This Tiramisu is specially made for my sister, Thuy, as a give for her farewell party. She has gone back to Vietnam now but everyone here in Austin will always miss her. I remembered that she loved the Tiramisu I made in Thanksgiving; therefore, I chose the "My Best Tiramisu" recipe again. But this time, I successfully make the white and black chocolate ring that covers around the tiramisu. This ring makes the cake looks even better than the previous Gives-Thank Tiramisu, and sis. Thuy really likes it. I'm so happy with this Tiramisu, so that I name it Lovely Sisterhood Tiramisu to remember this memorable occasion. Let's take a closer and closer look at it.
* 7 egg yolks
* 3/4 to 1 cup white sugar (depend on how sweet you want)
* Two 8-oz containers of Belgioioso Tiramisu' mascarpone cheese, at room temperature
* 3/4 cups cold heavy whipping cream
* 1 tablespoon rum extract
* One 7-oz. package of ladyfingers
* Two packages of instant coffee mix (can contain milk). I used G7 coffee mix (a Vietnamese brand). Dissolve them in 1 1/2 cup warm water and stir to dissolve completely
* 2 teaspoon unsweetened cocoa powder, for dusting
* Half of a 3.17-oz white chocolate bar
+ 1.5 bars of 3.17-oz dark chocolate (I used the one with 70% cocoa)DirectionsTo make the Chocolate Ring:
Spray a spring form but do not spray the bottom of it. Then, apply parchment paper to cover all the inside surface of the spring form.
Chop white chocolate into a glass bowl and place the bowl in a double boiler, over simmering water to melt the chocolate.
Then, use a bush and brush a thin layer of melted white chocolate over the parchment paper inside the spring form. Try to use up all the melted white chocolate. Put the whole spring form with white chocolate on it into the freezer
Melted the dark chocolate, using the same steps you did with the white chocolate, but in another glass bowl. After the chocolate all melted, take out the spring form from the freezer, the white chocolate layer should be harden now. Then, use another brush and brush a thick layer of dark chocolate on top of the white chocolate.
Try to cover all of the inside surface of the spring form, except the bottom.
You will need to use up all of the meted dark chocolate to create a thick enough layer. The height of the chocolate ring should approximate the height of the spring form. Put the spring form back into the freezer to harden the chocolate.
To make the Tiramisu:
1. Combine egg yolks and sugar on the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks on high speed until the yolk thickens and has a pale yellow color. Strain the whipped yolks once to another large bowl.
2. Add mascarpone to whipped yolks. Use a spatula and fold gently until combined. Be patient when folding and do NOT beat by electric mixer, otherwise, the mixture won't look smooth. In a separate bowl, whip heavy cream on highest speed until stiff peaks form. Gently fold into yolk mixture, add rum extract and set aside.
Assemble the cake:
Take out the spring form, which is containing the harden Black and White chocolate ring inside, from the freezer.
3. Split the lady fingers in half. Soak (dip) lady finger quickly into the dissolved coffee mixture. Don't soak too long or too much! The ladyfinger should be wet outside but still a little bit harden inside when you touch. Arrange the wet lady finger to cover all the bottom of the spring form.
4. Spoon half of the cream filling over the lady fingers. Repeat with one more layer of ladyfingers dipped in coffee mixture, and mascarpone cheese filling layers. Garnish with cocoa, using a wire strain. Then, shave the white chocolate on top. To make the chocolate curls, use a serrated knife and run it down the edge of the chocolate bar.
5. Refrigerate for at least 3 hours before serving. When ready to serve, just gently press and release the bottom from the ring of the spring form. Then, gently take out the parchment paper.
Again, here it is....Definitely fall in love with my own Tiramisu