Recipe is for an 8 inch round springform pan:
- 1 can of Nescafé instant canned coffee (original flavour)
- sponge fingers
- milo powder
- 250g Mascarpone cheese
- 3 tbs icing sugar
- 1 tsp vanilla essence
- 3 tbs Baileys Irish Cream
- 1 cup thickened cream
Steps:-
1) in a bowl, whisk the mascarpone cheese, icing sugar, vanilla essence n Baileys Irish Cream together till it's creamy n smooth (I use hand whisk)
2) in another bowl, whisk the thickened cream till soft peak (do not overbeat). Fold thickened cream into Mascarpone cheese mixture gradually in 3 additions
3) line the bottom n sides of 8 inch springform round pan with baking paper
4) dip sponge fingers briefly in Nescafé canned coffee n layer the bottom of the baking pan with sponge fingers, do not worry abt gaps coz will be covered by cream later
5) spoon a layer of Mascarpone cheese cream over the sponge fingers, making sure all gaps are covered. Sprinkle a layer of Milo powder on top the cream mixture.
6) repeat step 4 n 5 above.
7) refrigerate the cake overnight
8) remove tiramisu from springform pan, trim sponge fingers to the height u prefer n line the circumference of the tiramisu (no need to soak the sponge fingers)
9) tie a ribbon around for decoration
If not going to serve immediate, pop tiramisu back into fridge
Enjoy!
- 1 can of Nescafé instant canned coffee (original flavour)
- sponge fingers
- milo powder
- 250g Mascarpone cheese
- 3 tbs icing sugar
- 1 tsp vanilla essence
- 3 tbs Baileys Irish Cream
- 1 cup thickened cream
Steps:-
1) in a bowl, whisk the mascarpone cheese, icing sugar, vanilla essence n Baileys Irish Cream together till it's creamy n smooth (I use hand whisk)
2) in another bowl, whisk the thickened cream till soft peak (do not overbeat). Fold thickened cream into Mascarpone cheese mixture gradually in 3 additions
3) line the bottom n sides of 8 inch springform round pan with baking paper
4) dip sponge fingers briefly in Nescafé canned coffee n layer the bottom of the baking pan with sponge fingers, do not worry abt gaps coz will be covered by cream later
5) spoon a layer of Mascarpone cheese cream over the sponge fingers, making sure all gaps are covered. Sprinkle a layer of Milo powder on top the cream mixture.
6) repeat step 4 n 5 above.
7) refrigerate the cake overnight
8) remove tiramisu from springform pan, trim sponge fingers to the height u prefer n line the circumference of the tiramisu (no need to soak the sponge fingers)
9) tie a ribbon around for decoration
If not going to serve immediate, pop tiramisu back into fridge
Enjoy!
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/686559524746460/