Alcohol · Boozybakes · Cakes

Mini Tiramisu Chiffon Cakes

One of the best parts of baking is when you come up with your own original (!) recipes and fusion ideas.

So today, I have a twist on the classic tiramisu cake. I wanted it to be fluffier and more bite-sized, so I’ve made them ‘wine glass-sized’ and switched up the coffee soaked sponge fingers with coffee chiffon cake!

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Here’s my very own recipe – hope you like it!!

Ingredients

For the sponge:

  • 3 room temperature eggs (separated)
  • 35g whole milk
  • 30g vegetable oil
  • 60g plain flour
  • 3g baking powder
  • 85g caster sugar
  • coffee essence
  • instant coffee powder
  • 1 cup freshly brewed coffee
  • kahlua (optional, depending on whether you want your tiramisu to be alcoholic)

For the mascarpone cream:

  • 3 egg yolks
  • 1 tbsp milk
  • 100g caster sugar
  • vanilla extract
  • 115g mascarpone
  • 175g double cream

 

Method:

For the sponge:

  1. Preheat oven to 180C/Gas mark 4 and line 2 8inch cake pans
  2. Microwave the milk for 10 to 30 seconds until the milk is warm. Add in about 1 to 2 tsp of coffee powder and stir until completely dissolved. Set aside to cool.
  3. Whisk the egg whites in a grease-free metal bowl until foamy.
  4. Then gradually add 25g of sugar until soft peaks – be careful not to overwhisk it until it becomes lump. Cover the bowl and set aside.
  5. In another bowl, whisk the egg yolks with the sugar and coffee essence until pale and yellow.
  6. Then whisk in the milk, and then the oil into the egg yolk mixture
  7. Sift in the flour and baking powder into the egg yolk mixture and gently fold the dry ingredients in. Be careful not to beat the air out – air is the key to a chiffon cake
  8. Gently fold the egg whites into the egg yolk mixture
  9. Divide the cake batter into the cake pans evenly
  10. Bake for 10-12 minutes until a skewer comes out clean, and until the cake bounces back when you gently press it
  11. When baked, set aside to cool. Note that the cake will shrink, but do not worry about this, because we will be cutting circles out of them

For the mascarpone cream:

  1. On a double boiler, whisk the egg yolks, milk and sugar with an electric whisk until the mixture becomes warm (around 40C)
  2. Set it aside to cool
  3. While the custard is cooking, go ahead and whisk the double cream in another bowl until stiff peaks form
  4. Fold in the mascarpone cheese into the cooled custard mixture and then fold this into the whipped cream

To assemble:

  1. (Optional) Mix some kahlua into the freshly brewed coffee
  2. Cut out circles of the cake and slowly spoon some of the coffee-kahlua onto the cakes
  3. Please these cake circles into wine glasses, alternating each layer with the mascarpone cream
  4. Please the wine glasses into the fridge for at least 8 to 12 hours, and then dust some cocoa powder to finish it off!

 

Izzy x

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