Yields: 1 8" round cake, 12 slices.
[Ingredients]
200ml whipping cream
2 egg yolks
50g caster sugar
250g mascarpone cheese
1/2tbsp vanilla essence
1/4tbsp rum essence
60g (2pkts) Redman cuppuccino powder
2tbsp coffee granules (e.g. Nescafe)
50ml espresso (I used capsule espresso)
200ml hot water
Snow powder
Unsweetened cocoa powder
12-15 strawberries (I used Korean strawberries)
24 sponge fingers (for dipping)
24 sponge fingers (for decoration)
Dark chocolate shavings/chips
8" springform cake pan
9" or 10" cake board
[Steps]
In a heatproof bowl, mix cuppuccino powder, coffee, espresso and hot water together. Set aside to cool.
Pour cream into a metal mixing bowl and chill.
In another mixing bowl, whisk egg yolks and sugar on low speed for 5mins, until mixture is pale and thick, and has increased in amount.
Add in mascarpone and whisk till incorporated. Chill.
Take cream out from the fridge and whisk till soft peaks formed, it should take about 5mins.
Fold whipped cream into egg-cheese mixture, mix well. Add in vanilla and rum, mix well. Chill till required.
Trim 24 biscuits into size to fit the pan, 12 for each layer. I trimmed mine this way:
Remove the base of the pan and replace with a cake board.
Prepare the tiramisu in this order: biscuit, cream, chocolate, biscuit, cream, snow powder, and lastly cocoa powder. Dip a piece of biscuit into the coffee mixture and remove immediately! Sponge biscuits soak up liquid like a sponge, so never soak or place them in the coffee for a long time. Just ensure that the biscuit is covered with coffee all over. It will still be hard initially but will soften in a couple of secs or mins' time.
Pour half the cream mixture in and flatten using the back of a spoon. Sprinkle dark chocolate over. Repeat biscuit and cream step.
Place in the fridge for about 8-10hrs or overnight to allow the cream to firm up.
[When cake is ready] Run a spatula around the pan and loosen the pan. Gently lift up the pan.
Place cake over a piece of parchment paper. Dust snow powder over, followed by cocoa powder. The snow powder helps to keep the cocoa powder dry and prevents it from turning colour.
Decorate cake with remaining sponge biscuits and strawberries, or as desired. I decorate mine with 24 biscuits around and 12 halved strawberries, with 3 small whole ones in the middle. Every 2 biscuit and a half strawberry would make up 1 slice.
Secure the biscuits with a nice ribbon around it. Chill until required. Served chilled.
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