-
1
Make the sponge cake.
-
2
Sift together the cake flour, corn starch, and cocoa powder.
-
3
Line the mold with parchment paper (a 20 x 28 cm mold) was used).
-
4
Melt the butter and milk in a double boiler and let rest in the double boiler.
-
5
(Butter and milk are optional.)
-
6
Preheat the oven to 170C.
-
7
Add the eggs and granulated sugar into a bowl and beat until thickened (enough to form ribbons) in a double boiler.
-
8
Once it's heated to about body temperature, take it off the double boiler and continue beating until thick ribbons form.
-
9
Smooth out the batter to finish.
-
10
Sift in the already sifted dry ingredients into the bowl and fold gently.
-
11
Add about 2 ladles of the batter from Step 5 into the bowl from Step 2 and blend together.
-
12
Pour it back into the batter from Step 5 and mix slowly.
-
13
Pour in the mold.
-
14
Drop it twice on the countertop from a short distance to remove any air pockets.
-
15
Bake for about 10 to 12 minutes in a 170C oven.
-
16
Once baked, drop it once from a high point to prevent it from shrinking.
-
17
If you don't like the browning on top, you can peel it off by laying on and removing a sheet of plastic cling wrap.
-
18
Cut out the sponge cake to fit the circular mold.
-
19
Line the mold with parchment paper and insert the cake.
-
20
Brush the surface with syrup.
-
21
Make the tiramisu.
-
22
Soak the gelatin in water and place in a double boiler.
-
23
Mix the mascarpone brought to room temperature in a bowl to soften.
-
24
In another bowl, add the egg yolks and 40 g of granulated sugar.
-
25
Beat until thickened.
-
26
Heat milk in a pot and turn off heat once it starts to bubble near the rim.
-
27
Mix in the soaked gelatin and gradually add into the mixture from Step 11.
-
28
Add the mixture from Step 12 through a strainer into the mascarpone from Step 10 and mix well to ensure there are no inconsistencies in the texture.
-
29
In another bowl, combine the heavy cream and 20 g of granulated sugar.
-
30
Whip the cream until stiff peaks form.
-
31
Add the whipped cream in 3 to 4 portions to the batter from Step 13.
-
32
Mix thoroughly so the cream is well incorporated.
-
33
Pour the tiramisu batter into the cake from Step 9.
-
34
Shake the mold to smooth out the surface, and chill to harden in the fridge (I let it chill for one full day).
-
35
This is an 18 cm circular mold (16.6 cm inner radius).
-
36
Pour in the tiramisu batter as much as you'd like, and pour the rest into a different container to test the taste.
-
37
Once firm, remove from mold and sprinkle some espresso or cocoa powder on top through a tea strainer.
