Tiramisu

(from Zermatt’s recipe box)

Categories: Cake

Ingredients

  • 1 sponge cake - cut into 3 slices
  • Or a packet of sponge fingers
  • Cream: 1 soup spoon Instant coffee
  • 20-50 gm Sugar (depends on fresh cream)
  • 100 gm Kahlua coffee liqueur
  • 3 Egg yolks
  • 10 gm Gelatin, use 1 tbsp. + 3 tbsp. Water
  • 250 gm Fresh cream - whipped
  • (200 gm if no piping needed)
  • 250 gm Mascarpone cheese - thaw
  • little Cointreau - optional
  • Syrup for brushing:* 50 gm Sugar
  • 150 ml water
  • 10 gm Instant coffee

Directions

  1. To make the syrup for dipping: Make the coffee. Cool well.

  2. For Cream: Boil liqueur, sugar and coffee till dissolve.

  3. Hand whisk yolks till thick.

  4. Pour hot coffee mixture over, whisking.

  5. Put the mixture over a bowl of ice water to cool down completely.

  6. Soak gelatin and water and heat till dissolved.

  7. Add gelatin into coffee liqueur and mix well.

  8. Mix in the mascarpone cheese till smooth.

  9. Mix the cheese mixture into the fresh cream with hand whisk well. (Reserve some whipped cream for piping, if desired)

  10. Assemble: Put a slice of cake or line sponge fingers into a removable cake ring (the one expandable) over a board.

  11. Line the sides with 2 1/2 in height of side decoration if desired.

  12. Brush cake with coffee syrup or dip sponge finger quickly. Do not pour over.

  13. Pour 1/3 cream over. (sprinkle with some cocoa powder if desired)

  14. Top with another slice of cake, brush with syrup and pour another part cream.

  15. The top most part must be the cream and this top part of the cream should cover the top of the side decoration.

  16. Knock the tin for cream to settle.

  17. Put into freezer to freeze till set. Test by one cut with a knife.

  18. Dust with cocoa powder before serving.

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