Tiramisu

In a medium size saucepan put in 420 ml milk and 100g sugar.

Using medium heat, bring the milk mixture JUST to boiling. Make sure to stir constantly.

While waiting for mixture to boil, whisk together the remaining 60ml milk, 50g sugar, flour and egg yolks in a heat proof bowl.

When milk mixture in (2) comes to a boil, gradually whisk it into the egg yolk mixture in (3)

Transfer this mixture from (4) into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue stirring until it thickens like a custard.(about 1-2 minutes )

Remove from heat and strain into a bowl. ( this will remove any lumps from the mixture )

Whisk in the rum, vanilla and butter.

Immediately cover the surface of the custard with a cling wrap to prevent a crust forming at the top. (make sure the cling wrap touches the surface of the custard )

Leave to cool and refrigerate until thick and completely cold, at least 2 hours. ( I usually make this custard the day before and refrigerate it overnight).

Remove the custard from fridge once it has cooled completely.

In a separate bowl, beat the mascarpone cheese with a wooden spoon or spatula until it is soft and smooth.

Gently fold with a whisk the cold custard into the mascarpone until smooth.

Next make the coffee soaking syrup. In a large shallow bowl combine the coffee ( espresso ), sugar and rum. Adjust to taste and add more sugar if you like.

Assemble the tiramisu.

First line a 9 x 5 x 3 inch loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the loaf pan. ( This is for easier lifting up of the tiramisu after it’s refrigerated )

Have ready the ladyfingers, coffee syrup and custard cream filling. Next, dip 7 to 8 ladyfingers, one at a time and line them side by side in a single layer onto the bottom of the pan.

Spoon 1/3 of the cream filling over the ladyfingers to completely cover them.

Repeat with another layer of ladyfingers by dipping another 7-8 of them into the coffee syrup and arranging them side by side above the cream.

Again, cover the ladyfingers with cream. Repeat with another layer of ladyfingers, cream and ladyfingers. ( altogether there are 4 layers of ladyfingers and 3 layers of cream )

Cover the tiramisu with the plastic or cling wrap and refrigerate for at least 6 hours, preferably overnight.

Serve the tiramisu.

Remove the plastic wrap from the top of the tiramisu.

Gently invert the tiramisu from the loaf pan onto a serving plate and remove the plastic wrap.

Sift cocoa powder and / or grated chocolate over the top of the tiramisu. Can also decorate with fresh strawberries.

Alternative For Strong Brewed Coffee / Espresso

Heat up 1 cup of water in kettle until begins to boil. Then add 1 to 1 1/2 teaspoon instant coffee in a mug. Pour 3 tablespoons of boiled water into mug and stir thoroughly for 1 minute.