Recipe from Pei Ling Low

Tiramasu – Serves 8

Ingredients:

• A) 200 ml (1 cup) of dark coffee (slightly sweetened)
•     Sponge fingers

• B) 3 egg yolks
•     2 shots of dark rum
•     3 tbs unsweetened cocoa powder 
•     250 g mascarpone cheese
•     8 tbs (1/2 cup) icing sugar
•     250 ml double/whipped cream

Tools:

• 8 ramekins or a pyrex rectangular dish (1L)
• electric hand mixer
• hand mixer
• 2 mixing bowls
• Spatula

Steps:

1. Mix all the ingredient in B EXCEPT the double/whipped cream in a mixing bowl using a hand mixer until the cheese mixture become smooth.

2. Whip the double/whipped cream in a clean mixing bowl.

3. Slowly fold in the cheese mixture to the whipped cream with a spatula until mixed   well and keep aside.

4. Prepare the dish for the tiramsu.

5. Carefully dip the sponge fingers one by one to the dark coffee and then align them in the dish.

6. Slowly pour a layer of creamy cheese  mixture onto the soaked sponge fingers, the cream should slightly cover the sponge fingers).

7. Repeat step 5 and make a second layer of sponge fingers with coffee.

8. Pour all the remaining creamy cheese mixture on the 2nd layer of sponge fingers.

9. Flatten the cream surface with a spatula and cover with unsweetened cocoa powder or strawberry and chocolate syrup.

10. Finally keep in the fridge for at least 4 hours. Overnight would be better.