Tiramisu (Cream cheese)

Last week other than the mango mousse cake, I also made a tiramisu too. However, I used philidephia cream cheese instead of mascaphone cheese. Surprisely it taste better! Plus, I added Valrhona choc crunch in the cream and it's really make it very yummy. I have a few colleagues even wanted me to make and sell them! And it's cheaper to use cream cheese too. The recipe is about the same as my usual Tiramisu with some alteration.

Plain Sponge Cake (8") (from Richard Goh's baking class)
Ingredients:
3 Eggs
70g Sugar
75g Plain flour
70g Melted Butter

Method:
Preheat oven to 160 degree c.3
1. Whisk eggs & sugar at max speed for 5 min till stiff.
2. Add in sifted flour & warm melted butter & mix well till batter is shiny.
3. Pour in a 8" line baking tin & bake for about 30mins.
4. Cut into 3 layers when cooled.

Mousse:
Ingredients:
250g Cream cheese (Philidephia) - thaw for at least 1 hr
40g Sugar
1tbsp Icing sugar
3 Egg yolks
80g Coffee liquor (Kahlua)
1tsp Vanilla paste
1/2tbsp Gelatin (soak with 2 tbsp cold water)
250g Fresh cream (Dairy)
Valrhona Cocoa Powder for dusting
Feuillitine for side coating
Valrhona choc crunch (optional)

Syrup brushing:
1. 90g Hot water
2. 30-40g Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Coffee Liquor (Kahlua)
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

Method:
1. Whip the cream & icing sugar over a pot of ice water till peak. Refrigerate until needed.
2. Whip the cream cheese till fluffy. Set aside.
3. Whisk the egg yolk & sugar in a bowl over simmering water until thick & creamy.
4. Add vanilla & gelatine into egg yolk mixture.
5. Incorporate egg yolk mixture into cream cheese & mix well.
6. Fold in the whipped cream & add in liquor.
7. Lay a layer of cake into a loose bottom tin, brush the sponge with the syrup and pour in the 1/3 of the cream mixture, dust with cocoa powder and repeat the step again. In one of the layer, sprinkle valrhona choc crunch - optional.
8. Finish off with dusted cocoa powder & leave in the fridge to set.
9. When is set, unmould and decorate as desired.