tiramisu.

Sunday, August 19, 2012





sponge cake recipe:
3 eggs
1 heaping cup sugar 
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
3 1/2 oz of milk (basically a little less than 1/2 cup)
3 1/2 tsp butter
 **i made 2 recipes of this because i wanted my cake tall.  i ended up only using 1/2 of the second cake.  the recipe above only makes 1 cake.**

preheat oven 350 degrees

butter & flour round cake pan.  whisk eggs and sugar until fluffy & pale.  add vanilla to egg/sugar mixture.   heat milk and butter until butter is melted.  add to mixture.  sift flour & baking powder & add to batter.  pour into pan.  tap pan to release some of the air bubbles.  place on lower rack.  bake for 35-45 minutes.

syrup:
2 1/2 cups of strong coffee
1 1/2 tbls of instant espresso
2 1/2 tbls of kahlua

mix all together and set aside.

cream filling:
6 egg yolks
2/3 cup sugar
1/4 tsp salt
1 1/2 lbs of mascarpone cheese
2 tbls kahlua
3/4 cup cold heavy cream
*taken from Cooks Illustrated

with whisk attachment beat yolks until combined.  add sugar & salt mixing on med-high until pale yellow (about 1 1/2-2 minutes).  be sure to scrape down sides!!!  add kahlua.  mix until combined  add mascarpone cheese and mix until no lumps.  empty into another bowl to reuse the mixer.

with a whisk attachment beat the cream until frothy (1 minute) & increase speed to high.  continue until soft peaks form.  fold 1/3 of the whipped cream into cheese mixture.  then fold remainder into mixture.  set aside.

assembly:
need: lady fingers, string/ ribbon & chopped/ shaved dark chocolate bar.

*either use a spring form pan to assemble, making it easier to hold the lady fingers in place, or use a cake plate that is larger then then cake itself. 

spring form pan:
cut cake in 1/2 or 1/3 creating layers.  place first layer in pan.  using part of the syrup, soak the cake (not so much that it is running down the cake plate, but just enough that the cake itself i wet). using lady fingers, place all around the entire spring form pan. using a spatula, spread out the cream filling on the first layer, making sure you are touching the lady fingers with the cream filling because that is what is going to keep them together when you release the spring form pan. repeat the same step until you have used all layers. top it off with the cream filling as the last layer.  refridgerate for 4-6 hours (at least).  top with shaved/ chopped dark chocolate.  loosen spring form pan.  tie ribbon or string to make it look pretty.

no spring form pan... no worries.  this is how i did it the first time.  it simply requires a little bit of patience.
cut cake in 1/2 or 1/3 creating layers.  place first layer on the cake plate.  using part of the syrup, soak the cake (not so much that it is running down the cake plate, but just enough that the cake itself i wet). put a layer of cream filling on top of the first layer.  repeat the same step until you have used all layers. top it off with the cream filling as the last layer.  making sure you still have a little bit of cream left for the sticking of the lady fingers.  put a little bit of cream filling on each lady finger and simply stick it to the side of the cake until it forms a "gate" (that's what ash calls it) around the entire cake.  you might need a little bit of help if you have it.  clean little hands work great.  wrap ribbon/ string around lady fingers.  it is going to keep the lady fingers on until the cream thickens.  refridgerate for 4-6 hours (at least).  top with shaved/ chopped dark chocolate.  






No comments:

Post a Comment

Hover to Pin

CopyRight © | Theme Designed By Hello Manhattan