Tag Archives: Italian

Express Tiramisu Recipe for Two

Express Tiramisu Recipe

Express Tiramisu Recipe

When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.

Express Tiramisu Recipe

Express Tiramisu Recipe

I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be. 

Express Tiramisu Recipe

Express Tiramisu Recipe

You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices.  I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up? 


Express Tiramisu

approx. 13 cm by 18 cm rectangular container
Servings 2 servings
Author Zong Han Chua



  • 100 gram cream cheese softened
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 2 tbsp rum
  • 1 tsp vanilla extract
  • 1 tsp gelatine powder + 2 tbsp water


  • 250 ml coffee + 2 tbsp rum
  • 11 ladyfinger biscuit
  • unsweetened cocoa powder


  • Beat softened cream cheese with a hand mixer until it is spread out.
  • Then, scatter in caster sugar and whip until it is nicely combined.
  • Meanwhile, microwave gelatine powder and water for about 20 seconds.
  • Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
  • Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
  • Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
  • The mixture will be a little runny once you add the gelatine mixture but not to worry.
  • Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
  • To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
  • Then, pour half of the cream mixture into the pan.
  • Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
  • Cover with a lid and let it chill overnight to firm everything up together.
  • Dust cocoa powder upon serving.


Sharing is caring:
District10 @ UESquare

District10 @ UESquare – From mama, with love

Upon nightfall, [email protected], a mere five-minute walk from Fort Canning MRT, transforms into a cozy and romantic bar. Its homemade cuisine from a beautiful Italian town, Bergamo, northeast of Milan is waiting to cure your hunger pangs.

Presenting Pezzera’s Family Favourites “From Mama, with love”…Specially curated by Chef Luca Pezzera and his mama, Bruna.

Chef Luca Pezzera demonstrated his handmade dough with zest, which laid the foundation of a fresh, sincere and wholesome dish.

Ravioli Alla Fornarina Con Tartufo Nero

Ravioli Alla Fornarina Con Tartufo Nero – District10 @ UESquare

Ravioli Alla Fornarina Con Tartufo Nero ($28)
handcrafted ravioli with ricotta, black Angus beef
and egg yolk.

Don’t be fooled by its appearance, because all the goodness is right within the massive ravioli. We pried open the mystery, the well seasoned minced black Angus beef drenched in runny egg york became the center of attention. The dish was enhanced to perfect with ricotta and truffle, a taste so unique I wouldn’t forget.

Villaggio di Bergamo Pizza

Villaggio di Bergamo Pizza – District10 @ UESquare

Villaggio di Bergamo Pizza ($26) Wagyu
Meatballs, Mozzarella, Basil and extra virgin olive

Tender wagyu meatballs seated on the crispy-crust pizza looking pretty like cherries on Blackforest cake! A great appetizer or snacks to go with your cocktails!

La mamma b speciale Chicken Bolognese Penne

La mamma b speciale Chicken Bolognese Penne – District10 @ UESquare

La mamma b speciale Chicken Bolognese Penne
($18) in spicy tomato sauce

Mama Bruna sure knows how to spice things up to the usual Bolognese pasta. Think about it, the thick and flavourful sauce with generous amount of minced chicken bursting out of the Penne on your first munch, leaving a hint of spicy aftertaste in your mouth. If you hate watery tomato pasta like I do, this will be your true love.

il Piatto della Nonna Fatta

il Piatto della Nonna Fatta – District10 @ UESquare

il Piatto della Nonna Fatta ($28) Homemade Angel
Hair pasta in light parmesan cheese sauce with
black truffle.

The Angel Hair Pasta is so smooth and fine yet luscious. The cheese sauce topped with black truffle shavings is highly recommended to those who cant resist rich and flavourful pasta.

Mare d Monti

Mare d Monti – District10 @ UESquare 

Mare d Monti ($28) – Mixed Seafood Linguine with basil oregano in tomato sauce

The fresh seafood hiding brazenly among the tangy linguine is summoning you. 


Tiramisu – District10 @ UESquare

Ending on a sweet note with a generous cup of tiramisu that has the right blend of coffee, chocolate, and liqueur. 

This is a great place to chill after a hectic workday with some booze and real quality Italian food.


Address: UE Square, 81 Clemenceau Ave, 01-15/16/17, Singapore 239917

Nearest MRT: Fort Canning MRT

Website: http://www.district10.com.sg/

Sharing is caring: