About this recipe:Durian + Tiramisu
A match made in heaven!
Man, you have no idea how trying it was, fighting the urge to just to drop the camera and EAT! You know, one of those very rare ‘screw the photos…screw the blog. I just wanna eat the friggin food‘ moments. In this case, it was durian-misu!
Roast the lady fingers in the oven at 160°C for about 5 minutes. (Optional -Roasting the ladyfingers will give the cake a better flavor.)
Making the cream:
First make the cream and place in the refrigerator. Beat the whipped cream + sugar until sugar is dissolved, make sure you don’t mix it too much (whipped cream can turn to curds if over beaten), and then, beat the cheese for just a few seconds. Combine cream, cheese and durian. Add whisky. Mix well.
Making the syrup:
Place all the ingredients into a measuring cup and warm 30 seconds in the microwave. It doesn’t need to be hot, just warm would do.
Assemble the cake:
Place a layer of ladyfingers on the bottom of the baking pan, using exactly half the syrup, sprinkle all over the ladyfingers, make sure you don’t put too much in one side and less in other areas.
Take a tea strainer and powder with cocoa (about 1 full teaspoon-if needed more add as desired) all over the ladyfingers.
Take 1/2 of the cream mixture and place it in the middle of the cake. Push the cream towards the sides of the pan, until it touches the walls. The cream must touch the walls all around, and make sure the cream is spread well and no holes are communicating with the ladyfingers below. We don’t want any syrup to go to the layer below.
Place next layer of ladyfingers over the cream, sprinkle the rest of the syrup, sprinkle with cocoa and place the rest of the cream on top of everything. Level well and sprinkle plenty of cocoa.
*Recipe yields 6 cups + 1 full casserole in the smallest size
*As for lady’s finger, i like this brand starts with V that can be found in all Cold Storage, Singapore. the packaging is orange in colour.