TIRAMISU:
1 yellow sponge, made with same ingredients as per basic
yellow sponge cake
mascarpone cream:
1 lb.
mascarpone cheese
3 egg yolks
1/8 cup each
of Marsala wine & brandy
½ cup sugar
espresso syrup:
1 cup
freshly brewed espresso
1 tsp. lemon
juice
3 tbsp.
brown sugar + 1 tbsp. white
1 tsp.
vanilla extract
grated chocolate or cocoa powder to dust
grated chocolate or cocoa powder to dust
Preheat oven to 350 degrees F. Butter a 12x16-inch baking tray and line it
with parchment paper. Brush paper with butter.
Prepare sponge cake batter as per basic recipe and pour
batter into prepared baking tray, carefully spreading the batter to fill the
tray. Bake for 12 to 15 minutes or until done and golden in colour. Remove from
oven. Cool cake on wire rack.
To make mascarpone cream: In a large mixing bowl, whisk egg yolks and
sugar together and stir in Marsala wine and brandy. Place bowl over a pot of
simmering water and cook, while continuing to whisk, until mixture resembles
thick paste. Remove from heat and cool mixture over ice, to room temperature.
Whip the mascarpone cheese until soft peaks and fold it into the cooled egg
yolk mixture until well incorporated.
Brew espresso. Add sugar, brown sugar, lemon juice and
vanilla extract into coffee. Stir until well dissolved.
Cut the sheet of sponge cake into 2 equal portions
along the long side. and arrange 1 sheet of sponge cake on a serving platter.
Brush cake generously and repeatedly with half of the espresso liquid; then top
it with half of the mascarpone cream. Repeat this process with the other sponge
sheet arranged on top of the cream mixture. Trim the cake; then cover the top with grated chocolate or cocoa powder. Cover cake
and refrigerate at least 2 hours before serving.
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