Tiramisu

This stunning layered tiramisu cake looks like one you'd order in a restaurant, but it's actually incredibly easy to make.















INGREDIENTS

3 egg yolks
3/4 cup (165g) caster sugar
300ml thickened cream
500g mascarpone, at room temperature
*1 tbsp gelatine powder
2 tbsp boiling water
50g dark chocolate
80g white chocolate
3 tsp instant coffee granules, dissolved in 3 tsp boilling water, cooled
1 cup( 250ml) strong espresso coffee, cooled
sponge finger biscuits
cocoa, to dust
white chocolate shaving and raspberries to decorate (optional)

* I'm replacing gelatine to jelly powder.
METHOD

1. Grease a 21cm x 10cm loaf pan and line with baking paper, ensuring paper extends 5cm above rim of pan.
2. Using an electric mixer, beat egg yolks and sugar in a large bowl until thick and pale. Beat or whisk cream in separate bowl until firm peaks form. Fold mascarpone into cream until just combined. Using a whisk or spatula, gently fold mascarpone mixture into egg mixture, until just combined.
3. Sprinkle gelatine over boiling water. Stir with a fork until dissolved. Cool for 5 mins. Fold into cream mixture.
4. Meanwhile, place dark and white chocolate in separate mixrowave-safe bowls. Microwave, separately, at 50% (medium) in 1-min bursts, stirring between each burst with a ckean spoon, until melted and smooth. Cool slightly.
5. Add 2 cups mascarpone mixture to dark chocolate and 2 cups to white chocolate, mixing until combined. Fold dissolved, cooled instant coffee into remaining mascarpone mixture until combined.
6. Spoon dark chocolate mixture over base of prepared pan and smooth surface. Dip 6 biscuits, one at a time, into coffee. Arrange over dark chocolate layer, crossways, pressing down slightly. Top with white chocolate mixture and smooth surface. Repeat biscuit layer, follower by coffee mascarpone. Finish with remaining biscuits. Drizzle over a little of remaining coffee mixture. Discard remaining coffee mixture.
7. Fold baking paper over biscuits to cover. Cover with plastic wrap and refrigerate for 6 hrs or overnight, until firm. Invert tiramisu onto a serving platter. Dust with cocoa powder. Decorate with white chocolate curls and raspberries, if you like.