Grandma’s Tiramisu Cake: This recipe is born from the meeting of two beloved desserts: tiramisu, with its coffee-soaked ladyfingers and its enveloping creaminess, and grandma’s cake, with its fragrant custard and the rustic touch of toasted pine nuts. The result is a refined yet familiar dessert, where the custard is enriched with mascarpone to become even more velvety, and the crunchy pine nuts add that ancient flavor reminiscent of home. A dessert that smells of tradition but surprises with its originality. If you love tiramisu, try the classic tiramisu recipe, the pistachio tiramisu without eggs in the cream, the chocolate tiramisu, or the tiramisu in chocolate cups.
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Crumbled with lemon cream
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing grandma’s tiramisu cake
- 3 cups milk
- 1/2 cup cornstarch
- 4 egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 7 oz ladyfingers
- 14 oz mascarpone
- 1/3 cup pine nuts
- 1/2 cup coffee
Tools
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- Saucepan
- Hand Whisk
- Electric Whisks
Steps for preparing grandma’s tiramisu cake
Prepare the custard by placing the egg yolks and cornstarch in a saucepan. Gradually add the milk mixed with vanilla extract while stirring with a hand whisk to prevent lumps from forming.
Place the saucepan on the heat and cook, constantly stirring until the cream thickens. Pour into a bowl and cover with plastic wrap in contact. Let it cool completely. I prepare it the day before and leave it in the fridge overnight.
When the cream is well chilled, add the mascarpone and work for a few minutes with electric whisks until you get a delicious and enveloping cream. Toast the pine nuts in a pan for a couple of minutes.
In a baking dish, make a layer of ladyfingers and soak them with coffee. Cover with the cream and enrich with pine nuts. Make several layers until all ingredients are used up. Finish with the pine nuts. Place in the fridge for 3-4 hours before serving.
Storage
Keep the dessert in the fridge for two or three days
