HoneY
MaaPeya Da LaaDLa
Ingredients: 8-10 pieces sponge cake
300 gm mascarpone cheese
cream cheese - optional
3 egg yolks
1 cup whipped fresh cream
200 gm icing sugar
300 gm granular sugar - optional
1/2 cup espresso or strong brewed coffee
1 tbsp sweet rum
1 tbsp sugar
For Mascarpone
1 litre fresh cream
1 tsp vinegar or lemon juice
Method: To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. Heat till the cream becomes thick with small flecks.
Drain and hang in muslin cloth for atleast two days.
To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. Add mascarpone, mix well and let it rest for five minutes.
Now gently fold in the whipped cream.
In a seperate bowl, mix sweet rum with espresso coffee and sugar. Keep aside.
Arrange the pieces of sponge cake in a dish. Soak them with coffee mixture. Spread the mascarpone mixture on top followed by another layer of sponge cake.
Soak it again with the coffee mixture. Add another layer of mascarpone.
Dust it generously with cocoa powder and refrigerate for half an hour. Serve.
300 gm mascarpone cheese
cream cheese - optional
3 egg yolks
1 cup whipped fresh cream
200 gm icing sugar
300 gm granular sugar - optional
1/2 cup espresso or strong brewed coffee
1 tbsp sweet rum
1 tbsp sugar
For Mascarpone
1 litre fresh cream
1 tsp vinegar or lemon juice
Method: To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. Heat till the cream becomes thick with small flecks.
Drain and hang in muslin cloth for atleast two days.
To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. Add mascarpone, mix well and let it rest for five minutes.
Now gently fold in the whipped cream.
In a seperate bowl, mix sweet rum with espresso coffee and sugar. Keep aside.
Arrange the pieces of sponge cake in a dish. Soak them with coffee mixture. Spread the mascarpone mixture on top followed by another layer of sponge cake.
Soak it again with the coffee mixture. Add another layer of mascarpone.
Dust it generously with cocoa powder and refrigerate for half an hour. Serve.
