Wednesday, May 30, 2012




For the sponge (Genoise) cake
3 whole eggs
1/3 cup + 3 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup plain flour, sifted
2 Tbsp butter, melted

For the coffee mixture
2/3 cup of strong Espresso coffee
1 Tbsp granulated sugar
1/4 cup Brandy

For the Mascarpone cream
1/2 pound Mascarpone cheese
1/2 cup icing sugar
2 large egg yolks
3 Tbsp Brandy

For the whipped cream
1 pint heavy whipping cream
1 Tbsp icing sugar
1 Tbsp vanilla extract

1 ounce chilled dark chocolate, finely chopped (you can use a food processor)


To make the Genoise cake
1. Preheat oven to 350° F.
2. Grease a 9 inch round cake tin.
3.  Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour.Fold in the melted butter
4.  Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes

To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the brandy and stir.

To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and brandy and beat more, until the mixture is smooth.

To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.

Tiramisu Assembly
Slice the Genoise cake in half.

Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.

Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.

Cover with plastic wrap and refrigerate for at least 6 hours.

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