Today was my first time making Tiramisu the italian way (?) using mascarpone with custard (egg yolks and sugar mixture) and whipped cream.
I usually made Tiramisu without the yolks mixture, sometimes just whipped cream + vanilla extract, so it was quite challenging to try something new.
My first two attempt at double boiling the yolks mixture had failed, instead of turning smooth and creamy, the mixture was lumpy.
My sister who is a baker, told me that i may have overcooked it or the boiling water had touched the bowl and it bcame too hot and thus the yolks get cooked fast.
She also shared a tip on how to know when the yolks are cooked, "draw number 8 and if it leaves a trace then its done."
I did exactly that and succeeded!
The rest was easy as im used to it, i just whipped up some cold cream, prepared the coffee mixture bforehand and cool it down, and got the ladyfingers ready for the assembling part.
One thing i regretted though, was making small batch, literally 2 egg yolks lol
8 hours of works (3 hours of mental breakdown and 4 hours of break nap) only to get 3 small containers of Tiramisu... was it worth it all? Yes ofc!
