KIA ORA! This would be my first and official post from the Land of the Long White Cloud – New Zealand. The country where sheep are 7 times larger than its entire human population, the country that I choose to be my 2nd home.
Trivia: As of today, there are only 4.5 million people in New Zealand.
I can’t believe 4 months have passed since I packed my suitcase and left home. It was exciting and tough to move to a foreign land that is 14 hours away from home, no family or friends around and most especially no assurance if you’ll be able to settle and land to a job of your field – its a gamble.
Surprisingly, things suddenly fell into its places accordingly, it seems like everything is planned well. Met some good friends along the way, got a permanent job and now able to support my family back home. I am forever grateful that God and the universe heard my prayers and brought me to this beautiful country.
I choose Tiramisu for my next project simply because it doesn’t involved any baking. Unfortunately, the oven in our flat is used as food storage cabinet at the moment that’s why I’m limited to create “no bake” desserts.
Authentic Italian way of making Tiramisu uses raw eggs – I don’t like that! What I did is I made a custard pastry creme and mix it with cream cheese (substitute for mascarpone cheese). Typical Tiramisu contains a hint of alcohol which is really awesome. Sorry alcoholic people (especially you Danee) but I’m kinda frugal in buying a bottle of brandy.
Tiramisu (no booze)
For the Custard Pastry Creme
- 4 egg yolks
- 1 and one half cups of whole milk
- 2 tbs flour
- 1/4 cup sugar
- 1 tsp vanilla extract
For the Cream Filing
- Cream Cheese or
- Prepared Custard Pastry Creme
1 and a half pack of Savoiardi/Lady Finger Cookies
3/4 strong coffee + 2 tbs of sugar
For the Custard Pastry Cream:
1. Warm the milk in the saucepan until you start to see traces of steam – NOT boiling.
2. In a medium bowl, whisk together the sugar and flour. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It’s fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
3. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan.
4. Set the pan back over medium heat. Whisk constantly at low heat. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
For the Cream Filing
1. Mix prepared custard pastry creme and cream cheese until smooth in consistency.
1. In a shallow dish, place prepared coffee plus 2 tbs of sugar and mix well. (this is where you add your alcohol – like brandy or amaretto)
2. Dip the Savoiardi/ladyfinger in the coffee mixture (3 sec) and line the bottom of the deep big shallow dish.
3. Scoop 1/2 of the cream filling over the lady fingers and spread/flatten it out.4. Sprinkle top with cocoa powder. Repeat the process again by dipping the Savoiardi into the coffee mixture, then cover with the cream filing and sprinkle again cocoa powder on top. This makes 2 layers. Chill overnight.