Tiramisu Recipe

I look forward to the weekly Hunger Management column in The Straits Times by food writer, Tan Hsueh Yun as they provide inspiration for dishes I want to try. Cut-outs of Ceviche ("cooking" raw fish with the acid in citrus juice), Japanese beef bowl and the Hot spinach and artichoke dip, etc. are still lingering in my to-do folder.

Today's recipe is a throwback. Early this year she wrote about Tiramisu/"terrormisu". This homey take on the Italian 'pick me up' dessert is really easy and delicious. You can prepare it the night before you serve and the actual preparation of the dessert takes about 15 minutes. The best part of making your own Tiramisu is that you customise to your liking - more or less booze, type of booze (cognac, rum, kahlua), espresso or ristretto (strength of coffee), sweetness.

(serves 2-3)

Ingredients
175ml strong coffee (I used espresso)
50g white sugar
30ml rum (I used Bacardi white rum, you can use more if desired)
1 egg yolk
250g mascarpone cheese (I used Polenghi, left at room temperature for 30 minutes)
100g ladyfinger biscuits/Savoiardi

Method
1. Add sugar to the coffee, mix well and leave to cool. Add rum and mix well

2. Into a large mixing bowl, whisk together egg yolk and 25ml of coffee-cognac mixture. Reserve the remaining coffee-cognac mixture for the ladyfinger biscuits/Savoiardi

3. Add in softened mascarpone cheese and mix till smooth

4. Prepare a small plastic/glass container. I used a transparent "take-away box" used by hawkers

5. Dip each ladyfinger biscuit for 5 seconds into the coffee-cognac mixture and line the bottom of container

6. Cover with half the mascarpone mixture and smooth with spoon

7. Repeat the dip and line procedure, top off with the rest of the mixture, smooth it out

8. Cover and chill in the fridge for 3-4 hours before serving

9. Dust cocoa powder on top before serving

Tips
Be quick when handling the ladyfinger biscuits as they are fragile and break easily when soaked. Only a few seconds in the coffee mixture is needed. You can get a pack of Savoiardi at baking shops like Phoon Huat for about $2.80 for 200g.

Use good quality ingredients as that will determine the taste of this no-bake dish

You can omit the raw egg yolk if you are uncomfortable with raw eggs