Tiramisu

Vanilla sponge

1. In a mixer, combine all except oil. Whip till light & fluffy. Fold in oil. Portion into 2 units of 9 inch rings. Bake at 180°C for 45 minutes.

Coffee syrup

1. Combine all in dissolve instant coffee powder into hot boiling water.

Caramelized almond

1. Stir in roasted almond into caramelized sugar. Mix well. Coarsely chopped.

Tiramisu filling

1. In a mixer, beat cream cheese & icing sugar till smooth. Pour in gelatine solution, coffee solution. Strain cream cheese coffee mixture. Lastly, fold in whipped cream into cream cheese coffee mixture.

Assembling

1. Slice sponge horizontally into 2 equal layers. Each cake Require 3 layers of sponge. Spray vanilla sponge with coffee syrup. Spread 265G Tiramisu mousse onto sponge. Repeat 2X. Coat the cake with caramelized almond.