The hubs and I used to run in the evenings and at times we’d stop at Clarke Quay for dinner after. Once, we randomly visited this tiramisu shop near the basement of Central (L’Aterlier Tiramisu) and really liked their tiramisu! Silky, creamy, coffee-forward, with a slight hit of alcohol (we’re not big fans of liquor so the balance was on point). We even got it as a birthday cake for his sister once, but found out at the birthday dinner that she does not like tiramisu lol (guess who finished the cake).
He randomly requested for tiramisu once which started a series of trials. This recipe stuck as it’s made up of pretty straightforward ingredients, made easily with no tempering of eggs (yes raw eggs are used, so buy pasteurised eggs!) or any other complicated steps. While it’s simple, it feels luxe and a great dish to bring when you have a potluck or gathering.
Tiramisu
A no-bake, simple dessert of coffee-soaked ladyfingers topped with rich mascarpone mixture and finished with cocoa powder. Alcohol is optional!
1 batch sufficient for 8x8" pan, or smaller individual containers.
Ingredients
Instructions
Make Cream
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With a stand mixer or by hand, mix mascarpone until smooth (to avoid lumps)
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Add heavy cream, pasteurised egg yolks, sugar, rum, salt, mix till combined and smooth.
Assembly
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Brew hot coffee. Either espresso or instant coffee works.
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Quickly dip ladyfingers in hot coffee (no more than 2s to avoid ladyfingers breaking apart) and fill the bottom of your container/pan.
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Add a layer of cream and spread to cover ladyfingers.
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Add another layer of coffee-dipped ladyfingers.
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Add another layer of cream and spread to cover ladyfingers (if you have a deep container, you can continue alternating cream and ladyfinger).
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Store in refrigerator and dust with cocoa powder right before serving.
