I received this order from Kristin last week. Her friend, Madison, was coming into town for a few days and leaving right before her birthday, so Kristin would like to order a surprise birthday cake for Madison. Kristin really likes how the Fruity Tiramisu Charlotte looks on my website, so that was the cake that she would like for Madison's birthday. She also said that she would like either a fondant ribbon around the charlotte, saying "Happy Birthday Madison", or a chocolate plaque on top saying that. She loves all the fruit and colors from the Fruity Tiramisu Charlotte, and maybe..., she said,... a few of the strawberries could be dipped in chocolate too.



So there we go....a Super Fruity and Colorful Tiramisu Charlotte! I'm still inspired by...the pigs from last design (Piggy Family Cake), so I made another Piggy Family, but with Kiwi and Grape dipped in chocolate this time. The pig daddy and mommy are Kiwi dipped in chocolate and the little pigs are grape dipped in chocolate. I also made a small twist and create some pattern on the ladyfingers around the cake. And I did use Fruit glaze for the fruit on top this time.

I didn't use a fondant ribbon but a chocolate plague on top. I think it would fit better with the design. By the way, I love this ribbon a lot! It's my Valentine gift and I haven't really has a chance to use it on my cake, so here it is.... Also, you may not see the strawberry dipped in chocolate in the picture, but they are actually hidden behind the chocolate plague..yes, eight of them. I forgot to take the picture of the back



So, here is the recipe for the Fruity Tiramisu Charlotte, if you're curious and would like to try:
http://my.opera.com/trangskitchen/blog/fruit
And here is the recipe for making clear fruit glaze, to keep the fruit's color and flavor better:
http://www.thethriftyhome.com/2009/06/clear-fruit-glaze.html
I used pineapple juice in my fruit glaze, but you can use any other juice, just make sure that the juice color is light yellow or transparent for better effect


Oh MonokuRo Boo, one of my favorite cartoon characters! On my cake, they're actually married and have children. Such a happy ending right? Love them much! <3

This Tiramisu is specially made for my sister, Thuy, as a give for her farewell party. She has gone back to Vietnam now but everyone here in Austin will always miss her. I remembered that she loved the Tiramisu I made in Thanksgiving; therefore, I chose the "My Best Tiramisu" recipe again. But this time, I successfully make the white and black chocolate ring that covers around the tiramisu. This ring makes the cake looks even better than the previous Gives-Thank Tiramisu, and sis. Thuy really likes it. I'm so happy with this Tiramisu, so that I name it Lovely Sisterhood Tiramisu to remember this memorable occasion. Let's take a closer and closer look at it.






Ingredients
* 7 egg yolks
* 3/4 to 1 cup white sugar (depend on how sweet you want)
* Two 8-oz containers of Belgioioso Tiramisu' mascarpone cheese, at room temperature
* 3/4 cups cold heavy whipping cream
* 1 tablespoon rum extract
* One 7-oz. package of ladyfingers
* Two packages of instant coffee mix (can contain milk). I used G7 coffee mix (a Vietnamese brand). Dissolve them in 1 1/2 cup warm water and stir to dissolve completely
* 2 teaspoon unsweetened cocoa powder, for dusting
* Half of a 3.17-oz white chocolate bar
+ 1.5 bars of 3.17-oz dark chocolate (I used the one with 70% cocoa)

Directions

To make the Chocolate Ring:
Spray a spring form but do not spray the bottom of it. Then, apply parchment paper to cover all the inside surface of the spring form.

Chop white chocolate into a glass bowl and place the bowl in a double boiler, over simmering water to melt the chocolate.

Then, use a bush and brush a thin layer of melted white chocolate over the parchment paper inside the spring form. Try to use up all the melted white chocolate. Put the whole spring form with white chocolate on it into the freezer

Melted the dark chocolate, using the same steps you did with the white chocolate, but in another glass bowl. After the chocolate all melted, take out the spring form from the freezer, the white chocolate layer should be harden now. Then, use another brush and brush a thick layer of dark chocolate on top of the white chocolate.

Try to cover all of the inside surface of the spring form, except the bottom.
You will need to use up all of the meted dark chocolate to create a thick enough layer. The height of the chocolate ring should approximate the height of the spring form. Put the spring form back into the freezer to harden the chocolate.

To make the Tiramisu:

1. Combine egg yolks and sugar on the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks on high speed until the yolk thickens and has a pale yellow color. Strain the whipped yolks once to another large bowl.
2. Add mascarpone to whipped yolks. Use a spatula and fold gently until combined. Be patient when folding and do NOT beat by electric mixer, otherwise, the mixture won't look smooth. In a separate bowl, whip heavy cream on highest speed until stiff peaks form. Gently fold into yolk mixture, add rum extract and set aside.

Assemble the cake:
Take out the spring form, which is containing the harden Black and White chocolate ring inside, from the freezer.
3. Split the lady fingers in half. Soak (dip) lady finger quickly into the dissolved coffee mixture. Don't soak too long or too much! The ladyfinger should be wet outside but still a little bit harden inside when you touch. Arrange the wet lady finger to cover all the bottom of the spring form.
4. Spoon half of the cream filling over the lady fingers. Repeat with one more layer of ladyfingers dipped in coffee mixture, and mascarpone cheese filling layers. Garnish with cocoa, using a wire strain. Then, shave the white chocolate on top. To make the chocolate curls, use a serrated knife and run it down the edge of the chocolate bar.
5. Refrigerate for at least 3 hours before serving. When ready to serve, just gently press and release the bottom from the ring of the spring form. Then, gently take out the parchment paper.

Again, here it is....Definitely fall in love with my own Tiramisu

Simple Recipe


Ingredients:
1 Orange Spongecake, 10-12", 3" tall (Or you can bake an orange cake on your own, using Orange zest, juice and orange extract for flavor)
2 package of strong black instant coffee (prepared instant espresso)
1 cup Rum + warm water
250g Mascarpone cheese at room temperature
3 eggs yolks
3 tablespoons sugar
Unsweetened cacao powder
Chocolate chip for topping


Direction:
1. Cut across the middle of the sponge cake to form 4 layers
2. Blend the coffee or espresso with Rum and a little bit of warm water to help the coffee dissolve completely
3. Sprinkle the top of the cake bottom layers with coffee rum blend, enough to flavor it strongly, but not too much
3. In a mixing bowl, mix the mascarpone cheese with egg yorks and sugar and beat with a spoon unitl the sugar is completely dissolved and the cheese is light and spreadable
5. Spread the bottom cake layer iwth 1/4 of the cheese, in a fairly thick layer
6. Set the second layer on the bottom layer and repeat the process until the last layer
7. Put the cocoa powder in a wire strainer and coat the top layer of the cheese completely with cocoa
8. Use some chocolate chip for topping. Can be serve immediately or you can store it in the refrigerator
Let's cut and serve: