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1
Making the cardboard stand: Cut out a circle from thick paper the same size as the cake pan, cover it with aluminum foil, and then you can get to work!
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2
You will be able to move the cake smoothly.
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3
Making the chiffon cake container: Stick a knife into the cake about 1.5~2 cm from the edge, and cut out the insides.
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4
Slice the removed portion, and place underneath the other piece.
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5
Making the tiramisu cream: add the mascarpone to a bowl, mix well with whipped cream, and then add in granulated sugar, egg yolks, and rum in that order.
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6
Whip the cream in a separate bowl until soft peaks form, add to the bowl from step 2,and thoroughly mix with a rubber spatula.
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7
Pour the cream, blueberry jam, cream, mango jam, cream, and strawberry jam into the chiffon cake in that order.
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8
(Cut the top part of the chiffon cake depending on the amount of jam used.)
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9
Stabilize the perimeter of the cake using plastic cake film.
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10
Wrap the cake in plastic wrap and let sit in the fridge overnight.
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11
Decorate with your favorite fruit, make a glaze with nappage, and it is done.
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12
It may look like a cake, but it is tiramisu!
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13
Refrigerate until you are ready to eat it.
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14
Tip: I tried cutting it after leaving it in the fridge for just a short amount of time, but it is basically tiramisu!
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15
It is pretty difficult to cut it cleanly.
