Soft tiramisu cake with mascarpone cream, coffee and cocoa: an irresistible classic in cake form.
A family celebration — this time I made Giulio happy with his favorite dessert, the tiramisu cake.
Simply a classic tiramisu prepared with cooked cream but assembled in a springform pan.
I assure you he was overjoyed. Is it also because at home he rarely sees rich, indulgent desserts? Every now and then we pamper those we love and ourselves, remember that.
Here are some other tiramisu recipes (including alternatives) you can find on the blog.
- Difficulty: Medium
- Cost: Budget
- Rest time: 2 Hours
- Cooking time: 15 Minutes
- Cuisine: Italian
Ingredients
- 1 2/3 cups milk
- 2 eggs
- 5 tbsp sugar
- 5 tbsp cornstarch
- 1 pinch vanilla
- 2 1/4 cups mascarpone
- 14 oz ladyfingers
- 1 coffee (6-cup moka pot)
Tools
- 1 Springform pan
Steps
Pour the milk into a small saucepan with the vanilla.
Meanwhile, beat the egg yolks with the sugar until you obtain a pale, frothy mixture.
Add the cornstarch and mix well.
Turn off the milk, add the beaten mixture to the saucepan, turn the heat back on low and stir until the cream has thickened.
Let it cool completely, covered. Transfer to a bowl and stir again.While the cream cools, prepare the coffee and let it cool as well.
Transfer the cold cream to a large bowl and stir again.
Gently fold the mascarpone into the cream using a spatula.
Now comes the fun part: stand the ladyfingers upright to place them around the ring of the springform pan.Trim a rounded part off the ladyfinger so it stands up more easily.
Quickly dip the ladyfingers in the coffee and arrange them well on the bottom, resting them against the other ladyfingers. Use also the little pieces you trimmed off.
Layer alternately: cream, ladyfingers, cream, ladyfingers, cream; finally dust with cocoa.
Place in the refrigerator for a few hours to set.Carefully remove the springform ring, and tie the cake with string or a ribbon.
Thermomix (Bimby) version of the tiramisu cake:
Milk, eggs, sugar, cornstarch and vanilla in the bowl: 7 minutes at 194°F, speed (as needed).
Pour into a bowl, place plastic wrap on top and let cool.
Insert the butterfly whisk in the Thermomix bowl, pour in the cream, add 500 g mascarpone and run at speed 3 for a few seconds.Now comes the fun part: stand the ladyfingers upright to place them around the ring of the springform pan.
Trim a rounded part off the ladyfinger so it stands up more easily.
Quickly dip the ladyfingers in the coffee and arrange them well on the bottom, resting them against the other ladyfingers. Use also the little pieces you trimmed off.
Layer alternately: cream, ladyfingers, cream, ladyfingers, cream; finally dust with cocoa.
Place in the refrigerator for a few hours to set.
Carefully remove the springform ring, and tie the cake with string or a ribbon.
Daniela’s Tips
Of course tiramisu doesn’t keep very long because it contains eggs and cheese; store it in a well-sealed container in the refrigerator.
However, you can freeze it and it stays perfect.
