Christmas Fruit Tiramisu Cake

Name: Christmas Fruit Tiramisu Cake
Yield: 1 serving
Cuisine: American
Ingredients: 20 cm Chiffon cake (20 cm diameter round cake); 250 grams Mascarpone cheese; 200 ml Heavy cream; 2 Egg yolk; 90 grams Granulated sugar; 1 tbsp Rum; 130 grams Strawberry jam; 130 grams Wild blueberry jam; 130 grams Mango jam; 1 Your favorite fruit (for decoration, to taste); 1 Apricot glaze (to taste)

cookpad.japan @cookpad_jp

※I made this for a Christmas sweets contest sponsored by a jam manufacturer. I used sugarfree jam, which goes perfectly with fresh fruit and mascarpone! The natural sweetness is really delicious. Using chiffon cake as the container, something I wanted to try out too, went just as planned too!

- When working with the cream and jam in step 5, it is convenient to squeeze it out of a pastry bag. Please let the cake sit overnight to let it settle well. I use the cake film to cover the distortions of the cake and also to wrap it with a ribbon. You can also use copying paper etc., but you can omit this step if you don't feel like it. Recipe by Ranpuai.

cookpad.japan @cookpad_jp

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Ingredients

1 serving

20 cmChiffon cake (20 cm diameter round cake)
250 gramsMascarpone cheese
200 mlHeavy cream
2Egg yolk
90 gramsGranulated sugar
1 tbspRum
130 gramsStrawberry jam
130 gramsWild blueberry jam
130 gramsMango jam
1Your favorite fruit (for decoration, to taste)
Strawberries, blueberries, oranges, kiwi etc.
1Apricot glaze (to taste)

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Steps

1

Making the cardboard stand: Cut out a circle from thick paper the same size as the cake pan, cover it with aluminum foil, and then you can get to work! You will be able to move the cake smoothly.
2

Making the chiffon cake container: Stick a knife into the cake about 1.5~2 cm from the edge, and cut out the insides. Slice the removed portion, and place underneath the other piece.
3

Making the tiramisu cream: add the mascarpone to a bowl, mix well with whipped cream, and then add in granulated sugar, egg yolks, and rum in that order.
4

Whip the cream in a separate bowl until soft peaks form, add to the bowl from step 2,and thoroughly mix with a rubber spatula.
5

Pour the cream, blueberry jam, cream, mango jam, cream, and strawberry jam into the chiffon cake in that order. (Cut the top part of the chiffon cake depending on the amount of jam used.) Stabilize the perimeter of the cake using plastic cake film. Wrap the cake in plastic wrap and let sit in the fridge overnight.
6

Decorate with your favorite fruit, make a glaze with nappage, and it is done.
7

It may look like a cake, but it is tiramisu! Refrigerate until you are ready to eat it.
8

Tip: I tried cutting it after leaving it in the fridge for just a short amount of time, but it is basically tiramisu! It is pretty difficult to cut it cleanly.