Welcome to today’s Podcast. Now today is one of my personal favorite, it’s tiramisu soup. It’s a relatively new recipe, only about 60 years old but this is a lighter version so we take out and here I've got some low-fat cheese but you still get the great intense flavor.
Right here, we’ve got coffee that we’ve let down so it’s nice and rich. Then we’ve got coffee liqueur, any coffee liqueur will do, it’s up to you. A bit of water to let richness down at coffee, the custard, we’ve got low-fat cream cheese, vanilla extract, not the essence and the condense milk and over here, the body of the whole thing, the sponge fingers and top with cocoa powder.
Okay the first thing to do is to let down the coffee which I’ve already done. So I’ve got a very, very strong coffee mixture here using instant coffee and boiling water. And what we need to do is to pop that into a shallow dish and to that I’m going to add about four tablespoons of coffee liqueur. Pour more, it’s really up to. How strong you want or how alcoholic you want. Then because it has the most very, very intense flavor there, I’ll add some water just to let the whole thing down. Just like that. We’ll just give that a stir around.
Next part is the custard. Now here, I’m using a low-fat cream cheese. You can use a full fat cheese, it’s up to you. I’m trying to make a slightly lighter version. Now the original recipe has egg yolks and all sorts of extra fat in it, Mascarpone cheese but I think you can still get as nice as the flavor using a low-fat version.
To that I’m going to add one teaspoon or two, it’s really up to you but here I’m going to do one of vanilla extract. This is very, very powerful vanilla extract. It’s not an essence, its an extract. Essence sometimes made with all the chemicals. This is an extract, a natural extract.
And to that, I’m going to add about roughly six tablespoons of condensed milk. Now you can—whatever you like, it’s up to you but that’s about it. What we need to do is just whisk these together. You have to go just until the cheese is soft, all the lumps are gone and it’s nice and light. There will be a point when you can’t whisk any further. You can make a tiramisu soup in one large dish. That’s quite lot in parties. It’s quite fun to have four individual ones slightly got here.
Here’s the murky bit. On a sponge finger, an icing top and you’ve got sponge underneath. The best way to do it is to put the sponge underneath because it will soak up quicker. So get your sponge finger, pop it into the next jar. And as you can see already, it’s soaking up. Lift it up. Drain it from the excess, break it into two, and drop at the bottom. And because it’s that side down, like into put it in your glass. Number three, stir it through the way, break it and pop it in.
Then you need a spoon, blog on, I’m going to spoon for the custard. Soak up your sponge fingers. Follow it on top. Now these ones, you can actually lay side to side in the glass. Much more either at the top and then, top with the mixture again. And the best thing to do really is to chill them for about 15 minutes. While that is chilled to finish, I’ll just sprinkle the top with cocoa powder. But don’t go mad, so a little tiny bit on top like so. If you don’t like cocoa powder, use drinking chocolate, it’s up to you. But I quite like the bitterness of the cocoa. Just finish them like that. Don’t go mad and that’s it. And it’s ready to serve.
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