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For Lady Finger

  • Egg Yolk 120 g
  • Sugar 150 g
  • Egg White 180 g
  • Cake Flour 165 g
  • Salt 1 g
  • Icing Sugar

For Tiramisu Cream

For Coffee Syrup

  • Espresso 150 g
  • Syrup 50 g

For Combination

  • Coconut Tuile for Decoration
  • White Chocolate
  1. 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
  2. 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
  3. For Coffee Syrup

    • Mix espresso and syrup altogether and set aside
  4. 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
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