Tiramisù cake
When it comes to tiramisù there are so many ideas. We’ve experimented with fruit, chocolate and salted caramel variations and couldn’t possibly ignore this special recipe dedicated to tiramisù cake.
No bake cake
As with the original recipe for tiramisù, tiramisù cake is also super easy. To avoid turning on the oven, we used for tiramisù cake three disks of ready-made soft sponge cake so we can cut regular slices for our tiramisu cake. The original Savoyard biscuits used to prepare it in the ovenproof dish and divided into small rectangles are in fact more suitable when making a traditional tiramisù.
This time we used cream
If the traditional recipe instead of cream requires you to use mascarpone, egg and sugar, to make tiramisù cake we’ve added whisked cream too which gives a heavier texture making it easier to fill the sponge cake slices.
Tiramisù cake, coffee matters
The best thing about a tiramisù cake is that it’s a creamy, sweet and seductive dessert with a slightly bitter taste at the same time. Giving the more powerful flavors are the cocoa powder and coffee, that needs to be prepared in advance with no added sugar and left to cool. Too sweet and the dessert is sickly. Too warm and the mascarpone cream deflates.
Which cocoa is better for tiramisù?
The best cocoa for Tiramisù is the bitter powder. It should be sieved and sprinkled on the final layer until the mascarpone cream is completely covered.
Tiramisù cake: the recipe
Ingredients
3 discs of sponge cake, 2 lb of mascarpone cheese, 1 glass of coffee, 1 glass of fresh cream, 1 egg yolk, 9 oz of sugar, 3 tablespoons of bitter cocoa
Method
Prepare the cream by mixing the mascarpone with the egg yolk and sugar with electric whisks. When the mixture is smooth and soft, add 4 tablespoons of coffee and stir again. At this point gently incorporate the cream that you have whipped previously. Now take the first layer of sponge cake, brush it with coffee and fill it with a layer of cream. Place the second layer on top, proceed in the same way and close with the third layer. After having brushed it with coffee and stuffed with the cream, sprinkle it with plenty of bitter cocoa and let it rest in the fridge for at least 4 hours.