The Chic Tiramisu Cake!
 
Prep time
Cook time
Total time
 
Recipe adapted from call me cupcake.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • For the Sponge Cake
  • 3 eggs
  • 250 gms sugar
  • 1 tsp vanilla extract
  • 300 gms all purpose flour
  • 1.5 tsp baking powder
  • 100 ml milk
  • 50 grams butter
  • For the Coffee Syrup
  • 200 ml strong coffee
  • 50 ml kahlua
  • 100 grams sugar
  • For the Mascarpone Cream
  • 250gms mascarpone cheese
  • 200 ml heavy cream
  • 4 egg yolks
  • 100 grams sugar
  • 4 egg whites
  • 2 tsp vanilla extract
  • For the Decoration
  • Cocoa powder
  • 100 gms grated or chopped dark chocolate
  • 200 gms Savoiardi biscuits
Instructions
  1. For making the sponge cake. Preheat oven to 175°C (350 F). Butter and flour a round 20 cm cake pan. Whisk the eggs and sugar until white and fluffy. Heat the milk and butter in a sauce pan until the butter has melted. Gradually add the milk mixture to the batter. Mix the flour and baking powder in a separate bowl and then add it to the batter. Pour the batter in the prepared pan. I did it twice which makes dividing the cake much simpler.
  2. Put the pan on the lower rack in the oven and bake for about 35-45 minutes or until a toothpick comes out clean.
  3. Let cool on a rack for 15 minutes. Invert the cake onto parchment paper. Let cool for a while and then split the cake so you have 3-4 layers.
  4. For the coffee syrup, make 2 ml strong coffee or espresso. Mix with the kahlua and sugar in a saucepan. Let it boil until all the sugar has melted. Let cool.
  5. For the mascarpone cream, mix the egg yolks and sugar in a heat proof bowl in a double boiler over simmering water. Mix constantly so the mixture starts to thicken. This process is exactly as for a regular tiramisu. Remove from heat and let cool.
  6. In a dry, clean bowl, whip the egg whites until stiff. In another bowl, whip the cream until stiff peaks form.
  7. Mix the mascarpone cheese and the egg yolk mixture. Add the whipped cream and vanilla. Gently fold down the whipped egg whites. Put it in the fridge for a 10-15 minutes.
  8. For assembling the cake, soak all the cake layers in coffee syrup. And when I say soak I mean soak!
  9. Start by putting the first layer on the bottom of a cake stand, Evenly spread out the mascarpone cream on the first layer. Repeat the same step until you have used all layers. Finish off with a layer of mascarpone cream on top and on the sides. To this arrange all the savoiardi biscuits all the way around the cake. They stick well to the mascarpone cream mix.
  10. Once arranged put in the fridge for at least 4 hours
  11. Before serving, powder with cocoa powder and then garnish with grated chocolate curls.
Recipe by Box of Spice at https://boxofspice.com/2013/01/the-chic-tiramisu-cake/