Tiramisu recipes - by Cindy Hwei Khim Lek

Tiramisu recipe by Cindy Lek
Coffee Sponge cake
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Ingredients

A) 5 eggs yolks
30g sugar
B) 5 egg whites
C) 100g sugar
D) 100g plain flour
E) 20g instant coffee
F) 60g melted butter
Method
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1. Whip A till light and fluffy.
2. Whip Egg whites till soft peaks. Add sugar and continuously whip till stiff.
3. Fold in egg white meringue to egg yolks mixture till well blended. Fold in sieved flour D and instant coffee and mix well combined.
4. Fold in Butter and mix till well incorporated. Pour it into 23cm greased and lined round mould.
5. Bake at 180 deg C, about 30mins. (Temperature varies with oven)
Remove cake immediately when done. Cool aside.
Slice the cake into 2 layers for later use (for tiramisu)
Or slice into small rectangular slices. Treat it like finger biscuits.
Tiramisu Fillings
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A) 2 eggs
20g sugar
B) 1 1/2 tbsp gelatin
50 g water
C) 350g cream cheese
50g sugar
D) 1 tbsp instant coffee powder
2 tbsp hot water
E) 300g whipping cream - whipped (separately)
Topping
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Adequate cocoa powder
Method
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1. Whip A over simmering water till thicken (but not hard). This is to cook the eggs.
2. Premix B gelatin and sugar and melt over double boiler. Add it to eggs mixture, mix till well blended.
3. Beat cream cheese and sugar till light. Add in coffee mixture, mix well. Add in eggs gelatin mixture, mix till well blended.
4. Add in whipped whipping cream, mix till well incorporated.
5. Moist the sponge cake layers with coffee syrup. Place layer of cake onto a ring mould or a container (with cover), pour half of cheese filling on it.
6. Top 2nd layer cake. Pour remaining cheese filling on it, level it, keep refrigerate for at
least 5 hours or overnight.
7. Remove cake from fridge and sieved cocoa powder on top.
To make Coffee syrup
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80g hot water
30g sugar
2 tbsp instant coffee powder
2 tbsp kahlua (coffee wine) # Optional
Method
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Mix hot water and sugar, add instant coffee, mix till well blended.
Set cool before adding kahlua, mix well.

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