Baked Tiramisu Recipe: How to Make Delicious and Appetizing Tiramisu Dessert

Baked Tiramisu Recipe

Enjoy the deliciousness of this tasty and appetizing Baked Tiramisu. With the perfect combination of PONDAN premix, eggs, and melted margarine, along with the thick and delicious tiramisu mousse topping, prepare your taste buds for an unforgettable flavor adventure!

Ingredients:

• 315g PONDAN Vanilla premix
• 4 eggs (± 250g)
• 100g melted margarine
• For making mousse:
• 100g PONDAN Tiramisu Mousse powder
• 200ml cold water
• Additional ingredients needed:
• 10g instant coffee without sugar or creamer
• 5g cocoa powder (for topping)

How to Make:

1. Preheat the oven to medium heat (180°C). Beat eggs for ± 2 minutes until fluffy, then add PONDAN Vanilla premix and beat again at high speed for 6-7 minutes until the thick white batter forms.
2. Add cooled melted margarine into the batter, stir until evenly mixed, then pour the batter into a greased baking pan (diameter 22 cm) with margarine. Bake until cooked for ± 45 minutes at 180°C.
3. While waiting for the cake to bake, beat PONDAN Tiramisu Mousse powder with cold water for 6-7 minutes at high speed until thick, then refrigerate. Remove the baked cake from the oven and let it cool. Peel off the cake’s surface to allow the mousse to stick.
4. Cut the cake into 3 equal layers. Mix instant coffee powder (included in this box) with ½ cup of hot water, stir briefly until dissolved, then cool. Brush or spray the coffee mixture over the surface of cake no.1 until slightly moist. Spread a layer of mousse about 1-2 cm thick. Place cake no.2 on top of cake no.1 and press gently to avoid gaps.
5. Repeat the process for cake no.2 and cake no.3, then coat the sides with mousse until the entire cake surface is covered with mousse.
6. Transfer the Tiramisu Mousse into a piping bag, decorate the top of your tiramisu cake. Finally, sprinkle cocoa powder (included in this box) using a tea strainer/sieve over the tiramisu mousse. Chill in the refrigerator (± 1 hour) before serving.