Ingredients needed :-Espresso Syrup:1 tablespoons instant espresso/ strong coffee powder (I used instant coffee powder)
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala (I used rum)- optional
Filling:250g mascarpone cheese1 1/2 teaspoons vanilla extract3 tablespoons icing sugar2 tablespoons Marsala (I used Rum)1 cup (250 ml) heavy whipping cream
A pack of sponge fingers
50g dark chocolate cocoa powder, to dustdark and white chocolate shavings (optional)strawberries for decoration (optional)
50g dark chocolate cocoa powder, to dustdark and white chocolate shavings (optional)strawberries for decoration (optional)
Method:To make the Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool.
Stir in 1 tablespoon Baileys Irish Cream. Set aside.To make the Filling:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool.
Stir in 1 tablespoon Baileys Irish Cream. Set aside.To make the Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.To assemble the cake:
One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling onto the layered spongefingers. Spread evenly. Grate the dark chocolates over the filling.
Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).
(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )
One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling onto the layered spongefingers. Spread evenly. Grate the dark chocolates over the filling.
Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).
(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )
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