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Tiramisu
Recipe by: Chef May Foo
- In a mixer, combine all except oil. Whip till light & fluffy. Fold in oil. Portion into 2 units of 9 inch rings. Bake at 180°C for 45 minutes.
- Combine all in dissolve instant coffee powder into hot boiling water.
- Stir in roasted almond into caramelized sugar. Mix well. Coarsely chopped.
- In a mixer, beat cream cheese & icing sugar till smooth. Pour in gelatine solution, coffee solution. Strain cream cheese coffee mixture. Lastly, fold in whipped cream into cream cheese coffee mixture.
- Slice sponge horizontally into 2 equal layers. Each cake Require 3 layers of sponge. Spray vanilla sponge with coffee syrup. Spread 265G Tiramisu mousse onto sponge. Repeat 2X. Coat the cake with caramelized almond.
Vanilla sponge
Coffee syrup
Caramelized almond
Tiramisu filling
Assembling
Ingredients
4 Portions
Vanilla sponge | ||
| sponge mix | 500 g | |
| eggs | 500 g | |
| water | 125 g | |
| canola oil | 125 g | |
Coffee syrup | ||
| instant coffee powder | 25 g | |
| Brown sugar | 100 g | |
| Hot boiling water | 150 g | |
Caramelized almond | ||
| Whole roasted almonds | 350 g | |
| sugar | 100 g | |
| Lurpak® Soft butter | 25 g | |
Tiramisu filling | ||
| Arla® Pro Frost & bake | 350 g | |
| icing sugar | 100 g | |
| gelatine | 15 g | |
| water | 75 g | |
| instant coffee powder | 40 g | |
| brown sugar | 125 g | |
| water | 45 g | |
| Arla® Pro High stability whipping cream 35% | 1 l | |
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