DESCRIPTION
Tiramisu, also known as “Tuscan Trifle,” is a delicious Italian custard-like dessert originating in the region of Treviso, Italy. "tiramisu" itself come from two Italian words that literally mean "pull me up" or “pick me up”, Tiramisu. The original recipe was more of a custard than a cake, but many variations have led to the signature layered cake design. This is originally made of light coffee/chocolate pudding with lady finger pastries soaked with strong espresso coffee and a tantalizing hint of the liquor.
The recipe is very simple and an easy task for first timers. The main ingredients of this dish are Ladyfinger cookies, egg yolks, mascarpone, cocoa, coffee, and sometimes brandy or cognac to enhance the coffee flavor. But here I have presented you the non- alcoholic version of simple tiramisu sponge cake. The top layer of this cake is generously powdered with cocoa and espresso coffee. After biting into this layered custard, you first taste the smooth cool cream of mascarpone cheese and then a hint of the coffee and the espresso-soaked cake sponges. The original recipe has changed throughout the years, but the taste has remained almost consistent
INGREDIENTS
For basic sponge cake
- All purpose flour - 1 1/2 Cups
- Eggs - 2 Large
- Milk - 1/2 Cup
- Unsalted butter – 1/2 Cup
- Sugar – 1 Cup
- Salt – 1/4 Cup
- Baking powder – 1 Teaspoon
For coffee syrup
- Water – 1 cup
- Instant coffee powder – 2 Teaspoon
- Sugar – 2 Tablespoon
For mascarpone filling
- Mascarpone cheese – 2 1/2 cup
- Powdered sugar – 1 ½ Cups
- Heavy whipping cream – 1 Cup
- Vanilla extract – 2 Teaspoon
For toppings/decorations
- Lady Finger cookies – Around 30 (Optional)
- Cocoa powder – 2 Table spoon
- Chocolate shavings – 2 Table spoon
- Chocolate bar – broken pieces (optional)
INSTRUCTIONS
Sponge cake preparation
Preheat the conventional oven to 350 ℉
Make sure all the ingredients are at room temperature
Take a two 9 inch round baking pan. Grease sides and bottom of pan with butter and dust with flour
In a large bowl, cream the butter, sugar & vanilla extract
Once it is mixed well, add eggs one by one and mix it until it is well combined
Now add ½ cup milk to the egg butter mixture and mix well
In a separate bowl, sift all the dry ingredients(flour, salt & baking powder) and give it a rough mix with wire whisk
Add the dry ingredients to the wet ingredients & mix it until full incorporated (Do not overmix)
Now pour the prepared batter equally to two 9 inch round baking pan(Grease & dusted earlier)
Bake it for about 40 minutes
Once done take out from oven and check for doneness by inserting toothpick at the center of cake & toothpick should come out clean if the cake is well baked
Cool the cake for 10 minutes on a wire rack and remove from mould
Cut each cake into 2 layers, so that you have totally four cake layers, keep aside
Now the sponge cake is ready!
Coffee syrup preparation
In a small sauce pan, add 1 cup of water, bring it to boil & add instant coffee powder and sugar
Continue to cook for 3 minutes until sugar and coffee powder were well infused, switch off heat, let it cool and keep aside
Now the coffee syrup is ready!
Mascarpone filling prepartion
In a large bowl, add mascarpone cheese, sugar and vanilla extract, beat it with electric hand mixer on high speed until smooth
In another bowl, add cold heavy whipping cream and beat it until frothy & stiff peaks form, whipped cream is now ready
Gently fold the whipped cream to the mascarpone mixture until well combined (Do not overmix)
- Now the mascarpone filling is ready!
Assembling the tiramisu cake
First start from the cake board (Round cardboard sheet that is 2 inch larger than cake)
Smear 1 teaspoon of mascarpone filling at the center of the cake board and place one layer of sponge cake, so that the cake does not move while assembling the cake
Using pastry brush/spoon, sprinkle some coffee syrup over the sponge cake until the surface is wet
Now add generous amount of mascarpone filing over the layer and spread it evenly using spatula
Once done place another layer of sponge cake over the cream and repeat the step until all the sponge cake layers are arranged
Cover the cake with remaining mascarpone filling and using spatula smooth/even out the surface and sides of the cake
Using sifter sprinkle cocoa powder over the top surface of the cake, then sprinkle chocolate shavings above the cocoa powder
Arrange the lady finger cookies at the sides of the cake, so that the sides of the cookies were completely covered by cookies
Can decorate the cake with chocolates/fruits/flowers of your choice
NOTES
Make sure the ingredients used for making sponge cake should be at room temperatur
Use cold whipping cream for mascarpone filling for better results
I have used store bought Lady finger cookies. If not available, can leave it optionally
Cream cheese can be used instead of Mascarpone cheese
- For the egg less sponge cake
1 Egg = 1/2 Mashed banana
1 Egg = 1/4 Cup unsweetened applesauce
1 Egg = 3 Table spoon peanut butter
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