Cooking Instructions
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Step 1
Pour
Milk (420 mL)
and
Granulated Sugar (100 g)
in a saucepan. Cook the milk mixture over medium heat and bring the milk to just boiling, stirring constantly.
Step 2
Meanwhile, whisk together the
Egg Yolks (6)
,
Milk (60 mL)
,
Granulated Sugar (50 g)
, and
All-Purpose Flour (35 g)
in a heat proof bowl.
Step 3
When the milk mixture comes to a boil, gradually whisk into the egg yolk mixture. Then transfer into a clean saucepan.
Step 4
Cook the mixture over medium heat, stirring continuously until it comes to a boil. Continue to stir for another minute until it really thickens up before removing from heat.
Step 5
Using a strainer, strain the custard into a large bowl. This is to ensure a smooth custard and remove any lumps that may have formed.
Step 6
Whisk in the
Vanilla Extract (10 mL)
,
Butter (50 g)
, and
Dark Rum (60 mL)
until well incorporated.
Step 7
Immediately cover the surface of the custard with cling wrap to prevent a crust from forming. Leave aside to room temperature and refrigerate overnight, or at least 6 hours till the custard turns thick and cold.
Step 8
Remove from refrigerator once the custard has cooled sufficiently.
Step 9
Place the
Mascarpone Cheese (250 g)
in a bowl and beat till soft and smooth. Then gently fold in the cold custard into the mascarpone cheese and mix till smooth, and we are done with the custard filling. Next, prepare the coffee mixture.
Step 10
Combine
Espresso (240 mL)
and
Kahlua (100 mL)
, then pour into a large shallow bowl for ease of dipping the ladyfingers.
Step 11
Line a loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the pan. Also, have ready the ladyfingers on the side. We can now assemble the tiramisu.
Step 12
First, dip the
Ladyfingers (32)
one at a time in the coffee mixture. Arrange soaked ladyfingers on the bottom of the loaf pan, side by side, in a single layer till the whole bottom is covered.
Step 13
Spoon custard filling over the ladyfingers to cover them completely.
Repeat twice, with two more alternating layers of soaked ladyfingers and custard filling. Finish with a final layer of soaked ladyfingers and cover with cling wrap.
Refrigerate for at least 6 hours, preferably overnight.
Step 14
After chilled, remove the cling wrap from the top of the tiramisu. Place a serving plate over the tiramisu and gently invert from the loaf pan. Then remove the whole cling wrap.
Step 15
Sieve
Unsweetened Cocoa Powder (10 g)
over the top of tiramisu and it's ready to be served. Cut into smaller slices before serving. Enjoy!
