Tuesday, 8 March 2016

Tiramisu Cake

Tiramisu Cake

Make 500g Moir’s Custard for thick consistency, according to instructions in pack.
115g mascarpone cheese, at room temperature...
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp Italian ladyfingers
1/4 cup Dutch-process cocoa powder
Bittersweet chocolate, for shaving

Line a baking dish with plastic wrap, leaving a 2cm overhang on all sides. Fill a large bowl with ice water.
Allow the custard to cool down completely.
Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix).
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

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