Tiramisu

This was the cake I made for my sister’s father-in-law, on his  75^th birthday.   Though I was not asked to bring any cake because it was a large gathering and I still have to learn to give cakes a professional and formal look.

His children have organized a  beautiful surprise party for him  and when uncle came to the hotel,  he was really surprised to see so many people. Later everybody was asked to speak a few words for him before cutting the cake.  Everybody said some beautiful things about him but  the real  spark in his eyes came, when his children expressed their love for him, some very touching moments.  But my cake was too center of attraction for many and everybody was appreciating and loving my cake.

I made the Tiramisu, an Italian dessert and I must say I was again brave enough to try another new cake for such a gathering but luckily loved by everyone. Yesterday, while  compiling this post,  I was not sure to call this tiramisu, so again I followed my ultimate guide for the answer and I found that even without ladyfingers, this could be called tiramisu and I found that many bloggers have posted as a Tiramisu even without ladyfingers.  I used basic sponge cake in this recipe instead of lady fingers.

My icing was not neat so I decorated the cake with chocolate shavings, oreo cookies  and with some fondant flowers.

Ingredients

For sponge

• Whole wheat flour – 1 cup – 3 tbsp
• Cocoa powder – 3 tbsp
• Granulated Sugar – 1 cup
• Vanilla essence – 2 tsp

For mascarpone filling

• Heavy cream – ¾ cup
• Mascarpone – 2 cup
• Sugar – 2 tbsp

for Coffee Syrup

• 1 cup boiled water
• 2 tsp coffee powder
• 1 tsp – sugar

Method

For cake

Preheat the oven at 180 degree C. Line two 9 inches cake tin with baking paper .   Beat eggs in a large bowl for 2 minutes then add sugar and continue beating for another 5 minutes until triple in size. Add vanilla essence. In another bowl sift flour and cocoa powder then fold the flour in batches in egg mixture.

Divide the batter in two cake tins and pop them into the oven for 15 – 20 minutes or until the top springs back.   Transfer the sponges onto the cooling rack and remove the baking paper. Let them come on room temperature.

For mascarpone filling

Beat mascarpone and sugar on medium speed with hand blender  until combined. Add cream; beat until stiff.

For coffee syrup

Add coffee powder and sugar into the boiling water.

Assembling

On a cake base place one sponge then sprinkle some coffee syrup over.

Spread some mascarpone filling evenly then top with another sponge and repeat the above steps. Spread filling on the sides too. Sprinkle some chocolate shaving all over the cake. Decorate with oreo cookies and some fondant flowers(recipe will soon be share).

Again I could not push myself enough to take the picture of the cake while cutting, hopefully one day you will get the chance to see the picture of a slice.