By Erika Tapalla
INQUIRER.net

ALTHOUGH the name sounds Japanese, Tiramisu is actually an Italian dessert originally made of biscuits, eggs, sugar, rhum and cocoa. As years passed, different variations of this dessert have been concocted to cater to the diverse tongues of people from all around the world.

In this second episode of INQUIRER.net VDO’s What’s Cookin’? with AHA, assistant chef instructor Chef Paul and student assistant Christian Santos demonstrate how to make their version of the Tiramisu, with INQUIRER.net multimedia Marjorie Gorospe as host.

Here are the ingredients:

4 egg yolks
1/2 cup of sugar
2T of rhum
1 bar of cream cheese
1/2 cup of cream
20g of cocoa powder
5g of icing sugar
8pcs of broas or lady fingers

And the procedure:

1. combine egg yolk and sugar and whisk
2. prepare hot water in pan

There are two parts to this dessert. First, the Sabayon sauce must be prepared:
1. combine egg yolk and sugar and whisk
2. prepare hot water in pan
3. add 2 tablespoons of hot water to Sabayon sauce mixture and whisk until it thickens
4. take the mixture and whisk it over the pan of simmering hot water momentarily
4. add rhum (or you can try adding brandy or marsala for different flavors)

For the next steps:

1. combine cream cheese and cream in mixer
2. add the cream cheese mixture to Sabayon sauce and whisk until both mixtures are blended well

Here’s the fun part:

1. cut broas or lady fingers in half
2. quickly soak them in coffee or espresso and assemble them on the glass goblet
3. pour the Sabayon sauce over the broas
4. dust cocoa powder on top
5. add grated chocolate
6. repeat these steps again for the second layer
7. place goblet in the fridge to chill for 3-4 hours
8. once it’s ready, you can add whipped cream on top!

Although it looks and tastes quite complicated, this dessert is quite simple to make. Watch the video produced by INQUIRER.net production specialist Edzelle Peña to see how its done.

Stay tuned for next week’s episode of INQUIRER.net VDO’s What’s Cookin’? with AHA where INQUIRER.net multimedia reporter Anna Valmero learns how to make the chiffon cupcake.