Pandan Tiramisu
A delightful fusion of Indonesian and Italian dessert
Servings: 7 portions
Cost: €20
Equipment
- 2 Large mixing bowl
- 1 Medium mixing bowl
- 1 Big sized whisker For the mascarpone mixture
- 1 Medium sized whisker for the yolk + sugar mixture
- 1 Spatula
- 1 Blender
- 1 Electric mixer
- 1 Scissor to cut the pandan leaves
- 1 Sauce pan
Ingredients
Pandan Essence
- 12 pcs Pandan leaves it's available frozen in Asian market.
- 150 ml water
Pandan Tiramisu
- 400 gr Mascarpone cheese cold
- 400 gr Coconut whipped cream cold
- 130 gr Caster sugar
- 4 Egg yolks large
- Pandan paste adjust as you mix
- 42 pcs Lady Fingers
Pandan-espresso dipping
- 75 ml Espresso Room temperature
- 50 ml Pandan essence Room temperature
- 50 ml Coconut milk Room temperature
Toppings (optional)
- Shredded coconut fresh or toasted
- Pandan coral tuile
Instructions
Pandan Essence
- Cut pandan leaves into smaller pieces (2-3cm each cut) and blend in with 150ml water.
- Strain the blended pandan using colander or cheese cloth, give it a good squeeze so you get the most of the pandan juice. Set aside (best to leave it overnight to get more dense essence in the bottom of the pandan juice).
- After rested, drain the clearer water of the pandan juice, and you leave the darker green coloured juice on the bottom of the bowl, this should be about 50ml. This is your pandan essence.
Pandan-espresso dipping
- In a small bowl, add in espresso, pandan essence, and coconut milk. Mix until well combined
Pandan Tiramisu
- In a medium bowl, mix together egg yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk lightly for 8 to 10 minutes on a low heat, until the mixture is lighter in color, slightly thickened, and not grainy when you rub it between your fingers. Remove from the heat and let it cool.
- In a large bowl, beat mascarpone with electric mixer on a low speed (speed 1-2) just until creamy looking. Do not over beat it, otherwise your batter will be runny. Add in the room temperature yolk mixture and whisk together until well incorporated.
- In another large bowl, beat cold coconut whipped cream with medium-high speed until stiff but creamy (about 3 minutes). Coconut whipped cream texture is different than normal whipped cream, it's denser and creamier. Fold in half of the whipping cream into the mascarpone mixture using a spatula or whisker, and then blend in the remaining whipping cream until well blended. Do not overfold or it will become grainy.
- Quickly dip half of the ladyfingers (1 second each), one at a time and arrange in a single layer in the bottom of a dessert glass or baking dish (I used dessert glasses for this recipe). Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- Spread the tiramisu mixture over the first layer of ladyfingers. Dip and arrange remaining ladyfingers and spread the remaining tiramisu mixture. Refrigerate overnight.
- Before serving, you can sprinkle some fresh or toasted grated coconut. It is ok to do this step ahead of time. I topped mine with Pandan coral tuil as well for extra beauty. Enjoy!
Notes
SUBSTITUTIONS
My Pandan Tiramisu recipe uses some of the classic ingredients, but you can get the same great result with these easy swaps:
- Coconut whipped cream: You can switch it with heavy whipped cream. Just make sure that it has high fat percentage of at least 35%, otherwise your tiramisu will be runny.
- Coffee: If you have caffeine concern, you can replace it with decaf with the same flavour profile as your coffee.
- Mascarpone: You can substitute it with full-fat cream cheese.
- Pandan Essence: If you cannot find fresh or frozen pandan leaves, you can use pandan paste instead.