HH working overseas wanted to surprise his wife with a Tiramisu on her birthday. But the trouble was they had kids at home and his own 14month old baby girl, who will definitely want a piece of the cake. I totally understand.. I still have my 2 girls coming to the table for bites off our plates (didi is only 4 months old.. but with his appetite, I’m sure in no time!) . And nothing can restrain them when it comes to cake!
So I decided to specially do up non-alcoholic versions of the Tiramisu soaked in chocolate milk (so they won’t suspect anything thinking it’s the same as Mummy’s Bailey’s - same colour heh) and instead of cocoa powder, which isn’t suitable for them as well, I’ve used colourful hundreds and millions as topping.
And the Verdict : The kids loved it! Actually, myself too!
Tiramisu was never intended as a cake. It originated as an Italian dessert and best served in a dessert cup!
Made with mascarpone cheese, Savoiardi fingers soaked in espresso, brandy or Bailey’s or both! I’ve analysed and researched and experimented for the best Tiramisu cake ever cos I am a self-confessed Tiramisu freak. I’ve gone “blah” at some of the dry Tiramisu cakes I’ve had at the cafes - obviously trying to cut cost! That’s the one time they will make my money. And I swear by Brandy. No substitutes.
Now I have 2 camps who’ve tried both versions of my Tiramisu.
Camp 1 - Has sweet tooth, likes the Tiramisu to be creamier.
Camp 2 - Likes the Tiramisu to be less sweet and of a lighter texture.
Since Camp 1 members have tried the Camp 2 version without much protest, I now just make the Camp 2 version. I’ve shared a cake like this amongst 4 very extremely happy people. *Big Grin* *Hic* Well.. I’m the excessive one!
Best served semi-frozen. Think Ice Cream Tiramisu! Soaked with brandy and coffee, a sure winner at any Christmas Party!
