The recipe is so simple! Just grab some eggs, get the yolks, save the whites for breakfast. Add some sugar, then some cheese, then whatever flavor you want. I wanted my tiramisu to have a clementine flavor so I added clementine juice to the custard and to make it a little tangy, I added a hint of lemon juice. Now start making layers of lady fingers (or sponge cake, whatever you have) and the custard. Following is the recipe for individual tiramisu which serves six people, but you can totally make a single cake with it as you can see in the photographs.
Ingredients:
24-30 ladyfingers
16 oz mascarpone cheese
2 cup freshly squeezed clementine juice (looks like a lot, but its not!)
1/2 cup dried cranberries (soaked in juice for a few hours)
6 large egg yolks (at room temperature)
1/3 cup sugar
1 tbsp lemon juice
2 tsp vanilla extract
1/8 cup cocoa powder (for dusting on the top) optional
Method:
Beat egg yolks and sugar on a high speed until they become thick and light in color.
Just whisk the cheese a little to break it so that it doesn’t form lumps. Then turn the mixer to low and add mascarpone cheese, half of the clementine juice (one cup), lemon juice and vanilla extract.
Your custard is ready.
Now you can either use a 9×12 in. dish to layer your tiramisu or like me, get a few glasses or tall bowls.
Dip ladyfingers into the rest of the clementine juice and place them on the dish making first layer.
Sprinkle some cranberries and then pour half the custard over it. Spread it evenly to cover the whole surface.
Now repeat the same process starting with ladyfingers and keep going as far as you want!
Once you are done layering, smooth the top, cover it with a plastic wrap and pop it inside the refrigerator for at least 4-6 hours. This would help tiramisu soak all the moisture.
Before serving, garnish it with the fruit that you used or you can sprinkle a layer of cocoa powder on the top.
Via indiansimmer.com.