Tiramisu for my boyfriend's birthday

Tiramisu-simple cake to make- impressive to eat as "heaven in your mouth"

I loved tiramisu right at the first time I bought from Highland farm. I think they used sponge cake instead of ladyfinger cookies layer. That made the cake texture way better, so moist and fluffy. Even though all the recipes I found use ladyfinger, the first impression from the cake at Highland Farm really influenced my decision on choosing sponge cake instead.

The result was more than I expected. My boyfriend loved it so much. What is happier than seeing your boyfriend loves the food you made for him? I am pleased with the taste. I could say that it tasted almost the same as the impressive cake I bought from Highland Farm. I still have to work on is its presentation ( of course for all my future cakes). Next time, the cake will definitely look much better in term of balancing the cream layers and sponge cake layers. Actually one more thing guys, I am telling you, cutting a cake is not as easy as you think. How to cut it perfectly without squeezing or tearing the cake is ART!!!!
And here is the recipe I adjusted for those don't like your tiramisu too sweet or too wet.

Recipe
Ingredients
Sponge cake:
- 4 eggs
- 3 tablespoons of vegetable oil
- 3 tablespoons of milk
-2/3 cup of all purpose flour
-1/4 cup of corn starch
-2/3 cup of caster sugar
-1 teaspoon of lemon juice
-1 tablespoon of vanilla extract
Procedures:
- Preheat oven to 350 F
- Separate egg yolk and egg white.
- Make sure your equipment is clean and dry. Beat the egg white with high speed until it becomes fluffy and forms ribbon peak (1)
- Add sugar in the egg yolk and beat with medium speed, then add lemon juice, oil and milk (2)
- Mix the all purpose flour and corn starch well and sift twice.
- Add the flour mixture to (2) and fold until it's homogeneous.
- Add 1/3 of (1) to the mixture slowly. Then add the rest of (1) and gently mix until it just blend to each other.( don't over mix otherwise you sponge cake is tough to eat).
- Put the batter into a springform (I used the 9 inch one)and bake for 30-35 min.
- After the cake is done, cool it on the rack.

Filling:
- 8 egg yolks
-1/3 cup of sugar
- 450 g of mascarpone cheese
- 500mL of whipping cream
- 3 tablespoons of marsala wine (optional or you can use Bailey instead)
- 1 cups and 1/4 cup of expressos and 1 tablespoon of sugar
- Unsweetened coco powder

Procedures:
- Add 1/3 cup of sugar into the egg yolk in a metallic bowl and beat until the colour becomes pale or white.
- Put them on the double boiler (use a metallic bowl over a simmering water bath) to dissolve the sugar and half cook the egg yolk.
- When all the sugar is dissolved,add marsala wine or Bailey then put the bowl on ice or cold water to stop the cooking process
- Add the mascarpone cheese and fold into the egg yolk mixture until it becomes homogeneous.
- Whip the cream and fold into the previous mixture.

Combine process:
- Cut the sponge cake horizontally into 2 even layers.
- Place one of the layer back to the springform. Use the brush to wet the cake with the expressos mixing with sugar.
- Divide the filling in half and spread one half of the filling on the top of the first cake layer
- Repeat with another cake layer and the rest of the filling.
- Sprinkle the top with unsweetened coco power or grated chocolate
- Wrap the cake with aluminum foil and leave in the fridge overnight.



I love his expression when he eats the food he loves