Friday, July 28, 2006

Tiramisu, Cake Version


Stay tuned, for my experimental recipe of this cake version (okay, it's somewhat inspired by the Alexis and Su Chan versions, but is also available partially in the Australian Women's Weekly).
Eat your heart out, Jackson Kah.

8 comments:

gandalf's cook said...

Yummm...looks great! Sooo, cake version means you didn't use the Italian Saviordi Sponge fingers? This is one of my all time favourite desserts. I always feel guilty using the mascarpone because of it's fat content.
FB, you must be quite a hit with your family and guests with all these experiments =).

fatboybakes said...

yup, this is a coffee chiffon cake. i use the savioardi sponge fingers for the normal version, and if in a hurry, since that one doesn't require any baking.

boo_licious said...

Cool! I have been meaning to also make this ever since I bought the same cookbook. How did u make the caramel almonds? You also added the choc bits in the bottom mascarpone cheese part - very Suchan and Alexis Bistro authentic.

babe_kl said...

wow, superb! really looked like su chan/alexis/bonton one. when you've tweaked to perfection,can you post the recipe :p thanks

snowdrop said...

ooolala, what a sinful looking cake! looking forward to the recipe!!

Audrey Cooks said...

oooo..this is what I call a cake for indulgence. Looks so inviting, with it's cream, icing and topping all spilling over calling out EAT ME! EAT ME! Beats Secret Recipe FLAT!

Jackson said...

Wulala....thx, sifu! Can you pass me the recipe? You made this during weekends? How come didn't invite me ??

myCoffee said...

Have to agree with babe_kl. Looks like Alexis' version. Maybe will try your recipe one of these days but looks like a lot of work!