Not exactly tiramisu

People have been asking whether this cake is a tiramisu. It could be...but I'd like to think not. The flavor combinations are similar but the cake came to be as an experiment on layering and on finding out whether coffee goes with spicebread.


Coffee and Spicebread
with mascarpone cream

Components

1. Pain d'epices
2. Coffee syrup for soaking (strong coffee with some sugar)
3. Thin layer of mascarpone and coffee cream
4. Dark chocolate and coffee ganache
5. Mascarpone and coffee cream
6. Dusting of cocoa powder

Dark chocolate and coffee ganache

Ingredients

250ml whipping cream

25g instant coffee

187g dark chocolate (chopped)

Method

1. Bring the cream and coffee to a boil.
2. Weigh and place the chocolate in a bowl.
3. Pour the boiling cream over the chocolate.
4. Whisk continually in the center until the mixture turns smooth and glossy.
5. Mold and freeze.

Mascarpone Cream

adapted from a couple of pastry magazines

Ingredients

250ml whipping cream

250g mascarpone cheese

50g sugar

1 gelatin sheet

2 tbsp water

Method

1. Soak the gelatin in the water and melt over a bain marie until very hot to the touch.
2. Meanwhile in a medium bowl, beat the cream, cheese and sugar until firm peaks.
3. In a small bowl, pour the hot, now liquid, gelatin and add a whiskful of the cream.
4. Whisk immediately until fully incorporated.
5. Fold back the cream-gelatin mix into the original cream.

To Assemble:

1. Cut the pain d'epice to the shape of the mold and place the layer on the bottom.
2. Spread a thin layer of the mascarpone cream.
3. Unmold the frozen ganache, cut 1cm off each side, and place over the first mascarpone layer.
4. Pipe the remaining mascarpone cream until the top of the mold.
5. Pipe the decorations (optional)
6. Freeze.

As for the leftover mascarpone cream...