Tiramisuuu....jadi keingetan ama tiramisu nyaa Peacock cafe di Hilton Jakarta:) duluuuuu....pas gw masih jaman2nya kerja en single ( taa elaaa) kl pulang kerja suka nongkrong disini ama temen sekantor gw yang namanya Meidy ( where r u yaa, skr?) kebetulan kantor yg didaerah slipi deket bgt kl kesinii...jadinyaa ya, dari pada bermacet2 ria dijalan...(kan be te tuuh) kita akhirnya suka mampir di peacock cafe inii...duduk rileks sambil dengerin musik jazz-nya:) wuaaahhh endaahhhnyaa....capeknya jadi ilang deeh:D Nahh..sembari duduk, kita paling sering order tiramisunyaa....yang endang baammbaang bgt..hihihihii sedddeeeeeeep...!!!! duuhhh udah lama bgt deeehhh, jadul! tapi gw masih inget bgt masa2 itu bareng si Meidy temen gw yang super gokilll heuhueheuh (kangen euy) satu lagi menu yang muantaap disini, yg gw suka bgt yaitu Lasagna nyaa....sumpriit bow enaakk...salah satu reason, yg bikin gw jadi semangat buat bikin lasagna...huehueehhe:)Belakangan gw rindu si tiramisuu, berhubung dapet kiriman Mascarpone dari Mba Anne..akhirnya gw karya kan juga ddeh si mascarponenyaa:) *thank u mbaa;)*...
Lumayan kaan..bisa bikin tiramisu...jadi ngga perlu beli mahal2 di Starbuck Cafee....hueheuheh (penghematan.com) :D
Si hubby makannya sambi merem melek..kekekekkeke:))
Niih...resepnya daku dapet dari magazine Best Foods dessert-nya "The Australian Womans Weekly", agaiin:)
6 eggs
1 1/2 cups (330 gr) caster sugar
1 cup (150 gr) self-raising flour
1/2 cup (75 gr) cornflour
1 cup boiling water
1 1/2 table spoon instant coffee powder
180 ml air+ 1 sdm Rhum (mixed)*
4 egg yolk
2 cups (500 gr) mascarpone
1/4 cup (25 gr) finely grated dark eating chocolate
300 ml thickened cream
75 gr dark eating chocolate, extra
1. Preheat oven to moderate, grease two deep 19 cm square pans, line bases with baking paper.
2. Beat egg in medium bowl with electric mixer about 10 minutes or until thick and creamy. Add 1 cup of sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Gently fold in triple-shifted flour, then 1/4 cup of the boiling water. Divide mixture evenly between prepare pans: bake, uncovered, in moderate oven about 25 minutes. Turn cakes immediately onto wire rack to cool.
3. Meanwhile, combine remaining boiling water, coffee and 1/2 cup of rhum mixture in a small bowl, cool.
4. Beat egg yolks and remaining sugar in small bowl with electric mixer until thick and creamy. Add remaining rhum mixture and mascarpone, beat until combined.
5. Split cooled cakes in half horizontally, place one layer of cake and brush with 1/3 cup of coffee mixture. Spread with 1 cup of mascarpone mixture; sprinkle with 1 tbsp of the grated chocolate. Repeat layering, finishing with layer of cake , cover; refrigerate 3 hours or overnight.
6. Beat cream in small bowl with electric mixer until soft peaks form. Turn cake onto serving plate; spread top and side with cream. Using vegetable peeler, male chocolate curl from extra chocolate; sprinkle over cake.
~ This recipe can be made 2 days in advance and kept, covered, in refrigerator~
* Original recipe using 180 ml marsala ( is a sweet fortified wine from marsala, Italy) you can substitute it with any coffee-flavoured liquer or rhum (i'm using halal rhum)
* source: The Best Food Dessert "The Australian Women Weekly"
1 1/2 cups (330 gr) caster sugar
1 cup (150 gr) self-raising flour
1/2 cup (75 gr) cornflour
1 cup boiling water
1 1/2 table spoon instant coffee powder
180 ml air+ 1 sdm Rhum (mixed)*
4 egg yolk
2 cups (500 gr) mascarpone
1/4 cup (25 gr) finely grated dark eating chocolate
300 ml thickened cream
75 gr dark eating chocolate, extra
1. Preheat oven to moderate, grease two deep 19 cm square pans, line bases with baking paper.
2. Beat egg in medium bowl with electric mixer about 10 minutes or until thick and creamy. Add 1 cup of sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Gently fold in triple-shifted flour, then 1/4 cup of the boiling water. Divide mixture evenly between prepare pans: bake, uncovered, in moderate oven about 25 minutes. Turn cakes immediately onto wire rack to cool.
3. Meanwhile, combine remaining boiling water, coffee and 1/2 cup of rhum mixture in a small bowl, cool.
4. Beat egg yolks and remaining sugar in small bowl with electric mixer until thick and creamy. Add remaining rhum mixture and mascarpone, beat until combined.
5. Split cooled cakes in half horizontally, place one layer of cake and brush with 1/3 cup of coffee mixture. Spread with 1 cup of mascarpone mixture; sprinkle with 1 tbsp of the grated chocolate. Repeat layering, finishing with layer of cake , cover; refrigerate 3 hours or overnight.
6. Beat cream in small bowl with electric mixer until soft peaks form. Turn cake onto serving plate; spread top and side with cream. Using vegetable peeler, male chocolate curl from extra chocolate; sprinkle over cake.
~ This recipe can be made 2 days in advance and kept, covered, in refrigerator~
* Original recipe using 180 ml marsala ( is a sweet fortified wine from marsala, Italy) you can substitute it with any coffee-flavoured liquer or rhum (i'm using halal rhum)
* source: The Best Food Dessert "The Australian Women Weekly"
2 comments:
Lagi-lagi Yenny bikin dirikuh laper berat..kayaknya harus didatengin ke S'pore neh hehe
terimakasih resepnya...
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