Today we are preparing together one of the most loved spoon desserts in the world, tiramisu!
It’s one of my favorites that I just can’t resist! And since every time I make it, it disappears in a flash, why not turn it into a cake?!
Imagine tall layers, as soft as a cloud, so creamy they leave you speechless! And you dive your spoon into this delicious dessert in cake form!
Elegant, refined, scenic, the perfect cake for any occasion! Whether it’s a birthday, a dinner with friends, holidays, or celebrations of various kinds. With the tiramisu cake, I assure you that success is guaranteed!
The cake’s structure makes the layers even more defined, and each spoonful becomes a real explosion in the mouth.
The tiramisu cake is a very simple dessert, easy and quick to prepare, beautiful to present, and delicious!
Let’s see together the ingredients needed to make the tiramisu cake, but first, I’ll leave you with some other delicious recipes to try!
If you are obviously a tiramisu enthusiast, don’t miss this fantastic collection: 10 delicious versions you’ll love at first bite!
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: for about 10-12 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- 4 egg whites
- 95 g sugar
- 400 g ladyfingers
- 500 g mascarpone cheese
- 100 g coffee
- 1 cup milk (or water)
- 0.35 cup unsweetened cocoa powder (about)
- 0.42 cup fresh whipping cream
- to taste lemon juice (a few drops for whipping egg whites)
Tools
- Bowls
- Cake pan
- Parchment paper
- Mixer
- Spatula
- Sieve
Preparation
Regarding the soaking, I chose not to use pure coffee but to dilute it with milk. If you prefer, you can replace the milk with water or use only coffee.
Then pour the now cold coffee into a bowl and add the milk. Set aside.
Take two bowls and separate the yolks from the whites (choose very fresh and medium-sized eggs).
Beat the yolks well with the sugar until you get a nice frothy and fluffy mixture. Then add the mascarpone and mix with the electric beaters until you get a velvety cream.
If you prefer to prepare the tiramisu with pasteurized eggs, you will find the explanation at the end.
Wash the beaters and whip the egg whites to stiff peaks with a few drops of lemon.
Once whipped, incorporate the egg whites little by little into the cream, stirring from the bottom upwards.
Take a pan (9-10 inches), preferably with a removable ring, and line it on the bottom and sides.
Create the first layer with the ladyfingers soaked in milk and coffee and place them on the bottom.
Spread a bit of cream on top and dust with a little unsweetened cocoa powder.
Again, soak the ladyfingers in coffee and make a new layer.
Spread the cream on top again, dust with cocoa, and continue until the ingredients are finished.
To finish, make the decoration, which is not essential though. Whip the cream for desserts (you can use either fresh or long-life cream).
If you use fresh cream, sweeten it with a couple of tablespoons of sugar. Put the whipped cream in a piping bag and make many tufts on the entire surface.
Since the tiramisu cake has to go in the fridge for at least four hours, you can avoid dusting the cocoa powder to prevent it from becoming humid.
If you like the effect (as I do!!) do it right away and then into the fridge!
After the resting time, before serving the tiramisu cake, dust the surface with unsweetened cocoa powder.
Et voilà! Easy, quick, stress-free, and with a great visual impact! Your tiramisu cake is ready to win everyone over!
I hope you enjoyed this recipe, come back soon for more easy and delicious recipes!
You will need to dissolve the sugar indicated in the recipe in a saucepan with a tablespoon of water (about 20-30 grams). Bring everything to a temperature of 250°F (you will need a kitchen thermometer).
In the meantime, start beating the yolks with the electric whisk for about 5 minutes, then slowly pour the melted sugar, continuing to whip until the cream has cooled.
Don’t worry if at first, the cream becomes more liquid; once it has cooled, it will become creamy and thick again.
Then proceed with the classic tiramisu preparation described above.
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
How long does the tiramisu cake last in the fridge?
The tiramisu keeps in the fridge for 48 hours, up to three days but if it’s summer, better not to risk it, two days is the safest time.
Can I freeze the tiramisu cake?
Absolutely! I often do this and enjoy it as if it were an ice cream cake. You can portion it by placing it, for example, in not very large containers so you can defrost just a little at a time.
Or if you know you’ll be serving it for an occasion where many will consume it, it’s best to freeze it whole and cut it at the table.
Of course, the general rule is that once thawed, it cannot be refrozen.What can I use instead of milk for soaking?
You can use pure coffee, sweetened or not, or dilute it with water. For this recipe, about 300-400 grams of liquid are needed to soak the ladyfingers, and you can choose how to personalize your soaking.
Can I make tiramisu without eggs?
Yes, there’s also the version of tiramisu without eggs. The one I’ve proposed today is the classic version, but I’ve had the chance to make a strawberry tiramisu without eggs that you can follow, clearly avoiding the use of strawberries.
