Monday, March 21, 2011

Tiramisu, soft version 提拉米蘇,軟身版

The Tiramisu that I made previously used gelatin to firm it up a bit so it could be sliced and served. This time I tried a slightly different version that can be served in a cup with no need for gelatin. Its texture is softer but its taste is just as good. I made more than 60 small cups this time for a very special and meaningful gathering.

It took me quite some time to figure out how much of the ingredients I needed to buy so that I had enough but not too much leftover ingredients. I made four 8-inch round cocoa cakes as the cake base instead of lady fingers.

In order to keep the cost down, I even made my own mascarpone cheese! Yes, it was the very first time I made cheese. I got the recipe from a book called "Mediterranean Flavors Desserts". All it takes is to use some heavy whipping cream, heat it up in a double boiler to 180F, then add some acid and let the whey drain in a coffee filter or cheese cloth for 2 days in the refrigerator. Then you'll have mascarpone cheese.

After baking the cakes, I cut each one into three layers and used a cookie cutter to cut out circles that can fit in the bottom of the cups.

After a teaspoonful of coffee and liquor mixture is added to the cake, the cheese mixture is piped into each cup, followed by a second layer of cake and then topped with another cheese layer.

They were put to the fridge to firm up a bit before finishing off with cocoa powder.

This is so far my biggest project. It took me 3 days to make the cheese and two days to put everything together. Without my daughter's help, I would not be able to finish it. Hats off to Ingrid!


  1. wow! are you making it for a school fundraiser? looks good! tiny cup delight!

  2. They are very delicious ! I should had made them for your wedding !!

    We had a 20 year reunion last Saturday for a church fellowship.It's so good to meet many "old" friends.

  3. For some reason, I can't fine this softer version recipe. Did you only omit the gelatin from the Tiramisu cake recipe (besides the homemade mascapone), or is it a different recipe? I would like to try this in a 9x13" pan and cut into squares to serve (like the Italian restaurants). Also, is there any difference in using the sheet gelatin vs. the powder? Where can you buy the sheets? Thanks!

  4. Hi Karen, I had made the same size dish a while ago without gelatin and I like it more than the one with gelatin. Here is what I used: 678g mascarpone cheese, 174g heavy cream, 6 egg yolks and 132g sugar. Beat the yolks with sugar in a double boiler to 165F (4-5 mins until it thickens). Let in cool completely on ice water. Proceed with the rest of the recipe.
    If you want to use gelatin, the powder one is easier to get. I got the sheet version from HK. You can order online in America.The sheet one is easy to use. Just soak it in cold water and melt it together with other liquid. The powder one you have to soak it with water and then melt it in hot water bath or microwave.

  5. This is SO good! Is there much difference using mascarpone cheese or cream cheese?

  6. Hi Katy,
    Thanks for coming by our booth and support us. I personally think there is not a big difference between the two even though it is more authentic to use mascarpone.


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