Tiramisu! #1

*trumpets!*

This is it!!


Thursday, 10:30 pm. After work.

Finally, THE first attempt. I came across this rather simple recipe in Yummy Magazine, October 2008 issue, page 19. I got lucky in buying this particular issue cause it covered everything chocolate! tempering to truffles? it's all in there!

anywho, let's get started =) For this particular recipe, i used the following ingredients: Exhibit 1: 7 oz ladyfingers and 7 oz grated semi sweet chocolate.

Exhibit 2: 1 3/4 cups mascarpone cheese (used cream cheese instead)

1 1/4 confectioner's sugar, unsweetened cocoa powder for dusting

Exhibit 3: 3/4 cup brewed coffee, cooled, 2 egg whites, 4 egg yolks.

Okay, just to be PERFECTLY clear on one thing: somewhere along the way, i learned NEVER to replace mascarpone cheese with cream cheese. I went to S&R to check out if they carry mascarpone cheese and lo and behold! it costs p500+ per 8oz! So what i did, i went to SM supermarket and bought Magnolia cream cheese instead. solve! *giggles!* but the result was one step short of a disaster.

Read on to find out why.

Exhibit 4: Beat egg yolks with sugar until pale and fluffy.

Exhibit 5: Gently fold in the mascarpone (or in this case, cheap CREAM CHEESE) and then mix in the egg whites.




Exhibit 6: soak lady fingers in brewed coffee and arrange as shown.



Exhibit 7: Cover with a layer of the "CREAM CHEESE" mixture
and layer with the grated chocolate.



"Continue making layers until all ingredients are used up.
Dust with cocoa powder and chill."


These are the words to be found in the magazine and shown above it is a lovely picture
depicting the supposedly finish product.


I somehow ended up with:



Exhibit 8.




and..

Exhibit 9.

Darn mascarpone cheese. From this point on, i will always ALWAYS follow instructions. And won't substitute or come up with a recipe of my own. *scout's honor*

Shown in the magazine, the mascarpone cheese blended very nicely with the egg mixture. However, in my case, there were CHUNKS! What a horrid disaster! I was mixing and mixing for almost 30mins but still, the mixture contained lumps of cream cheese!

Panicking and sleepy and tired, decided to ignore the obvious and continued layering them ladyfingers.

Refer again to exhibit 8. The mixture is too wet and too.. yucky.

But an idea pops into mind. Why not microwave the gooey finish product? for the cheese-egg mixture and chocolate to melt?

It actually got better! =)

The chocolate melted wonderfully,the mixture blended with the ladyfinger layering itself the way it should. *kilig!*

Placed the tiramisu in the freezer overnight. Finished 11:30pm.

The following morning..

Woke up @ 5am. Excited. Opened the freezer. HELLEW TIRAMISU! Sliced through the cake/dessert, and yes, took a bite at such an ungodly time.

It may not look presentable, it may not even level with professionals, but since it's my first, i love it =)

location: Starbucks Shell. Friday. 7:43am.

White Choco Mocha Extra hot. Non-fat. No Whip.

**Domo Arigatou Gozaimasu ! to Marc Angelo Sy