Monday, July 18, 2011

Spiked Tiramisu - Candie Version

The first time I've ever heard and tasted Tiramisu was when I was in Japan.  Naturally, I thought Tiramisu originated in Japan because it sounded Japanese.  Tiramisu literally means "pick-me-up" in Italian, the reason being the ladyfingers being dipped into really strong espresso coffee.

Tiramisu traditionally also has fresh eggs in them, but the recipe I found did away with the eggs.  Basically, like any recipe in the world, you can recreate it to suit your taste.  Whether you want it less coffee, more rum, less cream, more cheese, it's really up to you, but I follow the guidelines of Laura Vitale's recipe to create my Tiramisu.

1 lb of Mascarpone Cheese, softened
1-1/2 cup of heavy cream
1/3 cup granulated sugar
1 tsp of vanilla
2-1/2 cups of espresso, cooled
2 tbsp dark rum
unsweetened cocoa powder
~30 pcs of lady fingers

In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if  kept cold) .
In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 by 9 square baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.

Cover and chill for 4 to 24 hours before serving.

As I say, third time's the charm, I made this recipe 3x and I got the perfect taste for me the 3rd time around.  Here's what to watch out for:
  • Measure, Measure, Measure! at first I forgot to measure my cream and my first tiramisu ended up being really creamy.  Depending on your taste, don't put too much of the creamy mixture.
  • Freeze! Cheese Police! depends on what you like, i used Cream Cheese instead of Mascarpone, not only they're hard to find, they're a bit expensive too.
  • Rum, Rum, Rum! I like my tiramisu spiked!
  • Coffee is not espresso!  You do not dip the lady fingers in coffee because it's already been diluted with water, to get perfect espresso, order it from Starbucks!
  • Not all lady fingers are made equal! Look for a good brand lady finger, try dipping it in milk then eating it soggy, that's basically the texture it'll have when you finish the tiramisu; you want it smooth with no lumps.  Laura recommends Savogliardi brand of lady fingers.
I hope you enjoy this recipe and let me know how it goes! :D


  1. Hi! Is it okay to use Kopi O? My 9x9 sq pan is about 2 inch tall. Is it enough for 2 layers? How much cream did you use in the end? I bought a 300 ml thickened cream and I dont know if I should add everything in. TIA! (:

  2. Hi there Angie! thanks for visiting our blog! it depends on the lady fingers you will be using, i guess 2" pan is almost the same height as the one i used. I recommend the lady fingers from Eng Bee Tin!
    I do not think you should put all the thickened cream in, after mixing in the cream and the cheese, check out the consistency and the creaminess of it. personally, I dont like cream, it makes me wanna puke lol, i think mainly bec i know that it's fat LOL. but what i will do is to get an unsoaked lady finger and spread the mixture and taste, see how much you need in a lady finger to suit your taste (say, 1/2" thick spread? 1/4"?) then apply it to the mass production.
    s for the Kopi O, i have never tasted Kopi O before but in tiramisu is the taste of coffee is impt, i guess if you enjoy that taste of it, then it's good. But i really suggest for it to be strong espresso and a dash of rum! :)

    hope my answers were helpful! please do ask more if you have any more questions! :)

    1. Hi! Thank you for your reply! (:

      Oh so many lady fingers did you use for ur 9x9 pan? (:

      So meaning I just pour in about 1/2 of the 300ml thickened cream first, then test the taste and I continue to add according to my needs?
      I dont know where has cheaper espresso, or selling in smaller packets that kind. Because I usually dont drink coffee/espresso, that's why it's kinda wasteful for me to buy a whole lot of espresso. Or maybe I should use 3 in 1 coffee? HAHA.

      Oh yes btw I dont have any mixer.. Is it okay for me to whip the cream by hand? Tiring.. How long did you keep the cream in the fridge? (:

      Oh and I'm making this tiramisu for bf because he is allergic to alcohol so I cant add in the rum!

      Thanks ((:

    2. Btw my mascarpone cheese only comes in 500g so should I use all too? Haha sorry for being irritating :/