Monday 28 January 2013

Kueh Buloh Tiramisu

Yield: 4 cups

10 kueh buloh or mini sponge cakes
2 tsp instant coffee
20g raw sugar
~30g hot water
100g cold milk
50g coconut cream
100g milk
40g icing sugar
1/4 tsp vanilla essence
250g mascarpone cheese


1. Add 2 tsp of instant coffee and 20g raw sugar to a measuring cup.

Add 2 tsp of instant coffee powder to a measuring cup

Add about 20g of raw sugar to the
coffee powder

2. Pour hot water to 100ml marking and stir to melt the coffee and sugar.

Add hot water to the 50ml marking. Stir to dissolve the
coffee powder and sugar

3. Add 100ml of cold milk to reach the 200 ml marking. Blend well and set aside.

Add whole milk to reach 200 ml

4. Whip coconut cream, icing sugar and 100g cold milkfor 3 minutes or till all the ingredients are well blended.

Pour milk to the icing sugar
and coconut cream. Whip the ingredients

5. Pour in the mascarpone cheese and vanilla essence. Blend well and store in the fridge till needed.

Stir in the vanilla essence

Add in the mascarpone cheese and
blend well

A well blended mascarpone mixture

6. Cut 6 kueh Buloh into halves. Dip the halves kueh Buloh in the coffee milk mixture. Do not soak, remove the kueh Buloh immediately after they are dipped.

Cut 6 kueh bulohs into halves
and keep the remaining 4 as whole

Dip the kueh buloh one at a time
into the coffee.
Avoid soaking the cake for too long

7. Arrange 3 halves kueh buloh in each cup.

Arrange the soaked kueh
buloh at the bottom of the cup

8. Scoop 3 tbsp of mascarpone mixture on top of the kueh buloh.

Spoon in about 3 tbsp of mascarpone

9. Sprinkle some cocoa powder over the mascarpone mixture.
Repeat step (7) to (9) for another layer. I used one whole kueh buloh for the top layer.

Sprinkle some cocoa powder over
the mascarpone mixure

10. Chill the tiramisu cups in the fridge for minimum of 30 minutes before consuming.

Recipe adapted from Gordon Ramsay's 'Easy Tiramisu'

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