I used to be like others thinking tiramisu this type of cake is very high class, difficult to make, or at least need some special skills. Outside selling expensive too. Now after trial and error for a few times, be rest assured, if I being such a baking dummy can make it, so do you!
This is the 8 inch square pan.
Here are the ingredients.
Original source shared by friend :
Cream cheese 250gm, philadelphia or tatura.
Whipping cream 300-400ml.
Instant coffee (nescafe) 2-3 tbsp.
Galbani Mascarpone cheese 250gm *2 (soften at room temp)
Diary whipped cream ~250gm
Bonomi savoiardi fingers (at least 2 pkts =24 pieces)
Express Coffee / Nescafe Coffee (2 tbsp or more to make up 1 cup), add sugar to taste (optional)
Chocolate powder (to sprinkle on top)
The Tatua mascarpone cheese (250gm. RM11.00 each) is way much cheaper compared to Galbani mascarpone cheese (250gm. RM27.80).
I put kahlua into the coffee. About 6- 8 tbsp. Espresso and coffee liquor (kahlua) should be mixed together on stove top.
One bottle of Kahlua costs ~RM95.
Left (from top to bottom) : Whip the cream, then fold in the Galbani mascarpone cheese. The type of whip cream which I used couldn’t give me soft peaks.
Right (from top to bottom) : Fold in the Tatua (yellow in colour) mascarpone cheese. Add ~2tbsp kahlua and mix well.
Dip the fingers into the coffee. Dip fast and leave it up.
Place into the pan to form the base layer.
Sprinkle the cocoa powder on top.
Place the second layer of fingers.
Sweep with cream cheese then sprinkle cocoa powder again.
Quite rough surface huh?
Flaw on side too uh?!
Decorate as you wish.