Friday, February 8, 2013

CAKES MADE WITH YELLOW SPONGE CAKES: Adding fresh berries to the filling of cheese and cream makes this version of tiramisu more spectacular and delicious.



TIRAMISU WITH FRESH BERRIES:

 

 

 

 
1 piece of sponge sheet, made with same ingredients as per basic yellow sponge cake

filling:

    1 cup each of raspberries, blue berries, and sliced strawberries
    ½ to 1 cup sugar or to taste
    2 cups whipping cream                   
    8 oz Mascarpone cheese
    ½ cup of powdered sugar or to taste           
    1 cup of Chambord, Kahlua or other liqueur, or espresso or simple syrup****

grated chocolate or cocoa powder

 

 
****To make non-alcoholic tiramisu, substitute liqueur with espresso coffee. To serve tiramisu to children, use simple syrup to brush cake. Simple syrup is made by dissolving equal amount of sugar in equal amount of boiling water + cold water, e.g. dissolve 1/2 cup sugar in 1/4 cup boiling water, then add in 1/4 cup cold water****

 

 

 

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.

 

Divide sponge cake into 2 equal portions. Combine berries with the sugar, and let sit for 1 hour.

 

In a chilled mixing bowl, whip cream until soft peaks. In another bowl, whip mascarpone cheese until soft peaks. Fold half of the whipped cream into the cheese, along with  powdered sugar to taste; while reserving the rest of the cream.

 

To assemble: Lay one layer of sponge cake on the bottom of the serving plate. Brush this generously and repeatedly with the Chambord; then spread half of the cheese & cream mixture on top. Scatter half of the berry mixture over the cheese; then arrange the other cake layer on top. Repeat the procedure of brushing, filling with cheese then the fruit with this cake layer. Use the remaining whipped cream to cover the top of the cake; then  dust it with grated chocolate or cocoa powder. Refrigerate cake for at least 2 hours before serving.

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