Never heard of a Tiramisu? The word tiramisu is Italian for “pick me up” or “cheer me up”. It also happens to be the name of a famous dessert recipe consisting of ladyfingers covered with mascarpone mousse frosting, coffee frosting and cocoa powder. Since its creation, it has inspired many variations including this beautiful cake.
Decoded tiramisu cake
Like its predecessor, Tiramisu cake is a layered dessert. Instead of the boudoir, this variation is made up of three rounds of simple vanilla sponge cake that are also covered with mascarpone mousse, coffee frosting and cocoa powder.
The cake is quite simple because it uses the Italian sponge cake formula consisting of eggs, sugar and flour in a 2: 2: 1 ratio. Eggs and sugar are whipped together until smooth, then the flour is sifted and incorporated into the vanilla flavor. There will be three layers of this cake, so invest in 8 inch round pans.
The mousse frosting is also simple. Like no-bake cheesecake batter, mascarpone cheese is whipped with sugar and heavy cream. However, since it is Tiramisu, brewed coffee / espresso is added for its distinct flavor. It can be made with instant coffee granules to keep things simple.
Finally, the filling consists of coffee icing and cocoa powder. The first can be done easily at home, but it can be replaced with coffee liqueur.
If you cannot get coffee liqueur, just brew coffee and mix it with powdered sugar in a ratio of 1: 5. Optionally, you can add alcohol to the mix like brandy, or just leave it out to keep things sober.
Tiramisu cake recipe
- 5 large eggs at room temperature
- 5 ounces of granulated sugar
- 1 tsp of vanilla extract
- 5 ounces of self-rising flour
- 4 oz of brewed instant coffee / espresso, plus extra for basting cakes
- 8 oz mascarpone cheese, softened
- 4 ounces of powdered or superfine sugar
- 8 ounces of heavy cream
Ingredients for the filling
- 1 cup heavy cream, cold
- 2 tablespoons of powdered or ultra-fine sugar
- 1 tsp of vanilla extract
- 3 oz coffee liqueur for brushing
- 6 oz of brandy for brushing (optional)
- Cocoa powder for sprinkling
How to use the cake:
- Preheat the oven to 180 ° C. Butter 3 round cake pans (8 inches / 20 cm each) and set aside.
- Pour the eggs and sugar into a clean bowl. Using an electric mixer fitted with whisks, beat the eggs and sugar together on medium speed for 3 to 5 minutes or until the mixture becomes pale and smooth. Stir in the vanilla extract.
- Sift the flour over the mixture in small additions, folding each one with a spatula or wooden spoon until everything is combined for the dough.
- Divide the dough into the round molds. Bake for about 20 minutes or until the cake surfaces turn golden and are springy to the touch. Remove to cool for 5 minutes, then turn out onto baking racks to cool completely.
- Prepare instant coffee or espresso according to its instructions. Be sure to stir above the amount requested to ensure there is enough left over after cooling.
- In another clean mixing bowl, beat mascarpone until smooth. Stir in powdered sugar until completely dissolved and the mixture is creamy. Stir in the brewed coffee / espresso until completely combined. Finally, stir in heavy cream until stiff peaks form to complete the frosting. Don’t overdo it. Clean the accessories a second time.
- In another clean mixing bowl, pour the heavy cream and beat it until it forms soft peaks. Add the powdered sugar and vanilla extract, then beat together until the mixture forms stiff peaks. Don’t overdo it.
- Pour the coffee liqueur and cognac into another bowl and mix. Put aside.
- Place one of the cakes on a cake stand or cutting board. Carefully cut the dome from the top of the cake with a sharp knife at a straight level. Brush the surface and sides with 1/3 of the coffee liqueur / brandy mixture.
- Place 1/3 of the frosting on the flat surface of the cake and spread it evenly. Sprinkle the surface of the icing with cocoa powder. Repeat both steps for the second cake.
- Stack the third cake on top of the two cakes and brush it with the coffee liqueur / brandy mixture as before. But this time, however, use the frosting to decorate its surface, stitching it with patterns and swirls using a pastry bag fitted with a tube of your choice. Sprinkle the surface and / or swirls with cocoa powder.
If you enjoyed this Tiramisu recipe, you might like this Tiramisu Ice Cream Cake Recipe. Or maybe this one for a perfect Tiramisu. Make your choice!
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