Tiramisu

Tiramisu is a cold no-bake dessert so when you are too lazy to turn on the oven to bake, but you still want (need) to put on some weight (on your body obviously) so why don't we just mix, whisk and whip...and tadaaaa!! Normally I use my Canon DSLR but today I'm using my new Sony Alpha Nex 6, haven't got the hang of it so all my photos are kinda over exposed, probably my metering is wrong. Just put them here so that I can see my progress in using this new camera. Still love the DSLR though.. :)

Ingredients:
8 large egg yolks, at room temperature
3/4 cup plus 2 tbsp (175g) caster sugar
1/4 cup grape juice - optional (original recipe using sweet marsala or dark rum)
2 cups freshly brewed instant coffe
2 tsp vanilla extract
2 cups (500g) mascarpone cheese
1 cup whipping cream
24 savoiardi biscuits or ladyfingers (you can substitute with pandan chiffon or american spongecake)
1 tbsp cocoa powder

Let's make it:

• Prepared a 13x9x2 inch baking pan or a medium casserole dish.
•  Chill a mixing bowl with whisk attachment in the refrigerator for 15 minutes.

Yolk Mixture

In a large round-bottomed glass bowl set over a saucepan of simmering water over a very low heat, whisk together the egg yolks, 1/4 cup plus 2 tbsp of the sugar and 3 tbsp grape juice. Whisk constantly until the mixture triples in volume and begin to thicken, about 3-5 minutes. Be careful not to overcook the yolks. 

Using a silicone spatula, scrape the mixture into a medium bowl, cover with plastic wrap and refrigerate for about 30 minutes or until completely cool.

Coffee Mixture

In another medium bowl, stir together 1/4 cup of instant coffee with 1 cup hot boiling water and 1/4 cup plus 2 tbsp sugar until the sugar dissolved. Pour 1 cup cold water and stir 1 tsp vanilla and the remaining 1 tbsp grape juice. Pour half the syrup into a shallow pan and reserve the other half for the second layer of ladyfingers.

Mascarpone Mixture

Using a handheld mixer or a stand mixer, beat mascarpone on low speed until creamy. Raise the speed slightly and gradually beat in the cooled egg yolk mixture until fully incorporated, scraping the sides of the bowl once or twice using a silicone spatula.

Whipped Cream Mixture

In the chilled mixing bowl, combine whipping cream and the remaining 2 tbsp sugar. Ship the cream on low speed and gradually raising the speed until the cream begins to thicken. Add remaining 1 tsp vanilla and whip until stiff peaks form when the beater is raised. With a large silicone spatula, fold the whipped cream into the mascarpone mixture. Mix well.

Compose the tiramisu

• Dip each ladyfinger very quickly in the coffe mixture in the shallow pan and set it at the bottom of the casserole dish one by one until it covers the whole dish.
• Add the reserved coffee syrup in the shallow pan for the second layer.
• Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. 
• Dip the remaining fingers into the syrup and arrange the second layer on top of the mascarpone mixture.
• Pour the remaining mascarpone over the second layer of ladyfingers and using a small silicone spatula, spread it evenly.
• Using a fine mesh trainer held over the tiramisu, sprinkle cocoa lightly over the surface. 
• Cover tightly with plastic wrap or casserole cover and refrigerate at least 6 hours or up to 3 days before serving...errrr....but I can only refrigerate for 4 hours, because it is so tempting!!!!! Who on earth will wait for 3 days to eat it!

Note: If can not find the ladyfingers in your local supermarket, you can substitute with pandan chiffon or american spongecake, cut them 1 inch thick, dip in the coffee syrup and arrange them at the bottom
of the pan as per above instruction.