At the time I was attending culinary school, I learned how to make hundreds of different cakes. The training covered almost everything in nine months. There was one cake in particular which I was eager to learn how to make -tiramisu. I had it once when I was holidaying in Hongkong many years back. The name sounded new and unique. Although I am not into coffee, I took the risk and bought one. I was curious. One bite was all I needed to discover the wonderful flavors tiramisu offered. There was quite a kick in it but it was divine. It was my first encounter with the popular Italian dessert
Fast forward to my culinary school days, I got so excited when I browsed the recipe book which the school provided. The basic course covered simple cakes. Tiramisu was included. And so I learned the procedure at school but it wasn't until May this year when I made my very first tiramisu. Boy, was I glad! I made it for the wedding party. Everyone finished off with this moist, creamy and decadent dessert.
My ladyfingers didn't arrive until I finished making the treat. I was running out of time so I decided to use the Swiss roll sponge . Quick and easy to make.
For the sponge:
(Source: BBC Goodfood)
75 g caster sugar
75 g self-raising flour
1. Grease and line 9in x 12in Swiss roll tin.
2. Beat the eggs and sugar in a mixing bowl until light and fluffy.
3. Fold in the flour. Pour batter into prepared tin.
4. Bake at preheated 200C oven for 7-10 minutes or until light and springy to the touch.
5. Cool completely.
6. Cut to desired size.
For the syrup:
240 ml black coffee
120 g syrup
50 ml Kahlua
1. Make the syrup by boiling 200 g of sugar and 100 ml water in a heavy saucepan over medium heat. Do not stir the mixture at this point. Let the sugar dissolve before stirring. As the syrup boils, use a pasty brush dipped in water to wipe the sides of the saucepan to avoid sugar from crystallization
2. Combine black coffee, syrup and kahlua in a bowl. Set aside while you make the cream
For the cream:
(Adapted from the recipe I took off the net. )
220 g icing sugar
100 g cream cheese
cocoa powder to dust
1. Whisk eggwhites to stiff peak. Transfer to a clean bowl.
2. Whisk the eggyolks and icing sugar until smooth.
3. Add mascarpone and cream cheese, then fold in eggwhites.
1. Dip the sponge in coffee spiked syrup. Lay the sponge in a ramekin.
2. Top with layer of mascarpone cream. Repeat the process until all the sponge is used up, ending with mascarpone cream on top.
3. Dust with cocoa powder.
4. Chill to give the cake time to set and develop flavors.
The combination of flavors and the moistness of the sponge were so perfect together. It was so so good!
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