Hi everyone, I hope you all had a beautiful Christmas with family and friends! My little blog and I took a bit of a Holiday break since I wished everyone a Merry Christmas last week but we are back again with a new Tiramisu cake recipe shared and prepared for Christmas by my sister-in-law Selma.
Meanwhile, we have been busy packing away tree ornaments and cleaning up the clutter in our living room. Our recycling bin and trash cans are not big enough to hold all the gift wrapping paper and boxes. Our son is happy with all his new toys, he has them all displayed in our coffee table, I keep putting them away in his toy chest and he keeps taking them out.
Thursday morning, we had a real treat in Montreal; a snow storm, we had approximately 20 inches of snow, our backyard looks amazing, I haven’t taken any pictures because I’ve been too busy shoveling while my hubby returned back to work after a well deserved Holiday break 😉
Below, you will find Selma’s Tiramisu cake recipe, you might remember Selma, she shared her Chai-Spiced Layered cake recipe in one of my earlier posts.
We share our love for baking sweet desserts, so I might ask her to share other dessert recipes with us later 😉 She’s well-know for her Tiramisu cake recipe around here!
- 6 eggs, at room temperature
- ⅓ cup white sugar
- 475g mascarpone cheese, at room temperature
- 1¼ cup strong coffee
- ¼ cup amaretto liqueur
- 200 g sponge fingers
- 2 tbsp cocoa powder
- in a big mixing bowl, mix the yellow of the eggs and sugar until the mix is pale and thick (about 5 minutes)
- add the mascarpone and mix well
- in a medium size bowl, mix the egg whites, then incorporate it to the mascarpone mix
- Mix the coffee and amaretto liquor. Quickly dip one cookie and place it on the bottom of a serving plate
- continue with the other cookies to form a flat and smooth layer
- equally place one third of the mascarpone mix on the first layer of the sponge cookies
- repeat to create two more layers
- sift the last mascarpone layer with cocoa powder
- refrigerate overnight
- you can replace the 1/4 cup (50ml) of amaretto liqueur by coffee liqueur
- 200 g of sponge fingers is equivalent to 1 package or approximately 20 to 30 sponge cookies environ 20-30 depending on the size of the serving plate
On the same topic of desserts, I want to share some pics with you; of a delicious cake, my hubby prepared for Christmas by following the instructions of a Duncan cake-mix and using this house cake mould AND the last one is of our first attempt of making a ginger bread house on Christmas morning, our little man wanted to help but is still to small to give us a hand, maybe next year, on the other hand, he was able to demolished it in seconds 😉
Thanks again for stopping by!