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Tiramisu cake is one of the most popular
Italian cake recipes. It is made of savoiardi (otherwise known as lady
finger biscuits) dipped in espresso or
strong coffee and layered with a whipped
mixture of egg yolks, Mascarpone, and
sugar, and topped with cocoa. Marsala wine or a liqueur may be added
to flavor the mixture, making it
zabaglione.
Tiramisu Cake Recipe
Tiramisu has become one of the most
popular desserts served in restaurants
of all types, not just Italian
restaurants. Tiramisu recipes have been
adapted into cakes, puddings, and other
varieties of dessert. Enjoy this gourmet
cake recipe with your family and
friends.
You will need a 4 to 6 quart glass baking dish and
the ingredients listed at the right.
You will prepare three separate mixtures and then
combine them.
(1) In an electric mixer on low to medium speed, mix sugar and
egg yolks until completely combined. The mixture
will be pale yellow and fluffy. Gradually add the
Mascarpone to the egg/sugar mixture until smooth.
Then, set the mixture aside.
(2) In a medium metal mixing bowl, beat the heavy
whipping cream until stiff peaks form. Set the
whipped cream aside.
(3) In a large metal mixing bowl, beat the egg whites
until stiff peaks form. Set aside the egg whites.
Combine the three mixtures:
- Gently fold the whipped cream into the
egg/Mascarpone mixture;
- Gently fold in the egg whites.
Cover the bottom of the baking dish with
approximately 1/3 of the mixture.
In preparation for dipping the lady fingers, put the
cold espresso coffee in a large mixing bowl.
Dip lady finders into the coffee (a quick dip) and
then place them on top of the cream mixture in the
baking dish, laying them side by side until the entire
surface is uniformly covered. Spread approximately
1 ounce of the grated chocolate uniformly over the lady
fingers.
Cover the layer of lady finders with another 1/3 of
the cream mixture. The place another layer of lady
fingers and another 1 ounce of grated chocolate.
Cover this layer with all of the remaining cream
mixture.
Sprinkle the top with the final 1 ounce of grated
chocolate and evenly dust with the dutch cocoa powder.
Chill for at least 2 hours.
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