We prepared a perfect Tiramisu Cake to transform our favorite spoon dessert into the king of the party. Here is the recipe (very easy)
When it comes to tiramisu, the inspirations are many. We experimented with fruit, chocolate and salted caramel variants and one could not miss special recipe dedicated to tiramisu cake.
Tiramisu cake: the oven is not needed
As with the original tiramisu recipe, this is also very easy. In order not to turn on the oven, we used three discs of soft sponge cake ready that will allow us to cut our tiramisu cake into regular slices. The original ladyfingers biscuits that are used to prepare it in the baking dish are in fact more suitable for preparing a tiramisu to be portioned into small rectangles as required by tradition.
Tiramisu: this time we put cream
If the traditional tiramisu recipe includes one mascarpone cream, eggs and sugar, this time we also added whipped cream to obtain a more full-bodied effect that lent itself to filling the sponge cake discs more easily.
Tiramisu cake: coffee is important
One of the strengths of tiramisu is that it is a creamy and enveloping dessert, sweet, but also slightly bitter. To give the strongest notes, cocoa powder and coffee which must be rigorously prepared in advance, unsweetened and left to cool. If it is sweet, bring our cake to a cloying result. If it is hot, however, remove the mascarpone cream that we have prepared.
Tiramisu: which cocoa to use
The best cocoa for Tiramisu is the one bitter powder. It should be sieved and dusted on the final layer until the mascarpone cream is completely covered.
Tiramisù cake: the recipe
The ingredients for a tiramisu cake:
3 sponge cake discs, 900 grams of mascarpone, 1 glass of cold coffee, 1 glass of fresh cream, 1 egg yolk, 250 grams of sugar, 3 tablespoons of bitter cocoa
Method:
Prepare the cream by mixing the mascarpone with the egg yolks and sugar with the electric whisk. When the mixture is homogeneous and soft, add 4 tablespoons of coffee and stir again. At this point gently add the cream that you have previously whipped.
Now take the first layer of sponge cake, brush it with coffee and fill it with a layer of cream. Then place the second layer, proceed in the same way and close with the third. After brushing it with coffee and stuffing it with cream, sprinkle it with plenty of bitter cocoa and let it rest in the refrigerator for at least 4 hours.
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