With New Year’s around the corner, I can’t just not ring it in without the help of dessert, now can I? That wouldn’t be too fair especially considering that it is my absolute favorite dessert. Being underage, I can’t exactly drink so this was the perfect vegetarian and virgin twist the classic Italian dessert, Tiramisu! The combination of creamy custard, strong coffee and moist cake is a gastronomic experience in itself which will leave you wanting more and more until you finish the entire tray!
[purerecipe]
Cake:
Custard:
Assembling the dessert:
Ingredients
Method
Cake:
- Preheat oven 350⁰ F
- Thoroughly grease 2 9x13” cookie sheets
- Melt 2 sticks of unsalted butter in a pan
- In a big bowl, mix the sugar and milk together
- Whisk both of the ingredients
- Add the melted butter to the bowl and whisk
- Set bowl aside
- In another bowl, add flour, baking powder and baking soda and sieve the ingredients 2-3 times to incorporate air
- Add the sieved flour, baking powder and baking soda to the bowl containing the sugar, milk and melted butter
- Mix all of the ingredients together
- Add a can of sprite to the bowl and thoroughly mix the ingredients and make sure you have a batter like consistency
- Evenly pour the batter into the 2 greased cookie sheets and place in your oven on the upper-middle shelf
- Increase the temperature to 400⁰F and bake for 10-12 minutes
- When the cake looks golden, turn the oven off and leave the cake inside to cool for 15 minutes. **if the cake browns too much, then leave the cookie sheets inside but open the oven doors
- After the cake has cooled for 15 minutes inside the oven, take it out and cool it on your counter top for 30 minutes-1 hour (depending on the weather) [See picture below]
- Custard: (while the cake is being baked, you can make the custard)
- Boil 1 quart of milk in a heavy-bottom saucepan
- Keep the flame on low after boiling the milk
- Mix 1 cup of milk and 1 cup of custard powder together and mix together until there are no lumps in the mixture
- Add the custard mixture to the boiled milk and thoroughly stir together
- Turn off the flame once it thickens and you see the custard forming
- Add sugar to the custard and continue stirring for about 2 minutes. **If you add the sugar before you turn off the flame, there’s a high chance of the custard burning but if you add the sugar after you have turned off the flame, it easily dissolves due to the temperature of the custard
- Set aside and cool completely for 30 minutes-1 hour [See picture below]
- In a bowl, whisk the softened cream cheese and add to the custard
- Mix properly
- Add cool whipped top to the custard & cream cheese mixture using the cut-and-fold method
- Coffee Syrup: (while the cake and custard are cooling, you can make the coffee syrup)
- In a small pan, mix water, instant coffee powder and sugar together and boil
- After boiling, set aside to cool
Assembling the dessert:
- In a deep 9x13” tray, place the cake from the 1st cookie sheet. **If your cake is too big, cut the edges of both of the cakes to fit the tray accordingly
- Evenly coat it with about ½ of the coffee syrup to keep it moist
- Layer about ½ of the custard on top and spread evenly
- Tap the tray to set the layers
- Place the 2nd cookie sheet’s cake on top of the custard
- Evenly coat it with the remaining coffee syrup
- Layer the remaining custard on top and spread evenly
- Tap the tray to set the layers evenly
Optional:
- To decorate, dust cocoa powder onto the cake and sprinkle chocolate shavings
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