OK! I know that I can’t stop making the Tiramisu, haha, ^^, it’s one of my favorite dessert that I make it very often too.
But this time I try to make it different, it comes in a frozen form. This is my second time for this recipe, I really love it. First I tried to find the Tiramisu Ice cream recipe, and tested 2 recipes of it, but I they didn’t fulfill my need. Then I think that maybe I just want to have the frozen one ^^, and luckily I saw the recipe in the magazine (Women weekly), it’s the answer for my prayer, hehe.
Making the Frozen Tiramisu is the same as making the simple one, but the different is they can be molded as cake (not in the pan). I think it looks great and very good for any party too, because you can prepare it before time.
The Mascarpone cream for this recipe is very light, so you will be surprise, just like me and my family members, that you can eat a big piece of this cake without feeling heavy.
If you love Tiramisu like me ^^, I believe this recipe is one of the best recipe that you should try and a word of warning, you can find yourself finish almost half of it, and feel so happy!!!
Note: If you don’t have the pan with removable bottom you still can make this one, just reverse the layers. Chill the Mascarpone cream for 1 hour before layering (the cream will thicken a bit, so the ganache will stay in place). Pour the Mascarpone cream, ganache and sponge, repeating the layers to finish with sponge on top, that will be a base when you turn the cake upside down to unmold it before serving.
4 ………………………………. Egg yolks
2 ………………………………. Eggs
110g …………………………. Sugar
300ml ………………………. Whipping cream
250g …………………………. Mascarpone
2tbsp ………………………… Kahlúa
2 x 21 cm sponge cake (1cm thickness)
Syrup
2tpsp …………………………. Instant coffee granules
4tbsp …………………………. Boiling water
2tbsp …………………………. Kahlúa
Ganache
100g …………………………… Dark chocolate
80ml …………………………… Whipping cream
Topping
100g Dark chocolate, grated for sprinkle on top
Grease a 21cm round pan with removable bottom; line with baking paper, line the side of the paper, extending paper 5cm over the sides.
Ganache: Boil the whipping cream, then take it from the heat stir the chocolate in until smooth; cool.
Place one of the sponge cake in the pan and brush with combined coffee and boiling water, and drizzle with half of the cooled Ganache
Combine egg yolks, eggs and sugar in a medium heatproof bowl set over a medium saucepan of simmering water, Using electric mixer, beat mixture for 5 minutes or until thick and creamy, Remove from heat; cool .
. Spread half the mascarpone mixture over;. Repeat layers with sponge, syrup, Ganache and remaining mascarpone mixture,. Cover; freeze overnight. Before serving, remove tiramisu topped with the grated chocolate. –
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