Name: Tiramisu recipe by Chef Ajay Chopra at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Mascarpone cheese 250 gms; Egg Yolks 4 nos; Sugar 50 gms; Whipped cream 350 gms; Espresso 60 ml (double shot); Sponge Fingers:; Flour 175 gms; Eggs 08 separated; Sugar 150 gms; Vanilla essence 1 tsp (5 ml); Sugar Syrup:; Water 200 ml; Sugar 75 ml; Kaluha liquor 100 ml

Ingredients Serving: 6

Mascarpone cheese 250 gms
Egg Yolks 4 nos
Sugar 50 gms
Whipped cream 350 gms
Espresso 60 ml (double shot)
Sponge Fingers:
Flour 175 gms
Eggs 08 separated
Sugar 150 gms
Vanilla essence 1 tsp (5 ml)
Sugar Syrup:
Water 200 ml
Sugar 75 ml
Kaluha liquor 100 ml

Instructions

For the Sponge Fingers:
Separate yolk and white from egg. Beat egg white with sugar till it forms peaks.
Fold in the egg yolks one by one along with the Vanilla essence. Lastly fold in the flour.
Pipe the batter on to a flour dusted butter paper or a baking mat placed in a baking tray.
Bake at 200 to 220 degree celsius in preheated oven for 10 to 15 minutes.
Remove from the oven and allow it to cool.
Tiramisu Mix:
Make a sabayon with egg yolk and sugar on a double boiler until fluffy (continuous whisking in between). Allow it to cool.
Add the mascarpone cheese. Then add whipped cream along with 50 ml Kaluha Liquour.
Coffee Syrup:
Boil the sugar and water to form thin syrup.
Cool it down and add double shot espresso and the remaining 50 ml Kaluha Liqueur and keep it aside.
To Assemble:
Take the sponge fingers and soak into the prepared coffee syrup and place it on the bottom of the bowl.
Pipe in the tiramisu mix to form a layer on top of the soaked sponge fingers.
Repeat the procedure once again by placing the soaked sponge finger and piping the tiramisu mix on top.
Keep the prepared bowl into the refrigerator for at least 3 hours.
To serve, dust cocoa powder on top and garnish with a sponge finger and serve chilled.

Similar Recipes