Tiramisu

Submitted by Ivan Leung, Clinical Research Coordinator, Division of Hematology & Oncology, ZSFG

My Story

A classical Italian dessert, this authentic Tiramisu recipe is my family's favorite party dessert. It reminds us of the time when we first had it at a tiny family-owned restaurant near Pisa, Italy. Bring it to your next Thanksgiving or Christmas family dinner and let it be the talk of the night.

Recipe

Total Preparation Time: 30 mins

Total Cooking Time: 30 mins

Ingredients

100 g (3.5 oz) Lady fingers

3 Eggs

3 tablespoons Espresso instant coffee powder

3 teaspoon Cocoa powder

50 g (1.8 oz) Sugar

250 g (8.8 oz) Mascarpone cheese

5 oz Hot water

1/2 tablespoon Brandy (optional)

Method

1. Dissolve espresso instant coffee powder in hot water. Add in brandy if desired. Set aside and let it cool.

2. Take out the mascarpone cheese from the cheese and let it warm up to room temperature to soften it.

3. Separate the egg yolk and the egg white in two large bowls.

4. With an electric egg beater, beat the egg white for about 5 minutes or until you can make stiff peaks. Then add the sugar into the egg white and stir well.

5. Beat the egg yolk for about 3 minutes and then add in the mascarpone cheese and mix well.

6. Gently fold the egg white/sugar mixture into the egg yolk/mascarpone cheese mixture in 3 factions. Mix until the color is consistent but do not over mix it.

7. Soak the ladyfinger in the espresso and then layer them flat in a container.

8. Spread the egg/sugar/mascarpone cheese mixture on top of the coffee- soaked lady fingers.

9. Repeat step 7 and 8 until you have fill up the container or reach a desired height.

10. On the final mascarpone/egg layer, sprinkle the unsweetened cocoa powder until it covers the top.

11. Let it cool in the fridge for at least 30 minutes before serving.

Tips:

• Just gently dip the lady finger in the espresso and do not oversoak it. They will become soggy very

• easily.

• Make sure to thoroughly clean and dry the egg beater between beating the egg white and egg yolk. If the yolk or water gets in the egg white, you cannot beat up the egg white to the desired stiffness.