{"id":2171,"date":"2015-03-21T10:26:51","date_gmt":"2015-03-21T10:26:51","guid":{"rendered":"http:\/\/loveeatsleepfood.com\/?p=2171"},"modified":"2020-10-11T10:20:45","modified_gmt":"2020-10-11T10:20:45","slug":"tiramisu-cake-the-better-one","status":"publish","type":"post","link":"https:\/\/loveeatsleepfood.com\/?p=2171","title":{"rendered":"Tiramisu cake the better one!"},"content":{"rendered":"

My first try of Tiramisu cake<\/a> although looked appealing wasn’t the greatest. The cake was dry and not moist as I thought it was going to be. I really wanted to get this right as I love Tiramisu. I then tried the saviour of baking Mrs Berry’s good old Mary’s recipe. And my god what a change, her, let’s call it fatless sponge cake was amazing and turned out exactly how I envisioned. I actually have made this style of sponge before.  <\/p>\n

\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu\"Tiramisu<\/p>\n

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Tiramisu cake the better one!<\/div>\t
2015-04-13 14:12:46<\/div>\t\t
Tiramisu cake with heaped mascarpone cream and coffee liquor.<\/div>\t
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Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
10 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
10 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. For the sponge<\/li>\t\t\t\t
  2. 4 large - free-range eggs<\/li>\t\t\t\t
  3. 100g - caster sugar<\/li>\t\t\t\t
  4. 100g - self-raising flour<\/li>\t\t\t\t
  5. For the Mascarpone filling<\/li>\t\t\t\t
  6. 1 cup cold - double cream<\/li>\t\t\t\t
  7. 8 ounces - mascarpone cheese<\/li>\t\t\t\t
  8. 1\/2 cup - icing sugar<\/li>\t\t\t\t
  9. 2 tsp - pure vanilla extract<\/li>\t\t\t\t
  10. 1 tbsp - Kahlua (optional)<\/li>\t\t\t\t
  11. Espresso extract<\/li>\t\t\t\t
  12. 2 tbsp - instant espresso powder<\/li>\t\t\t\t
  13. 2 tablespoons hot water<\/li>\t\t\t\t
  14. Espresso syrup<\/li>\t\t\t\t
  15. 1\/2 cup - water<\/li>\t\t\t\t
  16. 1\/3 cup - sugar<\/li>\t\t\t\t
  17. 1 tbsp - Kahlua (optional)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For the cake<\/div>\t\t\t
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    1. 1. Preheat the oven to 180C. Line and grease a 35x25cm\/14x10in Swiss roll tin.<\/li>\t\t\t\t
    2. 2. In a stand mixer put the eggs and sugar in a large bowl andwhisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.<\/li>\t\t\t\t
    3. 3. Sift over the flour and fold in gently using a metal spoon or spatula, do not over mix.<\/li>\t\t\t\t
    4. 4. Pour the mixture into the prepared cake tin and tilt the tin to level the surface.<\/li>\t\t\t\t
    5. 5. Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      For the Filling<\/div>\t\t\t
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      1. Espresso extract<\/li>\t\t\t\t
      2. 1. In a small bowl, whisk together espresso powder and hot water. Set aside.<\/li>\t\t\t\t
      3. Expresso syrup<\/li>\t\t\t\t
      4. 1. In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.<\/li>\t\t\t\t
      5. 2. Mix the espresso extract into this.<\/li>\t\t\t\t
      6. Mascarpone filling<\/li>\t\t\t\t
      7. 1. In a mixing bowl beat the double cream until it forms stiff peaks.<\/li>\t\t\t\t
      8. 2. In a separate bowl whisk together mascarpone, icing sugar, vanilla extract, and kahula. Whisk in the espresso mixture about 1-2 tablespoons. Fold the whipped cream into the mascarpone mixture.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        To assemble<\/div>\t\t\t
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        1. 1. Once the cake has cooled completely you can cut the cake. I used the porcelain plate as a template* Using the template cut at least three cake layer out all to the same size.<\/li>\t\t\t\t
        2. 2. Add one layer of the cake and soak the cake with 1\/3 espresso mixture. Once soaked in add 1\/3 of the mascarpone mixture. Then add some grated chocolate or cocoa powder. Repeat the process until all three layers are completed.<\/li>\t\t\t\t
        3. 3. Place into the fridge and leave to room temp for a little while before serving so it's not too cold.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. *This cake has to be placed back into the fridge to set and needs to be kept in shape so I had a special case for it, it has a porcelain plate and a plastic casing that is like a spring form tin. It's hard to get them, if you don't have this I would suggest loose cake tin or line a loaf tin with a lot of cling film that is over lapped so you can take it out easy. You could also risk it and place it on a rectangle plate and hopefully it will stay in shape.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            By Mary Berry<\/div>
            https:\/\/loveeatsleepfood.com\/<\/div>\t
            Wordpress Recipe Plugin<\/a> by Recipe Card<\/a><\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

            My first try of Tiramisu cake although looked appealing wasn’t the greatest. The cake was dry and not moist as I thought it was going to be. I really wanted to get this right as I love Tiramisu. I then tried the saviour of baking Mrs Berry’s good old Mary’s recipe. And my god what…<\/p>\n","protected":false},"author":1,"featured_media":2227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21,13],"tags":[],"class_list":["post-2171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2171"}],"version-history":[{"count":6,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2171\/revisions"}],"predecessor-version":[{"id":4421,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2171\/revisions\/4421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/media\/2227"}],"wp:attachment":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}