Popular

Method

1. Prepare the Coffee Mascarpone Cream
2. In a heatproof bowl, whisk egg yolks and RedMan caster sugar until well combined.
3. Add RedMan UHT milk and mix thoroughly.
4. Place over a double boiler and cook gently, stirring continuously, until mixture reaches 82°C and thickens.
5. Remove from heat. Add RedMan Instant Gelatine Powder and mix until fully dissolved.
6. Allow mixture to cool slightly. Add Nestlé Espresso Concentrate (50g) and mix.
7. Add RedMan Mascarpone Cheese and whisk until the mixture becomes smooth and creamy.
8. In a separate bowl, whip RedMan Whipping Cream to soft peaks.
9. Fold the whipped cream gently into the espresso-mascarpone mixture.
   This becomes your tiramisu cream.

Prepare the Espresso Syrup

1. Combine Nestlé Espresso Concentrate (80g), hot water, and RedMan caster sugar.
2. Mix well until sugar is completely dissolved. This syrup is for dipping the ladyfingers.

Assembly

1. Lightly dip RedMan Lady Finger Sponge into the espresso syrup. Do not soak — just a quick dip.
2. Arrange soaked ladyfingers in a tray or mould as the bottom layer.
3. Spread a generous layer of coffee mascarpone cream over the ladyfingers.
4. Repeat with another layer of dipped ladyfingers and cream.
5. Smooth the top and cover the tray.

Chilling & Finishing

1. Refrigerate for at least 4 hours (overnight gives best flavour and texture).
2. Before serving, dust generously with RedMan Cocoa Powder.