Test your artisan cooking skills with this delicious adaption of the traditional tiramisu cake by Antonella Pagliaroli of Fotogrammi di zucchero.
|For the sponge: |
150 g of sugar
100 g flour
50 g of potato starch
500g mascarpone cold
200 g of very cold cream
120 g of sugar
6 egg yolks
50 g of icing sugar
3 sheets of gelatin
|For the syrup: |
150 ml of coffee
5 tablespoons rum
For the meringues
150 g of egg whites
220 g of icing sugar
1 teaspoon of white vinegar
butter and flour for greasing the mold
1 To prepare the sponge: place eggs in electric mixer, add sugar and whisk for 20 minutes. The mixture should be clear and gonfissimo. Carefully sift flour and potato starch. When the egg mixture and sugar is mounted, add the flour and starch a little at a time, stirring with a spatula from top to bottom, with slow, gentle movements.
2 Grease and flour three trays of approximately 20 cm. Pour the mixture onto baking sheets.
3 Bake in a preheated oven at 180 ° for about 20 minutes.
4 Remove from the oven, let cool and extract the sponge cake from pans.
5 Prepare the filling: Place the gelatin in cold water to soften. Place the granulated sugar in a bowl and add egg yolks. Set the egg whites aside for now. Whip the egg yolks with the sugar until you get a mixture that is light and fluffy.
6 Whip cream, mascarpone and add a little bit of icing sugar until the mixture is firm. Squeeze the gelatine and place in a pan with high sides, let it dissolve over low heat for a few seconds, stirring constantly. Stir, cream and mascarpone and add in the egg mixture using a spatula.
7 Let the mascarpone cream stand for about 15 minutes in the refrigerator.
8 Mix coffee with rum and lightly brush all three sponge cakes.
9 Spread the cream on each layer of sponge cake with a spatula and gently spread any cream that oozes out across the disks along the edges. Place the cake in the refrigerator to cool for a few hours.
10 To prepare the meringue: Heat the oven to 120 ° and whip the egg whites until firm. Gradually add sugar and vinegar until the mixture is shiny and hard, then place it in a pastry bag.
11 Carefully squeeze the mixture out on to a tree with a diameter of about 3cm.
12 Cook for about 10-15 minutes, until the meringue is firm to the touch but still white. Leave to cool in the oven for about 30-40 minutes. Use the meringues to decorate the cake.
Featured in Taste & More Magazine Issue #17.