Join Chef Angelina, Head Chef at Fico, an Italian restaurant along East Coast Park by Chef Mirko Febbrile & Lo & Behold Group.
Tiramisu is one of Italy’s most famous dessert and probably originated in late 1960’s or early 1970’s – around the same period Bimby® (Italian name for Thermomix®) was born! Debunked myths have even dated Tiramisu’s origin to the 17th century when a similar dessert was created for The Grand Duke Cosimo de’ Medici III.
About Chef Angelina Terese Teo
Chef Angelina has worked in many famed eateries such as 2am Dessertbar, Trattoria L’Operetta, Salt grill & Sky bar and in San Francisco, US.
Fico’s menu is based on seasonal Italian cooking inspired by the simplicity of Cucina Povera – the use of good quality ingredients with time-honoured methods. Fico is designed and inspired by the masserias of Italy — with both Singaporean and Puglian artisanal art creations integrated into the decor.
- Soften mascarpone in a bowl with spatula
- On speed 3.5, put egg whites and 50g sugar in and whip for 6 minutes.
- Once done, slowly fold the meringue into the mascarpone with a spatula
- On speed 3.5 once again, whip the yolks and 50g of the sugar for 6 minutes until it becomes thick.
- Take it off the Thermomix and fold it into the mascarpone meringue mix.
- Set it aside in the fridge for assembling
125g plain Flour
50g icing sugar (For dusting)
- On speed 3.5, whip the whites and 60g of sugar until meringue for 6 minutes
- Transfer to a clean mixing bowl and keep aside
- On speed 3.5 once again, whip the yolks and the remaining 60g of sugar until thick. It should take about 6 minutes.
- Fold this yolk mixture into the meringue
- Sift in the flour and slowly fold it with a spatula to make a batter
- Transfer to a piping bag and pipe onto a silpat mat.
- Dust abit of icing sugar on top and bake in the oven at 160 degrees for 10-14 minutes