Tiramisu – estilo brazo de gitano

11 September 2006
Tiramisu – estilo brazo de gitano

(Serves four)

For the sponge 72g egg
52g sugar
48g flour
2g baking powder
2g water
For the coffee syrup
1 part espresso
1 part sugar
1 part Marsala wine

For the mascarpone cream 100g Mascarpone
10g egg yolk
20g icing sugar
Zest of 1/2 lemon, finely chopped

For garnish Cocoa powder

For the sponge, pre-heat oven to 250°C. Beat egg and sugar together, sifting in the flour and baking powder. Add water and blend well.

pread thinly over baking sheets. Bake in oven for five minutes. Cool down at room temperature. Remove from baking sheet.

For the coffee syrup, blend warm coffee with sugar so the sugar melts, then add the wine. To make the mascarpone cream, mix all ingredients together.

To plate and serve, brush the cake with the coffee syrup. Spread mascarpone cream over sponge. Powder lightly with cocoa powder.

Roll up sponge, then roll this in sugar. Cover tightly in plastic film, slice and serve.

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