This tiramisu cake is reminiscent of the classic dessert made with ladyfingers loved by almost everyone, with the only difference that I did not use raw eggs. It includes a simple sponge cake that I further softened with a milk and coffee syrup, enriched with a delicious filling made with custard cream later combined with a cream of whipped cream and mascarpone. I assure you it will win you over bite after bite. Soft and delicate, the tiramisu cake is an ideal dessert for a family or friends’ lunch, a real treat.

Let’s start baking.

good recipe, Giusi.

Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Some tips for a successful sponge cake. More advice can be found at the end of the recipe.

➡️The eggs must be at room temperature

➡️ It is necessary to whisk the eggs with the electric beaters for a long time, then add the sugar a little at a time

➡️ When it is time to mix the flour into the egg and sugar mixture, it should be done slowly, in several stages, from the bottom up with a spatula

➡️ Do not open the oven during baking

➡️ Preheat the oven

4 eggs
3/4 cup granulated sugar
1 1/4 cups all-purpose flour (Sifted)
salt (A pinch)
2 eggs
2 1/8 cups milk
1/3 cup cornstarch
2/3 cup granulated sugar
7 oz whipping cream (Already sweetened)
4 1/4 oz mascarpone

Tools

For the sponge cake, I used a 9-inch diameter pan.

Steps

In a bowl, pour the 4 eggs with the pinch of salt, whisk with the electric beaters for 5 minutes, after this time start adding the sugar a little at a time. Please note, this step is important, the sugar should be added in three stages. Let the beaters work for another 10 minutes. Turn off the electric beaters and slowly start adding the sifted flour in several stages, incorporate the flour slowly into the frothy mixture from bottom to top. Pour the mixture into a floured and buttered pan and bake in a preheated static oven at 340°F for 30 minutes. After 30 minutes, do the toothpick test, if it comes out dry it’s ready, otherwise extend the baking time by another 5 minutes.
Pour the milk into a saucepan and start heating it, meanwhile, in a bowl, mix the sugar with the eggs with a hand whisk, add the cornstarch and the vanilla. Pour some of the hot milk into the bowl, mix, and then pour all the contents into the milk saucepan. Cook over low heat and stir until the desired thickness is reached. Once cooking is finished, pour the cream into a container and cover it with contact film.
Tip: to cool the custard quickly, keep the container where you will pour the cream at the end of cooking in the freezer for about 15 minutes. Use a shallow and wide container to cool quickly.
Pour the cream and mascarpone into a bowl and whisk with the electric beaters, once ready add the custard a little at a time.
Prepare a syrup with coffee and milk and brush it over the sponge cake that we previously cut in half, wet both the top and bottom. Insert the cream into a piping bag or a food bag, fill the base, sprinkle with unsweetened cocoa and then cover with the other disc. Also decorate the surface of the cake and sprinkle with unsweetened cocoa.
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