A Recipe from Our Kitchen

In the mood for a sweet treat? Chef at https://www.emicakes.com.sg/mooncake-delivery-singapore made this Espresso Tiramisu for our St. Angela Merici Feast Day celebration. You will get here the best Kitchen knife set reviews, do visit and if you want to know about all kitchen appliances then you must check CookWare Solutions. It was such a hit we thought we’d share it with you:

Espresso Tiramisu
1 C cake flour
½ tsp. baking powder
¼ tsp. salt
1 C + 1 Tbsp. sugar
1 ½ C confectionery sugar
1 Tbsp. + 1/8 tsp. instant espresso powder
4 large eggs, separated
4 Tbsp. brandy or water
¼ C water
½ tsp. lemon zest
2 8 oz. pkgs. cream cheese softened
1 ½ C heavy cream

Preheat oven to 350⁰ F and grease and flour 9 in. spring form pan. Mix together flour, baking powder, & salt. Beat yolks & ¾ C of sugar until thick. Add 2 Tbsp. brandy/water, lemon zest, and 1/8 tsp. espresso and combine.
In separate bowl: Beat egg whites until foamy gradually adding 2 Tbsp. sugar until stiff peaks form. Fold both mixtures together and spoon into prepared pan.

Bake for ½ hr. or until toothpick comes out clean. Place on wire rack to cool. Remove sides of pan to cool entirely. Cut cake in half for a layered cake.

Bring ½ C water and 3 Tbsp. sugar to boil for 1 min. Brush on cut sides of cake.

Beat cream cheese and confectionery sugar until creamy. Add heavy cream, 2 Tbsp. brandy/water, and 1 Tbsp. espresso and blend until thick. Spread 1/3 of filling on one cake half, place the other layer on top, spread filling over top and sides of cake. Dust with cocoa powder for decoration.

If using water rather than brandy, hot water will bring out the espresso flavor more completely. Chill for at least ½ hr. before serving so the cake has a chance to set and fully incorporate flavor.