Classic Italian Tiramisu Cake | Recipe

Layers of softly whipped mascarpone cream sits delightfully on top of layers of coffee-scented lady fingers that softens into a sponge/ cake-like layer. This classic 'pick me up' dessert is surely going to impress even the fussiest dessert-eater!

Classic Italian Tiramisu Recipe                                                                            Recipe by iSaamuel
INGREDIENTS;
250g of Mascarpone Cheese,
200ml of Whipping Cream,
3 Egg Whites,
3 Egg Yolks,

1 Tablespoon of Sugar,
2 Tablespoons of Instant Coffee,
1/2 cup of hot, boiled Water,
A shot of Rum, Amaretto or Marsala liquer ;) (optional),

200g of Italian savoiardi Lady Fingers,
Cocoa Powder.

For the Coffee Syrup
1. In a shallow dish/plate, combine together the hot water, sugar and instant coffee.
2. Stir well until the both the sugar and the instant coffee are dissolved. Set aside and let to cool.

For the Mascarpone cream
1. Whisk together the softened mascarpone cheese and the whipping cream until soft peaks form.
2. Fill a pan 1/4 full with water and bring to a boil.
3. Place a heatproof bowl on top with the 3 egg whites in. Whisk constantly until warm to the touch. Remember the bowl should not be directly touching the hot water underneath.
4. Take the egg whites immediately away from the pan, and use an electric mixer to whisk until stiff peaks form.
5. Fold the egg whites into the mascarpone cream gently until well combined.
6. In the pan, place a bowl in the hot water and whisk/stir the egg yolks vigorously until, again, warm to the touch.
7. Pour the heated egg yolks and gently fold into the mascarpone cream and egg white mixture.

To assemble
1. Dip each lady finger in the coffee syrup for around 3 seconds, and then place in a springform cake pan or a baking dish, until you end up with one even layer.
 With each layer of lady fingers, layer them in the opposite direction as you did before in the previous layer.
 2. Place some of the mascarpone cream on top, and spread evenly for a thin layer. Dust this cream layer with cocoa powder.
3. Repeat this layering process until everything is used up/ you reach the top of your pan/dish.
4. Refrigerate this cake for at least 5 hours for the cream to set, before slicing and serving.

Enjoy!

Tiramisu Ice Cream (No Churn/Ice Cream, Eggless) | Recipe

This recipe combines all of the mature flavors of your classic Tiramisu, in a cold, soft and creamy ice-cream form. This is absolutely perfect at times when you crave something creamy and cold under the hot rays of summer. I love this recipe because it is SO easy- there is no need to churn or buy an additional ice cream maker just to make delicious ice cream. Thanks to the condensed milk in the recipe, it provides a depth of richness, and, the condensed milk and alcohol in this never actually freezers hard and firm, so it leaves your ice cream with minimal ice crystals for a soft and dreamy texture- reminiscent of a luscious gelato.
The decadence of this ice cream goes really well with the sponge fingers in this recipe, as they soften up in the freezer into miniature sponge cakes for a variety of textures, as the ice cream gently melts in your mouth. The magic about making homemade ice cream is that you know what will be in it, unlike with many store-bought brands, where they have ingredients you can't even pronounce! Enough with the talking, here's the recipe:

Tiramisu Ice Cream Recipe                                                                                   Recipe by iSaamuel
INGREDIENTS;
300ml of Heavy Whipping Cream,
1/2 - 3/4 Cup of Condensed Milk (Depending on your personal preferrence of sweetness),
1 Tablespoon of Coffee Extract or 1 Tablespoon of a Coffee Liquer,
125g of Mascarpone Cheese (Softened),
2 Tablespoons of Instant Coffee,

7 Sponge Fingers (Chopped into bite-size pieces),
Your personal choice of nuts (Optional).

1. In a large bowl (as always ;)), whisk together the whipping cream, the condensed milk, and coffee extract/liquer until soft peaks form.
2. Add in the mascarpone cheese and instant coffee, whisking thoroughly until a pale brown colour is achieved.
3. Chop the sponge fingers into bite-size pieces. Fold them in with the nuts into the cream mixture.
I like to use sponge fingers with this recipe, rather than traditional Italian Savoiardi Lady Fingers, because it softens easier, therefore results in almost miniature 'sponge cake pieces' in the end result.
4. Pour this mixture into an air-tight freezable container and freeze for at least 5 hours until the ice cream is cold and set.
5. Scoop and serve this to family and friends to show them that you are the next ice cream maker of the house! Enjoy.