The coffee liquer has been resting in the fridge since the longest time ever. So finally here comes the long-awaited Tiramisu ! Heehee. I am really bad in slicing cakes, therefore this time, instead of a layered tiramisu, I had them prepared in little mousse cups. Saved the messiness. :) But still, I made a mess ! The chocolate powder was scattered, the cups were smeared with tiramisu mousse, and the table was filled with chocolate sponge trimmings. The cleaning part was terrible, took me almost an hour, to restore the original cleanliness of the place !
But I love tiramisu ! Instead of the italian style where they used sponge fingers, chocolate sponge is adapted this time. I always heart mousse with sponge cake.
My less-than-a-year-old camera shut down on me after a few shots ! Arghhhhh !… Just when I thought it was gone and started to pack all the stuffs away….and frantically looking for the contact of the repair centre, it came alive again ! Arghhhhh second time !
On a side note ~ The TV is flashing all the effects of the earthquake in Japan as I am penning this post. It is really heart wrenching. My heart really goes out to all the people in Japan who are suffering from the after-math of this earthquake. But I am really glad that my Japanese colleagues and their families are all fine. God bless Japan !~
Sponge cake recipe adapted from [My Birthday Cake] by Kevin Chai (with modifications)
Tiramisu mousse recipe adapted from PA Richard Goh’s Baking Class Stage 4
Makes 1 9-inch cake or 20-22 5x5cm mousse cups
Chocolate Sponge Cake
340g sponge cake mix
2 tbsp chocolate powder
90ml chocolate milk
90g melted butter
250g fresh cream
3 tsp instant coffee powder
100g kahlua (coffee liquer)
3 eggs yolks
3 tbsp water
250g mascarpone cheese (thawed)
1. Preheat oven to 180 degree C. Line bottom of 9-inch cake tin with greaseproof paper.
2. Beat sponge mix, milk and eggs in a mixer with high speed until light and fluffy (6-7 minutes). Turn to low speed, fold in melted butter until well blended.
3. Spread batter into prepared tin with lined greaseproof paper. Bake for 30-40 minutes or until cooked. Remove from oven and cool completely. Ready to use.
4. Whip fresh cream at medium speed until stiff. Leave aside.
5. Boil water and gelatin and leave to cool.
6. Boil sugar, coffee powder and coffee liquer until hot.
7. Whisk egg yolks until thick and pour coffee mixture over. Leave aside to cool before adding the gelatin.
8. Add no. 7 into mascarpone cheese and whipped cream. Mix well.
9. Spread the cream over the 3 layers of the 9-inch cake or over layers of cake in mini mousse cups. Dust with chocolate powder on top.
10. Leave in the fridge for about 2 hours to set before serving.