Tuesday, 11 July 2017

Tiramisu cake with strawberries

Tiramisu always was one of my favorites and love it in any form. Today I want to show you how to make tiramisu flavored cake with chocolate covered strawberries. It's a bit different take on classic dessert, but just as good and topped with juicy strawberries.

Ingredients for sponge (20-22cm form):
5 eggs
5 tablespoons sugar
4 heaped tablespoons plain flour
1 tablespoon cornflour (corn starch)
1/2 teaspoon baking powder

Sieve both flours and baking powder, set aside. Place eggs and sugar in a bowl and whisk with mixer on high, until it's very light and fluffy (it will take around 10 minutes). Fold in flour gently, making sure not to overmix. Pour the batter into paper-lined cake form and bake in 180C for around 40 minutes. Leave to cool and slice horizontally to get 2 layers.

For the strawberries topping:
1 punnet of strawberries (400g)
200g dark chocolate

Wash the strawberries and dry them on a paper towel. Don't hull them. Chop dark chocolate. Put it in a bowl, leaving 1/3 aside and microwave it in 30 seconds burst, mixing in between until it's completely melted. Add remaining chocolate and mix until smooth (this will prevent chocolate from going matte and sticky). Holding each strawberry by the leafy green top, submerge it in melted chocolate to cover it completely and place on a sheet of grease-proof paper. Leave aside to set.

For punch:
1 cup coffee, brewed and cooled
100ml Amaretto
1/2 teaspoon almond extract

Mix all ingredients together and set aside.

For the filling:
500ml whipping cream (or double cream), chilled
500g mascarpone cheese
3/4 cup sugar
1/2 teaspoon vanilla extract
1 pack ladyfinger biscuits 
3-4 tablespoons cocoa powder, for dusting
50 white chocolate

Put mascarpone, sugar and vanilla extract in a bowl, give it a quick whisk with a mixer to combine them together. Add a little cream and mix again to soften the cheese. Pour rest of the cream and beat with mixer on high until it holds the shape.

To assemble the cake, put one layer of sponge on a serving platter and drizzle it with coffee punch. Spread 1/4 of the mascarpone filling and dust it with cocoa powder. Arrange ladyfinger biscuits on top, soaking them first in coffee (be careful not to soak them for too long, as they will fall apart), spread another part of filling and dust it with cocoa. Follow with second layer of sponge, drizzled with remaining coffee. Spread half of the remaining filling on top and sides and dust top with cocoa powder. Place remaining cream in a piping bag with a star nozzle and cover the sides and top edge of the cake. Arrange strawberries on top. Place white chocolate in a bowl and microwave in short bursts until it's melted. Place it in a sandwich bag and snip the corner. Drizzle white chocolate over strawberries. Serve chilled.
Enjoy :-)

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