Tiramisu Cake
This traditional Italian dessert features layers of ladyfinger sponge cake, coffee, and mascarpone whipped cream. Don't be intimidated by the elements -- this cake is not as difficult as it seems. You'll definitely thank yourself for making this recipe when you take that first bite.
Ingredients
Sponge Cake
- 1/2 cup cake flour 60 g
- 1/4 cup cornstarch 30 g
- 6 eggs, separated
- 1/2 cup granulated sugar 100 g
- 1 tsp vanilla extract 3 g
Mascarpone Cream
- 8 ounces mascarpone cheese 227 g
- 1/2 cup powdered sugar 50 g
- 1 cup heavy cream 227 g
- 1/2 tsp vanilla extract
Assembly
- 3/4 cup brewed coffee 180 g
- 1 cup heavy cream 227 g
- 2 tbsp powdered sugar 15 g
- cocoa powder
- chocolate shavings
Instructions
Ladyfinger Sponge Cake
- Prepare two 8-inch cake pans. Preheat the oven to 350º F.
- In a mixing bowl, sift together the cake flour and cornstarch. Set the dry ingredients aside.
- In a separate mixing bowl, beat the egg whites until soft peaks form. Add the sugar and beat until stiff peaks form and the meringue is glossy. Beat in the vanilla extract.
- In a separate mixing bowl, beat the egg yolks until the mixture is pale yellow and has a ribbon consistency. Pour the egg yolk mixture into the egg whites. Fold until the batter is completely combined.
- Slowly incorporate the flour mixture by folding. Fold until no streaks of dry ingredients remain.
- Divide the batter evenly between the prepared cake pans. Smooth out the tops using a rubber spatula.
- Bake the cakes for 20-25 minutes. Remove the ladyfinger cakes from the oven and let them cool on a cooling rack. When the cakes are cooled, let them chill in the refirgerator.
Mascarpone Cream
- In a mixing bowl, beat together the mascarpone cheese and powdered sugar until the mixture is smooth. Set the bowl aside.
- In a separate mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
Assembly
- Cut the cakes in half horizontally so that there are 4 cake layers. Place one cake layer on a cake stand. Brush the cake liberally with coffee.
- Spread the mascarpone cream in a layer on top of the soaked cake. Place another cake layer on top and repeat the soaking and layering process until all of the cake layers have been used.
- Cover the outside of the cake with the remaining cream. Let the cake chill in the refrigerator for 1 hour to let the coffee soak.
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Dust the top of the cake with a layer of cocoa powder using a sifter. Pipe swirls of whipped cream on top. Garnish with chocolate shavings.
- Let the cake chill in the refrigerator until ready to serve.
Notes
- Traditional tiramisu contains rum and raw eggs, but I chose to eliminate those ingredients for safety reasons and to avoid using alcohol.
- Be sure to brush the cakes with coffee instead of soaking them. Because the cake is not held in a container, the coffee will seep out if there is too much.