Tiramisu cake

The introduction

Hello everyone, I hope, that you are all doing just fine!

In this article I want to tell you about this cake recipe, which I just prepared the other day. Well, I have prepared this one many other times, however, this time the ingredients were a kind of a little bit different and that’s why I want to tell you about  it. It was a Tiramisu cake, which I prepared for my birthday and now it was like a birthday cake and not just a cake, if you want to know the truth.

Well, I really wanted to have a Tiramisu cake on my birthday, however, there were some other plans and I couldn’t really prepare it in the right time, though I prepared it on my birthday. However, it needed some time, a couple or hours in particular, to be settled and to be very delicious when eaten.

Anyways, let me tell you about this Tiramisu cake recipe, which  I prepared and it was a pretty delicious thing after a day, I guess, because I really liked it, when I ate it the other day.

Ingredients:

• Cream with mascarpone, 1 litre
• Ladyfingers, 400 grams
• Rum essence, 2 tablespoons
• Espresso powder
• Cocoa powder
• Vanilla
• Sugar powder

Preparation process

So, this time the cream filling for my Tiramisu cake was differentand that’s why it was different from all my other Tiramisu cakes. You know, I usually bought the heavy cream of 38% fat or something like that 

and the mascarpone cheese and I added some mixed egg whites, too, as it was in traditional tiramisu or whatever, I don’t really know, however, it’s said, that the traditional tiramisu has raw eggs in it, too, I mean, the egg whites are raw, of course, and they added the egg yolks to the cream filling, too, though some people considering it dangerous to have consumed raw eggs and that’s why they don’t usually add raw eggs in their tiramisu cream filling. To be honest, the eggs make the cream filling be more delicious and that’s one of the advantages of adding the raw eggs to the dish.

Anyways, this time, when I told my mother to buy those heavy cream and mascarpone, she said, that there was this cream with mascarpone, which was for the tiramisu cream filling and she could just buy it and that would be all and I wouldn’t have to whisk the heavy cream and then mix mascarpone with it and things like that, you know, however, I wasn’t really sure, that it was the exact same thing for tiramisu filling. Well, I like making experiments and that’s why I told her to buy that cream with mascarpone. And, besides, it cost somewhere about 18 Laris, I guess, so that it was a pretty good price for  1 litre of cream filling, while I would have to pay somewhere about 10 laris in heavy cream and then somewhere about 10 laris in the mascarpone cheese, too. So that, it was kind of the same as buying those other two together, and, besides, it was already mixed and I wouldn’t have to do anything but pour it onto the ladyfingers, I thought so, however, not everything was like what I had imagined.

So that, the very first thing I did was to open the cream with mascarpone box and see what was inside there. When I poured it into a medium bowl, it was like milk or a little bit thicker than milk, so that it was not going to be a good cream filling for my tiramisu and that was not a good thing, of course. At first, I thought, that it was not worth paying that amount of money and that I would have to buy the heavy cream and the mascarpone cheese instead of that, however, then I thought, that it would need some whisking just like I used to whisk the heavy cream for the tiramisu cream filling.

So that, I had my standing mixer turned on and I had it on the turbo speed and had the cream with mascarpone thing whisked for a couple of minutes. To be honest, I needed more than  a couple of minutes for the cream with mascarpone to get thicker in consistency, which was better for my tiramisu cream filling. Of course, I also knew, that the cream filling would become more like butter, if I had whisked it more than enough, so that I was really careful about that, you know. so, after it reached the necessary consistency I turned the mixer off and put the cream with mascarpone into the refrigerator for 15 minutes or so, because it needed to be rested or whatever. It’s usually recommended to put the whisked heavy cream into the refrigerator for 15 minutes and that’s why I put my cream filling into the refrigerator, too.

Well, in the meantime, I had to prepare the espresso coffee, which was a pretty easy thing to do, however, I needed that strong espresso coffee and that’s why I put many tablespoons of that espresso coffee powder into my coffee machine. I poured somewhere about 4 cups of water into the coffee machine and turned it on. When the coffee was done, I turned the machine off and poured it out into a kind of flat bottomed bowl, so that it would be easier to put the ladyfingers into that bowl.

I had to wait for the espresso coffee to get cold and it took some time, of course. Then I took the Rum essence and poured about two tablespoons of it into the bowl,where I had the espresso coffee in it and stirred.

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