Saturday, April 14, 2012

Tiramisu Cake






I have made Tiramisu several times before, but have always used store-bought ladies finger biscuits.  This time round, I decided to bake my own sponge fingers.  They are easy to bake, taste better and definitely much cheaper to bake your own.

When piping the prepared batter for sponge fingers, use your cake pan as a guide to determine the length you need to pipe for each finger, so that it is not necessary to trim the fingers later to fit in your cake pan.  That's the added advantage of baking your own sponge fingers!

Sponge Fingers

3 egg yolks + 30g fine sugar
3 egg whites + 30g fine sugar + pinch of cream of tartar
90g plain flour, sifted

Method:
1) Whisk egg yolks, sugar and salt till thick and creamy.
2) In another bowl, whisk egg whites, sugar and cream of tartar till stiff peak.
3) Fold the egg yolk mixtures and meringue together.
4) Fold in the sifted flour and mix well to combine.
5) Pour batter into piping bag (fitted with 1 cm round nozzle).  Pipe strips of batter onto baking paper.
6) Bake in preheated oven of 180C for about 15 minutes or more till golden.





Tiramisu filling:

250g dairy whipping cream, cold from fridge
2 egg yolks + 1 whole egg + 100g fine sugar
250g mascarpone cheese
3 tsp gelatin + 3 tbsp water, melted


Method:
1) Whisk the cold cream to soft peak.  Keep in fridge while you work on the rest.
2) Place the eggs and sugar in a stainless steel bowl.  Place over a pot of hot water and whisk till thick and creamy (be careful not to cook the eggs!).
3) Add in the mascarpone cheese and whisk till smooth.  Pour in the melted gelatin and mix well.
4) Fold in the whipped cream from step 1 and mix well.

Note:
If you are making tiramisu in a cup, omit the gelatin mixture.  The gelatin is added over here to set the cake.





To assemble:
(makes one 7" square pan)

I used a normal square cake pan (i.e. without loose-bottom), which means I need to invert the cake to remove it from the pan.  So the bottom layer is the top layer of the final product when I turn the cake over.  If you are using a loose-bottom cake pan, start with sponge fingers layer and end with tiramisu filling.


You will need:
200ml strong black coffee (no added sugar) + 100ml coffee liquor (I used rum) - combine together
Sponge fingers
Tiramisu filling (see above)
Cocoa powder
Fresh strawberries

Method:
1) Line the square pan with cling wraps.
2) Pour 1/3 of the tiramisu filling into the pan (I make 3 layers, so divide the filling into 3 portions.  If you want to make 2 layers, then pour half the filling).
3) Dip finger sponge into coffee mixture and place on top of the tiramisu filling.
4) Repeat filling, sponge fingers in coffee (2x).  The top layer is the sponge fingers.  Cover and place in fridge for at least 3 hours to set the cake.
5) Place a cake board over the cake pan, turn over and gently slide the cake onto the cake board.
6) Dust the top with cocoa powder and decorate the cake with fresh strawberries or as desired.  Serve chill.






I will be submitting this post to Aspiring Bakers #18: Layers of Love (April 2012), hosted by Sam of Sweet Samsations. 





18 comments:

  1. Gorgeous Tiramisu! I love how the layers show when you cut into them! So pretty! And I like how you wrapped them up individually too! So professional :)

    ReplyDelete
  2. Nice! I love the strawberries on top as a nice contrast of colour.

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  3. Nice!!! What did you use to wrap the cake slices? :)

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  4. Thanks all for the compliments :)
    The wrap around the cake is really easy to use and yet so pretty! I got these plastic wrap from baking supplies store, not sure what they are called though. Beside looking pretty, it helps to hold the cake in shape and keep the cake moist when placed in fridge.

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  5. How did you slice the cake so evenly?

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  6. Hi Vannessa, those are sponge fingers... no need to slice :) You can either bake them or buy ready-made at supermarkets or baking supplies store.

    ReplyDelete
  7. with home-made sponge fingers must be much better!

    Life and travelling
    Cooking

    ReplyDelete
  8. Did u mix the gelatin while the egg mixture was hot?

    ReplyDelete
    Replies
    1. Hi, you mix in the melted gelatin after whisking in the mascarpone cheese. As the gelatin needs to be pre-melted before adding in, the egg mixture need not be hot.

      Delete
  9. How to do the strong black coffee? Instant coffee : water? What is the amount?
    *need some guide, please*

    Thanks

    ReplyDelete
  10. HI. Need some guide on the strong black coffee thingy. What is the ratio for the instant coffee & water?

    Thanks

    ReplyDelete
  11. There is no fixed ratio for strong coffee. If you like a strong coffee flavour, use more coffee powder and vice versa. I bought my coffee from coffee shop, and I asked for strong coffee w/o sugar, less water.

    ReplyDelete
  12. Hi! I have some questions regarding the steps for sponge fingers. I don't quite understand these two steps. Mind reply me asap, as I need to bake this soon!

    3) Fold the egg yolk mixtures and meringue together.
    4) Fold in the sifted flour and mix well to combine.

    ReplyDelete
    Replies
    1. After whisking the egg yolk and the egg white (meringue) separately, you combine them together by folding (gentle mixing) before you add in the sifted flour

      Delete
  13. Hi!, Wanna know if I forgo the gelatin, will the Tiramisu ended up very very soft or it may still some how will stand firm but not as firm as yours?

    Tq.. :)

    ReplyDelete
    Replies
    1. If u forgo the gelatin, it will be very soft. I don't think it will stand firm. So it will be best served in a cup.

      Delete

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