I suppose everyone knows Italian Tiramisu dessert. This cake is that dessert shaped as a cake and includes the whole essence of it: coffee, booze and mascarpone cream. Light coffee sponge is soaked with coffee and rum and layered with mascarpone cream and coffee jelly. The top and sides are covered with the same frosting and dusted with dark cocoa powder. The cake is a sophisticated, subtle, tasty treat and matches perfectly with... a cup of coffee. Enjoy!
springpan ø 9 inch
- 5 eggs (separated whites and yolks)
- ¾ cup (150 g) sugar
- ½ cup (80 g) all purpose flour
- ½ cup (95 g) cornstarch (corn flour)
- 1 ½ tablespoons instant coffee (granules or powder)
- 1 tablespoon hot water
- 1 ½ tablespoons gelatine
- 300 ml water
- 2 tablespoons sugar
- 1 tablespoon instant coffee (granules or powder)
- 3 tablespoons instant coffee (granules or powder)
- 3 tablespoons hot water
- 50 ml rum
- 1 teaspoon pure almond extract
- 500 g mascarpone cheese
- 150 ml whipping cream
- 8 tablespoons icing sugar
- 2 tablespoons finely grated dark chocolate
- 3 tablespoons dark cocoa
Coffee jelly: Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve. In a saucepan place water, coffee and sugar and heat until dissolved. Stir liquid gelatine in warm coffee. Pour jelly into silicon round mould similar size to your spring pan. You can use also another round like shape – I made a flower. Place in the freezer for 2-3 hours until set.
Sponge: preheat oven to 350°F. Line the bottom of the pan with parchment paper.
In a bowl of a stand mixer beat egg whites until soft peaks form. Add sugar gradually beating continuously. In a small bowl mix together coffee powder and hot water until dissolved. Add the coffee mixture to egg yolks and mix until combined. Gradually add coffee yolks to the sugar – whites foam beating with lower mixer speed. Stop the mixer once well incorporated. Mix in both flours in few batches stiring gently with rubber spatula. Pour the cake mixture into prepared pan and bake for 20-25 minutes (until the wooden skewer comes out clean). Cool in pan.
Soak: stir coffee powder in hot water until dissolved. Mix in rum and almond extract (instead of them you can use Amaretto almond liqueur).
Mascarpone cream: beat cream with icing sugar until stiff. Gradually add mascarpone cheese beating gently until cheese lasts.
Cut the cooled sponge horizontally into three layers. Set aside 3-4 tablespoons of prepared mascarpone cream to decoration. Place the first layer of sponge on the plate and brush with soak. Spread with ¼ mascarpone cream and sprinkle with grated chocolate. Cover with the second layer, brush it with soak and spread thinly with mascarpone cream. Remove the coffee jelly from the mould and place on the sponge. Cover with ¼ mascarpone cream ans sprinkle with grated chocolate. Cover with the last sponge and brush it with soak. Spread the remaining mascarpone cream on the top and sides of the cake. Place the saved cream in a piping bag with plain tip (nozzle) and pipe small bubbles on the top of the cake. Cocer sides of the cake with dark cocoa powder. Dust gently the top with dark cocoa.
Tags: chocolate, coffee, mascarpone.