The
Tiramisu that I made previously used gelatin to firm it up a bit so it could be sliced and served. This time I tried a slightly different version that can be served in a cup with no need for gelatin. Its texture is softer but its taste is just as good. I made more than 60 small cups this time for a very special and meaningful gathering.
It took me quite some time to figure out how much of the ingredients I needed to buy so that I had enough but not too much leftover ingredients. I made four 8-inch round cocoa cakes as the cake base instead of lady fingers.
In order to keep the cost down, I even made my own mascarpone cheese! Yes, it was the very first time I made cheese. I got the recipe from a book called "Mediterranean Flavors Desserts". All it takes is to use some heavy whipping cream, heat it up in a double boiler to 180F, then add some acid and let the whey drain in a coffee filter or cheese cloth for 2 days in the refrigerator. Then you'll have mascarpone cheese.
After baking the cakes, I cut each one into three layers and used a cookie cutter to cut out circles that can fit in the bottom of the cups.
After a teaspoonful of coffee and liquor mixture is added to the cake, the cheese mixture is piped into each cup, followed by a second layer of cake and then topped with another cheese layer.
They were put to the fridge to firm up a bit before finishing off with cocoa powder.
This is so far my biggest project. It took me 3 days to make the cheese and two days to put everything together. Without my daughter's help, I would not be able to finish it. Hats off to Ingrid!
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感謝 Phoebe提供以上資料
Phoebe的網誌: http://www.morethanbread.net/
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konjac
