Its Khoo’s birthday today, and I tried making Tiramisu for her. Now I know why these little desserts actually cost so much in shops. The ingredients are pretty pricey, but seeing my friend’s joyous face. That is priceless. 🙂 It took me quite some time to assemble everything, so if you are intending to try this out, leave about half a day to get this done. 🙂
For the cake, I used cupcake Jemma’s cake recipe. This is her video here. I used only 1 egg for the victoria sponge in two 5″ cake tin
After doing up the sponge, you have to brush it liberally with the coffee syrup using a pastry brush. Set aside for assembly later.
For the coffee syrup, mix 15ml kahlua/baileys + 1 tbsp hot water + 1 tbsp espresso instant coffee.
For the filling, I got the recipe from Smitten Kitchen I’ve reduced the sugar because I found it a little too sweet.
For the filling and frosting:
1 8-ounce (225 grams) container mascarpone
1/4 cup (25 grams) confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) coffee syrup
1 tablespoon (15 ml) amaretto, Kahlua/Bailey’s
1 cup (235 ml) cold heavy cream/whipping cream (I prefer whipping cream, because it is lighter)
To make the filling and frosting:
Put the mascarpone, sugar, coffee sugar, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
Place one layer of cake the right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Smooth some of the mascarpone cream over the layer. Sprinkle cocoa powder over the top. Put the second cake layer soaked side down, over the filling. Soak the top of the cake with the remaining syrup. Top the cake with some mascarpone filling.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Sift cocoa powder to cover the top. You can buy some lady fingers and press them into the sides for neater look, and tie it with a ribbon.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.