The Tricolored Tiramisu Bundt Cake. Each slice reveals a beautiful marbled pattern and an intoxicating pastry aroma.
The super-soft base joins a dark cocoa spiral and a fragrant coffee layer made with real espresso.
The result is a cloud of batter, moist and melting, surprising at the first bite and reminiscent of the comforts of a classic Tiramisu.
The Tricolored Tiramisu Bundt Cake is perfect to make breakfast, an afternoon snack, or the end of a meal special with a touch of creativity and tradition.”
Among the traditional ingredients you’ll find options for low-glycemic flour and sugar.
Thought for you:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 335.35 (Kcal)
- Carbohydrates 51.88 (g) of which sugars 22.59 (g)
- Proteins 7.42 (g)
- Fat 12.64 (g) of which saturated 6.62 (g)of which unsaturated 0.84 (g)
- Fibers 3.21 (g)
- Sodium 73.27 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 350 g farina 00 (or fiberPasta)
- 250 g mascarpone
- 200 g zucchero (or 280 g erythritol (about 1 1/3 cups))
- 3 uova (large)
- 10 g cacao amaro in polvere
- 2 caffè (espresso o moka)
- 1 bustina lievito in polvere per dolci
- 50 g latte
- 1 bustina vanillina
- 1 pizzico sale
The Tricolored Tiramisu Bundt Cake
Tools
Here’s what we need to prepare
- 1 Hand mixer
- 3 Bowls
- 1 Bundt pan 9 in (22 cm)
Steps
Preliminaries, How to prepare
Put the sugar and eggs in a bowl. Work with the electric whisk until they become foamy and aerated, then add a pinch of salt.
Add the mascarpone little by little. Continue to mix until all the ingredients are well combined.
At this point sift in the flour and add the baking powder. Fold with a spatula to avoid deflating the batter and continue until the mixture is smooth and homogeneous. Then divide it into 3 equal parts in 3 small bowls.
In one bowl add the sifted cocoa and 20 g of coffee and mix with a spatula to combine all the ingredients.
In another bowl add the remaining coffee and mix with a spatula; in the third bowl add the milk to the plain batter and mix that as well.
Now butter and flour a bundt pan (9 in / 22 cm) and start spooning the batters alternately into the pan, beginning with the cocoa one, then the coffee one, and finally the white one.
This will create three distinct layers. To achieve the classic marbled rings of a variegated bundt cake, use a long skewer or a butter knife to make spiral or “S” motions in the pan so the colors meet—but only do 1-2 turns: don’t overdo it, or the colors will blend too much.
Bake in a preheated conventional oven at 356°F (180°C) for about 40 minutes on the middle rack. Remove from the oven and let cool completely.
Unmold the bundt cake and transfer it to a serving plate. Dust with unsweetened cocoa powder and serve the Tricolored Tiramisu Bundt Cake.
Tips
The Tricolored Tiramisu Bundt Cake
For a chic effect, you could serve the slice with a drizzle of Strega liqueur and a dollop of mascarpone cream made by mixing 550 g mascarpone with 100 g whipped cream and 100 g sugar. Whisk well and serve.
Storage
The Tricolored Tiramisu Bundt Cake can be stored under a cake dome for up to 4 days.
If desired, you can portion it and freeze the slices in suitable bags.
FAQ (Questions and Answers)
The Tricolored Tiramisu Bundt Cake
