Tiramisu tart, the quick and delicious dessert that always makes you look good, and I’ll tell you more, the base is not a tart, but a simple sponge cake, lighter, without butter, and without yeast, a good quick sponge cake with just 3 ingredients soaked with coffee and filled with lots of rich mascarpone cream. When you want to make a good impression, it’s always useful to have an ace up your sleeve, and with this type of dessert, you always look good with minimal effort, as it’s very quick to prepare. If you want, you can also use the base for soft tarts.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tiramisu Tart
- 4 eggs
- 1 3/4 cups all-purpose flour
- 3/4 cups sugar
- 5 oz coffee
- 5 oz water
- 1.10 lbs mascarpone
- 1/2 cup sugar
- 2 eggs
- 1 cup heavy cream
- to taste cocoa
Tools for preparing the Tiramisu Tart
- 2 Bowls
- 1 Smart mold
- 1 Electric whisk
- 1 Spatula
- 1 Piping bag
- 1 Sieve
Preparation Steps for Tiramisu Tart
Let’s start preparing the sponge cake base cooked in the smart mold. Since the batter can’t be rested, we immediately turn on the oven at 356°F static and butter and flour the mold, smart mold of 12 1/2 inches or two of 9 1/2 inches, if we want one of 9 1/2 inches, we make half a dose with 2 eggs, and 250 g of mascarpone.
In a bowl, we work the eggs with sugar at maximum power with the electric beaters until a fluffy and foamy mixture is obtained, then we add the sifted flour a little at a time, incorporating it with movements from the bottom up.
We pour the mixture into the mold or molds and bake for about 20 minutes or a little more, until it’s well cooked. We remove it from the oven, flip it onto a tray, and let it cool.
In the meantime, let’s prepare the coffee, diluted with water, which we will use to soak the sponge cake.
Then we prepare the rich mascarpone cream. We separate the egg yolks from the whites, whip the egg whites to stiff peaks, and the cream separately. We work the yolks with sugar, then add the mascarpone and continue working with the whisks, then set aside and incorporate first the egg whites and then the whipped cream with the spatula.
We soak the sponge cake with the coffee soak and then fill it with dollops of mascarpone cream over the entire surface, finally decorating with cocoa. Let it sit in the fridge for at least 2 hours before serving.
