Birthday Tiramisù Cake
Thursday, February 3, 2011 9:10:41 PM
This is one of my latest cake order from Nhut for his friend's Birthday. He wants a small and pretty cake for 2 to 3 people. This cake is for a girl, so I want to make it cute and fruity. Nhut said that I don't need to write "Happy Birthday" on the cake but I can decorate any way I want and he totally trust my design. How nice he is! I thought that this is a birthday present, so I want to put a ribbon on that. It looks girly and cute after all right? This is exactly what I want and I hope Nhut's friend will love this birthday present. Enjoy the photos yourself and the recipe below is my all-time favorite for tiramisu:
A close-up photo....
...and here is the ribbon
* 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
* 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
* For the chocolate ring outside the cake: we need 2 ounces white chocolate, 2 ounces bittersweet chocolate, melted
1. Combine egg yolks and 3/4 cup sugar in 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 yolds 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 soft peaks form. Then, add the rum or kahlua + 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the whipped cream into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and side of a large glass bowl. 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.
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. Decorate with more fruit and chocolate as you like.
5. Refrigerate for at least 4 hours or overnight before serve.