TIRAMISU by Chef Bruno Albouze.....Mmmmmmmmmmmm.....

Tiramisu is one of my husband's favored cake and of course mine too. 

We both love Italian and French food and pastry.
Chef Bruno is not so crazy about tiramisu, but this one, he can dive in... Is really Delicious to the TASTE!

I changed a little bit of his recipe. I made a lemon cream and added the lemon cream to this cake.

Important to know, you need to make this recipe the day before. 

Since we are making our own sponge cake. The sponge cake needs to rest and dry overnight. Then we need to chill tiramisu in the end of it up to 8 hours.

Let's start....Here are the ingredients:

For the sponge cake:

 3 egg whites room temperature

1/4 tsp. cream of tart or lemon juice

1/2 cup ( 100 g)white sugar

Baking time 20 mins. on 375F (190 C)

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Now for the coffee...I changed Chef Bruno's recipe into:

1 cup dark espresso

1 shot Amaretto liqueur

That will enhance the taste....

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Mascarpone Filling:

1/3 cup ( 60 g ) icing sugar

2 large eggs

8 oz ( 225 g) Mascarpone cheese

8 oz ( 225 g) heavy cream

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Additional ingredients: 

Try to buy chocolate coffee beans this will give it a kick for your tiramisu. But you do not have to add them in.

photo source: http://www.mojoescafe.com/chocolate-coffee-beans/

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Lemon cream:

2 lemon zest

1/3 cup + 1tbsp. lemon juice

1/3 granulated sugar (70 g)

2 ea eggs 

3/4 ( 90 g ) unsalted butter, cubed & chilled 

source of Chef Bruno Albouze: http://www.brunoskitchen.net/baking-recipes/lemon-cream-roulade.html

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For Decor:

Coco powder & grated dark chocolate

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Part 1:

Beat egg white, cream of tartar, 1 tbsp. sugar on medium speed until foamy, about 5 min.

Then gradually add remaining sugar and increase speed and beat until stiff and shinny.

Lower speed and add one by one your yolks until combine. In the end of it fold in gently your flour.

Then using a loaf pan to pure in your dough.

Bake your dough for about 375 F (190 C) for about 20 mins.

After cooling time is over ( 3 mins) 

Let it dry overnight!

Next...Part 2:

Make coffee/espresso add your Amaretto liqueur and your coffee beans ( about 4 - 5) and let it melt....

Part 3:

Make the Mascarpone filling by combine sugar and eggs whisk and add mascarpone, heavy cream and a shot of lemon juice. Refrigerate!

Part 4:

Line your loaf pan with plastic wrap

Then cut your cake in 3 layers

Lemon Cream.....Part 5:

Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...

Part 6:

Get your mascarpone out of the frigde and pure it in your kitchen aid bowl. Beat your mascarpone for about 5 mins. on medium speed until firm. Do not over mix or it will break.

Part 7:

Then spread about 1/2 in your prepared loaf pan. Then add your first sponge cake layer on time. Brush the layer with your coffee/amaretto/coffee bean about 1/3 and spread the mascarpone filling on top. Add your coffee beans and choco powder. Then add your second layer soak it with coffee and spread your lemon cream on top. Spread the remaining filling and add coco powder and cover with your third layer of sponge cake and add espresso. Then cover with your plastic wrap and chill for about 8 hours.

After 8 hours...

Take your chilled tiramisu out of the loaf pan and decor it with coco powder and grated chocolate....

Voila.... DONE!

                                                           Delicious to the TASTE!