The bad weather today prevented me from being outside in nature, but instead I found another, even more enjoyable activity.
In these cold and rainy days I always have the muse to cook something delicious. Today I decided to surprise my friends with a cake I made from my recipe.
We need so little material, and such a deliciousness comes out in the end, so you can definitely get a thrill out of this recipe.
Here are the things you need to stock up on before you start making the cake.
| Name | Quality |
|---|---|
| Mascarpone | 500 g |
| Sour cream | 400 g |
| Whipped cream | 200 ml |
| White chocolate | 100 g |
| Banana | 1 |
| Powdered sugar | 12 tbsp |
| Espresso coffee | 150 ml |
| Sponge fingers | 400 g |
First step
Whip the mascarpone with 12 tablespoons of powdered sugar. Then add the sour cream, and then the whipped cream. The result of this should look like this:
Step two
Pour the espresso into a medium-sized bowl.Then you need to unwrap the packet of Italian sponge fingers and dip each one into the coffee.
Make sure they don't fall apart after being layered with coffee.
Step three
Take out a large tray and start arranging the coffee soaked sponge fingers.
This is how the sponge fingers should be arranged.This is the first tier of the cake.
Step four
Then you need to take the white cream and spread the first row of sponge fingers. Spread the cream so that you have enough for one more spread.
That's the way it should look
Step five
Slice the banana into wedges and spread it all along the cream.
Step six
Time to put the second row of sponge fingers. This is done the same way as the bottom row. They also need to go through a coffee dip.
Step seven
Now it's time for the penultimate activity to be done. It involves smearing the second row of sponge fingers with the white cream. This is my favorite moment of the cake preparation. I love to lick the cream left in the bowl.
Step eight
Now I remember that I forgot to add one of the most important ingredients of the cake.
So that brings us to the finish of today's recipe. It has to do with sprinkling the cake with cocoa. We always keep a jar of cocoa at home.
Make sure you cover the cake evenly with cocoa.
Well the cake is ready but I would probably disappoint you if I told you that now comes the hard part. Waiting, waiting and waiting again.The cake needs to be put in the fridge for about 10 hours to firm up.Believe me you will be delighted with the end result so the wait is worth it.
We couldn't wait to cut a piece and enjoy the tiramisu.
You can enhance this delight with a cup of hot coffee at your discretion.
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Looks delicious thanks for the recipe!
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