A little variation from the regular tiramisu yet easy to make. The sponge cake is slightly soaked with strong coffee and liqueur syrup, filled and frosted with mascarpone mixture and then rolled, sprinkled with chocolate flakes, cocoa powder and hazelnuts.
3/4 cup all-purpose flour
1/3 tsp. baking powder
1/2 cup granulated sugar
3Tbsp. Cocoa powder
3/4 cup of strong coffee
1/2 cup sugar
1Tbsp. Coffee liqueur (Kahlua or Amaretto is fine too)
8oz mascarpone cheese
1 cup heavy cream
1 tsp. vanilla
1/3 cup powdered sugar
1 Tbsp. Coffee Liqueur (Kahlua or Amaretto is fine too)
Fresh mint leaves
Preheat oven to 400F.
Sift flour, baking powder and cocoa powder into a bowl.
In a large mixing bowl, beat eggs until foamy, for about 5-6 minutes, gradually add in sugar & beat until fluffy, about 3 minutes. Turn off mixer.
Using rubber/wood spatula, gently fold in flour mixture, mix until just combined.
Grease (cooking spray) a 10x15X1 inch baking pan. Place down parchment paper. Grease (cooking spray) the paper. Evenly spread batter into the pan. Bake the cake for about 10 minutes.
Loosen cake around edges with spatula. Flip pan carefully onto paper towel or clean kitchen towel dusted with 1 tablespoon powdered sugar. Peel off parchment paper. Starting at a short end, roll up cake and towel together; place, seam side down, on rack; let cool.
Combine all the ingredients in a saucepan, bring to the boil and cook for 2-3 minutes on medium heat. Set aside, let it cool completely.
Combine mascarpone cheese with sugar, vanilla and liqueur in a mixer bowl. With whisk attachment, beat until smooth for about 2 minutes. Add heavy cream and whip on medium speed until soft peaks are forming.
Assembling the cake:
Unroll cooled cake. Brush/spray cooled coffee mixture onto cake, making sure not to make it soggy. Spread 1/2 of the filling mixture onto the cake. Roll the cake back. Apply rest of the filling mixture on top and sides of the cake. Sprinkle cake with cocoa powder.
Decorate top with fresh mint leaves, chocolate shavings, toasted Hazelnuts if desired.
Refrigerate for couple hours before serving.
Cut and serve with your favorite cup of tea!
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