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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