Choco Toffee Bits Tiramisu

Recipe

Ingredients

This recipe is divided into 2 components :

• Eggless Coffee Cake
• Coffee Concentrate
• Cream Filling

For Eggless Coffee Cake

• 1.5 cups All purpose flour, sifted
• 1/2 tsp baking powder
• pinch of salt
• 1/2 tsp soda-bi-carb
• 1.5 tablespoons coffee powder (i chose dark roast which gives an intense flavour to the cake but u can alter the quality and quantity as per your preference)
• 2 tablespoons cocoa powder
• 3/4 cup sugar
• 100 gms butter
• 1 cup milk

Coffee Concentrate

• 1/2 cup water
• 2 tablespoons coffee powder (u can alter the quantity)
• 1/2 cup sugar

Cream Filling

• 1 packet/ 400gms Light whipping cream – Refrigerated before using (kraft’s . U can also use 1:1 ratio of cream cheese and light whipping cream. You can also use cool whip for this. Replace cool whip with light whipping cream)
• 1 tsp vanilla essence
• 1/2 cup icing sugar / fine sugar
• 1/2 cup toffee bits
• 50 gms dark chocolate for garnishing (optional)

Method

We will begin with preparing the Coffee Cake

1. To begin, Preheat the oven to 375 F.
2. Next, take a mixing bowl and in it sift in the all purpose flour, salt, cocoa powder, baking powder, soda-bi-carb and mix well. Keep aside
3. In a separate bowl, mix in the milk, coffee powder, butter and sugar and microwave/ heat till the 3 ingredients are well combined.
4. Once the oven is hot, slowly combine the wet ingredients with the dry ingredients and fold in to help the batter incorporate some air.
5. Pour the batter in a greased tin (i prefer a spring form tin) and bake for about 30 minutes. Check with a pin (in various places, specially the middle portion) after about 25 minutes to check if the cake is done.The cake is considered done when the pin comes out clean.
6. Once the cake is done, slowly remove from tin and let it cool on a cooling rack for about 1 hour. The Coffee Cake is done. Once the cake is cooled down, cut it into 3-4 layers. I prefer the layers to be about 2/3 of an inch thick at max.

While the cake cools down, we can prepare the other 2 components.

Coffee Concentrate

1. Take a pan and to it add the coffee powder, water and sugar and mix well. Put this to heat and heat till the sugar dissolves. Remove from heat and let it completely cool down.

Cream Filling

1. For making the cream filling, take a food processor or a mixie. Pour the cold, light whipping cream and churn till it starts to whip and firm up a bit. Now, slowly , incorporate the sugar and vanilla essence to the cream and keep churning. The cream filling is ready when it has achieved firm peaks. If you are using a mix of cream cheese and light whipping cream, it is suggested to whip the 2 separately and then gently combine before using.
2. Now, remove the whipped cream from the mixie jar into a bowl. Add in the toffee bits and gently fold in. The cream filling is ready.

Now comes the final step : ASSEMBLY !

• Begin with taking  a pie dish (i prefer a clear tray so that you can see all the layers once the dessert is ready). To the dish, start with placing a layer of coffee cake at the bottom
• The next is to pour 1/3 rd portion of coffee concentrate on top of the cake layer evenly. The spongy cake would absorb all the concentrate and make the cake moist.
• Top the previous layer with a generous portion of the cream filling and even out the layer using a spatula. Continue the same with all the portions of the cake, concentrate and filling & create all the layers. To make your Tiramisu look prettier, try and keep the cream filling as the top most layer.
• Garnish the tiramisu with grated dark chocolate and refrigerate for atleast an hour before serving. Choco Toffee Bits Tiramisu is ready ! Enjoy !

You can also freeze this cake. It freezes really well and can be thawed by keeping it in the fridge over night. Do not thaw it in room temperture as they cake will stale and dis-integrate.