Tiramisu cake made of
– sponge cake soaked in coffee
– mascarpone cream
– cocoa powder
I was able to make 6 small slices of 2×12 cm in this 12X12cm square cake.
For the sponge cake
– 2 eggs
-55 g sugar
-25 g flour
-25 g cornflour
With these proportions, you will have some sponge cake left. In a bowl, whisk the eggs and sugar, place the latter in a bain-marie and whisk until it reaches 55°C. Pour into the bowl of a food processor and whisk until completely cooled. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Pour onto half of a baking tray lined with baking paper. Level off and smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes.
After cooling, cut out two squares of the same size (12X12cm).
For the mascarpone cream
125g of mascarpone
2 egg yolks
3 egg whites
40g caster sugar
2 sheets of gelatine
20g milk
Soften the gelatine and mix it with the hot milk. Beat the egg yolks with the mascarpone and 20g sugar in a bowl with an electric mixer. Beat the egg whites with the remaining 20g sugar in another bowl. Gently mix the egg whites with the mascarpone cream and the milk.
Assembly
In a small square pastry frame (12X12 cm), place a sponge cake and brush it with coffee. Poach half of the mascarpone cream, place the second biscuit soaked in coffee and then the remaining cream. Smooth with a spatula using the edge of the frame. Set aside in the freezer overnight. The next day, remove the pastry frame, cut into individual portions, chill until defrosted and sprinkle with cocoa powder just before serving.
I decorated it with a chocolate coffee bean.
