Once you hear the word Tiramisu, the first thing that you could imagine is a perfect coffee based dessert. Well literally Tiramisu is an Italian word means “to pick me or lift me up”. Since it’s espresso (some pastry chefs use espresso for stronger flavor and effect) or coffee based Tiramisu can really be in a good help for some nightwalkers or have not enough time to sleep so they can be picked up! J
I reconstruct my recipe of Tiramisu, well the tradition way of making this is it will be layered by Lady Fingers and some uses liquors for their Tiramisu like Baileys (Coffee Based Liquor), Kahlua, Brandy, Marsala Wine, etc. In my recipe I omit the liquors since my family is not a fan of those and since my sister really loves chocolate (like so obsess with chocolate) I layered it with chocolate chiffon cake. This is a hit to everyone the taste is well balanced, no taste of wine, really good for people who don’t enjoy Tiramisu with the taste of Liquors.
Yield: 9 inch Cake Pan
For Chocolate Chiffon Cake
98g Cake Flour or All Purpose Flour
20g Cocoa Powder
75g Granulated White Sugar
6g Baking Powder
53g Vegetable Oil
70g Egg Yolks
98g Egg Whites
45g Granulated White Sugar
1tsp Cream of Tartar
For Tiramisu Filling
10pcs Egg Yolks
270g Cream Cheese / Mascarpone Cheese
4 Sheets Gelatin, soaked in cold water (Half a cup of Water)
600g Whipping Cream
80g Powdered Sugar
For Coffee Syrup
2Tbsp Plain Coffee (You can use Stronger Coffee, whatever you prefer)
2Tbsp Granulated White Sugar
Make first the Chocolate Chiffon Cake.
Pre heat Oven to 350 Degrees Fahrenheit.
Ready your 9 inch Springform Pan.
In a bowl, mix Flour, salt, Baking Powder and the 75g Granulated Sugar.
In a separate bowl mix Oil, egg yolks, water and Vanilla.
Pour wet Ingredients to Dry Ingredients and Mix well with whisk until Lump free.
In other bowl whip your egg whites til you reach the shampoo stage (many small bubbles appears).
then add the other Sugar and Cream of Tartar, whisk until you reach the Stiff Peak Stage of Egg whites.
When you reach that stage, fold the Egg Foam to the Chocolate mixture using spatula. Important here is to follow the folding technique, using spatula dip to the bottom of the bowl and by the spatula facing horizontally lift up and fold it to the top of the mixture, same process til completely mixed.
When completely mix. Pour the Batter to the Springform Pan and Bake for 25 minutes at 350 Degrees Fahrenheit.
When done, unmold to springform pan, and let it cool for a minute. Once Cool, cut horizontally to have 2 slabs of Cake.
After making the Chocolate Cake, Prepare the Tiramisu Filling.
Whip the Cream and Powdered Sugar in a bowl until thickens. Store in Chiller until ready.
In a bowl whip eggyolks, Sugar, 1Tbsp Coffee Syrup (just Mix the ingredients for Coffee Syrup) and place on a Bain Marie (to know how to Bain Marie see my instruction in my Oreo Cheesecake Recipe https://justforfats.wordpress.com/2013/11/13/oreo-cheesecake/)
Cook in Bain Marie until the Egg Mixture thickens and becomes lighter. Dont put in Bain Marie too long it may cook the eggs.
After that remove from Bain Marie and soak the Gelatin and mix well til the Gelatin melts.
In a mixer bowl, soften the cream cheese by using a mixer, mix til the cheese become smooth. Then add the Egg Mixture to Cream cheese and mix well until Lump free.
Get the Chilled Whipping Cream and do the folding technique. Fold the Cream to the Egg and Cheese mixture.
When Comletely folded. place a slab of Chocolate Chiffon cake on the 9 inch Pan. get a pastry Brush and brush some Coffee Mixture into the chocolate chiffon cake, and pour some Tiramisu Mixture. then same process to another slab of Chocolate chiffon. Make sure to cover the whole Cake with Tiramisu Filling.
Freezer it overnight or until becomes firm so you can remove it from the Springform Pan.
Then Put Some Cocoa Powder on top of your Tiramisu Cake!
ENJOY! Put some comments for questions!