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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
6 Kuning telur, 200 gr Gula bubuk/Gula yang halus sekali
150 ml Kopi espresso seduh-suhu ruang, Coklat bubuk
340 gr Kue Lady finger Italy, 300 gr Mascarpone
420 ml Krim kental*, 2 sm Liqueur kopi/Rum*
Hiasan (opsional):
Coklat semi manis-serut/Coklat chips, Es krim vanilla
Sirup/Pasta coklat, Krim kocok/Whipped cream
Cara membuat
Masukkan kuning telur ke dalam panci tim/double boiler yang diletakkan di atas air mendidih. Kecilkan api, kocok terus dengan whisk biasa (dengan mixer kecepatan rendah). Secara bertahap masukkan gula sambil dikocok terus selama ± 5 menit, sampai mulai kental & pucat. Angkat dari api & terus kocok sampai kental. Masukkan mascarpone & liqueur, aduk melipat dengan spatula hingga menyatu saja lalu sisihkan.
Di mangkuk lain, kocok krim sampai kaku. Dimulai dengan kecepatan rendah, bertahap naikkan kecepatan ke medium, lalu tinggi. Masukkan krim ke adonan mascarpone secara bertahap & campur perlahan2 dengan spatula (hati2, jangan sampai kekentalan krim turun). Sisihkan.
Kue dapat dibuat di gelas mangkuk tinggi/loyang biasa 22X22 cm/loyang bongkar pasang. Celup lady finger selintas saja (hati2, kue ini cepat sekali menyerap cairan), satu persatu di kopi persis sebelum kue diletakkan di loyang. Susun lady fingers secukupnya hingga menutup dasar loyang (dan di sisi tepian bila menggunakan gelas mangkuk). Ambil sebagian krim, isi di atas kue & ratakan. Celup & susun lagi kue di atas krim lalu tutup rata dengan krim. Tutup loyang lalu dinginkan selama 4 jam sampai semalaman di kulkas. Buka tutupnya, lalu taburi bagian atas kue dengan coklat bubuk.
Penyajian: Serut ke arah bawah dari tepian papan coklat dengan alat pengupas sayuran bila hendak membuat coklat serut. Letakkan sepotong kue di piring saji, beri sesendok es krim & whipped cream di sisinya. Hias dengan sirup/pasta coklat, coklat serut/coklat chips lalu taburi coklat bubuk.
* Krim kental dapat diganti dengan Krim kocok (whipping cream). Liquor tidak harus digunakan.
Ingredients
6 Egg yolks, 300 gr Mascarpone, Cocoa powder
420 ml Heavy cream*, 2 tbsp Coffee liqueur/Rum*
150 ml Brewed espresso-room temperature
340 gr Italian Lady finger cookies
200 gr Caster Sugar/Super fine sugar
Garnish (optional):
Semisweet chocolate-shaved/Chocolate chips
Chocolate syrup, Vanilla ice cream, Whipped cream
Directions
Put egg yolks in the top of a double boiler, over boiling water. Reduce the heat to low. Using a wire whisk (or electric mixer over low speed), whisk it constantly. Gradually add in sugar; whisk for ~ 5 minutes until it gets thicker & paler. Remove from the heat & whip yolks again until it’s thick & pale. Using a spatula, fold in mascarpone & liqueur, just to combine it well; set it aside.
In a separate bowl, whip cream to stiff peaks. Starts to beat it in low speed first, then turn it up to medium speed & finally to the highest speed. Using a spatula, fold cream gradually into yolk mixture. Do it gently, don’t deflate the cream. Set it aside.
It can be made in a trifle bowl/a 22X22 cm-form pan/spring-form pan. One at a time, slightly dip (do not soak) lady finger strip in the coffee, right before you put it on the pan. Line the bottom of the pan with the lady fingers (also the sides if you’re using a trifle bowl). Spoon half of the cream filling over the lady fingers. Spread cream to cover the lady fingers neatly. Repeat the layering procedure. Cover the form & then refrigerate the tiramisu for minimum 4 hours until overnight. Uncover the form & sprinkle the top with cocoa powder.
To serve: Put a slice of tiramisu in a serving plate. Arrange a scoop of ice cream & whipped cream on the side. Garnish with chocolate syrup, shaved chocolate/chocolate chips & the sprinkle the top with some more cocoa powder.
* Heavy cream could be substitute with whipping cream. Liqueur is optional.
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