Tiramisu cake recipe with coffee gelée
I believe tiramisu is one of the most beloved desserts. There are many original versions; in this case, mine is an original version, which only I prepare with this recipe. It doesn’t differ much, I have never used egg whites, once I used to add cream, then I stopped to lighten it; but I guarantee you that… It was delicious!
I never use ladyfingers, I prepare a simple sponge cake, in this case round, to give a little perfect aesthetics, I helped myself with a steel ring, so the edges are more regular.
I added the gelatin sheets to make the texture creamy but “standing”; for the coffee gelée, I used water, sugar, coffee, and powdered gelatin
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Extremely fresh eggs, mascarpone, sugar…
- 1 sponge cake (Made with three eggs, light batter)
- 6 egg yolks
- 500 g mascarpone
- 12 tablespoons sugar (To whip the yolks)
- 300 ml coffee (Cold and light)
- 100 g sugar (To sweeten the coffee)
- 2 packets gelatin (The packets for fruit cakes)
- to taste unsweetened cocoa powder
- 4 sheets gelatin sheets
Tools
Mixer, bowls, cake ring or round mold lined with plastic wrap
Steps
Cut the sponge cake in half
And place it in the ring or round mold
Whip the egg yolks with sugar until you get a very frothy mixture
In the meantime, soak the first half of the sponge cake with coffee
Add the mascarpone to the whipped yolks and mix well
After soaking the gelatin in a little water, dissolve it in 50 grams of water at 158 degrees Fahrenheit
Pour it into the cream and mix carefully
At this point, you can put half the dose on the first layer
Repeat the operation and use the second disc, soaked in coffee
Finish the cream and level it well; let it rest in the freezer for at least two hours to facilitate the next step
Now prepare the base for the gelée, remove the tiramisu from the freezer to have it ready on the table, and place it on the serving dish. Now finish preparing the gelée
And distribute it on the surface, don’t worry about imperfections, they will be covered by the cocoa layer
After distributing the gelée, dust well with unsweetened cocoa powder to your liking
Everything is ready, at least 1 hour in the refrigerator to set everything
When cut, it looks like this
It is strictly stored in the fridge, even better the next day as all the ingredients have nicely bonded. If there is any leftover coffee gelatin, put it in a cup and serve it with whipped cream for a very quick dessert.
