TIRAMISU CAKE

Recipe ( Lady Finger Sponge Cake )

Cake Flour ( Sifted )	½ cup / 65gm
Egg Yolks	3 nos
Castor Sugar	2 tbsp / 25gm
Vanilla Extract	½ tsp
Egg Whites	3 nos
Cream of Tartar	1/8 tsp
Castor Sugar	3 tbsp / 36gm
Icing Sugar / Castor Sugar	Dusting tops of the cookies

Cream Cheese Filling

Cream Cheese	500gm
Egg Yolk	2 nos
Castor Sugar	270gm
Glucose	30gm

  

                             

Method:

1.    Preheat the oven to 177°C and line two baking sheets with parchment paper.

2.    Electric mixer fitted with the paddle attachment, beat the egg yolks and 2 tbsp castor sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.

3.    Beat in the vanilla extract.

4.    Sift the cake flour over the batter but do not fold in.

5.    With the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.

6.    Add the 3 tbsp castor sugar and whip until soft peaks form and the whites are glossy.

7.    Fold the whites into the eggs yolks and flour mixture in three additions, mixing only until incorporated.

8.    Transfer the batter to the pastry bag and pipe the batter into 3 inch ( 7.5cm )long ladyfingers and the space between the cookies is 1 inch ( 2.54cm ).

9.    After it is done, sprinkle the sugar over the tops of the cookies.

10.  Bake for 8-10 minutes or until it is firm but barely browned and still spongy when pressed with a finger.

11.  After it is done baking, sprinkle the sugar once again then remove it from the baking sheet paper.

12.  Then, spread the cream cheese for the base the put the ladyfingers onto it and brush it with the coffee or rum.

13.  Repeat the process until finished then cover it up with the cream cheese and sift the cocoa powder onto it.