My baby girl has grown up. Gone are the days when she coaxed me to bake dinosaurs, horses, cats and other such animal delectables. Nowadays it is Black forest, designer shoes, pocket money and the like. Her 18th birthday demanded something very special for a very special girl, so Serita & I went through many recipes before deciding on the one and only 18th birthday cake. Since all of us detest raw eggs it had to be an eggless Tiramisu and we finally found the Queen of all recipes. Serita is an adept cook and so I left it all to her. For once all I had to do was help finish the cake. Viva la Ranita. May you grow in grace & beauty and may you be a shining name.
The Recipe
1 tbsp Nescafe Classic
1/2 cup hot water
1/4 cup white Jamaican rum (optional)
1/4 cup whipped cream
2 Tbsp icing sugar
500 gms Mascarpone cheese
20 sponge finger biscuits
2 tbsp chocolate chips
cocoa powder, for garnish(Optional)
Dissolve instant coffee powder in hot water. Let cool. Stir in half of the rum and chill in fridge.
Beat cream and icing sugar mixture in a large bowl with an electric mixer until soft peaks form. Fold in mascarpone and remaining rum.
Dip 10 of the sponge finger biscuits, one at a time, into the coffee mixture and arrange as a single layer on a 8 cm deep serving dish.
Spread half the cream mixture on top of the first layer of biscuits.
Dip remaining biscuits in coffee mixture, arrange over cream layer.
Spread remaining cream mixture on top of the second layer of biscuits.
Sprinkle with chocolate chips. Cover and refrigerate for about 6 hours. Garnish with cocoa powder if desired.
(I did not). Used grated pink chocolate instead.
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