Thursday, 21 June 2012

Tiramisu Cake

Tiramisu......means pick me up, my absolute favourite Italian dessert. Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. I love the creamy mascarpone and the mellow coffee flavour.
I decided to turn this classic dessert into a delicious cake. I decided to bake two cake sponge cake and soaked them in espresso syrup and covered with creamy mascarpone frosting. The cake is sprinkled with a layer of cocoa powder and covered in a layer of chocolate shavings. I then decorate with ladyfingers around the edge and secure it up with a ribbon.
My guess all "mmmmm"-ed and "aaahhh"-ed as they were eating and I can honestly say that this was one of the most delicious cakes i have ever made. I might be bias as tiramisu is my favourite dessert.

  • 115g butter, softened
  • 1 cup of sugar
  • 3 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cup cake flour **
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup single cream

Preheat oven to 180C/165C for fan oven. Lightly grease 2 9" baking pans.

Sieve cake flour, baking powder, baking soda and salt together and set aside.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients. Mix in the cream.

Divide batter evenly between baking pans and bake for 30 minutes or until the skewer inserted in the center comes out clean and the cakes spring back when touched. Allow to cool in the pans for 10 minutes before removing to a cooling rack to cool completely.

Espresso extract:
  • 2 tbsp instant espresso powder
  • 2 tbsp hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.

Espresso syrup:
  • 1/2 cup of water
  • 1/3 cup sugar
  • 1 tbsp Kahlua
In a small saucepan, bring the sugar and water to boil. Remove from heat. Stir in kahlua and 1 tbsp espresso extract. Set aside.

Filling and frosting:
  • 1 cup of cold whipping cream
  • 225g mascarpone cheese
  • 1/2 cup icing sugar
  • 2 tsp vanilla extract
  • 1 tbsp Kahlua
  • 150g semi-sweet chocolate shaving
  • cocoa powder for dusting
  • 20-30 ladyfinger
In a large bowl, whip whipping cream until it form stiff peaks.

In another bowl, whisk together mascarpone cheese, icing sugar, vanilla extract and Kahlua. Whisk in the remaining espresso extract. Fold the whipped cream into the mascarpone  mixture.

To assemble:

If the top of the cake have crowned, use a long serrated knife to trim off the top of the cakes to make them level. Place one cake on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone frosting. Sprinkle with 50g shaved semi-sweet chocolate.

While the second cake layer is resting on the counter, soak the top with another 1/3 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.

Dust the top of the cake with cocoa powder until the mascarpone frosting os no longer visible. Press ladyfingers onto the mascarpone frosting on the outsideof the cake, spacing them evenly apart. Secure ladyfingers with a ribbon lightly ties around the cake. Sprinkle remaining chocolate shavings over the top of the cake.

Chill in the refrigerator until ready to serve.

** for cake flour, for every 2 cups of cake flour the recipes calls for, add 13/4 cups of plain flour and 1/4 cup of cornstarch.

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