Soft tiramisu tart for those like me who love tiramisu, you can’t miss this version. A soft tart base, soaked with coffee, garnished with an excellent coffee mascarpone cream. Try it now and you won’t miss the classic tiramisu 😋
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 6 oz sugar
- 5 tbsp sunflower oil
- 7 tbsp milk
- 1.5 cups all-purpose flour
- 1 lemon zest (grated)
- 1/2 packet baking powder
- 9 oz mascarpone
- 1 cup heavy cream
- 2.5 oz condensed milk
- as needed coffee (for soaking)
- as needed unsweetened cocoa powder (for decorating)
Tools
- 1 Tart Pan
- 1 Piping Bag
Steps
Pour the whole eggs, sugar, and grated lemon zest into a bowl, or stand mixer. Beat with an electric mixer or a whisk for at least 10 minutes until the mixture is light and frothy.
Add the milk and sunflower oil and mix at low speed, still using the electric whisks.
Sift the flour and baking powder.
Continue to blend.
Grease a smart tart pan with butter, 10 to 11 inches in diameter, pour the batter, and level it with a spatula. Bake in a preheated static oven at 350°F for 23 minutes on the lowest shelf of the oven. After this time, open the oven, perform a toothpick test to check if the tart base is cooked, and if so, remove it from the oven.
Let’s prepare the cream: pour the condensed milk and mascarpone into a bowl and combine them by blending with the whisks. Add the heavy cream and continue until you have a thick and rich cream.
Soak the tart base with room-temperature coffee, spreading it with a spoon over the entire surface. Put the cream into a piping bag and use it to fill the tart by making many peaks, starting from the outside and working towards the center. Finally, decorate with cocoa powder, and the tart is ready! Keep it in the fridge for a couple of hours before enjoying.
