Tiramisu Cake

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{113 g} Makes 1

{20 g} 1

{46 g} 2.33

{110 g} 1 - 2

pkg Lady Finger Biscuits (Enough packages to surround cake and line bottom)

500 g

Mascarpone Cheese

{165 g} 5

Egg Whites

60 g

Sugar

500 ml {505 g}

Whipping Cream (35%)

{80 g} 5

Egg Yolks

60 g

Sugar

100 ml {107 g}

Flavoured Liqueur (Amaretto) etc

15 g

Gelatin

250 ml {254 g}

Very strong Coffee (2 scoops course ground/french press)

60 g

White Sugar

1916 g 5430 Calories

total(!284 Calories/100g !)

 
Brew 250ml of very strong coffee with 60g of sugar.

Cut Ends of biscuits at a slight angle so that they can be easily stood up on end, and not fall into the pan.Line sides of pan with biscuits which have been brushed on the inside with coffee.

Soak biscuits quickly and line bottom, using whole pieces, use cut pieces as gap filler.

Mix Egg Yolks and Sugar in metal bowl, set over boiling water and continue whisking until thick and light.

In largest bowl add Marscapone and soften by hand with spatula, don’t overmix.

Fold egg yolk mixture with Marscapone.

Beat Egg Whites, add sugar while foaming, and whip to SOFT peaks. Reserve.

Whip cream to soft peaks, and fold into cheese mixture.

Heat liquor with gelatin until dissolved and clear in small pan over med-low heat.

Mix hot gelatin mixture into cheese mixture thoroughly.

Fold egg whites into cheese mixture. Pour contents into spring form pan. Chill overnight. Dust top with cocoa powder.

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