Tiramisu Birthday Cake with Italian Chocolate Macarons (提拉米蘇)意大利芝士蛋糕+馬卡龍

This year I made this Tiramisu cake for my husband birthday. I asked him what does he like for his birthday cake and his first choice is persimmon mouse cake. Unfortunately this is not a season for persimmon now, we are unable to find any in the market. So the second choice comes to Tiramisu cake. Last time I made a Tiramisu cake was long time ago. I love Tiramisu cake as well. And it is a very easy cake to make ahead of time. Since I need to throw him a birthday party, I cannot afford any extra time to make the cake on his birthday day. This is a good choice and I can prepare ahead of time.

Here is the same recipe that I used before. But this time I use a 8" round pan.

(7x7" square pan)

Step 1: You will need:

• 3 egg yolks
• 100 g sugar ( I use light brown sugar instead)
• 250 g mascarpone cheese (Pic 1)
• 400 g cream, whipped
• 500 ml strong espresso, or 6 tsp of strong instant coffee in 500 ml water
• 4 tbsp  KAHLÚA (or other coffee liqueur drink)
• 20 lady fingers
• 50 g cocoa powder

Step 2: Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3: Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4: Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place the first layer of cake by 10 fingers each horizontally until the first layer filled. Next, pipe over the cream mixture to all sides and between fingers first (Pic 2). Then fill the layer with cream mixture. Use spatula knife to flatten the layer. Again, dip the whole body of the lady fingers into the espresso/brandy mix and place 10 fingers horizontally until the whole layer filled, Finally, pipe over the cream mixture to all sides and between fingers first. Then fill the layer with remaining cream mixture. Again, use spatula knife to flatten the top (pic 3).

Step 5: Cool & Serve

Place it into the fridge for a few hours to set. Dust with a little cocoa powder (Pic 4) over the top of cake. Then take out the cake pan carefully(Pic 5).

Recently I can successfully make Italian macaron very well. Therefore, I made another few dozens so that I can use as this cake decoration as well as another dessert for the party. I use Nutella as macaron's fillings this time.

Italian Chocolate Macaron recipe:

 Ingredients:

(make around 45-50 macarons - ~90-100 shells)

100g almond powder

50g black sesame powder

150g icing sugar

120g (approx. 4) egg whites (divided into 2 parts 60g/60g) room temperature

170g sugar (separate into 20g + 150g)

50g water

Directions:

1 Prepare egg whites 1 day before making. And remove them from the fridge 1 hour before use to bring them back to room temperature.

2. Pour icing sugar + almond powder + black sesame powder into food processor to obtain a fine powder. Sift them into a bowl and add 2 (60g) non-beaten egg whites .

3. Place the other 2 egg whites (60g) in a stainless steel bowl. Mix in 20g sugar then whisk until firm with an electric whisk on a low speed.

4. In the mean time, pour the water and 150g sugar in a pan. Heat until you obtain a syrup and has a temperature of 110C/230F. Remove the pan from heat as soon as the temperature is reached.

5. When syrup is ready, pour onto the meringue mix ( from step 3). Pour syrup near the edge and not near the whisk, keep whisking on an average speed until the mixture cools completely. The meringue mist be firm but smooth. It's ready when you can form stiff peaks with the whisk.

6. Mix the Italian Meringue into the powders and non-beaten egg whites (Pour in first quarter of the meringue and then gently fold together with a silicone spatula). Add in quarters, the remaining meringue and repeat the same process until it is all thoroughly mixed together. (the mixture must be shiny and slightly runny like Lava). And you must stop at the right moment.

If mixed too much it will become liquid and the macarons will not develop perfect edges during cooking...if it is not mixed enough the macarons will split during cooking!

7.  Once the mixture is ready, pour it in pastry bag and use the round nozzle.

8. Place silicon mat on (cold) baking pan. Place a small drop, about 2 cm wide.

9. Slightly tap the grill pan on the counter top to remove any air bubbles.

10. Leave (to crisp) at least 15-30minutes at room temperature (the shells are ready once they no longer stick to your finger)

11. Preheat oven to 150C/300F. Place macaron sheet in preheated oven and cook for 20-30mintues. 

Temperatures may vary from one oven to another, the cooking process must be monitored carefully and tests must be carried out to find the most adapted process: the shells must not dry out.