Making Tiramisu is actually pretty simple, just needed to gather the recipes and ingredients. I must say making this cake is not cheap though, a tub of Mascarpone cheese costs more than RM20. So this cake will only be served during very special occasions :)
It was nice and set, the layers firmed up really nicely
(makes a 8" cake, I used a springform pan)
Recipe from here
1 tablespoons instant espresso/ strong coffee powder (I used instant coffee powder)
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala (I used rum)
250g mascarpone cheese
1 1/2 teaspoons vanilla extract
3 tablespoons icing sugar
2 tablespoons Marsala (I used Rum)
1 cup (250 ml) heavy whipping cream
A pack of sponge fingers
dark and white chocolate shavings (optional)
strawberries for decoration (optional)
To make the Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.
To make the Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.
To assemble the cake:
One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).
(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )