Soft Tiramisu Tart, a reinterpretation of the most beloved dessert, one I make very often and occasionally changes shape.
The Soft Tiramisu Tart consists of a vanilla-flavored fluffy base topped with mascarpone cream and soaked in coffee.

A perfect dessert to end a dinner!!

For the base, I used the smart tart pan, convenient and practical for filling the cake without having to cut it.

For those unfamiliar, this pan has a groove at the base that allows for a cavity to be filled with the filling.

Here’s the link to see what it’s about 👉 HERE.

Try also with the same pan👇

Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10/12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

0.8 cup all-purpose flour
4 eggs
0.5 cup sugar
0.25 cup vegetable oil
1 pinch salt
1 teaspoon vanilla extract (or a packet of vanillin)
3 egg yolks
8.8 oz mascarpone cheese
0.75 cup sugar
0.63 cup heavy cream
to taste unsweetened cocoa powder
to taste coffee

Steps

Prepare the base. Separate the eggs, beat the egg whites for a few minutes gradually adding the sugar, when stiff peaks form add the yolks while still beating, the pinch of salt, vanilla, and oil. Now with a spatula, fold in the previously sifted flour.
Grease the smart pan and pour in the batter, mine is 10 inches.
Bake at 350°F for 25 minutes.
Prepare the cream. Whip the cream until stiff. Mix the yolks with sugar, add mascarpone while still beating with the mixer and then fold in the cream gently with a spatula.
Meanwhile, the base will have cooled, brush with a small cup of sweetened coffee as desired.
Put the cream in a piping bag, I used a flat nozzle, cover the cake with the cream. You can also use a round nozzle to make dollops.
Dust with a teaspoon of unsweetened cocoa and let it rest in the refrigerator for a couple of hours before enjoying.