Tiramisu

This was my first time making Tiramisu cake with ladyfingers (savoiardi biscuits). So much easy and simple to make. 

 Finally, I chose this bow 👆 for my Tiramisu, simple yet nice. What do you think?

 My boy was satisfied with the cake. YEAH!!! 💋 
 Happy 15th Birthday to my dearest son. 😘

A big HUG for you...... Love you always.....💖

                           👆So yummy...... 😋

 Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar 
1 2/3 cups (400ml) Heavy cream  
14 oz (425g) Mascarpone cheese, room temperature 
*( I used 350g creamcheese + 100g sourcream)
1 teaspoon Vanilla extract
1½ cups brewed espresso*( I used Nescafe instant coffee powder)
36-40 Savoiardi biscuits (Ladyfingers) 
2-3 tablespoons coffee liqueur/marsala/brandy *( I used Kahlua)
Cocoa Powder for dusting 
10g  Gelatin powder ( I added this because I want a stable cake shape without a pan.)


Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Gelatin dissolve in hot water.
3. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool. 
4. Add the Mascarpone, vanilla extract and whisk until smooth. 
5. In a separate bowl whip cold heavy cream to stiff peaks(60%). Fold 1/3 of the whipped cream into the Mascarpone mixture. Then the remaining whipped cream. Set aside.
6. Mix in dissolve gelatin into the cheese mixture.
7. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.  
8. Just before serving, dust with cocoa powder. 

Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.

• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.  

Source from: Cooking tree 쿠킹트리

 Happy Making!