Durian Tiramisu

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I have taken one step up and altered the famous Italian Tiramisu and change it to Asian Tiramisu. I was very happy with the result and it turned out well.

My family members are my food testers and they agreed with my result. It is very easy to make and I can assure you that your guest will love it if your guests love durian.

 

 

Ingredients:

Base:

90g cake flour

¾ teaspoon baking powder

105g raw sugar/granulated sugar

5 eggs

30g salted butter, melted

1½ teaspoon pure vanilla extract

Note: If you want to save time on this section, you may a sponge cake from the grocery supermarket.

 

Filling:

900g durian pulps, blend in blender to make into a paste

375g mascarpone cheese

90g raw sugar/granulated sugar

300ml heavy cream

 

Method:

In a mixing bowl with heavy cream and raw sugar/granulated sugar and whip with a wired whisk until fluffy (make sure not to overbeat). Add the durian paste and mascarpone cheese and lightly whisk until well combined. Cover the bowl and chill in the refrigerator until use.

 

Syrup:

120ml chocolate milk

120ml brewed coffee/instant coffee

1½ teaspoon vanilla extract

115ml Kirsch/Bailey alcohol

 

Method:

Place all the chocolate milk, brewed coffee/instant coffee, vanilla extract Kirsch/Bailey alcohol and mix together well. Set aside.

 

Garnishing:

Cocoa powder for dusting OR

1 tablespoon durian pulp OR

Whipped cream OR

All of the three

 

Method:

Preheat the oven to 350°F.

Meanwhile, sift the cake flour and baking powder together. In a mixing bowl with eggs and raw sugar/granulated sugar and beat until light and fluffy, gradually fold in the sifted flour and then add in salted melted butter and vanilla extract, carefully mix lightly in one direction.

Pour into a square/round cake pan and bake for 25-30 minutes or inserted a cake tester/toothpick into the middle of the cake and when it comes out clean it is done.

Removed from the oven and cool the cake in the pan for 5 minutes; then turn over and cool on the wire rack until completely cool. Slice the cake into two even layers and spread them out on a flat surface. Brush syrup onto the raw sliced cakes and spread evenly a thick layer of durian mixture and leave some of the durian mixture to garnish on the top of the finished cake. Dust the whole cake all over with cocoa powder. Garnish the top with durian mixture/durian pulp/cocoa powder/whipped cream or all of the three.

 

 

This entry was posted in Desserts and Pastries, Peranakan (Nyonya), Western. Bookmark the permalink.

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