Tiramisu has always been one of my favourite desserts. A traditional Italian dessert that features plenty of eggs, mascapone together with strong coffee and a dash of liquor, I love the creamy yet slightly bitter coffee taste that always never ceases to melt in your mouth. It didn’t help that my roommate back in Australia, Damiano, was a typical Swiss-Italian who knew how to make great authentic tiramisu. The trouble with his recipe is that it’s just extra large – I would need ONE kilo of marscapone cheese!!!!!!!!!
Then there are the issue of the eggs. Tiramisu is traditionally made with a type of custard made from egg yolks and the whites incorporated into the mascarpone. I wasn’t exactly thrilled about the idea of consuming raw eggs, particularly at this point in time where I’m trying to get pregnant (raw eggs and pregnant women don’t go hand-in-hand). Since Nil requested for some of this lovely dessert as part of the menu for our anniversary dinner later, I thought I’d try out the recipe from The Cook’s Companion which features an eggless tiramisu. Just what I needed really… To cut down on the calorie count, I opted for low fat mascarpone cheese instead of the usual full fat. Of course, there are the usual diet pills and what-not (Hydroxycut review, anyone?) here but this isn’t what the post is about! For now, put away those calorie calculators!!!!
The result? A still quite creamy, less sugary but more “boozy” version of the original. Boozy? Yes, I made the mistake of soaking some of the bottom layer sponge fingers when you’re just supposed to brush or coat it with the coffee mix, resulting in a boozy aftertaste. You’ll see what I mean when you see the recipe below…
Important notes – get strong coffee, don’t skip on the booze and decorate with chocolate shavings and toasted almonds. I didn’t have any toasted almonds so I decided to make up for it by covering the surface with finely grated chillied chocolate from Lindt.
20 sponge fingers
350 ml mascarpone cheese
250 ml double cream
1.5 cups of strong coffee
6 tbsp orange liquor (Cointreau)
6 tbsp orange juice
Rind from 1 orange
4 tbsp brown sugar
- Prepare the coffee and allow it to cool to room temperature. Add in the orange juice (5 tbsp) and orange liquor.
- Lightly whipped the double cream until it thickens slightly (soft peaks is fine but no more) and add in the mascarpone, orange rind, brown sugar and about 1 tbsp of orange juice together with the pulp if you desire some texture/colour to the cream.
- Mix well and place in the fridge while you prepare the sponge fingers. Dip them in the coffee mixture using two spoons and arrange neatly on your serving dish in one layer. Avoid soaking the sponge fingers as they will disintegrate when you attempt to lift them out of the coffee mix.
- Pour a good amount of mascarpone cheese mix onto the sponge fingers and smooth out.
- Repeat (3) and (4) until the serving dish is full (remember to end with a cheese layer).
- Top off with shavings of chocolate and toasted almonds before placing in the fridge to sit for at least two hours. Overnight is best.
- Serve cool and on its own.