If you like Tiramisu – don’t miss this beautiful tiramisu cake, that is so easy to make and great for hosting. It’s the perfect combination of ladyfingers, coffee, mascarpone mousse and whipped cream on top.
It’s a great cake for special occasions and birthdays, and if you’re a coffee addict – you’re gonna like it almost as much as me 🙂
Photo: Natalie Levin
Tiramisu Cake
Servings 22 cm round cake pan
Ingredients
For the ladyfingers:
- 300 grams ladyfingers cookies preferably made in Italy
- 60 ml. (1/4 cup) strong espresso
- 30 ml. (2 tbsp.) Baileys or Kahlua
- 125 ml. (1/2 cup) warm water or milk
For mascarpone mousse:
- 4 grams (1 tsp.) gelatin powder
- 20 ml. (4 tsp.) water
- 4 large egg yolks
- 100 grams (1/2 cup) sugar
- 45 ml. (3 tbsp.) brandy or Marsala wine
- 250 grams (1 cup) mascarpone cheese, at room temperature
- 250 ml. (1 cup) cold heavy cream
For the cream:
- 250 ml. (1 cup) cold heavy cream
- 2 tbsp. sugar powder
Decoration:
- Cocoa powder
Instructions
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Ladyfingers: in a flat bowl (to dip the cookies in) mix espresso, Baileys and water or milk.
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Arrange ladyfingers on the sides of the pan creating a "fence". Cut them about 2 cm from the bottom if needed, in order to "stand" still.
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Dip ladyfingers in the coffee mixture and arrange on the bottom of the cake. It is important to fill the base completely and avoid holes, so break cookies as needed.
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Gently brush the ladyfingers "fence" to moisten it just a bit
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Mascarpone Mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature.
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In a heat-proof bowl, whisk egg yolks, sugar and brandy (or Marsala).
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Cook the egg mixture over double-boiler, while whisking vigorously, until the mixture is airy and somewhat brighter.
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Dissolve the gelatin in the microwave and add to the mixture. Strain and add in the cheese. Beat until blended.
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In a mixer bowl bowl, whip cream until stable.
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Fold the cream into cheese mixture gently until you get a uniform mousse.
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Pour the mousse into the pan and smooth the top.
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Dip few more ladyfingers in coffee and arrange at intervals on the mousse.
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Cream: in a bowl of mixer whip cream, powdered sugar and vanilla until you get a very stable whipped cream.
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Transfer the whipped cream into a pastry bag fitted with 2 cm round piping tip and pipe mounds of cream on top of the mousse.
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Cool completely in the refrigerator for 4-5 hours, preferably overnight.
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Before serving, decorate with cocoa powder.
Recipe Notes
- You can freeze the cake in a closed container for up to one week.
- It is recommended to thaw it in the refrigerator for 3-4 hours before serving.
- Keep the tiramisu in a closed container in the refrigerator for up to 3-4 days.
Photo: Natalie Levin
Photo: Natalie Levin