Tiramisu Cake

Ingredients

• 2/3 cup (165 ml) heavy whipping cream
• 1 large can (397 g) sweetened condensed milk
• 2 tubs (about 500 g) mascarpone cheese
• 4 tbsp instant coffee (Nescafé Gold or similar)
• 2 cups (500 ml) boiling water
• 1 package (about 250 g) ladyfinger biscuits
• 1½ tbsp unsweetened cocoa powder
• Recipe for tiramisu cake from a friend and cook on Shou Tabkhin Today:
• Nada Hadraj
• Click Nada’s name to visit her page on our site and view her other recipes.
• For more cake recipes from Nada: Gâteau Fornoir

Method

1. Whip the cream for 5 to 6 minutes or until it thickens.
2. Add the sweetened condensed milk to the whipped cream, along with the mascarpone cheese, and mix.
3. In a bowl, dissolve the instant coffee (Nescafé Gold) in hot water.
4. Moisten the biscuits with the dissolved coffee—dip them and lift quickly so they don't absorb too much liquid—arrange pieces of biscuit in a circular pattern around the edges of the 22 cm cake pan, placing them side by side.
5. Also arrange a layer of biscuits in the bottom of the pan.
6. Divide the cream mixture you prepared into two parts, and spread the first half over the biscuit layer.
7. Add another layer of coffee‑moistened biscuits and top it with the second half of the cream.
8. Sift bitter cocoa powder over the top.
9. Chill the tiramisu in the refrigerator for at least 6 hours until it sets well and is cold, then serve.
10. Nada Hadraj
11. For more wonderful cakes from Nada's kitchen, see: Gateau Fornoir