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
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To make the syrup for dipping: Make the coffee. Cool well.
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For Cream: Boil liqueur, sugar and coffee till dissolve.
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Hand whisk yolks till thick.
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Pour hot coffee mixture over, whisking.
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Put the mixture over a bowl of ice water to cool down completely.
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Soak gelatin and water and heat till dissolved.
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Add gelatin into coffee liqueur and mix well.
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Mix in the mascarpone cheese till smooth.
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Mix the cheese mixture into the fresh cream with hand whisk well. (Reserve some whipped cream for piping, if desired)
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Assemble: Put a slice of cake or line sponge fingers into a removable cake ring (the one expandable) over a board.
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Line the sides with 2 1/2 in height of side decoration if desired.
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Brush cake with coffee syrup or dip sponge finger quickly. Do not pour over.
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Pour 1/3 cream over. (sprinkle with some cocoa powder if desired)
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Top with another slice of cake, brush with syrup and pour another part cream.
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The top most part must be the cream and this top part of the cream should cover the top of the side decoration.
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Knock the tin for cream to settle.
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Put into freezer to freeze till set. Test by one cut with a knife.
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Dust with cocoa powder before serving.