Ping-Yuen's Tiramisu Recipe
I saw Japan's sunset on the day I flew off. The 'Land of the Rising Sun' is indeed setting for me.
The past year working and traveling Japan had me realised that I managed to pluck meself out of my comfortable-zone of Christchurch, and tried out a country in which I neither speak its language nor embrace its culture.
Nonetheless, I am back to where I first started, albeit with more experiences to share and stories to tell when I catch up with friends and family once again. Have been slowly watering meself with sports since I came back. Sweet sports... (one year sitting on a rollie blue office chair facing a computer 14-15 hours a day is not the most ideal exercise whilst working in Japan).
Other than that, me and Boi got some ingredients from Countdown last night, and I made some Tiramisu using Ping-Yuen's recipe. Although the recipe was originally provided by his sister, I will just call it PY's recipe anyway for short. By the way, I forgot what type of cream I should buy when shopping in Countdown so I took the liberty to call dear PY in Singapore while he is at work, demanding whether I should get normal cream, lite cream, thickened cream or whipped cream to make the Tiramisu.
Yes, I am THAT demanding while PY patiently described to me what type of cream I should get, and each consequence of using the different types of creams.
HISTORY
I learned my first tiramisu-making with Ping-Yuen end of 2004 (my closest male friend if I could put him in that category). In fact, I would say that we are more than friends, as we have attained a higher level than mere friendship. Since then, I have only made it twice (once for my parents, the other time for my sis).
This time round, I am determine that Boi has some share of this wonderful recipe. So I made 8 crystal glasses of Tiramisu, full bodied in coffee and D.O.M. liquor, Mascarpone cheese and cream as well as the soaked biscotti. Photos as above.
Thanks again PY!
The past year working and traveling Japan had me realised that I managed to pluck meself out of my comfortable-zone of Christchurch, and tried out a country in which I neither speak its language nor embrace its culture.
Nonetheless, I am back to where I first started, albeit with more experiences to share and stories to tell when I catch up with friends and family once again. Have been slowly watering meself with sports since I came back. Sweet sports... (one year sitting on a rollie blue office chair facing a computer 14-15 hours a day is not the most ideal exercise whilst working in Japan).
Other than that, me and Boi got some ingredients from Countdown last night, and I made some Tiramisu using Ping-Yuen's recipe. Although the recipe was originally provided by his sister, I will just call it PY's recipe anyway for short. By the way, I forgot what type of cream I should buy when shopping in Countdown so I took the liberty to call dear PY in Singapore while he is at work, demanding whether I should get normal cream, lite cream, thickened cream or whipped cream to make the Tiramisu.
Yes, I am THAT demanding while PY patiently described to me what type of cream I should get, and each consequence of using the different types of creams.
HISTORY
I learned my first tiramisu-making with Ping-Yuen end of 2004 (my closest male friend if I could put him in that category). In fact, I would say that we are more than friends, as we have attained a higher level than mere friendship. Since then, I have only made it twice (once for my parents, the other time for my sis).
This time round, I am determine that Boi has some share of this wonderful recipe. So I made 8 crystal glasses of Tiramisu, full bodied in coffee and D.O.M. liquor, Mascarpone cheese and cream as well as the soaked biscotti. Photos as above.
Thanks again PY!
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