Tiramisu Cake Recipe
Category: Desserts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
| Ingredient | Amount |
|---|---|
| Sugar | 115g |
| All-purpose flour | 115g |
| Sugar (for the meringue) | 40g |
| Egg whites | 120g |
| Egg yolks | 80g |
| Mascarpone cheese | 800g |
| Sugar (for pate-à-bombe) | 200g |
| Egg yolks (for pate-à-bombe) | 80g |
| Water | 80g |
| Coffee (freshly brewed) | 100g |
| Unsweetened cocoa powder | 5g |
Instructions
Step 1: Preparing the Savoiardi Base
Start by preparing the base for the tiramisu cake. This recipe requires you to bake one layer of savoiardi (ladyfingers) at a time. First, separate the egg whites from the yolks for the bases—ensure that the eggs are at room temperature for better results.
Place 80g of egg yolks in a stand mixer fitted with a whisk attachment. Gradually add half of the sugar (40g), pouring it in small batches as you mix.
Next, clean the mixer bowl and whisk if you’re using the same equipment, or opt for a separate bowl and electric hand mixer if preferred. Add the 120g of egg whites to the clean bowl. Begin mixing on low speed and gradually increase the speed as you add the remaining 40g of sugar, doing so in three or four additions. Continue whipping until the egg whites are stiff and hold firm peaks.
Once the meringue is ready, gently fold it into the egg yolk mixture in small increments. Be careful to fold from the bottom up to preserve the volume of the mixture. After the meringue is incorporated, sift the all-purpose flour (115g) and gently fold it into the egg mixture the same way.
Step 2: Baking the First Layer
Transfer the batter into a piping bag with a smooth tip. Prepare a baking sheet lined with parchment paper. Use a 22cm diameter ring mold (or a removable-bottom cake pan) as a guide to form your first base. Fill the piping bag with the batter and squeeze it inside the mold, starting from the center.
Once the batter is piped, bake in a preheated oven at 160°C (320°F) for around 20-25 minutes or until golden brown. After baking, let the base cool for 10 minutes. Carefully run a knife along the inner edge of the ring to detach the base, then remove the ring. Set this aside to cool completely.
Step 3: Preparing the Mascarpone Cream (Pâte-à-Bombe)
For the mascarpone cream, you’ll create a pâte-à-bombe. In a small saucepan, combine 200g of sugar and 80g of water. Stir the mixture lightly to wet the sugar, then heat over medium heat. Place a thermometer in the pot to monitor the temperature, aiming for 121°C (250°F).
As the syrup reaches the desired temperature, place 80g of egg yolks in your stand mixer and start whisking them. Once the sugar syrup reaches 121°C, carefully pour it into the yolks in a steady stream while the mixer is running. Continue whipping the mixture until it becomes light, fluffy, and cool to the touch.
Once the mixture has cooled, stop the mixer and set it aside. In a separate bowl, soften the mascarpone cheese (800g) by stirring it with a spoon. Gradually add a small amount of the whipped yolk mixture to the mascarpone, mixing gently to incorporate. Then, add the remaining whipped yolk mixture and blend until smooth and well-combined.
Transfer the mascarpone cream into a piping bag with a smooth tip, ready to assemble your tiramisu cake.
Step 4: Assembling the Tiramisu Cake
Now, prepare a serving plate with a diameter of about 28cm. Place a 26cm diameter ring mold with a height of 10cm on the plate. To prevent the cake from sticking, line the sides of the mold with a strip of food-grade acetate or parchment paper. The acetate will help in easily releasing the cake later.
Start by placing the first disc of savoiardi at the bottom of the mold. Using a pastry brush, gently soak the savoiardi with the brewed coffee (100g) so they absorb the coffee without becoming too soggy.
Next, pipe a layer of mascarpone cream on top of the soaked savoiardi. Work from the edges of the mold in a circular motion to create a neat layer of cream. Once the first layer is covered, dust the surface with half of the cocoa powder (2.5g).
Place the second layer of savoiardi on top, again soaking it with the coffee using the pastry brush. Repeat the process by piping the remaining mascarpone cream onto the savoiardi, covering it evenly, and dusting the top with the rest of the cocoa powder.
Step 5: Chilling and Serving
Once the layers are assembled, place the tiramisu cake in the refrigerator to set for at least 2 hours. This will help the flavors meld together and allow the cake to firm up. After the waiting period, carefully remove the ring mold and acetate.
Your delicious tiramisu cake is now ready to be served. Slice and enjoy a rich, creamy, and delightful dessert that is perfect for any special occasion.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 6g |
| Carbohydrates | 55g |
| Fat | 20g |
| Saturated fat | 12g |
| Cholesterol | 220mg |
| Sodium | 80mg |
| Fiber | 1g |
| Sugar | 45g |
This Tiramisu Cake is the ultimate indulgence for those who love creamy, coffee-flavored desserts. With layers of soft, coffee-soaked savoiardi, rich mascarpone cream, and a dusting of cocoa powder, it’s the perfect treat to impress your guests or simply enjoy as a sweet end to any meal.
