Tiramisu Cake

I decided to make this tiramisu less traditional than we are used to. Instead of soaking sponge fingers in coffee syrup, I used chocolate sponge & layered with rich creamy mascarpone cheese. I started the mascarpone filling with whisking 2 egg yolks with 50 gm sugar until light. Add 250gm of mascarpone and mix with egg mixture gently. Double boil 1 1/4 tbs of gelatine with 2.5 tbsp of water until granules disappear. Mix into mascarpone and egg mixture and finish off with combining 250gm of whipped cream to create lightness. You can add a tablespoon or two of coffee flavored liquer if you like for some kick! Cut sponge cake into 2. Brush with some coffee syrup to keep the sponge moist. Sandwich half the filling & top the cake with the other half. Once the cake is assembled, brush a thin layer of whipped cream outside the cake and decorate the sides with sugar coated sponge fingers. The cake has to be kept refrigerated to keep the filling from spilling out.

I have another half tub of mascarpone cheese left. I cant wait to make my next tiramisu but with green tea. Watch this space.