Tiramisu

Fatmah Bahalwan

Bahan:
250 gr keju mascarpone
300 ml whipping cream
100 gr gula bubuk
½ sdt esens vanilli
4 btr kuning telur
50 gr gula kastor

Bahan lain:
2 sdm kopi instan, cairkan dengan
150 ml air hangat
1 sdm gula pasir
150 ml kahlua/rhum (optional)
20 bh lady finger atau sponge cake coklat 3 lembar ukuran 22x22x3cm

Garnish:
Whipped cream dan coklat bubuk secukupnya

Cara membuat:

  1. Kocok sebentar keju mascarpone untuk menghilangkan gumpalannya, sisihkan.
  2. Kocok whipping cream dan gula bubuk hingga kental dan kaku. Sisihkan dalam kulkas agar tidak meleleh.
  3. Kocok kuning telur, gula kastor, dan vanilli hingga kental, lalu lanjutkan mengocok di atas air mendidih (kocok tim) hingga telur hangat. Angkat, teruskan mengocok hingga telur kembali dingin. Matikan mikser.
  4. Keluarkan whipped cream dari dalam kulkas. Masukkan keju mascarphone yg sudah dikocok, aduk rata (atau kocok dengan mixer speed 1), tuangkan pula kocokan kuning telur, aduk hingga rata benar.
  5. Ditempat lain, campur gula, air kopi, dan rhum (bila pakai), aduk rata, sisihkan.

 Penyelesaian:

  1. Siapkan loyang bongkar pasang atau gelas saji. Susun lady finger (atau cake coklat sesuai selera) di bagian dasar hingga rata. Perciki dengan cairan kopi hingga lembab. Tuangkan adonan mascarphone, ratakan.
  2. Susun lagi lady finger seperti lapisan bawah, basahi dengan cairan kopi, tuangi lagi dengan adonan mascarphone.
  3. Buat dua atau tiga susun. Paling atas, hias dengan whipped krim, lalu ayakkan coklat bubuk.
  4. Bekukan dalam kulkas selama 4 jam.

Catatan:

Pastikan telur sudah kembali menjadi dingin sebelum mencampurkannya dengan whipped cream dan mascarpone. Suhu hangat akan membuat whipped cream mencair. Jika anda tidak keberatan telur mentah, maka telur tidak perlu ditim.

 

83 Comments

  • Reply
    Krishna
    April 5, 2013

    Mau nanya nih, ngocok kuning telur dan gulanya sampai kental sekali ya? Lalu dikocok di atas air panasnya sampai bagaimana? Apakah berubah warna atau mengental?

    • Reply
      NCC Indonesia Author
      April 8, 2013

      Hingga kental dan pucat saja dan gulanya larut. Adonan halus, kental dan pucat. Dikocok di air panas hingga hangat, sekedar mematikan bakteri. Adonan tidak berubah lagi, hanya semakin ringan. Kalau tidak mau ribet, tidak perlu dikocok di air panas juga tidak apa-apa, mentah saja telurnya.

      • Reply
        Yayuk
        November 25, 2019

        Gak ad bau amis y klo telurnya pake mentah sj

  • Reply
    DWI
    July 10, 2013

    kocok telurnyanya boleh diwadah/baskom alumininium, Bu ? maksudnya biar pas ditim cepet hangatnya.
    makasih

  • Reply
    yatie
    October 9, 2013

    Boleh diganti gak mascarponenya?

    • Reply
      NCC Indonesia Author
      October 13, 2013

      Boleh saja gak ada yang marah, tapi bukan tiramisu lagi namanya.

  • Reply
    Bungi
    January 21, 2014

    Bu Fat, gula apakah gula bubuknya boleh diganti dengan gula kastor ? Trims. Bu Fat .. 😊

    • Reply
      NCC Indonesia Author
      January 23, 2014

      Lari sebentar ke mini mart beli gula bubuk..

      • Reply
        hommy
        July 31, 2014

        Ibu Fat yang baik, gula bubuk itu yang gula tepung itu ya bu? Saya agak bingung gula bubuk dengan gula kastor, karena pernah saya ke tbk di kota kecil saya ini (kabupaten), mau beli gula kastor, dikasi gula tepung. Saya tanya, ini beneran kastor? Dijawab iya, gula tepung itu sama dengan kastor. Nah, apakah sama juga dengan gula bubuk? Terima kasih ya bu.

        • Reply
          NCC Indonesia Author
          July 31, 2014

          Gula bubuk = gula tepung
          Gula kastor = gula pasir halus = gula pasir yang butirannya kecil sekali

  • Reply
    anita
    May 2, 2014

    Klo gak ada whip cream bisa di ganti apa mba??
    Klo adanya whip cream bubuk gmn dong?
    Thanks b4 mba Fat ^_*

    • Reply
      NCC Indonesia Author
      May 4, 2014

      Bisa donk. Campurkan whipping cream bubuk dengan air es sesuai petunjuk pada kemasan, menjadi krim cair dingin. Lalu ukur krim cair ini sesuai jumlah pada resep.

  • Reply
    hommy
    July 31, 2014

    Bu, lady finger itu kalau diganti marie, egg drop atau egg roll-nya monde, atau oreo, kira-kira mana yang lebih mendekati ya bu? Lalu kalau direndam dengan cairan kopi, sampai kuenya full menyerap kopinya ya bu? Kalau jadi basah air kopi menetes, apakah ga masalah bu (kan sponge cake kalau dicelup air kan langsung lembek basah gitu bu)? Terima kasih.

    • Reply
      NCC Indonesia Author
      July 31, 2014

      Kue dicelup atau disiram air kopi hingga cukup basah. Jika kue langsung lembek dan tidak bisa diangkat, lebih baik disiram. Atau segera angkat setelah dicelup.
      Marie, egg roll, egg drop, oreo, yang paling mendekati adalah bolu kering, hehe.. Tiga yg pertama terlalu rapuh jika kena cairan, oreo sepertinya terlalu kokoh. Dicoba saja deh kalau kamu penasaran. Kami belum pernah menggunakan selain lady fingers dan sponge cake dan tidak merekomen yang lain.

  • Reply
    Ellen
    October 17, 2014

    Bu Fatmah, sebenarnya kegunaan kuning telur dalam adonan ini ap? Apa boleh kuning telurnya tidak dipakai? Terima kasih

    • Reply
      NCC Indonesia Author
      October 26, 2014

      Kuning telur memberi “body” pada tiramisu, membuatnya lebih creamy dan memberi rasa lebih lezat. Tidak pakai kuning telur tidak akan dimarahi hansip sih, tapi rasa dan tekstur akan beda.

  • Reply
    Rina
    December 20, 2014

    Dear Ibu Fat, saya sudah eksekusi resep ini, enaaak sekali. Tapi kenapa ya Bu, Lady Fingernya saat dimakan/ dipotong banyak mengeluarkan air kopinya? Adakah tips bagaimana tehnik mencelupnya agar tidak terlalu basah?
    Terima kasih ^___^

    • Reply
      NCC Indonesia Author
      December 21, 2014

      Jangan terlalu lama mencelupnya. Sering bikin supaya terlatih feelingnya. Yuk, semangat, bikin lagi yang lebih cakebbb..

  • Reply
    ndaru
    January 13, 2015

    bu. whip creamnya dairy atau non dairy? makasi bu

  • Reply
    anindita
    July 28, 2015

    bu fatma, saya coba modif menjadi rasa kopi dengan menambahkan kopi instan yang dilarutkan, saya tambahkan terakhir saat semua adonan sudah tercampur. yg saya mau tanyakan, terkadang adonan tiramisu menjadi pecah/lemak terpisah tapi kadang juga berhasil/adonan tetap lembut. kira2 apa cara saya menambahkan kopi salah ya bu? atau larutan kopi harus dingin?

    • Reply
      NCC Indonesia Author
      July 28, 2015

      Betul, semua harus dalam keadaan dingin ketika assembly.

  • Reply
    Putri
    September 11, 2016

    Bu fat maaf, itu porsi nya jadi berapa cup ya bu?

  • Reply
    Nurul
    March 22, 2017

    Bun itu pas di tim kocoknya juga pakai mixer bun pas masih di atas konpor atau gimana??
    Sama satu lagi gula Bubuk itu gula halus kah??

  • Reply
    Caca
    December 15, 2018

    Halo bu, aku udah coba buat ini, tapi saat aku whisk mascarponenya kenapa pecah ya bu? Aku udah coba berkali2 dengan cara berbeda, yaitu mixer atau whisk. Tetapi selalu gagal di mascarponenya. Aku sebelumnya pernah baca tips kalau mascarponenya harus dalam suhu ruangan dulu, tapi apa nanti tidak akan pecah ketika dicampur dengan whip cream dingin? Terima kasih 🙂

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