instant_organic_soya_milk_powder_3

I

30g UNISOY™ Soy Milk Powder (mixed with 60ml coffee syrup)
300g Dairy Cream
250g Mascarpone Cheese
32g Egg Yolk
40g Sugar
4g Gelatine Leaf
1 tbsp Kahlua
Cake Base – 20pcs (cut into 5cm) or 10pcs of finger cookie (Break one into 3 parts)

Decoration:
Cocoa Powder

Coffee Syrup:
30g Instant Coffee Powder
100g Sugar
175g Hot Water
50ml Amaretto or Kahlua

M

  1. Coffee Syrup Method: Cook coffee, sugar and hot water till all ingredients are dissolved. Stir in Kahlua after that.
  2. Soak gelatine sheet in iced water for 10 mins, squeeze dry and set aside.
  3. Double boil egg yolks and sugar. With hand beater, whisk until sugar dissolves. Add in mascarpone cheese, soya milk powder, coffee mixture and Kahlua together, Remove from flame (45°C).
  4. Add gelatine into (2) (melted). Let it cool.
  5. Beat dairy cream until stiff (70%) then fold it into (3) evenly.
  6. Using a spatula, mix (3) + (4) together to make mousse.

C

  1. Soak cake slices in the coffee mixture and set it in the pudding cup base,
  2. Pour in the mousse (1/3 of the cup’s depth) then set in another layer of coffee mixture-soaked cake slice and fill it with another layer of mousse. Chill the tiramisu and sprinkle with cocoa powder topping.