To make the Healthy Tiramisu: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half in the bottom of the loaf pan. Brush with some of the espresso, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream.
Let the cake cool completely then slice into 2 layers. While the cake is cooling, place the Pistachio Cream and 3-4 tablespoon of milk* to start. in a blender or food processor, blend until completely combined and creamy. If the mixture is too thick then add a little more milk, if too thin then add a little more pistachio cream. Directions. For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely. For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Beat the cream until stiff. Set aside. Step 6. In another new mixing bowl, mix Mascarpone Cheese (1 cup) with egg mixture. Step 7. Add the whipped cream mixture to the egg and mascarpone cheese mixture. Fold in gently. Step 8. In a small bowl, prepare espresso liquid by mixing the Espresso Powder (1 Tbsp) with water.Taste the cream mix at this point to check for sweetness and adjust accordingly. Prepare dipping liquid: In a small bowl add ¾ cup water and add ½ teaspoon rose water to it. Microwave it for 45 seconds to warm the water. Prepare an assembly line by placing the warm water next to the rasmalai sauce.
In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum. Set aside and allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about BxoQ. 20 742 473 373 588 277 468 604