This is the 3rd time I made a Tiramisu and I consider it as the most successful one! I always say Tiramisu is a taste of love... it's the bitterness of espresso and cocoa combined with the richness and sweetness of mascarpone cheese; nobody can escape from such a temptation...
Ingredients (8 inch)
Mascarpone cheese 500g£¬whipping cream (35%) 250ml£¬egg 4£¬ gelatine 2 tablespoon (14g)£¬ water 80ml£¬ sugar 100g£¬ espresso 100ml£¬ Rum 5 teaspoon£¬lady fingers
(Please visit Glossary for explanations of ingredients and baking terms)
Difficulty: ¡ï¡î¡î¡î¡î
To make the cake
1. Sprinkle gelatin on water, let it sit for 3 min to become spongy, and then heat up the gelatine over hot water to melt the gelatin
2. Whip the whipping cream.
3. Add half of the sugar to egg yolks, use electric beater to beat the egg yolks until the color turns into pale yellow.
4. Add Mascarpone cheese, mix well. Add the melted gelatine into the cheese mixture, mix well .
5. Use electric beater to beat the egg whites, after a frothy foam formed, gradually add the rest of sugar in several times, beat the whites for 1 min after each addition, until stiff peaks formed
6. Gradually mix "5" with "4", then add the whipped cream, mix well
7. Mix Espresso and Rum, brush the lady fingers with the Espresso-Rum mixture, place a layer of lady fingers into a cake mold.
8. Add half of the cheese filling into the cake mold, put another layer of lady fingers; add the other half of cheese filling.
9. Put the cake in a fridge for 4 hours to firm. Sprinkle cocoa powder on top before serving.
