This is my first attempt in making this cake. I have been wanting to make this for the longest time but back then, whenever I took up a packet of Finger biscuits at the supermarket to read the ingredients by the side of the packet, the one ingredient called Mascarpone cheese would leave me stumped. Sounded so mafia-ish. Then of cause, there was the baileys or some other coffee based liqueur that is needed. And because of all that, I will set the packet of biscuits down and carry on dreaming that one day, I might learn enough to just try it.
But in life, sometimes just happened. My friend Sue told me that she made an order of a Tiramisu cake for father's day. Round about that time, I was looking at babe's blog to check on a recipe when I stumbled across her Donna Hay's Chocolate Tiramisu post which looked so beautiful. Was already tempted then, so went out and got myself a packet of the sponge fingers. But nothing happened as somebody in the house ate the packet of sponge fingers :( before I could get around to doing anything with them.
Anyways, made another attempt to make it last month. Got all the ingredients except the liqueur and an angel in the form of Sue, out of blue, gave me a small bottle of a coffee based liqueur (which I forgot to ask her what exactly was it). So, all ingredients were ready and available... no more excuses. Haha.. I even got a recipe from Sue which she sent via YM. Made some slight adjustments to her recipe as it was rather complicated and used quite a lot of sugar (I am really getting worried with all the cakes and other sweet stuff that I have been downing recently... and I think some of my test bunnies would agree too) and this was the outcome.....
25g icing sugar
150ml of brewed coffee, chilled
300ml of double cream
45ml of coffee liqueur
12 pieces of sponge fingers
bitter sweet chocolate and cocoa powder for decoration
- Put mascarpone and sugar in a mixing bowl and beat it up.
- Place in about 30ml o f the coffee into the the mixture and mix well with a spatula. Set aside
- Place the double cream into another bowl and add in the half the coffee liqueur. Beat that until the mixture peaks
- Add this cream mixture into the mascarpone mixture and mix well.
- Pour the remaining coffee and coffee liqueur into a flat plate. This is used for soaking the sponge fingers
- I used a bread loaf pan for my Tiramisu. Before this, you must line the pan so as to make removal of the Tiramisu easier later.
- Pour half the cream and mascarpone into the pan. Smoothen it with your spatula.
- Take 8 sponge fingers out of the packet and soak each finger quickly into the remaining coffee and coffee liqueur mixture. Do not leave it too long as the entire biscuit will disintegrate.
- Line the fingers along the pan in one layer
- Pour in the rest of the cream and mascarpone mixture into the pan.
- Repeat steps 7 and 8.
- If you have any coffee and coffee liqueur mixture left, just dribble it on the 2nd layer of sponge fingers
- Wrap up the pan with cling film and leave it in the fridge for 4 hours or more.
- Serve chilled