Tiramisu cream filling

The introduction

Hello everyone, I hope, that you are all doing just fine!

Now, I will tell you about this tiramisu cream filling, which I prepared the other day and which is just a pretty delicious thing, though it was the first time, that I prepared it and it was something that I made up, I guess.

Ingredients:

• All-purpose flour, 1 cup
• White granulated sugar, 1 cup
• Rum essence
• Vanilla
• Water, 1.5 litres
• Unsalted butter or margarine, 100 grams
• Cocoa powder
• Drops of vodka
• Lemon juice

Preparation process

You know, they boil these ingredients and have them cooked like a porridge and then they prepare the cream filling with it.  First of all, you need 1 cup of all-purpose flour and 1 cup of white granulated sugar and you have to mix them well with some vanilla powder.

Then you should boil 1.5 litres of water and have that dry mixture mixed with the water while whisking, so that everything will get mixed well together. Then you can place everything into a saucepan and have it on a medium heat for 15 minutes or so, occasionally stirring, so that the mixture won’t get stuck on the bottom and get burned. After the mixture has become thicker and like a porridge, you can decide, whether that thickness is good for your cream filling or not and then turn the heat off. After that, you should let the porridge get cooled down and you can have it in the fridge for that, so that it will get cooler faster, you know. and in the meantime, you should have some unsalted butter or margarine out on a room temperature, so that it can be soft and it can be mixed with that porridge.

You know, when having that porridge cooled down, you shouldn’t really have it very cold or something like that, because that way it will be in a different temperature than the butter and it’s not that good, I mean, it’s recommended, that the butter and porridge should be on the same temperature so that they will get mixed well together, of course. It’s not that it’s like both of them should be on the exact same temperature, however, they should be roughly on the same one, you know. and if you are using that condensed milk instead of this porridge, then you should definitely have both of them on the same temperature, because otherwise the cream filling can get bad, because sometimes the butter gets kind of frozen or something like that and the cream filling can’t be good, you know.

Anyways, you should have somewhere about 100 grams of unsalted butter or margarine in a mixer and have it mixed until its whiter and fluffy and then you can add some pieces of that porridge little by little, so that everything can be mixed well together. To be honest, it will be much more cream filling than enough for that pound cake, however, you can have it as a reserve and use it some other time, of course.

Well, you should add those other ingredients to the butter and porridge mixture, I mean, you should have that rum essence and vodka drops and vanilla to the mixture. I also had the lemon peeled and squashed, so that its juice would be in that mixer bowl with other things and I could mix it well together. Then I tasted it and it tasted pretty good. And then, of course, I wanted my tiramisu cream filling to be kind of chocolaty and I added some cocoa powder, so that when I tasted it, it tasted really good and I liked it very much, so that I decided, that it was all done and everything, you know.

So that, it was my cream filling for this cocoa tiramisu taste and it was pretty much what I wanted my cream filling to be and I was pretty glad about that.

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