I made a tiramisu cake with soft coffee jelly. I think it’s a tiramisu full of sincerity, as the lady’s fingers are also baked and jelly is included. The dark coffee flavored jelly is in the middle, so it has a different texture and makes it more moist to eat. It has a simple visual, but I think the cut section has a cute feel. Sprinkle cocoa powder on the top and use cocoa powder that doesn’t get wet when decorating, so it stays dry for longer.
▶Mold size: 15cm x 7cm.
150g Hot water
3g Instant coffee powder
1 Egg white
1 Egg yolk
1g Vanilla extract
30g Cake flour
2g Corn starch
0.5g Baking powder
5g Sugar + 5g Powdered sugar
320g Mascarpone cheese
140g Condensed milk
165g Heavy cream
Coffee syrup (60g water, 3g instant coffee powder, 10g sugar)
1. Melt coffee and sugar in warm water, then add gelatin soaked in cold water for at least 10 minutes and dissolve well.
2. Pour into a mold with wrap and harden in the refrigerator for at least 1 hour.
3. Divide the egg whites with sugar to make a hard meringue. Add the yolks and vanilla extract and whip at low speed.
4. Sift flour and cornstarch baking powder through a sieve, mix evenly with a spatula, and place in a piping bag.
5. Squeeze the dough into a 15cm mold, squeeze the remaining dough into short lengths, sprinkle with a mixture of sugar and sugar powder twice, and bake in the oven at 180 degrees for 12 minutes.
6. Add condensed milk and kahlua to the mascarpone cheese and mix well. Heat the soaked gelatin in the microwave for 10 seconds to melt it, then add it and mix well.
7. Add about 50% whipped cream and mix evenly.
8. Put a round sheet in the mousse mold, add a little cheese dough, and harden in the freezer for about 15 minutes.
9. Put the hardened coffee jelly on top, remove the mold, pour cheese dough, put the lady finger cookies soaked in coffee syrup, and harden in the freezer for about 10 minutes.
10. Pour the remaining cheese dough and flatten it. After it hardens in the freezer for 2 hours, remove the mold and make cocoa powder.