Tuesday, July 3, 2007

Look Ma! A Tiramisu Cake Without Mascarpone Cheese

Tiramisu; an Italian dessert which my family members love so much, is generally dogdamn yummy and aromatic. Unbelievably good as it sounds, it is very well received as it contains a wholesome of strong brewed espresso as one of its main ingredient. Speaking of which, the coffee liquor; Kahlua etcetera adds more flavor to it. While sponges were soaked into the Kahlua cum coffee syrup, it'll be then sanwiched with a generous amount of whipped mascarpone cheese and sprinkled with some good quality chocolate shavings and cocoa powder! Since Ma loves Tiramisu so much, Fatass and I came up with an idea, which Ma would agree too.

A buttday cake for Ma; Tiramisu Ice Cream Cake. Ehem, no mascarpones!

Layers of vanilla flavored sponges were baked and once cooled, it were placed into a 9'' springform pan. Rather than soaking the whole sponge into the kahlua cum coffee syrup, we used a brush; brushing the sponges twice with the syrup. And then, we sprinkled a pawful of bitter chocolate on it. Here comes the best part yet, we spoon in the spreadable strong coffee ice cream, followed by the sponge, syrup and chocolate shavings once more. Since we have only a box of chocolate flavored ice cream in hand, we mix a measured amount of strong brewed coffee and chocolate chip into the ice cream. Voila! An instant coffee ice cream!

Covered the entire cake with whipped whipping cream and chocolate garnishing at the side. Thinking of a better garnishing on the top of the cake, chopped toasted walnuts and a peppermint leave will do just fine!

Tiramisu Coffee Ice Cream Cake

For the 9'' round vanilla sponge cake;
180g sugar
15g cake stabilizer
5 eggs
120g flour
1 teaspoon baking powder
40 ml water
80g melted butter

1. Grease a 9'' rounded pan with some butter and lined with baking paper.
2. Mix sugar and cake stabilizer in the electric mixer until light in color.
3. Mix in together with the eggs, flour and baking powder till thick and pale yellow.
4. Add in water. Mix till well blended.
5. Add in melted butter. Whip till there's a line of the track of the batter when the mixer's beater is lifted up. Pour into the 9'' pan. Bake at 180''C for 25-30 minutes or till sponge is springy when lightly touched. Once baked, remove the cake from its pan immediately. Let cooled.

For the coffee syrup;
1 cup sugar
1/3 cup water
1 cup brewed espresso
1/4 cup coffee liquor; Kahlua
1 teaspoon nescafe powder (optional)

1. Boil sugar and water in a saucepan. Keep stirring till sugar dissolved.
2. Remove from heat. Add in nescafe powder, brewed espresso and Kahlua. Stir and let cool.

For the coffee flavored ice cream;
2 litres chocolate ice cream
2 tablespoons boiling water
2 tablespoons coffee powder (I used Nescafe powder)
1 cup chocolate chip

1. Mix boiling water and coffee powder. Pour into ice cream and mix to combine.
2. Stir in chocolate chip.
3. Freeze.

For garnishing;
1/2 cup lightly toasted walnuts
150g Bittersweet chocolate shavings
1 cup whipped whipping cream

1. Cut vanilla sponge cake into 2 horizontal layers.
2. Place the 1st layer on the 9'' rounded springfrom pan.
3. Brush half of the coffee syrup on the sponge. Sprinkle with a handful of bittersweet chocolate shavings over the cake.
4. Beat coffee ice cream till spreadable. Spoon in half of the spreadable coffee ice cream over the cake.
5. Put the 2nd layer of sponge over the ice cream. Brush with the remaining coffee syrup. Sprinkle a handful amount of bittersweet chocolate shavings over the cake. Freeze the half done cake into the freezer for 20 minutes.
6. Remove from freezer. Spoon in remaining coffee ice cream onto the cake. Freeze for another 20 minutes.
7. Remove from freezer. Unmould the cake. Cover the entire cake with whipped cream. Coat the sides with chocolate decors and topped the cake with bittersweet chocolate shavings and walnuts.

Store in the freezer before serving, or you'll end up having cups of coffee milk shake. (*Devilish Grin*) Here's another shoutout; Happy Buttday Ma!