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Tiramisu Cake — Soft and Frothy

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Tiramisu, so delicious with its soft and frothy cream and the intense aroma of coffee, is undoubtedly the most beloved dessert ever! Here’s our recipe.Tiramisu, so delicious with its soft and frothy cream and the intense aroma of coffee, is undoubtedly the most beloved dessert ever! Here’s our recipe.

Tiramisu Cake — Soft and Frothy

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Tiramisu, so delicious with its soft and frothy cream and the intense aroma of coffee, is undoubtedly the most beloved dessert ever! Here’s our recipe.Tiramisu, so delicious with its soft and frothy cream and the intense aroma of coffee, is undoubtedly the most beloved dessert ever! Here’s our recipe.

Tiramisu Cake

 

  • 777 calories per serving
  • Difficulty: hard
  • Preparation: 50 min
  • Cooking: 45 min
  • Serves: 8 people
  • Average cost: medium
  • Note: +2 hours in the refrigerator

 

Presentation

 

Tiramisu, so delicious with its soft and frothy mascarpone cream and the intense aroma of coffee is undoubtedly the most beloved dessert ever! But have you ever thought of using this timeless recipe to create a spectacular and effective meal, ideal for special occasions? We have not resisted this temptation — the result is the tiramisu cake, a sure success for a birthday or your most important celebrations! Tufts of mascarpone cream, made with pate-à-bombe, alternated with soft discs of ladyfingers, all strictly homemade because the time you dedicate to this delight will be rewarded by its taste and the satisfaction of your guests who will be conquered by the tiramisu cake from the first slice! Also, try the soft tiramisu tart, it will amaze everyone with its original decoration!


 

Ingredients

Basic ingredients:

  • Sugar (for the dough) ½ cup + 1 tbsp
  • Flour ½ cup + 3 tbsp
  • Sugar (to dust the bases) 3 tbsp + 1 tsp
  • Egg whites (about 4)
  • Yolks (about 4)
  • Bitter cocoa powder 2 tsp

 

For the mascarpone cream:

 

  • Mascarpone 3 cups + 2 tbsp
  • Sugar ¾ cup + 3 tbsp
  • Yolks (4 medium eggs)
  • Water ¼ cup + 1 tbsp

To wet the savoiardi ladyfingers, use coffee — ¾ cup + 2 tbsp.

 

Preparation

 

How to prepare the tiramisu cake

 

To prepare the tiramisu cake, start with the sponge cake base; you will have to cook one at a time. Take the 4 eggs needed for the bases and divide the yolks from the whites: the eggs must be at room temperature. Pour the egg yolks into a mixer equipped with a whisk and add half the dose of sugar to be poured several times. Run the blender until you have obtained a light and frothy dough that you will keep aside.


 

Now whip the egg whites: carefully clean the mixer bowl and the whisk if you use the same one, otherwise, you can use a bowl and an electric mixer. Then pour the egg whites, activate the whipping, then add the remaining dose of granulated sugar, not all together but in 3-4 times, whip the mixture until it is stiff.

 

Incorporate the beaten egg whites to the previously worked yolks, gradually mixing gently from the bottom upwards so as not to disassemble the mixture. At this point, also add the sifted flour, stirring carefully from the bottom upwards to maintain the inflated dough.

 

Transfer the dough into a sac-à-poche with a smooth nozzle, then you can make the first base: line a baking tray with parchment paper, lay a steel ring on top (it is a mold like a pastry cutter. Alternatively, you can use the opening circle of a cake tin, without the bottom and the same size). Squeeze the dough inside: start from the center and create a spiral that reaches the edge of the ring. Half of the mixture will be leftover to make a second disk. Sprinkle the surface of the dough spiral with granulated sugar, and then cook in a preheated oven at 350F for 15 minutes.


 

When finished, take it out of the oven, let it cool for 10 minutes, then pass the blade of a small knife along the inner edge of the ring to more easily detach the base, then extract the ring and keep the disc of ladyfingers aside. At this point you can create the other base by squeezing the mixture left inside the ring as indicated in the previous steps and cover it with the remaining granulated sugar before baking at the same temperature, always cooking for 15 minutes. Once ready, repeat the same operation to remove the second ladyfingers base. Then prepare the coffee with the moka pot and, once made, leave it to cool off completely in a small bowl.

 

You can then take care of the mascarpone cream, which you will make with the pate-à-bombe: pour the granulated sugar in a saucepan, add the water, stir slightly to let the sugar moisten, then heat the syrup moderately taking care to insert a food thermometer so as to monitor the temperature which must reach 250F. While the syrup reaches the temperature, pour egg yolks necessary for the cream into the mixer and mix using a whisk.

 

As soon as the water and sugar syrup has reached the needed temperature, add it to the yolks keeping the mixer in action, continue to whip the mixture until it has completely cooled, becoming at the same time clear and frothy.

 

Work the mascarpone in a small bowl with a spoon to soften it, then add it to the mixture previously assembled, taking care to dilute first a small part of mascarpone by mixing quickly. Then add and mix the remaining part very gently with movements from the bottom up. Transfer the cream to a sac-à-poche with a smooth end and keep it in the refrigerator.

 

Now take a serving dish, place a ring with a high edge, which will serve to maintain the shape of the cake, cover the side of the circle with a sheet of food paper cut to the size of the edge. The sheet will serve to more easily deform the cake; alternatively, you can grease the circle and stick some parchment paper in there. Place the first disc of ladyfingers inside, adjust the edge of the ring to bring it to size, then moisten the base with the coffee using a kitchen brush, soaking the ladyfingers well.

 

Stuff the base of ladyfingers by squeezing tufts of cream: start from the edge in a circular motion until you get to the center. Once finished, sprinkle the surface with half a dose of bitter cocoa.

 

Place the second disc of ladyfingers on top, moisten again with coffee, then squeeze the cream in the same way, making many small tufts on the surface. Now put the cake in the refrigerator to cool off for at least 2 hours.

 

After 2 hours, take the cake out of the refrigerator, open the circle, gently remove the sheet and sprinkle the surface with the remaining bitter cocoa, and serve immediately your tiramisu cake!

 

Expiration

 

Tiramisu cake can be kept in the refrigerator for 2-3 days.

 

You can prepare the ladyfingers bases the day before if you prefer and complete the cake the same day.

 

The cake can be frozen for about 1-2 weeks in the freezer.

 

Advice

If you like, you can flavor the coffee with a liqueur, such as rum or something else. For the filling, you can also opt for the eggless mascarpone cream, lighter, and more induced with orange.

 

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