Thursday, January 14, 2010


The last time I made tiramisu, I used sponge fingers. This was 2 years ago. I did try to make my own sponge fingers this time.. but they didn't turn out as I expected. So I just used cake instead.

Remind me next time, to just make life easier and go out and purchase some sponge fingers! -__-

Tiramisu Cake
Makes about 10 servings

2 cups plain flour
1/4 cup corn flour
2 tsp baking powder

1 tsp vanilla extract
2 eggs, separated
1/2-2/3 cup sugar

1 1/2 cups milk

Sift flours and baking powder together.
Whisk egg whites until soft peaks are formed. Then gradually add sugar while still whisking.
When it has become smooth and glossy, beat in vanilla extract and egg yolks.

Make a well in the flour mixture. Add milk and 1/3 of the egg mixture.
Combine until smooth.
Then gently fold in the rest of the egg mixture.

Pour into a lined cake tin.
Bake in a preheated oven at 170C for about 30mins or until cooked.
Remove from oven and allow to cool on cooling rack.
Slice cake into fingers.

250g mascarpone
250ml thickened cream
8 tsp of sugar

Whisk ingredients together until smooth.

1 cup of black coffee, cooled
2 tbsp of kahlua (or some sort of coffee liquer)

Mix coffee and kalua together.

Line a container with clingwrap.

Dip slice by slice of cake into the coffee mixture, creating a base at the bottom of the container.
Spread a layer of the mascarpone mixture on top. And repeat.
You should end up with a cake layer on top.

Refrigerate for a few hours or overnight before serving. :)

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