Ingredients
Tiramisu bento cake
savoiardi biscuits
300g
10.50oz
1.20cup
20tbsp
whipping cream
200g
6.76fl oz
mascarpone
450g
15.75oz
1.80cup
30.15tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
cocoa powder
4Tbs
freshly brewed black coffee
300ml
9.90fl oz
1.20cup
20tbsp
Method
- Whip the cream with powdered sugar and mascarpone until creamy.
- Set the culinary ring on a square of baking paper and line the inside around the perimeter with halves of savoiardi biscuits. I fit 10 pieces, one piece had to be cut a little on the side.
- Dip biscuit pieces in cold coffee, and lay them on the bottom of the cake. Next, put two tablespoons of cream, smooth, sprinkle with cocoa powder.
- Repeat steps with savoiardi and cream, and sprinkle the top with cocoa powder.
- Carefully transfer the cake to a bento box (with the paper), and remove the ring.
- Do the same for the rest of the cakes (you'll get 4 bento cakes with a diameter of 11cm).
