Tiramisu Recipe (includes different varieties of mix and match flavors)

Been bragging about my famous Tiramisu I bake long long way back. It's been on deary request list for a long long time! This year, I've baked one Tiramisu for him!

This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.


Let's start with the must have...
20pcs Store bought Sponge Fingers
Or bake some....
Homebaked Ladyfingers a.k.a. Sponge Fingers recipe here.

Crust Base Recipe
100g Digestive Biscuits
1 tablespoon Honey / Golden Syrup
30g softened Butter

1. Crush Digestive Biscuits until fine.
2. Add in butter and honey, mix until well incorporated.
3. Press it evenly on to the removable bottom baking pan.
4. Put it in the fridge while you make the rest of the Tiramisu.

Tiramisu Ingredients
2 Egg Yolks
80g Sugar
250g Mascarpone Cheese
125g Cream Cheese
20ml Liquid (use similar one to Sponge Finger Syrup)
200g Whipping cream
Cocoa Powder or Bitter Chocolate Shaving (for dressing the Tiramisu)

Optional Galatine Mix
1.5 tablespoons Gelatine Powder
3 tablespoons of Hot Water
Mix till dissolved. Using double boil method.

1. Cream Egg Yolks and Sugar together at slow for 1-2 sec and increase to med then to max speed. Continue to whisk until pale yellow.
2. Add in Mascarpone Cheese, Cream Cheese, Alcohol and Optional Galantine Mix at slow speed for 1-2sec and increase to med speed until creamy, thick and stiff.
3. In a separate clean mixer bowl, add the whipping cream and whisk to stiff.
4. Fold the Whipping Cream into the Cheese Mixture.
6. Chill the whole mixing bowl to the fridge for 15 mins.

Prepare your selection of Sponge Finger Syrup. Varieties of Mixed and Match below of this recipe blogspot.

Assembling the Tiramisu Cake
1. Take the chilled Crust Base & Tiramisu Mix out of the fridge.
2. Drop a 1/4 of the Tiramisu Mix directly on the Crust Base and evenly spread it.
3. Drench the Ladyfingers a.k.a. Sponge Fingers generously with the Sponge Finger Syrup and arrange them in the middle.
4. Repeat assembling step 2 & step 4 ending with spreading the Tiramisu Mix evenly.
5. Place the Cocoa Powder in a fine strainer, and generously sift the Cocoa Powder over the tops of Tiramisu cake.
6. Place the Tiramisu cake in the freezer for 1 hour then surround the cake with Ladyfingers a.k.a. Sponge Fingers.
7. Place the cake back in the fridge and let it chill for 8 hours before decorating.

Some Extra Tips Below:
- If Optional Galatine Mix is not used, ensure the cake is chilled longer.
- If you're baking your own Homebaked Ladyfingers a.k.a. Sponge Fingers like us. Pipe the length of the sides and divide the rest of the batter into three 6" round parchment paper / baking pan that is lined with baking sheet at the bottom.
- Our tip for easy Assembling and removal. We used an adjustable round ring and line the sides with plastic.


Happy 2015 Birthday, Hubby!
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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Tiramisu Espresso Kahlua
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
60ml Kahlua

Tiramisu Espresso, Baileys, and Amaretto Wine
200ml Strong Espresso Coffee (2 tablespoons of Nescafe Gold + 200ml of Hot Water)
30ml Amaretto Wine
30ml Baileys