When Italian restaurants and cafes opened like mushrooms in Greater Manila, pizza, pasta and Tiramisu became very popular. In Sydney, most cafes serves this as the second to their coffee. It is one of the easiest dessert to make. In fact in Sydney, many of the delis sell the cake that you make the Tiramisu with. Here in the Philippines, you can so easily buy some Broas or Lady Fingers to make this simple but elegant dessert. In this version of mine, I decided to play and place chocolate rocks on it and had to come up with another name; hence Tip Top.
Tip Top Tiramisu
Tiramisu is a no-bake dessert made with layers of lady finger cookies dipped in liquor-infused coffee and mascarpone cheese.
- 250 - 300 grams lady finger biscuits
- 100 grams shaved chocolate
- Flavoring Syrup:
- 200 ml espresso coffee
- 100 ml Marsala or Tia Maria liqueur
- 50 grams sugar
- 3 whole eggs
- 120 grams caster sugar
- 25 ml Brandy
- 50 ml Marsala or Tia Maria
- 500 grams Mascarpone cheese
- 2 cups whipped cream
- ½ cup chocolate rocks - final decor topping
Make the custard:
Place a steel bowl over a simmering saucepan of water and make a sabayon by gradually whisking sugar into the eggs.
When the mixture is a soft peak and has some form, quickly whisk in the Brandy and Tia Maria.
Allow to cool and gently fold in mascarpone to make the custard.
Make the flavoring syrup:
Dissolve the sugar in the hot coffee.
When cool, add the liqueur (tia Maria or Marsala)
Put it together:
Get a 10 by 6-inches glass container.
Place a small amount of custard, about 2 tablespoons, on the bottom of the serving dish, just enough to secure the ladyfingers.
Dip ladyfingers in the flavor syrup, quickly - don’t over-soak or it will be soggy; and arrange them on the bottom of the serving dish.
Divide the custard into three portions and spread the first portion on top of the ladyfingers and then grate ¼ of the chocolate on top; making sure to evenly scatter the grated chocolate.
Continue to do this; ladyfingers/custard/chocolate.
When you reach the final layer, spread the whipping cream evenly all over the tiramisu.
Grate all over the last portion of the chocolate.
Decorate with chocolate rocks.
Chill for at least 2 - 4 hours before serving.