Tiramisu Cake

Lately, I’ve been having this craving for Tiramisu. Yes! Again!
However, being pregnant and raw eggs a big no-no, 
 big dilemma: Tiamisu or no Tiramisu?
So I’ve decided to adapt the recipe and make it a bit more “pregnancy-healthy” by using a mascarpone pastry cream (avoiding the raw eggs) and a homemade sponge cake rather than the traditional shop-bought Savoyardi biscuits.
The result: a light a fluffy cake with subtle hints of coffee, layered with a creamy and smooth filling and topped with shavings of dark chocolate.
If avoiding caffeine as well, use decaffeinated coffee.
And ta-da! Problem solved!
Tried & Tasted Recipe
For the sponge cake
  • 3 egg yolks
  • 3 egg whites
  • 100g caster sugar
  • 100g self-raising flour
For the mascarpone pastry cream
  • 500ml milk
  • 100g caster sugar
  • 1 vanilla bean, halved lengthways
  • 4 egg yolks
  • 3 tablespoons plain flour
  • 150g mascarpone
For the coffee dip (mix together)
  • 300ml espresso coffee
  • 2 teaspoons sugar
Preheat the oven to 180°C . Grease and lightly flour a 20cm round cake tin.

Make the cake:
Whip together the egg yolks and caster sugar until light in colour and thickened (5 to 10 minutes).
Fold in flour.
In a separte bowl, beat the egg whites to stiff peaks. Fold into the cake batter.
Pour into the prepared tin.
Bake for 20 minutes or until the top of the cake springs back when lightly pressed. Cool in the tin over a wire rack.

Make the pastry cream:
Place the milk and the vanilla bean in a saucepan over medium heat.
Combine the egg yolks and the sugar in a bowl and whisk until light in colour. 

Add in the flour.
When the milk just begins to boil, remove from heat and remove vanilla bean.
Add the milk to the eggs very slowly and continue mixing. Place the mixture back into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats. Bring to a simmer stirring constantly and cook until it thickens.
Remove from heat. Place into a bowl and cover directly with cling film to stop a skin from forming on the cream. Once cooled add the whipped mascarpone and chill before using.

Assemble the cake:
Cut the sponge cake in two or three layers. I’ve cut mine into three.
Put the first half down back into the tin.
Drizzle some coffee mixture (a third or half depending on layers) evenly over the cake base.
Top with half or a third of the mascarpone pastry cream. Spread out to the sides using a spatula.
Repeat layering cake and top with cream.
Let the cake chill in the fridge (overnight) and cover with sifted cocoa powder or grated chocolate before serving.
The cake will keep in the fridge for up to a week.

Mine lasted three days, just!
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