Friday, 29 April 2011

Tiramisu khuôn vuông - Công thức joy of baking

It has been 4 months since I moved to UK with my sweetheart Stephan. My life style totally changed. My diet is completely different. My eyes and my mind about the western world which I've only seen through television are definitely wide opened. There is a lot of thing for me to do here as a housewife: cooking, gardening, learning how to drive... and the most enjoyable thing is baking.

In order to celebrate my 4th UK month which is full of surprises, gifts, happiness and many more complicated emotions, I make a very tasty tiramisu.

Tính đến hôm nay là vừa tròn 4 tháng mình gọi là tạm trú ở UK cùng nửa kia Stephan. Cuộc sống thay đổi 180 độ. Đồ ăn thức uống cũng lạ lẫm. Thế giới phương Tây mà trước kia chỉ được thấy qua báo đài, giờ đây hiện hữu trước mắt, mở rộng tầm nhìn và khái niệm của mình về một nước Anh lịch lãm. Cứ ngỡ sẽ buồn chán nhưng sự thật là 6 tháng làm ''vợ nhà'' của mình có khối việc thú vị: nào nấu ăn, làm vườn, học lái xe, ... và đặc biệt là làm bánh

Và để kỷ niệm tháng thứ 4 ở UK đầy ắp những sự bất ngờ, những món quà, niềm hạnh phúc và rất nhiều thứ cảm xúc lẫn lộn khó mà diễn tả, mình quyết định làm một ổ tiramisu ngon lành.

Tiramisu (pronounced "tih-ruh-mee-soo") is an Italian dessert. Literally translated Tiramisu means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an 'Italian Trifle" because, like any trifle, it has layers.

There is a lot of tiramisu recipes that is very easy to made and contains no raw eggs. The one I make today credited by joyofbaking, one of the source where most of my cakes taken from.


Cream Filling:

2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour
6 large egg yolks
1/4 cup (60 ml) Marsala or dark rum
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese

32 crisp ladyfingers

Coffee Soaking Syrup:

1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala


Cocoa Powder for Garnishing

1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)


Cream Topping: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip the ladyfingers one by one in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Sift cocoa powder over the top of first layer.
Repeat with another layer of ladyfingers by dipping the ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Sift cocoa powder over the top of the Tiramisu. Refrigerate at least 6 hours, preferably overnight.

To Serve: Gently invert the Tiramisu from the loaf pan onto your serving plate. Sift cocoa powder over the top of the Tiramisu and decorate with grated white chocolate and fresh raspberries.

Makes 8 - 10 servings.

Happy Baking!

p.s: After finishing this tiramisu recipe, I acknowledge it's Royal wedding of prince William and his fiancee Kate today. So, I would love my tiramisu to be a wedding present for them as I always admire their love story since its very first beginning.

Wish you guys have a happy and successful marriage William & Kate.


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