An elaborate yet fun way to make your own batch of Tiramisu! As I always say, don’t forget to keep all ingredients as room temperature before you start the process. Eggs are best separated when cold, you could separate them and keep them aside to reach room temperature. :)
3 eggs (separate yolks and whites)
35g + 30g granulated sugar
For homemade low fat cream cheese: ( yields 110g approx)
1/2 cup curd/juice of 1-2lemons
180ml espresso or (2tsp instant coffee powder in 180ml water)
35g + 35g granulated sugar
28g butter (small pieces)
In a bowl, add the egg whites and whip till it is frothy. Tip in 30g sugar slowly till it has soft peaks. Keep whipping till it forms little stiff peaks. Do not over whip. Take a little amount of the whipped whites in between your fingers, press it to see if it is grainy or if you can feel sugar granules. It should be smooth. Keep aside.
In another big bowl, add in the yolks, sugar, vanilla essence and beat till it is pale, and doubles up in volume. Add in sifted flour and salt, and half of the egg-whites. Fold and mix till all is mixed well, add in the remaining egg whites and fold in well. Do not lift the spoon from the batter, as it will release air formed from whipping egg whites.
When mixed well, pour in the batter into a lined tray or a lined square mould, and bake at 200ºC for 8-10minutes, till top is light brown and firm to touch. As soon as it is baked, remove it from the mould/tray and place it on a cooling rack. Allow to come to room temperature.
Boil the milk, and simmer it. Add in the curd or lemon juice. Allow it to split. Stir constantly to avoid it from sticking to the bottom.
Once it splits into cottage cheese, turn off the flame, strain it over muslin cloth and keep it to drain. Don’t forget to store the “whey” which is basically the water left behind from the cottage cheese.
Once it cools down, grind it in a blender, and add 2tbsp of the whey to make it a smooth paste. Once it has the right consistency, take it out in a bowl and keep aside.
Take two heat proof pans. In one, add 210ml milk, 35g sugar and bring to a boil. Meanwhile in another heat proof pan, add in remaining milk, sugar, egg yolks, vanilla essence, and flour, whisk well till all is combined.
Once milk boils, pour it over the yolk mix, constantly mixing it, once mixed, place this pan over heat and cook till it boils and thickens well. This is basically your basic custard recipe. Add in the butter, rum and keep mixing till all is well mixed.
Once done, remove from pan, strain to remove lumps, cover with cling film such that the whole cling film touches the top of the custard mix, or else a skin will form over it which will taste bad. Place in your freezer for 40minutes, or fridge for 2hours.
Once set, remove the cling film, and place it aside. Whisk is beaten cream cheese till it is smooth. Keep in fridge till you have everything ready.
If you do not have an espresso, heat 180ml water, add in the instant coffee, and take off heat just when the water starts bubbling. Allow to reach room temperature
Add in the sugar, and rum to the espresso, and keep aside.
Slice the cake into two halves if you bake in a mould, or cut into two exact halves if in a tray.
Pour in half of the soaking liquid and soak one half of the cake. Repeat the same for the remaining, keep on a tray and place in fridge for 10 minutes.
In a mould where you want to set your tiramisu, cover it with cling film such that all sides are covered. Place one cake soaked sheet in the bottom, drop in half the filling liquid on top, place the second cake soaked sheet on top, and place the remaining liquid on top. Freeze for an hour.
Take out and in a strainer, add cocoa powder, and spread over uniformly. Freeze for an hour more, or allow to set overnight in the fridge. Slice and enjoy! :)
