This is a simple recipe I got from a magazine by a Malaysian director's daughter Syanie, some 4 years ago. It is easy and quick and less the ingredients than a normal Tiramisu would call for. This recipe deviates from the traditional ones as it does not call for any eggs (which is a good thing because the taste and smell of the raw eggs can be quite overwhelming for us), alcohol and mascarpone cheese which is a key ingredient to produce a Zabaglione. However, you will still get that rich and smooth taste that a classic Tiramisu will serve.Tiramisu
1 ltr whipping cream
250 gm Philly (cream cheese)
1 - 1.5 cups of icing sugar
1 tsp vanilla
3 tsp of Nescafe with 2 cups of water.
- Beat the cheese until it becomes soft. Add in the vanilla. Then, pour the whipping cream in bit by bit folding the mixture each time until you get the consistency that you like. For a 250gm Philly, I would use around 3/4 ltr of the whipping cream.
- Add 1 cup of the icing sugar and mix it in the cheese mixture. At this point, you might want to taste it if it is too sweet. If you feel it lacks the sweetness, add in some more icing sugar until you get the desired taste. Set it aside in a fridge.
- Take a bowl large enough for the lady fingers to fit for dipping later on. Dilute the instant coffee powder with warm water and if you like, you can add in some sugar. I prefer mine strong to balance the sweetness from the cream cheese mixture.
- Get ready the cream cheese mixture, coffee and lady fingers.
- Dip both sides of the lady fingers in the coffee and lay it side by side in a Pyrex. This will form your first layer. (See pictures below)
- Once the base is prepared, scoop the cream cheese mixture and spoon it over the lady fingers evenly making sure that is is completely covered. (See picture below)
- Repeat the same steps until you get about 3 layers.
- Chill it in the refrigerator until you want to gobble it up! Just before serving, dust some cocoa powder on top.
- If you want, you could also cover the top layer with melted chocolate and it will taste heavenly with the pairing of cheese and coffee. ( I got this when I watched Bob Blumer in Surreal Gourmet).
Dipping the fingers.
Enjoy...I know I did!