This
was a very easy tiramisu recipe to put together and didn’t require making a
custard with egg yolks. I only used half of the ingredients and put it in 8
cups. I also added a little agave syrup to the ube syrip (ube extract + water mixture)
before drizzling on the lady fingers.
Equipment
9×13
Baking Dish (used 8 cups)
Hand
Mixer
Stand
Mixer
Ingredients
Ube
Mascarpone Cream
1½
cups heavy cream chilled
3
tbsp granulated sugar
3
tsp ube extract
11
oz mascarpone cheese
14
oz ube jam or ube halaya room temperature
Ube
Syrup
2
tbsp ube extract
1
cup warm water
ladyfinger
or savoiardi cookies enough to fill your baking dish (used
lady fingers)
Instructions
Combine
heavy cream, sugar and ube extract in a bowl. Whip until combined.
1½
cups heavy cream,3 tbsp granulated sugar,3 tsp ube extract
Add
mascarpone cheese and ube jam. Continue whipping until stiff and incorporated.
Set aside.
11
oz mascarpone cheese,14 oz ube jam or ube halaya
In
another bowl, combine ube extract with warm water. Stir until incorporated.
2
tbsp ube extract,1 cup warm water
Dip
both sides of each ladyfinger cookie in your ube syrup.
ladyfinger
or savoiardi cookies
Place
on the bottom of your baking dish. Cut the cookies if needed to fit your dish
exactly.
Spread
half of the mascarpone mixture on top of the cookies. Repeat with another layer
of cookies and ube mascarpone cream.
Chill
6-8 hours, preferably overnight, before serving.
Notes
Yield
depends on how big or small you slice your cake. Estimated nutrition
information is based on 12 servings.
Instead
of dunking the cookie in ube syrup, just lightly dip each side. A quick second
is really all it takes.
Longer
than that and your cookie will absorb too much liquid too quickly and fall
apart. You can also choose to brush each side with your ube mixture instead of
dipping it.
Tiramisu
needs time to chill and set. Chilling also allows the ladyfingers to absorb
more of that delicious ube mixture.
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