Travel...travel...travel...I miss baking and my oven so much. So this is the first come-back cake I made when I returned to Austin. My boyfriend's advisor threw him a graduation party last Friday night. So I made and brought this cake for him to share with his friend. Everyone at the party love the cake. They was thrilled by the imprint around the cake and was very amazed when they found out that this cake was home-made




I added two tablespoons rum imitation to the mascarpone mixture to make a stronger flavor. My favorite recipe for tiramisu is here:

http://my.opera.com/trangskitchen/blog/give-thanks-tiramisu-for-thanksgiving-my-best-version-of-tiramitsu
You may be scared away because of the amount of egg yolks used in the recipe, but it was the best recipe for tiramisu to me. And the original Italian Tiramisu recipe also asked for this amount of yolks.



The recipe for the joconde cover around the cake is here:
http://my.opera.com/trangskitchen/blog/orange-mousse-joconde-cake

I was struggling with the design of this cake a little bit because I ran out of idea somehow. Maybe the traveling stuffs and dealing with the people I didn't feel comfortable living with made my brain sick But luckily I found some waffle cone left-over from the cattle cakes I made before. So I dipped half of the cone into melted chocolate and put some fruit inside the cone. I should dipped the whole cone though, because the part that was not dipped get soften after being refrigerated and could not keep its shape. Besides that soften waffle cone, everything else was great to me....my beloved come-back cake