My Dad celebrated his birthday on the 12th, so hubby and I decided to drive to Sydney for the occasion with little Chucky of course!
Typical scenery on our drive down to Sydney, and little Chuck sleeping the whole car trip, something about driving sends him to sleep.
I LOVE Sydney. Every time we drive up there I realise how much I miss it....My family and all the stuff there is to do. Cafes and restaurants are always high on our agenda when we go there.
Anyway back to dad's birthday. My father has diabetes and I'm always changing recipes as to not have too much sugar in them, but this is his birthday! So I wanted to make something kinda silky and more dessert like, than cake like. I went trawling through my mum's array of cook books, but still nothing, no inspiration....Then it hit me everyone love tiramisu!! I'll turn it into more of a cake with layers of chocolate cake and sandwich the mascarpone between the layers.
Start by making the thin chocolate cake layers
1/2 cup self raising flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons of cocoa, good quality not high in sugar
60 grams butter melted
2 teaspoons coffee dissolved in 1 tablespoon hot water
Place all the ingredients in a bowl, mix with a hand mixer for 2-3 minutes.
Divide the mixture between 2 lined tins. Bake in a preheated 190C oven for 15 minutes. Don't bake for too long they need to stay moist. Set these aside to completely cool.
Cream and biscuit filling.
250 grams mascarpone
1/2 zested orange
3 tablespoons sugar, but add more if you want it sweeter
2 eggs separated
vanilla bean scraped of seeds
2 tablespoons frangelico
1-2 tablespoons coffee
1 cup hot water
300mls cream, beat and set aside for 'icing' the cake
Start with dissolving the coffee into the hot water, add the frangelico. Set this aside to cool.
Add the yolks, mascarpone, orange zest, sugar, and vanilla beans mix with a spatula. Then beat the egg whites in a separate bowl until stiff peaks form. Incorporate the egg whites into the mascarpone mixture and set that aside.
Start with lining a baking tin with paper quite high, so you can pull it out later with ease. Add a chocolate cake layer. Then add 1/2 of the mascarpone mixture on top, smooth this out.
Next dip the savoiardi biscuits into the coffee liquid and layer them on top of the mascarpone. Make sure they are moist enough, by spooning some more coffee over the biscuits.
Mum took this photo of me working on the mascarpone filling.
Typical shot of the boys. Pepe in the background looking lovingly at me making the cake hoping something will fall on the floor (like the whole cake!) And Chucky, not caring about us just what's happening outside with all the birds and cats that sit on the fence :)
Pour the rest of the mascarpone cream over the biscuit layer. Top with the other chocolate cake layer.
Put the cake in the fridge for at least 6 hours, or even over night to set.
Cover cake with cream then dust with cocoa.