Tiramisu cake is based on the classic Italian dessert. Instead of using lady fingers it is made with a sponge cake, cut into slices and layered with the traditional tiramisu cream cheese filling.
The sponge
It is preferable to prepare the sponge cake, from the previous day:
- Sift the flour and corn flour and mix with all the dry ingredients.
- Separate the yolks from the whites.
- Whisk eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.
- (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
- Preheat oven to 180οC – 350οF.
- Line a 26 – 28 cm / 10 – 11 inch diameter spring-form pan with parchment paper and add the mixture.
- Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
- Remove to a wire rack and allow to cool before cutting it.
The cream cheese filling:
The cream was a combination of my two recipes of Tiramisu. The first recipe uses raw eggs and the second the egg yolks are cooked and then whipped cream is added, instead of egg whites.
Back then I could not find pasteurized egg whites but since I can now find them in the supermarket, I bought a bottle. Of course this was more than I need, so the leftover was made into meringues.
I cooked the egg yolks with some icing sugar, until white and fluffy, by beating them over a double bath, as I did in the second recipe. In the egg mixture, I prepared some coffee which I added to the yolks.
The egg yolks have to cool before using them.
When breaking the eggs, I weighed the egg white of one egg, which was 40 grams. This way, I knew that I had to add 160 grams of egg whites to make the meringue.
I prepared the meringue by adding some lemon juice to the egg whites. The lemon juice is used instead of cream of tartar. It can also be substituted with some salt.
I prepared the whipped cream. This can be made ahead and refrigerated until ready to use.
I then beat the Mascapone cheese, in which I added the whipped cream and the egg yolks.
Finally I added the meringue to the cream, which I gently folded in with a maryse spatula.
The coffee:
You can use any kind of espresso coffee and brew it the way you like.
Since we have a Nespresso machine, I used a nespresso capsule, which had a Caramel Crème Brûlée flavour.
When I brewed the coffee, I added some sugar and a shot of Metaxa brandy.
This was used to wet the sponge layers.
Chocolate Strawberries
For decoration, I prepared some chocolate strawberries.
This time I melted the chocolate in a double boiler and added some milk and butter.
Wash and drain the strawberries.
Line a baking tin or a tray with parchment paper and place a rack on top, for chocolate to drip in.
In a double boiler melt the chocolate. When it starts melting, add the remaining ingredients and mix until the chocolate is smooth and glossy.
Dip each strawberry into the chocolate and place on the rack. Allow to cool and refrigerate before adding the white chocolate.
When the dark chocolate sets, melt the white chocolate in the microwave, 1 minutes each time. To add it on top, I made a cone with parchment paper and put the melted chocolate inside.
I then squeezed the cone and let the white chocolate drizzle on top of the strawberries. Refrigerate the strawberries until the white chocolate sets.
Assembling the Tiramisu cake:
Cut the sponge in three equal slices. Wet each piece with some espresso coffee. Put the first sponge in a platter.
Place the outer rim again around the sponge and spread some of the cream cheese mixture (about 1/3rd).
Repeat with the second piece of sponge and some cream.
Cover with the third sponge and refrigerate the cake until the cream sets. Store the remaining cream in the fridge.
Remove the ring from the cake and add the remaining cream on top and the sides.
Sprinkle with some cocoa power, grated chocolate and decorate with the strawberries.
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Tiramisu Cake
Tiramisu cake is based on the classic Italian dessert. Italian Instead of using lady fingers it is made with a sponge cake, cut into slices and layered with the traditional tiramisu cream cheese filling.
Ingredients
The sponge:
- 6 eggs (about 55 - 60 grams each) separated
- 1 cup cake flour*
- 1 cup sugar
- 1/2 tsp vanilla essence
- 1/2 tsp of salt
- 1 tbsp lemon or orange zest
- 1 tbsp lemon juice
Cream cheese filling:
- ¾ cup icing sugar
- 600 grams Mascarpone
- 4 large, fresh free-range eggs, divided (the egg whites were substituted with 160 grams pasteurized egg whites)
- 1 tablespoon lemon juice
- 250 ml heavy cream
- 1 tsp vanilla essence
- 1 tsp Nescafe
- 1 tbsp hot water
The coffee:
- 1 shot (about ¼ cup) of freshly brewed espresso Caramel Crème Brûlée, left to cool
- 2 tsp sugar
- 30 ml Metaxa brandy
Chocolate Strawberries:
- 10 strawberries
- 100 grams Dark chocolate
- 1 tsp butter
- 2 tbsp milk (or heavy cream)
- A pinch of coarse sea salt
- Freshly grated black pepper
- 50 grams white couverture chocolate
- For decoration:
- 1 tsp cocoa powder
- Chocolate shavings
Instructions
Prepare the sponge from the previous day:
- Sift the flour and corn flour and mix with all the dry ingredients.
- Separate the yolks from the whites.
- Whisk the eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.
- (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the
remaining ingredients). - Preheat oven to 180°C - 350°F.
- Line a 26 - 28 cm / 10 - 11 inch diameter spring-form pan with parchment paper and add the mixture.
- Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean. Remove to a wire rack and allow to cool before cutting it.
The cream cheese filling:
- Separate the eggs.
- Put the yolks and the icing sugar over a double boiler and beat until white and fluffy.
- Dissolve Nescafe with hot water and add it to the eggs.
- Set aside to cool.
- Prepare the whipped cream. Whisk the heavy cream with vanilla, on high speed until stiff peaks form.
- Add the cream cheese and mix until all the ingredients are incorporated.
- Add the egg mixture and mix to combine.
- Beat the egg whites with the lemon juice into a thick meringue.
- Finally, gently fold the meringue into the mixture, using a maryse spatula, until incorporated.
The coffee:
- Brew the coffee and mix in some sugar and the brandy Set aside to cool.
Chocolate Strawberries:
- Wash and drain the strawberries.
- Line a baking tin or a tray with parchment paper and place a rack on top, for chocolate to drip in.
- In a double boiler melt the chocolate. When it starts melting, add the remaining ingredients and mix until the chocolate is smooth and glossy.
- Dip each strawberry into the melted chocolate, holding it from the leaves and place on the rack.
- Allow to cool and refrigerate before adding the white chocolate.
- Melt the white chocolate in the microwave for 1 minute Make a small cone with parchment paper, add the white chocolate while warm and decorate the strawberries Refrigerate again.
Putting the cake together:
- Cut the sponge in three equal slices Wet each piece with some espresso coffee
- Put the first sponge in a platter.
- Place the outer rim again around the sponge and spread some of the cream cheese mixture (about 1/3rd).
- Repeat with the second piece of sponge and some cream.
- Cover with the third sponge and refrigerate the cake until the cream sets Store the remaining cream in the fridge.
- Remove the ring from the cake and add the remaining cream on top and the sides.
- Sprinkle with some cocoa power, grated chocolate and decorate with the strawberries.
Notes
HOW TO MAKE CAKE FLOUR*:
Makes 1 cup cake flour:
In a measuring cup add two tablespoons corn flour (starch) and fill it with all purpose flour.
Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined.
Use it in any recipe using cake flour.
To make a chocolate cake flour, substitute 1/4 cup all purpose flour with dark cocoa powder.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 632Total Fat 43gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 132mgSodium 432mgCarbohydrates 57gFiber 2gSugar 42gProtein 7g
Kopiaste and Kali Orexi!
