Tiramisu

This is a simple way to make Tiramisu. I did not use lady fingers, but my usual Chiffon cake recipe for the cake part. Then I adapted Ivy's recipe for the cream part.

Ingredients:

Egg yolk - 3
Mascarpone coffee cheese - 1 box (~250g)
Heavy whipping cream - 2/3 cup (150ml)
Powdered sugar - 3 TBSP (70g)
Water - 4 TBSP (60 ml)
Granulated sugar - 70g
Coffee - 3 TBSP + 1 tsp (50 ml)
Rum - 2 tsp
Cocoa powder - 2 TBSP
Optional: semi-sweet chocolate chip for boarder and letters

Steps:

1. Make one 9" chiffon cake. When the cake is cool, trim off the edge to get an 8" cake, and use a long bread knife to lever it into two cakes. If you use lady fingers, just use layers of lady fingers instead of cakes.

2. Beat egg yolks in mixer at high speed. In a small pot, bring granulated sugar and water to boiling, then slowly add sugar water to the mixer that is whisking. Whisk for another 5-10 minutes until the batter expands.

3. Make aure the egg yolk batter temperature drop to luck-warm. Then fold in the Mascarpone Cheese.

4. Beat heavy whipping cream with powdered sugar into whipped cream.

5. Fold the whipped cream in the cheese batter. This is the Tiramisu cream.

6. Mix coffee and rum, and brush onto the two cakes.
7. Put one cake on the cake board, sift some coca powder on, then spread a layer of Tiramisu cream.

8. Put the other cake on top, sift some cocoa powder on, then coat the whole cake with Tiramisu cream.

9. Optional border: melt some chocolate chips and pipe on parchment paper. Wait for the chocolate to firm up, but still bendable. Apply to the cake as boarder.

10. Sift some cocoa powder on top to dress up. Chill the cake in refrigerator for a couple of hours or overnight before serving.