ScarlettTiramisu Gâteau
July 12th 2006 14:48
Tiramisu Gâteau
About Tiramisu Gâteau
Gâteau is a cake or pastry, especially a light one filled with custard, fruit, or nuts. Tiramisu means “pick me up” in Italian. It is usually made up of a layer of sponge fingers, which are soaked in coffee and some kind of liqueur. A layer of rich creamy Mascarpone cheese mixture is then laid over and finished with a dusting of cocoa powder.
INGREDIENTS
Serves 10
175gm good-quality dark chocolate
about 300 gm Madeira cake
150 ml strong black coffee
5 tablespoons Tia Maria, dark rum or brandy
3 X 250 gm tubs mascarpone cheese
85 gm castor sugar
425 ml double cream
85 gm amaretti biscuits
icing sugar, for dusting
1. Using a swivel potato peeler, make chocolate curls from about one-third of the chocolate. Coarsely grate the rest.
2. Line the base and sides of a 20cm/8in round, loose-based cake tin with plastic film. Cut the cake into 20 thin slices and use half to line the bottom of the tin, cutting the cake to fit neatly so there are no gaps.
3. Mix the coffee with the Tia Maria, rum or brandy and sprinkle about one-third of the liquid evenly over the cake. Beat together two of the tubs of mascarpone with 50gm of the sugar. Whip 300ml of the cream and fold into the cheese. Spoon half this mixture over the cake base, spreading it evenly with the back of a metal spoon. Sprinkle with half the grated chocolate. Crumble the amaretti biscuits into small pieces and scatter evenly over the chocolate. Sprinkle over another third of the coffee liqueur, then the remaining mascarpone mixture and the rest of the grated chocolate.
4. Cover with the last pieces of Madeira cake, again cutting to fit. Sprinkle with the rest of the coffee. Cover the top with plastic film and chill overnight. Chill the chocolate curls on a separate plate, covered loosely with plastic film.
5. Up to 2 hours before serving, uncover the cake and invert it on to a flat serving plate. Carefully remove the tin and peel off the plastic film.
6. Soften the remaining mascarpone, with the remaining 35gm sugar. Whip the rest of the cream and fold into the cheese. Spread this mixture over the top and sides of the cake, then sprinkle the top with the chocolate curls. Dust lightly with icing sugar and cut into slices to serve.
Tips:
1 Do not over beat the Mascarpone cheese as it becomes very runny.
2 Make the whole gâteau and chill overnight, or make a month in advance and freeze in the tin, overwrapped in plastic film. Thaw overnight in the fridge.
**From “Good Food for Friends”** and “Wikipedia, the free encyclopedia” **
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