweetened cocoa powder
Sprinkle gelatin over water to soften. Heat until dissolved. Combine coffee and liqueur; set aside. In a large bowl stir custard powder into milk. Add sugar and Tre Stelle® Mascarpone. Beat egg whites until soft peaks form. Beat dissolved gelatin mixture into Mascarpone mixture until smooth. Fold in beaten egg whites. One at a time, dip ladyfingers into coffee mixture and place fingers in bottom of a serving pan. Spoon 1/3 of Mascarpone mixture evenly over. Repeat with 2 more layers of ladyfingers and mascarpone. Sift cocoa over top and refrigerate overnight. Makes 10 servings.
I'm discovering the use of Mascarpone cheese; and I'm surprised to know that a 250 gram tub costs almost P500 at Tinder Box. Let's see how good this cheese is.
1/3 cup (75 mL) water
1 1/4 cups (300 mL)strong coffee or espresso
1/4 cup (50 mL)almond or coffee flavoured liqueur
2 tbsp (25 mL)custard powder
3/4 cup (175mL) milk
1/3 cup (75 mL) granulated sugar
1 tub (475 g) Tre Stelle® Mascarpone
8 egg whites
2 packages (150 g) ladyfingers
1 tbsp (15 mL) unsweetened cocoa powder
Sprinkle gelatin over water to soften. Heat until dissolved. Combine coffee and liqueur; set aside. In a large bowl stir custard powder into milk. Add sugar and Tre Stelle® Mascarpone. Beat egg whites until soft peaks form. Beat dissolved gelatin mixture into Mascarpone mixture until smooth. Fold in beaten egg whites. One at a time, dip ladyfingers into coffee mixture and place fingers in bottom of a serving pan. Spoon 1/3 of Mascarpone mixture evenly over. Repeat with 2 more layers of ladyfingers and mascarpone. Sift cocoa over top and refrigerate overnight. Makes 10 servings.
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