It is Tiramisu time.. How are you people? I'm fulfilling my spare time at home this weekend. Which is very rare moment to me and hubby. So I 've been in the kitchen since this morning. Fuuhhhh!!!"wipe the sweat'. Fried kuewteow for breakfast, doing some laundry, 3 times to be exact, masak asam daging for lunch err dinner I guess, since we haven't touch the dish after a well-supplied kuew teow. And now i just had my TIRAMISU time.
I googled the recipe and friends' blog and I noticed the TIRAMISU used raw eggs in the ingredients. I don't really fancy the fact that it used raw eggs in the batter.So I googled more and discovered this "ZABAGLIONE" or Sabayon, some kind of light custard best served with biscotti and also fresh berries.
My tiramisu recipe replicated from here but I adjusted according to my liking :)
Ingredients:
5 egg yolks
vanilla extract
250g mascapone cheese
50 g cream cheese (tatura)
half cup of cream
3/4 cup of caster sugar
espresso coffee( nescafe will do)
lady fingers (Bonomi)
cocoa powder for dusting
Steps:
1: Prepare the zabaglione filling
Beat the egg yolks, vanilla extract and 2/4 of sugar in a bowl of double boiler. Make the bowl doesn't touch the boiling water underneath. You don't want your "sabayon" to turn into scrambled egg :)
Whisk until thicken and small bubble appeared.
2:Beat the mascarpone , cream cheese, thicken cream and 1/4 sugar until fluffy.
3: Mix zabaglione filling and cheese cream mixture
4: Lightly soak the lady finger in the espresso mix and lay in your casserole dish
5: Distribute the filling on the first layer .
6: Repeat step 4 and 5 accordingly. 
7: Sprinkle over crush lady fingers and dust with cocoa powder on top.
8: Chill for 3-4 hours
akhirnya... :)
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