-FOR THE SPONGE BISCUIT-
3 Eggs
2 tb Hot water; (30 ml.)
100 g Sugar
1/2 ts Vanilla essence; (2 ml.)
90 g Flour
FOR THE FILLING
4 Egg yolks
6 tb Sugar; (90 g.)
1/2 ts Vanilla essence; (2 ml.)
100 g Mascarpone cheese
200 g Paneer
1 tb Gelatine; (15 g.)
3 Egg whites; stiffly beaten
1/2 c Coffee liqueur; (120 ml.)
2 tb Brandy or rum; (30 ml.)
Cocoa powder as required
BEAT up eggs and hot water with sugar and vanilla essence till stiff. Fold
in the flour. Pour into a greased round 22.5 cm. tin and bake for 30
minutes at 180o C. Cool and slit the cake into two.
To prepare the filling: Put egg yolks, sugar and vanilla essence in a pot
and hold over a double boiler. Beat till the mixture turns creamy. Blend
cheese and paneer in a mixer and add to the egg-sugar mixture. Dissolve
gelatine in a little warm water and beat into the mixture. When cool, fold
in the stiffly beaten egg whites.
To serve: Place one slice of cake in a serving dish, soak with a blend of
rum and coffee liqueur. Pour half of the prepared filling over it. Cover
with the other slice of cake. Drizzle rum and liqueur mixture over it till
well soaked. Top with the remaining filling. Chill in the refrigerator for
at least two to three hours before serving. Sprinkle a lot of cocoa over
the tiramisu.
Yields
4 servings