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Ingredients
- 250 gm Mascapone cheese
- 50 gm Castor sugar
- 33 ml Gelatin solution
- 200 ml Whipping cream (or heavy cream)
- 5 Egg yolks
- 5 Egg whites
- 1/4 cup coffee (or coffee liquer)
- 1 pack sponge fingers (savoiardi)
- 1 layer chocolate sponge cake
Details
Preparation
Step 1
1. Whip whipping cream till soft peaks. Keep on ice bath or refridgerate.
2. Add sugar to egg yolks and whisk till pale.
3. Add mascapone cheese and gelatin solution to egg yolk and mix till well blended.
4. Fold whipping cream into cheese mixture. Keep on ice bath or refridgerate.
5. Whisk egg whites till soft peak stage.
6. Gently fold egg whites into cheese mixture.
7. Fill the base of a 9 inch round cake tin with the chocolate sponge cake. (Alternatively you could line this with the sponge fingers).
8. Generously brush coffee over sponge layer.
9. Pour in half of the cheese mixture into cake tin.
10. Soak 3/4 pack of the sponge fingers in coffee (just a few seconds will do)
11. Arrange one layer of sponge fingers on top of the cheese mixture.
12. Pour in remaining cheese mixture.
13. Cover with cling film and refridgerate to set.
To serve:
1. Remove set tiramisu from cake tin.
2. Line with remaining sponge fingers.
3. Dust top with cocoa powder
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