TIRAMISU GATEAU

Preparation Method :

• Basic Sponge Cake: Separate the egg yolks and the whites. Beat the whites for two minutes till stiff.
• Add the icing sugar one spoon at a time, beating well.
• Add the yolks one by one and the essence. Slowly add the boiling water and beat well.
• Sieve the flour and the baking powder.
• Fold the flour in the egg mixture using a spatula in batches, by dusting over the egg mixture.
• Grease the pan mould and dust with flour, pour the prepared batter and bake in a hot oven 180°C / 350°F for about 25 minutes. Allow to cool.
• To make Mascarpone Custard: Place the mascarpone and icing sugar in a small mixing bowl. Beat until smooth and fold in the whipped cream.
• To Assemble: Line an round spring-form pan with cling film. Cool the coffee and add the liqueur.
• Cut the sponge cake into two layers, using a serrated knife. Place one sponge layer in the base of the pan.
• Brush the sponge surface with cooled syrup as required, using pastry brush.
• Dust the cake with half of the combined sifted cocoa and drinking chocolate. Spoon half of the mascarpone mix over the top.
• Top with the other sponge layer. Brush with the remaining syrup.
• Cover with clingfilm and refrigerate overnight. Chill the remaining mascarpone cream mixture separately.
• Before serving, remove the cake carefully from the spring pan. Remove the plastic film after 30 minutes.
• Spoon the rest of the mascarpone cream mixture on the top and the sides of the cake. Dust with some cocoa and drinking chocolate. Serve chilled.