Tiramisu Cake Recipe

Tiramisu Cake

Recipe by Jackie Cameron

Yields: 20cm cake round with an average height of 9cm

COFFEE AND HAZELNUT LAYER

Yield: 5mm-10mm in height base in 20 cm tin

Ingredients:

63g salted Butter

50g Brown Sugar

1 whole Egg

55g Cake Flour

8g Good quality Coffee Powder

1.3ml Baking Powder

1.3ml Cinnamon Powder

30g Sour Cream, whipped

30g Hazelnuts, roasted, peeled and roughly chopped

Sauce

78ml Espresso Coffee

25ml Kahlua

50g Castor Sugar

Method:

1) Cream the butter and sugar

2) Add the egg

3) Sift the flour, coffee powder, baking powder and cinnamon together. Add to the above mixture

4) Add the sour cream and finish with hazelnuts

5) Bake at 160˚ C for about 18 minutes or until cooked in a well greased and double-lined tin. When lining your tin ensure the paper around the side of the tin is well above the rim of the cake tin.

Sauce

6) Mix all the sauce ingredients together in a saucepan on the heat and stir until all sugar crystals are dissolved

7) When baking is complete; make skewer incisions and pour over the cake. Set aside

MASCARPONE LAYER

Ingredients

3 whole Eggs

200g Castor Sugar

50g Thick Cream,whipped

400g Mascarpone

Method

1) Cream eggs and sugar over a double boiler until light and fluffy in appearance. Cool slightly.

2) Add this to the whipped cream and mascarpone. Set aside

CHOCOLATE MOUSSE LAYER

Ingredients:

166g Dark Chocolate

4 Eggs, separated

30ml Cream

25ml Kahlua

Method

1) Melt chocolate over a double boiler

2) Allow to cool slightly and add egg yolks one by one followed by room temperature cream and Kahlua

3) Finish by folding in stiffly beaten egg whites and set aside

BISCUIT LAYER

2-3 boxes of Boudoir Biscuits

Good Quality Instant Coffee mixed within a cup of boiling water to taste

Assembling the cake

1) Top the cake base with a third of the mascarpone mixture, then dip about one box - one biscuits at a time - very quickly and lightly into the hot coffee mixture (so slight absorption occurs) and place on top of the mascarpone mixture to form a layer of biscuits (brake the biscuits if needed). Then pipe on the chocolate mousse. Top with another layer of soaked biscuits. Follow with another layer of mascarpone mixture, repeat a final biscuit and mascarpone layer. Freeze well

2) Complete the cake by surrounding it with coffee soaked biscuits and topping it with a coffee/chocolate ganache

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713