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4 free range organic eggs
150g caster sugar
150g self-raising flour
or a packet of lady fingers*
15g instant espresso
150 ml boiling water
500g mascarpone
350 ml double cream
50g icing sugar
45g cocoa
50g dark chocolate
Madelief makes tiramisu, one of her favorite desserts. She doesn't like the coffee flavor and she may have no Amaretto as yet, so for kids just leave those ingredients out.
The cake can be easily replaced with biscotti or ladyfingers, then your dessert is even sooner ready to eat. But Madelief wants to open her own cake shop later, so she prefers to bake the cake herself :))
How to make Tiramisu
Break the eggs in the bowl.
Add the sugar.
Whisk eggs and sugar until thick.
The whisk leaves a trail in the mix.
Weigh the self-raising flour.
Sift it in the egg-mix.
Fold it in light and airy.
Preheat the oven to 180°C
Pour the batter in the cake tin.
Put the tin in the middle of the oven.
Bake the cake for 15-20 minutes, if the cake is risen and springy to the touch it's done.
Let the cake cool in the baking tin, for the first ten minutes.
Scoop the instant coffee granules in a cup.
Measure the boiling water.
Stir instant coffee and water together.
Let the cake cool out of the tin.
Whisk the mascarpone until smooth.
Add the double cream and the sugar.
Wisk it until it's stiff but light.
Cut the cake in two horizontal halves, if you use lady fingers break them in pieces.
Cut circles out of the cake.
Drip some coffee on them.
Layer cake and filling alternately.
Sieve cocoa on top.
Grate some chocolate on top of the cocoa.
Now Madelief is happy, the tiramisu looks delicious.
We are super proud of Madelief because the Tiramisu tastes really delicious!