The TIRAMISU CAKE is a delicious dessert, perfect to finish a good lunch and also to celebrate a birthday or another special occasion for our loved ones. It truly has all the goodness of the traditional tiramisù we all know, but in the elegant form of a classic layered cake.
This dessert is mainly made of sponge cake soaked with coffee, mascarpone cream and cocoa powder. The traditional tiramisù cream is paired here with layers of soft sponge cake—just as tasty as the classic ladyfingers—creating an irresistibly delicious and refined dessert.
In short, the recipe we love is respected while the shape is renewed, so the cake pleases the eye as much as the palate.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium, at room temperature)
- 4.2 oz (about 1/2 cup) granulated sugar
- 1 teaspoon vanilla extract
- lemon zest
- 3/4 cup (about 90 g) all-purpose flour
- 3 tbsp (about 40 g) potato starch
- 5 pcs egg yolks (medium)
- 5.6 oz (about 3/4 cup) granulated sugar
- 1.7 fl oz (about 50 ml) water
- 12.3 oz (about 1 1/2 cups) mascarpone
- 12.3 oz (about 1 1/2 cups) vegetable whipping cream
- 4 sheets (about 8 g) sheet gelatin
- 0.7 fl oz (about 20 ml) milk
- coffee (from 1 moka pot)
- 1 tbsp sugar
YOU’LL NEED FOR THE TIRAMISU CAKE
- 2 Bowls
- 1 Pan 8 in
- Electric whisks
PREPARATION OF THE TIRAMISU CAKE
Preparing the TIRAMISU CAKE is very easy and within everyone’s reach.
Start by whipping the egg whites and as soon as they begin to turn white add one third of the sugar (about 4.2 oz / 120 g total across additions). Beat for 2 minutes, then add another portion of sugar and continue until all sugar is incorporated.
You should obtain a well-aerated, fluffy mass.
Add the vanilla extract or the seeds from one vanilla pod, the grated lemon zest and mix.
Add one egg yolk at a time and incorporate well. Add the dry ingredients—flour and potato starch—sifted, and gently fold them in with a spatula.
Butter and flour a pan 8 in in diameter, pour the batter into it and level the surface.
Bake in a preheated static oven at 347°F for 30 minutes.
Remove the sponge cake from the oven and let it cool slightly. Then unmold it and let it cool completely on a rack.
In a bowl place the yolks and beat them for 10 minutes until they become slightly pale and foamy. Meanwhile, put the water and sugar in a small saucepan, place it over the heat and let it boil until it reaches 250°F.
As soon as the sugar syrup reaches the indicated temperature, pour it immediately into the beaten yolks. Turn on the electric whisks and continue to mix—first at low speed for the first seconds, then at high speed for about 5 minutes after the syrup has been incorporated—until the mixture is lukewarm.
Whip the very cold cream until fluffy. Meanwhile soak the gelatin sheets in cold water for 5 minutes. Then squeeze them, dissolve them in the warm milk and let cool slightly.
Add the mascarpone to the egg cream and mix it in. Add the dissolved gelatin in milk and blend well.
Finally fold in the whipped cream gently from top to bottom.
Slice the sponge cake into discs about 3/8 in thick. Line the base of a 8 in springform pan with a round of baking paper and line the sides with a strip of acetate or baking paper.
Place a sponge disc on the base, soak it generously with the sweetened cold coffee and make the first layer of cream.
Place a second sponge disc on the cream, soak it, cover with another layer of cream and level it. Put the remaining cream into a piping bag fitted with a plain round tip and decorate your tiramisù cake with peaks.
Transfer to the refrigerator to set for at least 4 hours.
When ready to serve, carefully unmold the cake, remove the base baking paper and the acetate strip from the sides and place it on a plate.
Finish by dusting the tiramisù cake generously with unsweetened cocoa powder.
VARIATION
You can make a quicker version of the tiramisù cake by using ladyfingers (savoiardi) instead of sponge cake.
STORAGE
The tiramisù cake keeps in the refrigerator, well covered inside a container, for up to 3–4 days.
