Love SG Raspberry Tiramisu

 

Going to share this Raspberry Tiramisu with vegan mascarpone cream this Sat at my church ARPC's Let's Carnival to bless the community =). As Singapore's National was around the corner, I spruced up the traditional Tiramisu, which usually has dreamy layers of mascarpone cream, coffee soaked-ladyfingers and cocoa powder, with additional red raspberry layers! The combination is really rich and refreshing at the same time! 

Tiramisu is said to have originated from Veneto in the 1800s. Authentic tiramisu using raw (or sometimes pasteurized nowadays) whipped egg whites, and separately whipped egg yolks with mascarpone to obtain super creamy mascarpone cream. Due to food safety concerns, many modern day versions (and also mine) uses whipped cream to replace the eggs. The resulting mascarpone cream is also rich and creamy =). To make the recipe even safer, the version that I am presenting is dairy-free/vegan, using non-dairy whipping cream as well as vegan cheese substitute, which should be able to sit out for around 2hrs.

So here goes the recipe! 

Love SG Raspberry Tiramisu

100g heavy cream + 100g mascarpone cheese (or 150g non-dairy cream + 50g vegan cheese substitute)
24g icing sugar
2g vanilla extract
1/2 cup strong coffee (5 g coffee powder, 100g hot water, 7g sugar)
1/2 tbsp kahlua/rum/marsala *optional
200g raspberry preserve/compote (recipe below, or store bought)
16 ladyfingers (savoiardi) - 2 fingers/tiramisu
Cocoa powder (for sifting in between layers)
Raspberry powder and snow powder (for sifting decorations on top)

1. Make strong coffee by dissolving coffee powder and sugar in hot water. You can also use espresso. Add 1 tbsp kahlua/rum/marsala (optional).

2. Mix mascarpone cheese, icing sugar and vanilla until combined.

3. Beat heavy cream until medium-stiff peaks.

4. Whisk in mascarpone cheese mixture and beat again till smooth. Transfer the mascarpone cream mixture to piping bag.

5. Smoothen the raspberry preserve and transfer to a piping bag.

Assembly:

1) Dip the ladyfingers quickly in a shallow dish of coffee and line the base of the glass cups.

2) Pipe a layer of mascarpone cream.

3) Pipe a layer of raspberry preserve. 

4) Sift a thin layer of cocoa powder.

5) Line a layer of coffee-infused lady fingers (try to pack neatly).

6) Pipe a layer of mascarpone cream.

7) Sift a layer of raspberry powder (with design), or sift a layer of raspberry powder, followed by snow powder (with design)

*You can repeat steps 1)-4) if your jar is taller. 

Raspberry compote/preserve (You can DIY or use store-bought)

240g raspberry (2 cups)
14g granulated/castor sugar (2 tbsp)
10g lemon juice (2 tsp)
4g pectin (1 tsp) or 4g cornstarch (2 tsp)* optional

1. Place the raspberries and lemon juice in a saucepan.

2. Add sugar, or sugar mixed with pectin (or cornstarch), to the saucepan. Stir with a whisk or spatula.

3. Bring to a boil over low heat and allow to thicken (few mins) till the compote coats the back of a spoon.

4. Allow to cool and transfer to piping bag. Keep in the fridge until ready to use.

Here's a short video tutorial I made before to make the raspberry compote/preserve. It was actually for another online class I had :)

Ladyfinger sponge (savoiardi) (You can DIY or use store-bought)

100g egg whites
½ tsp cream of tartar
83g castor sugar
3g salt
83g egg yolks (5 egg yolks)
83g plain flour, sifted

1. Whisk egg whites with cream of tartar using an electric mixer. Add sugar and salt in 3 additions and whisk till stiff peak.

2. Whisk in egg yolks using the mixer (< 5sec).

3. Fold in the plain flour in 2 additions.

4. Transfer to piping bag and pipe 2” long fingers.

5. Sieve icing sugar over.

6. Bake at 180C for 8 min.

And here are some other versions :)

 

Hope you enjoy this creation! =)

With lots of love,

Susanne