Side Pannel
Tiramisu
Ingredients List
- -SPONGE CAKE:
- 8 Eggs
- 450 g Sugar
- 450 g Flour
Directions
FILLING
60 g Egg yolk
50 g Sugar
1 pn Vanilla
20 g Tia Maria
2 Leaves gelatin
-(about 2 teaspoons)
250 g Mascarpone cheese
125 g Whipped cream
TOPPING
120 g Espresso coffee
80 g Sugar
2 ds Amaretto
100 g Whipped cream
-cocoa (optional)
For cake, beat eggs and sugar until thick and lemon colored. When at
ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm
baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray,
and cut into three pieces 18/12-cm each. To make filling, beat together egg
yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove
and melt over stove until completely dissolved. When egg mixture has
reached full volume, stir in gelatin. Add mascarpone cheese and mix at high
speed until mixture is a soft cream. Combine first four ingredients for
topping. To assemble: spread two slices of sponge cake with filling and
stack. Top with remaining layer of cake, then spoon topping mixture over
all. Sprinkle with powdered cocoa (optional) and serve cut into squares.
From the Post Hotel, Lake Louise, Alberta
60 g Egg yolk
50 g Sugar
1 pn Vanilla
20 g Tia Maria
2 Leaves gelatin
-(about 2 teaspoons)
250 g Mascarpone cheese
125 g Whipped cream
TOPPING
120 g Espresso coffee
80 g Sugar
2 ds Amaretto
100 g Whipped cream
-cocoa (optional)
For cake, beat eggs and sugar until thick and lemon colored. When at
ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm
baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray,
and cut into three pieces 18/12-cm each. To make filling, beat together egg
yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove
and melt over stove until completely dissolved. When egg mixture has
reached full volume, stir in gelatin. Add mascarpone cheese and mix at high
speed until mixture is a soft cream. Combine first four ingredients for
topping. To assemble: spread two slices of sponge cake with filling and
stack. Top with remaining layer of cake, then spoon topping mixture over
all. Sprinkle with powdered cocoa (optional) and serve cut into squares.
From the Post Hotel, Lake Louise, Alberta
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