RECIPES

Tiramisu

I’m saying goodbye to strawberries this V-day. I find it so bloody cliche!! Why does my entire feed on Instagram have to be pink/red and filled with hearts? You can also bake/cook treats that are made with love and don’t necessarily have to have strawberries or cherries in them.

There are so many other ways to win a girl’s heart. For me, a boy who bakes me a slice of Tiramisu this V-day will have a special spot in my heart!😉 (that was such a terrible hint I know haha)

But you know what’s funny, I’m not a fan of coffee yet I simply love this cake. I just find it so light, nothing fancy but so elegant. There are quite a few elements to this cake and it can get as complex as you want it to get but I want everyone from amateurs to baking queens to try this out so don’t get intimidated by the recipe.

The most important part is giving it time to set, I would honestly prefer doing it the night before because you’re letting all those layers soak in the coffee syrup. If you don’t get this step right, you could ruin all the hard work you’ve put into the cake.

The reason I use hi-ratio flour is because it gives the cake a beautiful lightness and helps the cake to soak the syrup better. 

Today was such a cold, windy day in Melbourne. I think I’m going to go bake myself some right away!

Print Recipe
Tiramisu
Course dessert
Servings
Ingredients
Sponge fingers
Coffee Syrup
Course dessert
Servings
Ingredients
Sponge fingers
Coffee Syrup
Instructions
Plain sponge
  1. Preheat the oven to 180 degrees C. Whisk the yolks and sugar over a Bain Marie till it reaches ribbon stage. It shouldn’t cross 60 degrees or else you will end up with scrambled eggs.
  2. In another bowl, whisk the whites and sugar to a medium peak meringue.
  3. Sift the hi ratio flour and gently fold into the yolk mixture. Try not to mix too much otherwise you will loose air and you will end up with a heavy cake.
  4. Add in the butter and fold in the meringue. Add a little meringue and whisk vigorously to get the same consistency. But the rest of it must be added gently so it is still light and airy.
  5. Pour the batter into cake pan and bake for about 20 mins or until a toothpick comes out clean.
Sponge fingers
  1. Whisk the egg whites and sugar to medium peak meringue.
  2. In another bowl, whisk the egg yolks and fold into the meringue.
  3. Gently fold in the sifted hi ratio flour.
  4. Prepare a tray with baking paper. Transfer the mixture to a piping bag.
  5. Pipe even finger size lines.
  6. Sprinkle pure icing sugar over. Bake at 180 degrees for 10 mins until golden brown. Remove from oven and place on a wire rack to cool.
Mascarpone filling
  1. Whisk the yolks and sugar over a Bain marie until it reaches sabayon stage. Make sure you continuously whisk to get that consistency.
  2. Fold in the mascarpone cheese but avoid over mixing as it it split. If you see signs of splitting, do not freak out just gently use a blow torch or heat gun and it will come back together.
  3. Soak the gelatin in cold water and melt on double boiler.
  4. Mix in the kahlua and fold into the above mixture.
  5. Gently fold in the whipped cream once it cools down.
  1. In a pan, add the sugar and water. Brush the edges of with a wet pastry brush now and then so it doesn’t stick to the sides of the pan.
  2. Once it reaches, 110 degrees start whisking the whites. Once the sugar syrup reaches 118 degrees, pour into the egg whites slowly while continuously whisking.
  3. Fold the meringue into the mascarpone filling and keep aside. Do not refrigerate.
Coffee syrup
  1. Bring the sugar and water to a boil. Add in the coffee powder and kahlua. Reheat when needed to use.
Assembling
  1. Line the cake ring with acetate.
  2. Cut the top part of the sponge base to make it even. Cut the sponge in half.
  3. Place one sponge layer in the cake ring and pour the coffee syrup to soak up.
  4. Pipe a layer of the filling and smoothen with an offset spatula.
  5. Add the other layer and continue the process.
  6. Freeze to set.
  7. Remove from freezer, slowly take off the the cake ring and acetate.
  8. Pipe a dot of the filling on the sponge finger to stick all around the cake.
  9. Pipe diagonally on top of the cake or whatever design you like. Dust cocoa powder and serve.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *