❤ Hello Kitty! MUACK! ❤: Diary ღ 28 February 2015 ღ

I made Tiramisu yesterday and I freeze it until the next day which is today. I did 4 changes compared to the original Tiramisu.
1) I used cream cheese instead of Mascarpone cheese.
2) I used saltcheese cracker instead of finger biscuits.
3) I used cocoa powder instead of coffee powder. (I don't drink coffee.)
4) It doesn't require egg. (I don't dare to eat uncooked egg.)
So, I named it as kiddy version of Tiramisu since caffeine is not suitable for kids but cocoa is! Tiramisu made of mascarpone cheese do not have strong cheesy smell, so I used Tatura cream cheese since its cheesy smell is not strong compared to the other brands. If not you will get tired of eating it once you eat too much and that's what we call “腻” in mandarin.

I refer to Master Carol's recipe and did some changes.

Ingredient:
Cream cheeese - 250g
Whipping cream - 200g
Caster sugar - 50g
~~~
Cocoa powder + Hot water (Can be replaced with coffee powder)
Biscuit (I used saltcheese cracker)
Cocoa powder (For decoration)

Method:
1. Whisk the whipping cream until stiff peak form, keep it in fridge for 1-2 hours.
2. Leave the cream cheese at room temperature to let it become soft (easier for beating), beat it till fluffy. *It takes around 1 minute.
3. Add caster sugar into the cheese mixture, mix well.
4. Add in whipping cream, combine well.
5. Add cocoa powder (or coffee powder) into hot water, mix well and set aside to cool.
6. Dip the biscuit into (5). *Do not dip it for too long, less than a second is enough.
7. Arrange the biscuits on the base of the pan, pour in half of the cheese mixture. Repeat this step for one more time.
8. Knock the pan on the table lightly so that the surface of the cheese mixture looks flat and smooth.
9. Keep it in freezer for 3-4 hours. Take it out and sift in cocoa powder as decoration and then keep it in fridge two hours before you eat. Cut it out and enjoy!