Tiramisu Cake Cream Filling: Coffee Soaking Syrup

TIRAMISU CAKE Cream Filling: 2 cups (480 ml) milk, divided 3/4 cup (150 grams) granulated white
sugar, divided 1/4 cup (35 grams) all purpose flour 6 large egg yolks 1/4 cup (60 ml) Marsala or dark rum 2 teaspoons pure vanilla extract 1/4 cup (57 grams) unsalted butter, cut into small pieces 8 ounces (1 cup) (227 grams) mascarpone cheese, room temperature Ladyfingers: 28-32 crisp ladyfingers (Savoiardi) Coffee Soaking Syrup: 1 1/2 cups (360 ml) very strong brewed coffee or espresso 1/3 cup (65 grams) granulated white sugar 1/4 cup (60 ml) dark rum or Marsala Topping: Cocoa Powder for Garnishing 1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped Fresh Raspberries (optional)
Cream Topping: 1) Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized saucepan. Place over medium heat, and bring this mixture just to boiling, stirring occasionally. 2) Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. 3) When the milk (from step 1) comes to a boil, gradually whisk it into the egg yolk mixture. 4) Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or two or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. 5) Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until thick and cold, at least two hours. 6) Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the cold custard into the mascarpone until smooth. Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like. To Assemble: 1) Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan. 2) Have ready the ladyfingers, coffee mixture, and cream filling.
3) Working with one ladyfinger at a time, dip 7-8 ladyfingers in the coffee mixture and place them, side by side, in a single layer onto the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. 4) Repeat with another layer of ladyfingers by dipping another 7-8 ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. 5) Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight. To Serve: 1) Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. 2) Sift cocoa powder and/or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries. Makes 8 - 10 servings. Preparation time 30 minutes.
Mascarpone Cheese Substitute Ingredients 1 (8 ounce) package cream softened 1/4 cup heavy cream 2 tablespoons butter, softened or cheese, 1 (8 ounce) package cream cheese 1/4 cup heavy whipping cream 2 1/2 tablespoons sour cream
Sour cream: add 1 tbsp calamansi juice for every 1 cup nestle cream. Directions 1. In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.
NGREDIENTS Layers: 18 pieces MY San Grahams Chocolate (18 pcs = 225g Handypack) 1/2 cup black coffee (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water) 3 tablespoons rum (optional) 2 tablespoons sugar
Filling:
250 cream cheese (1 block = 250 grams) 1/2 Cup confectioners sugar 2 tablespoons rum (optional) 1 cup all-purpose cream, chilled overnight (1 cup = 250ml brick) 2 tablespoons cocoa powder
PROCEDURE
1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later. 2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add the rum. 3. WHISK the all-purpose cream in another bowl until it doubles in volume. 4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts. 5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve. Makes 8 servings

Tiramisu Cake Cream Filling: Coffee Soaking Syrup

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TIRAMISU CAKE Cream Filling: 2 cups (480 ml) milk, divided 3/4 cup (150 grams) granulated white

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