my merry-go-round: tiramisu recipe

A recipe I created myself from combining a few recipes, the simplest steps & fewest ingredients.

Cake:-
4 eggs
150g caster sugar
100g plain flour

Cream:-
250ml whipping cream
250gm cream cheese
150gm caster sugar

to moisten & flavour the cake:- (mix all together in a cup)
1 sachet instant coffee/3 tbsp of nescafe or coffee
220ml warm water
1/2 tsp coffee emulco/coffee essence (optional, just to give it a bit more flavour)

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Steps:- (for the cake)
1. Grease a baking tin/ovenware & line the base with greaseproof paper. Heat the oven at 190C/375F.
2. Put the eggs & sugar in a bowl over a pot of simmering water. Make sure the bottom does not touch the water. Using an electric whisk, beat it until it turns pale & the mixture leaves a trail from the beaters when they are lifted.
3. Remove from the heat. Sift the flour into the bowl and fold in. Pour into the baking tin/ovenware. Bake for about 10-15mins or until risen & springy to touch.
4. Then cool it on a wire rack & remove the paper. After it is cool enough, slice the cake in half.

The eggs & sugar are pale after whisked

Remember to fold in the flour, do not whisk!

The baked cake, just nice -golden & risen

Steps:- (for the cream)
1. Put the cream cheese & sugar in a bowl then beat it with an electric whisk until soft.
2. Add in the whipping cream bit by bit. Beat it until stiff.

After the cream cheese has soften, add in the whipping cream

The cream: white & stiff

Finishing Steps:-
1. Clean your tray with a tissue, then lay the bottom layer of the cake. Pour half the coffee mixture on the cake. Make sure that it spreads & covers all of the cake.
2. Spoon half the cream mixture on the cake & spread it. Sprinkle some cocoa powder.
3. Put the other layer of cake on top and repeat the steps. Ensure that the cocoa powder covers the top layer of the cake. Cover & chill overnight (8hrs in refrigerator).