Tiramisu Dorayaki (Italian × Japanese)

Method

1. Brew the coffee strong and let it cool completely. Whisk the eggs, sugar and honey in a bowl for 2 min until the sugar dissolves and the mixture is foamy.

   Add in this stepEggs 2Sugar 70 gHoney 1 tbsp

2. Sift in the flour and baking powder and mix until no dry flour remains, then add half the coffee a little at a time to make a thick batter that falls in a ribbon. Cover and rest at room temperature for 20 min.

   Add in this stepCake flour 110 gBaking powder 1 tspStrong espresso or extra-strong coffee, cooled 2 tbsp

3. Heat a non-stick pan on medium-low for 2 minutes, wipe with a little oil and then wipe almost all of it off. Turn down to low heat, pour 2 tablespoons of batter onto one spot to make a 9 cm circle and cook in 4 batches. After 2 min, when the bubbles pop, flip and cook for 30 sec. Coffee batter browns quickly, so keep the heat low. Cool under a damp cloth.

   Add in this stepNeutral oil (for greasing the pan) ½ tsp

   low heat

4. Whip the cold cream with the icing sugar for 2 min to soft, curling peaks, then add the mascarpone and whisk just a few strokes until firm enough to pipe. Overmixing makes it grainy and it can split.

   Add in this stepDouble cream (at least 35% fat), cold 60 mlIcing sugar 20 gMascarpone, cold 120 g

5. Brush the inside (pale side) of each cooled pancake lightly with the rest of the coffee. Don't soak them or they will tear.

   Add in this stepStrong espresso or extra-strong coffee, cooled 2 tbsp

6. Spread a thin layer of bean paste on one pancake, mound the mascarpone cream in the centre, dust with cocoa through a sieve, then cover with a second pancake and press gently. Wrap each in cling film and chill for 30 min so they firm up and are easy to eat.

   Add in this stepSweet red bean paste (chunky tsubuan, shop-bought) 80 gUnsweetened cocoa powder 2 tsp