Description
A delightful twist on the classic Italian dessert, Pandan Tiramisu combines the fragrant flavors of pandan with rich mascarpone cream and coconut milk, creating a tropical, creamy treat that is perfect for any occasion.
Ingredients
For the pandan milk:
- 200 ml whole milk
- 200 ml coconut milk
- 1 teaspoon pandan extract
- A few pandan leaves (optional)
For the mascarpone cream:
- 600 g mascarpone
- 600 ml double cream
- 6 large egg yolks
- 100 g granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pandan extract
- 2 teaspoons vanilla extract
Extras:
- Some toasted desiccated coconut, to add on top (optional)
- Sponge fingers (ladyfingers), amount as needed for layering
Instructions
- Prepare pandan milk: In a pan or pot, combine whole milk, coconut milk, pandan extract, and pandan leaves if using. Stir the mixture and place it over medium heat. Heat until the milk mixture reaches a boil, then remove from heat, cover, and set aside to infuse the flavors.
- Loosen mascarpone: In a bowl, stir the mascarpone just to loosen it up and set aside.
- Whip double cream: In a separate large bowl, whip the double cream until soft peaks form. Set aside.
- Prepare egg yolk mixture: Fill a pot with water and heat it over low heat until it simmers. In a large heatproof bowl, whisk together the egg yolks, sugar, and salt until combined. Place the bowl over the simmering water, ensuring the bowl’s bottom doesn’t touch the water. Whisk continuously for 2-3 minutes until the mixture lightens in color and sugar dissolves. Keep the water at a simmer, not boiling, to prevent cooking the eggs. Remove from heat and let cool for 5 minutes.
- Combine mascarpone and flavorings: Add the mascarpone, pandan extract, and vanilla extract to the egg yolk mixture. Mix until smooth and combined.
- Incorporate whipped cream: Add a large dollop of the whipped cream to the mascarpone mixture and whisk thoroughly. Then gently fold in half of the remaining whipped cream, followed by the rest, ensuring a light and airy cream.
- Assemble the tiramisu: Quickly dip each sponge finger into the pandan milk, soaking them for just a few seconds on each side so they absorb the liquid without becoming soggy. Arrange a layer of dipped sponge fingers at the bottom of a 9-inch square cake tin or dish.
- Layer cream and sponge fingers: Spread half of the mascarpone cream evenly over the sponge fingers. Repeat with another layer of dipped sponge fingers, then top with the remaining mascarpone cream.
- Garnish and chill: Sprinkle toasted desiccated coconut over the top, if desired. Cover the tiramisu and refrigerate for at least 6 hours to set, though overnight chilling yields the best flavor and texture.
- Serve: Once set, cut into squares and enjoy the luscious pandan-infused tiramisu.
Notes
- Do not over-soak the sponge fingers in pandan milk to prevent soggy layers.
- Use fresh eggs and ensure careful temperature control during the egg yolk heating step to avoid scrambling.
- Overnight refrigeration enhances the flavors and texture significantly.
- Optional toasted desiccated coconut adds a crunchy texture and nutty flavor on top.
- Pandan leaves are optional but add a natural aroma to the milk infusion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion (Italian-Asian)
