Helen RandellWattleseed Tiramisu
June 3rd 2010 05:58
For my birthday I was lucky enough to be given a Kenwood Chef from my grandma. I had previously borrowed my mums to do a few things, including a black forest sponge cake, but there is nothing like having your own sitting on the bench, just waiting for you to create something! Also, for those of you out there looking to make your own purchase, I am really impressed with the bowl of the Kenwood. No longer is it a big, heavy ceramic bowl, instead they now use a heavy duty plastic - which is so much easier to be able to hold at the same time as scraping out the beaten mixture.
To properly the Kenwood, I decided to do something grand - I decided to make a tiramisu...from scratch.
Another gift for my birthday was some Wattleseed. I was given this by my sister, and it has a flavour which is similar to a mix of coffee and chocolate. I thought this would be the perfect place to test it. If you don't have wattleseed, simply make up a some strong coffee instead.
To prepare the wattleseed, pour hot water over the seeds, and allow to stand to let the flavour seep into the liquid. Strain and use.
Tiramisu (inspired by the Kenwood Chef recipe book)
Sponge:
4 eggs
115g caster sugar
100g plain flour
15g cornflour
25g butter, melted
Filling:
115g dark chocolate, grated
150ml wattleseed liquid
100ml kahlua liqueur
300ml double cream
1/2 teaspoon vanilla essence
50g caster sugar
750g mascarpone cheese
chocolate shavings to serve
1. Preheat the oven to 180 degrees. Grease and base line a 22cm spring form pan. Whisk together the eggs and sugar in a bowl until pale and creamy.
2. Sieve the flour and cornflour together, the lightly fold half into the egg mixture. Add fold in half the butter to the egg mixture, then fold in remaining flour and remaining butter. Do it lightly to avoid knocking the air from the mix.
3. Pour into the prepared tin and bake for 20-25 minutes until lightly golden. Turn out and leave to cool overnight if possible.
4. Cut sponge into two or three layers. Mix Wattleseed liquid and liqueur together. Line the base and sides of your cake tin with plastic wrap, and place one sponge slice into the bottom. Sprinkle with a third of the liqueur mixture.
5. Whip the cream, vanilla and sugar together until it forms soft peaks then fold in the cheese. Reserve about 4 tablespoons of the mix for the sides of the cake. Spread 1/3 of the mix on top of the first sponge. Sprinkle over half the grated chocolate and top with another sponge. Drizzle over half the remaining liqueur mixture. Top with half the remaining cheese mixture and the rest of the chocolate. Top with the last sponge, sprinkle over the rest of the liqueur then finish with a final layer of cheese mixture. Chill for at least two hours or overnight.
Release from the tin, peel off the plastic wrap and spread the reserved cheese mixture around the cake edges. Sprinkle with chocolate to serve.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I love tiramisu and wattleseed - Happy Birthday Helen
Comment by angeles
Write and get paid
And happy birthday!
Comment by Helen Randell
Rough Cooking
Comment by angelbird72
Cooking with Feeling
I'm not usually a huge fan of tiramisu since the coffee flavour is often too strong for me, but I do like wattleseed... I can't wait to try this out.
Comment by Helen Randell
Rough Cooking
Cheers
Comment by Helen Randell
Rough Cooking