Tiramisù Cake and Individual Bites

Tiramisù with white chocolate garnish and dark chocolate chips by Gabrielle Hatch - Yields 10 servings

Recipe

White Cake

ingredients	preparation
725g all-purpose flour 20g Baking powder 6g baking soda 3g salt 280ml whole milk 210ml vegetable oil 8ml 230g butter 430g granulated sugar 155g eggs	1. Cream the sugar and butter together until light and fluffy. 2. Add the eggs one at a time, scraping continuously until they are well combined. 3. Mix the remaining liquids together and sift the remaining dry ingredients together. 4. Add the dry ingredients, alternating with the liquid a half at a time, scraping between batches. 5. Mix until just combined. 6. Divide into two half sheet trays with parchment and have been sprayed with pan spray on top of and below the parchment. Bake at 177℃ (350℉).

ingredients

preparation

725g

all-purpose flour
20g

Baking powder
6g

baking soda
3g

salt
280ml

whole milk
210ml

vegetable oil
8ml
230g

butter
430g

granulated sugar
155g

eggs

1. Cream the sugar and butter together until light and fluffy.
2. Add the eggs one at a time, scraping continuously until they are well combined.
3. Mix the remaining liquids together and sift the remaining dry ingredients together.
4. Add the dry ingredients, alternating with the liquid a half at a time, scraping between batches.
5. Mix until just combined.
6. Divide into two half sheet trays with parchment and have been sprayed with pan spray on top of and below the parchment. Bake at 177℃ (350℉).

Tiramisù Filling

ingredients	preparation
680g mascarpone cheese 340ml heavy cream 45g granulated sugar 25ml 160g CHD-DR-6000317	1. Whip the first four ingredients to a medium peak 2. Fold in the Van Leer semi sweet chocolate 10,000 count chips by hand

Garnish

Assembly

1. For the 20cm tiramisù cake, take 1 half sheet tray of white cake and cut two circles out of it with an 20cm metal cake ring.
2. To build the cake, put one of the cut cake rounds in the bottom of the cake ring and soak with espresso. Spread ½” thick layer of the tiramisù evenly on top of that. Repeat these steps once and on the last layer of tiramisù filling, add enough that the top can be scraped flat
3. To unmold, freeze completely and torch the outside of the metal ring until the ring can slide off the cake
4. Garnish with ladyfingers that have been dipped in Van Leer Ultimate Dark Snaps and sprinkled with Van Leer White Chocolate 10,000 count chips

** For the Individual Tiramisù Bites, repeat the same steps as above except in a square frame and with only one layer of cake and a thicker layer of tiramisù filling. Cut as desired.