Recipe: Mini tiramisu (1 small pan)
Ingredients:
Cake
- 5 lady's fingers
- 1 tube of starbuck via coffee
- 2 TB water
- 1-2 TB sherry cream
- 2 tp cocoa powder
- 1 TB chocolate bits
Filling
- 1/3 of a pack of 1/3 less fat cream cheese, about 8/3 oz
- 1/3 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 tp vanilla extract
- 1/2 tp lime juice
Procedure:
1. Mix cheese, lime juice, heavy cream, and confectioners' sugar in a bowl. Beat on low speed until integrated.
2. Dissolve via coffee in 2 TB hot water in a sauce pan. Heat the coffee until the liquid is reduced to about 1/2 TB. Then remove from heat. Add 1-2 TB sherry cream. Mix well to dissolve any coffee that is drying on the sauce pan.
3. Line lady's fingers on a small pan. Brush generously with coffee.
4. Pour beaten cream and cheese on top. Spread uniformly over.
5. Sprinkle chocolate bits and cocoa on top.
6. Chill overnight before serving.
Results:
4:48pm, all ingredients:
4:55pm, a really thick liquid of sherry and coffee (about 1 TB):
4:59pm, cream cheese, lime juice, heavy cream and confectioners' sugar beaten:
5:03pm, lady's fingers brushed with coffee:
5:04pm, cream mixture thinned with about 1 TB of half-and-half:
5:09pm, cream mixture spread uniformly onto lady's fingers:
5:13pm, cocoa and chocolate chips sprinkled on top:
Observations:
1. After I have tried out the sponge cake, it becomes obvious to me that sponge cake has much more moisture in it than lady's fingers. Therefore, if lady's finger is to be used in the recipe, it may be necessary to increase the moisture in the cream or the coffee liquor.
2. In this experiment, the cream and the cream cheese becomes really thick after beating. It's totally different from my previous experiment, in which the cream and cheese mixture is somewhat liquid.
3. In this experiment, the cake is definitely too dry. Try to increase the amount of liquid next time.
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