Time and time again, we come back to the cake that 'made' us. Or at least, propelled us on this journey of cakes, bakes and sweet treats. It was almost 8 years ago that we started making cakes. Still so much to learn.

Recently, I visited a little hole in the wall cafe, Room 10 in Potts Point. For a change, we ordered an affogato. And for some reason, it reminded me of this. Perhaps it was the conscious choice to substitute Marsala for Kahlua. Two shots.

It gave the cake a very rich aroma. And more intense coffee flavours. Yum.

Happy Friday all!

Winter has decided to visit again so we made tiramisu to go with a nice hot coffee! :)

To finish off the week, had a midweek order for a Tiramisu. The very first cake I ever made. Still popular I see.

Rather simplistic in comparison to the other things I have made recently but its kind of hard to dress up a cake that's basically cream, cheese and coffee dipped sponge. Smells delicious though.

Hard to disappoint with one of these - great for a girls' night. Or any night really...

There can bo no other recipe that can claim the title of first and foremost. It was probably because of Tiramisu that i branched out and made a hobby of what i do today. Whilst this took much practice and many guinea pigs, it's one that i am requested to make time and time again. The liquer in this recipe is optional and you can experiment with any kind of coffee or cream based alcohol. A good start would be Kahlua, Tia Maria or Baileys.

Yield 1 x 10 inch round

Ingredients:
250 g Mascapone cheese
300 mL thickened cream
250 g packet sponge fingers
3 eggs, separated
2 T sugar
2 C brewed coffee
2 shots coffee liquer
cocoa, to dust

Method:
1. Line cake tin with baking paper.
2. Beat cream and cheese until thick.
3. Add yolks and 1 T sugar and mix until pale in colour.
4. Beat egg whites whilst gradually adding the remaining sugar until still peaks form.
5. Fold egg whites into the cheese mixture.
6. Dip sponge fingers one at a time in coffee and liquer (NB: they should be wet but not soggy).
7. Arrange a layer of sponge fingers on the bottom of the tin.
8. Evenly spread a layer of the cheese mixture on top.
9. Repeat layers of sponge fingers and cheese ending with the cheese mixture on top.
10. Refrigerate for a minimum of 4 hours.
11. Dust with cocoa just before serving.