Velvety smooth mascarpone zabaglione meets durian and Baileys, layered on coffee-soaked sponge fingers, and finished with a generous dusting of Dutch-processed cocoa powder.Original recipe is enough for 4 to 6 pax. Double the recipe to make one 18-cm (7-inch) cake.
Prep Time1 hourhr
Cook Time15 minutesmins
Chilling Time4 hourshrs
Total Time5 hourshrs15 minutesmins
Servings: 4people
EQUIPMENT
1 14cm x 4.5cm tall cake ring (5.5inch x 2inch tall)
1 18cm x 4.5cm tall cake ring (7inch x 2inch tall) (if doubling the recipe)
Acetate sheet for lining the inside of the cake ring
Preheat oven to 210°C (conventional) / 200°C (convectional). Draw two 14-cm circles on a piece of parchment paper. Flip the parchment paper (drawing side down) and place on a baking sheet.
Sift plain flour and potato starch together. Set aside.
20 grams plain flour, 10 grams cornstarch
Using an electric mixer, whisk egg white and caster sugar on high speed until almost-stiff peaks.
1 egg white, 30 grams caster sugar
In a separate bowl, use the electric mixer to whisk the egg yolk until thick and pale (no need to wash the beaters).
1 egg yolk
Fold egg whites into egg yolk. Add in flour mixture and fold until just incorporated, taking care not to deflate the precious air bubbles whipped into the egg.
Transfer batter into a piping bag fitted with a plain round nozzle. Pipe two 14-cm rounds on the parchment paper. Use an offset spatula to spread and smooth the batter. Dust with icing sugar.
Icing sugar
Bake for 7 minutes. Open the oven to release the steam, then close and bake for another 2 minutes until sponge fingers are lightly golden.
Let sponge fingers cool completely. Slide a clean offset spatula to separate them from the parchment paper.
Coffee
Combine coffee (while it's still hot) and sugar until sugar has dissolved. Stir in Baileys. Transfer into a shallow dish.
Using an immersion blender, blend the durian purée until smooth. Set aside.
125 grams durian purée
Whisk egg yolk and sugar in a heatproof bowl. Set the bowl over a pan of simmering water (the water should not be touching the base of the bowl). Whisk constantly until the mixture reaches 60°C. Turn off the heat and continue whisking for 3 minutes. The zabaglione will thickened and become light and pale.
1 egg yolk, 20 grams icing sugar
Remove bowl from heat and continue stirring until zabaglione has cooled to room temperature. Whisk in Baileys until incorporated, followed by mascarpone, and lastly the puréed durian.
Place a 14cm x 4.5cm tall cake ring on a cake board. Line the inside with acetate sheet (so that it's easier to remove the cake ring later on).
Dip both sides of one of the sponge fingers into the coffee mixture until about half of the coffee mixture is absorbed. Place at the bottom of the cake ring.
Pour in half of the mascarpone cream. Spread out evenly with a spatula or the back of a spoon. Dust generously with cocoa powder.
Cocoa powder
Dip the other sponge finger into the coffee mixture until fully absorbed. Place in the cake ring.
Pour and spread the remaining mascarpone cream. Dust generously with cocoa powder.
Cocoa powder
Chill tiramisu in the refrigerator for at least 4 hours, preferably overnight.
Serve
Carefully remove the cake ring and acetate. Cut tiramisu into slices (cleaning the blade with a paper towel after each cut). Transfer onto serving plates and serve.
NOTES
Sponge Fingers
Instead of piping circles, you can pipe about 10 sponge fingers or in accordance to the size of your serving container.
If you do not have the same-size cake ring or container as me, use my Cake Pan Conversions Calculator to determine whether you need to scale the recipe