My Tiramisu Jingle

Tiramisu is my all time favourite! I like to bake it and enjoy eating it too. Decided to contribute a Tiramisu cake for my workplace potluck instead of a logcake. Decorated the cake for the season and glad that they enjoyed it. This will be my 2nd entry for the Aspiring Bakers #2 - Christmas (Dec 2010) hosted by Jane of Passionate about baking.

The recipe is nothing new, is my usual Tiramisu recipe. Anyway I will share it again in this entry.

A: Chocolate Sponge Cake
(Recipe adapted from Richard Goh baking class)
Ingredients:
4 Eggs + 1 egg yolk
90g Sugar
90g Plain Flour
10g Cocoa Powder (Valhorna)
1/8tsp Bicardonate of soda
100g Butter, melted
1 tbsp dark rum

Methods:
Preheat oven to 160 degrees C.
Grease & line a deep 8 inches round baking tin with paper.
1. Sieve flour, chocolate powder & baking soda together. Set aside.
2. Whisk eggs, rum and sugar until stiff.
3. Fold in shifted flour by hand, using an upward circulating motion. Then add in warm melted butter & mix well until batter is shiny.
4. Pour into baking tin & bake for 35 mins.
5. Slice into 2-3 slices. (I sliced into 3 but used only 2 for my tiramisu jingle, balance can be freezed)




B: Tiramisu Cream
Ingredient (A):
250g Fresh diary cream (35% fat)
40g Sugar
150g Mascarphone cheese

Ingredient (B):
100g Mascarphone cheese
3 Egg yolks

Ingredient (C):
100g Coffee liquor Kahlua/Bailey
10g Gelatin (soak with 3 thbsp hot water to dissolve)

Method:
1. Whisk (A) except the mascarphone cheese till stiff, fold in mascarphone cheese. Set aside in the fridge for later use.
2. In another mixing bowl whisk (B) over a pool of boiling water till the mixture is warm. (This is to pasturise the egg yolk)
3. Add (C) into Step 2 and mix well.




C: Tiramisu Jingle
9" Cake Ring/loose bottom round cake tin
2 slices Chocolate Sponge cake
Tiramisu cream
35 pcs Ladyfingers (store bought)
Cocoa Powder for dusting
Valhorna Chocolate crunch (optional)
X'mas ornaments for decoration

Coffee Syrup for brushing:
1. 90g Hot water
2. 35g Sugar / Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Kahlua/Bailey
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

To assemble:
1. Lay the sponge cake in a loose bottom tin, brush the cake generously with the coffee syrup and pour in half of the cream mixture, sprinkle some chocolate crunch (optional) and dust with cocoa powder.
2. Place the 2nd layer over and brush with syrup again. Pour in the balance cream and dust with cocoa powder.
3. Chill the cake for at least 2-3 hours till set.
4. Unmould the cake, dust with more cocoa powder if prefer. Decorate the side with sponge finger and top with Christmas ornaments.

Happy Holidays!