Authentic Tiramisu for Valentine's Day
- 2 large Eggs
- 50 grams Granulated sugar
- 40 grams Cake flour
- 10 grams Corn starch
- 10 grams Cocoa powder
- 10 grams Butter
- 10 grams Milk
- 30 ml Coffee (strong)
- 1 tsp Coffee liqueur
- 200 grams Mascarpone
- 2 large Egg yolks
- 60 grams Granulated sugar
- 50 ml Milk
- 200 ml Heavy cream
- 5 grams Gelatin
- 30 ml Water
- 1 Espresso or cocoa powder (for topping)
- Make the sponge cake.
- Sift together the cake flour, corn starch, and cocoa powder.
- Line the mold with parchment paper (a 20 x 28 cm mold) was used).
- Melt the butter and milk in a double boiler and let rest in the double boiler.
- (Butter and milk are optional.)
- Preheat the oven to 170C.
- Add the eggs and granulated sugar into a bowl and beat until thickened (enough to form ribbons) in a double boiler.
- Once it's heated to about body temperature, take it off the double boiler and continue beating until thick ribbons form.
- Smooth out the batter to finish.
- Sift in the already sifted dry ingredients into the bowl and fold gently.
- Add about 2 ladles of the batter from Step 5 into the bowl from Step 2 and blend together.
- Pour it back into the batter from Step 5 and mix slowly.
- Pour in the mold.
- Drop it twice on the countertop from a short distance to remove any air pockets.
- Bake for about 10 to 12 minutes in a 170C oven.
- Once baked, drop it once from a high point to prevent it from shrinking.
- If you don't like the browning on top, you can peel it off by laying on and removing a sheet of plastic cling wrap.
- Cut out the sponge cake to fit the circular mold.
- Line the mold with parchment paper and insert the cake.
- Brush the surface with syrup.
- Make the tiramisu.
- Soak the gelatin in water and place in a double boiler.
- Mix the mascarpone brought to room temperature in a bowl to soften.
- In another bowl, add the egg yolks and 40 g of granulated sugar.
- Beat until thickened.
- Heat milk in a pot and turn off heat once it starts to bubble near the rim.
- Mix in the soaked gelatin and gradually add into the mixture from Step 11.
- Add the mixture from Step 12 through a strainer into the mascarpone from Step 10 and mix well to ensure there are no inconsistencies in the texture.
- In another bowl, combine the heavy cream and 20 g of granulated sugar.
- Whip the cream until stiff peaks form.
- Add the whipped cream in 3 to 4 portions to the batter from Step 13.
- Mix thoroughly so the cream is well incorporated.
- Pour the tiramisu batter into the cake from Step 9.
- Shake the mold to smooth out the surface, and chill to harden in the fridge (I let it chill for one full day).
- This is an 18 cm circular mold (16.6 cm inner radius).
- Pour in the tiramisu batter as much as you'd like, and pour the rest into a different container to test the taste.
- Once firm, remove from mold and sprinkle some espresso or cocoa powder on top through a tea strainer.
eggs, sugar, flour, starch, cocoa, butter, milk, coffee, coffee, mascarpone, egg yolks, sugar, milk, gelatin, water, espresso
Taken from cookpad.com/us/recipes/149148-authentic-tiramisu-for-valentines-day (may not work)