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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 10 |
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Very nice Ingredients:
1 (9 inch) sponge cakes |
100 g kahlua |
1 tablespoon instant coffee powder |
50 g sugar |
3 egg yolks |
10 g gelatin, use 1 tbsp |
3 tablespoons water |
250 g fresh cream |
250 g mascarpone cheese, thaw |
cointreau liqueur (optional) |
150 ml water |
50 g sugar |
10 g instant coffee powder |
Directions:
1. Syrup.
2. Boil water and sugar and add in instant coffee powder. Strain mixture and leave to cool.
3. For the cream:.
4. Boil liqueur, coffee powder and sugar till dissolve.
5. Hand whisk yolks till thick and pour hot coffee mixture over, whisking.Put coffee liqueur over a tin of water with ice to cool down completely.
6. Mix gelatin and water and heat till dissolved.
7. Whip fresh cream till just stiff.
8. Add getatin into coffee liqueur and mix well using a hand whisk.
9. Mix in the mascarpone cheese.
10. Pour mixture into fresh cream and mix well with hand whisk. (Leave some cream for piping).
11. Decoration:.
12. Put a slice of cake into a expandable cake ring over a board.
13. Brush with coffee syrup. Do not pour over.
14. Pour 1/3 cream over.
15. Put in another slice of cake, brush with syrup and another part cream.
16. The final part must be the cream.
17. Knock the tin for cream to settle.
18. Pipe the word Tiramisu on top of cake.
19. Put into freezer to freeze till set.
20. Sprinkle chocolate powder.
21. Cake must have a rim of about 1/2 away from the tin for the cream.
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