Friday, 29 August 2014

ChocolateEspresso Layer Sponge


Making my daughter's favourite dessert - Tiramisu with a twist

Well, not really a twist, just that I was too lazy to drive down to the shop to buy them Savoiardi biscuits... thought it might be much easier to just bake a batch of sponge cake for the cake layers







Bake a sponge cake using a swiss roll tin (13" x 9")
You may use any sponge recipe - Genoise, Victoria. I'm using the basic no-butter swiss roll recipe (trying to reduce the calories whenever I can).
Remove cake from the parchment and divide into 3 portions.



Making the cream cheese filling:
combine 250g mascarpone cheese, 200g Philly Light cream cheese, 50g icing sugar and vanilla extract.
Beat the daylight out of them to make a creamy, spreadable frosting.



Make an espresso concoction by dissolving 1 tbsp of pure espresso instant coffee in 1/2 cup of hot water


Place one layer of sponge onto parchment paper. Spoon over one-third of the coffee mixture. Then spread one-third of the mascarpone frosting over the soaked sponge.
Sprinkle over one-third of the cocoa powder.



Repeat the process with the second and third sponge.
Chill for at least one hour in the fridge before serving.
But if you're willing to wait, the cake tastes best after chilling overnight in the fridge!

Oh, btw, thanks Elsa for being my photographer while I was baking.







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