| INGREDIENTS (makes 15 servings): |
| 1. 40 tiramisu lady finger biscuit |
| 2. 6 large egg yolk |
| 3. 1/4 cup of sugar |
| 4. 500g mascarpone cheese |
| 5. 2 cups of cold heavy whipping cream |
| 6. 1.5 cups of espresso cool down to room temperature (replace with fresh milk for kids version) OPTIONAL: You can add some Bailey into the coffee mixture if you would like to. |
| 7. Some unsweetened cocoa powder |
| METHOD: |
| 1. First prepare the cream layer. |
| 2. Place the egg yolk and sugar in a bowl and melt the sugar using the steam from a pot (see photo below) by stirring continuously for 10 minutes. With this, the eggs are slightly cooked so it is not raw. TIPS: Do not let the bowl touch the boiling water or the egg yolk will be cooked. |
| 3. Remove the egg yolk/sugar from the steam after 10minutes and set aside. |
| 4. At this time, prepare the coffee and let it cool down. |
| 5. By now, the egg yolk should be cool down already. Add in the mascarpone cheese and mix well until they are creamy. |
| 6. Then place the whipping cream in a bowl and whipped till firm peak. |
| 7. Add the whipped cream into the mascarpone cheese mixture. Mix well. |
| 8. To assemble, place the lady’s finger into the coffee and then arrange them nicely at the bottom. Add a layer of mascarpone cheese mixture, drizzle some chocolate power on top, then add another layer of lady’s finger and top with more cream mixture. Lastly drizzle a layer of chocolate powder and keep in fridge overnight. |
| 9. This recipe does not use raw eggs so it is good to keep for 5 days. |
| 10. Serve cold. |
Photos (for illustration only):
