Coconut Tiramisu
The blend of classic dessert with Thai ingredient
Ingredients
For Lady Finger
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Egg Yolk 120 g
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Sugar 150 g
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Egg White 180 g
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Cake Flour 165 g
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Salt 1 g
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Icing Sugar
For Tiramisu Cream
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Mascarpone Cheese 80 g
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Coconut Milk 40 g
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Whipping Cream 100 g
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Young Coconut Meat (Chopped into small pieces) 60 g
For Coffee Syrup
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Espresso 150 g
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Syrup 50 g
For Combination
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Coconut Tuile for Decoration
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White Chocolate
Preparation
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For Lady Finger
- Preheat oven to 160C. Prepare an 12*17 inch tray. Grease and line with parchment paper
- Prepare 2 mixing bowls
- In the first bowl, mix egg yolk and sugar(1) with wire whisk until become fluffy
- For the second bowl, mix egg white and sugar(2) with wire whisk until the meringue forms soft peak
- Sieve flour and salt together
- Fold egg yolk, meringue and sieved flour until well combined
- Pour on the tray and spread the whole evenly. Bake at 160C for 10 minutes
- Sprink with Icing sugar on the top of the Batter
- Bake at 160C for 10 minutes
- Remove from the oven and leave until completely chilled. Cut into preferred shape and size
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For Tiramisu Cream
- Beat Best Foods Vanilla filling and Mascarpone Cheese with paddle attachment until become smooth
- Slowly add coconut milk and continue beating
- In another bowl, whip the whipping cream with wire whisk until forms soft peak
- Mix together 2 mixture until well combined then add young coconut meat
- Mix until become smooth and store in the fridge
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For Coffee Syrup
- Mix espresso and syrup altogether and set aside
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For Combination
- Prepare a cup or a preferred container
- Fill Tiramisu cream in pastry bag and pipe into the container in the size of 1 cm
- Soak the cutted Lady Finger in coffee syrup and top above Tiramisu cream
- Repeat by piping the cream and alternate with soaked Lady Finger
- For the surface, end with Tiramisu cream and scrape the cream equally to the edge of container
- Decorate with chocolate or coconut tulie as desire
