Tiramisu Cake – Recipe by Pastry Workshop
Coffee – I’ve long had a hate relationship with the idea of adding it to desserts. Until Tiramisu happened! That is when I realized that coffee has a huge potential to shine in any dessert, even though it’s difficult to get close to this Tiramisu cake in terms of taste and texture. This recipe has the original elements of a classic Italian tiramisu, but it lacks raw eggs which I am not too keen on adding into my cakes or any dessert for that matter. Instead, eggs are cooked into a thick creme anglaise in my Tiramisu cake recipe then the sauce is mixed with the mascarpone cheese and finally whipped cream is added in order to incorporate air and add texture to the final cake.
I know the original tiramisu recipe has never seen whipped cream, but I needed a way to introduce air into the mascarpone cream and heavy cream was the easiest pick. If you do not want to use it, but still don’t want to eat raw egg whites, I would recommend Italian meringue which is made with a sugar syrup that reaches 118C and pasteurizes the whites. I mean, a meringue sure has more air than heavy cream and no fat at all, but it is also more difficult to make. And well, I’m not actually a purist when it comes to desserts simply because I know how techniques and knowledge have evolved over time and I believe adapting is necessary when baking. At the end of the day, ingredients and the way they are produced or obtained are way different than in the past, whilst the techniques have evolved so much that everything is possible. So let’s take advantage of it all!
This Tiramisu Cake has layers of coffee soaked ladyfingers, mascarpone cream and cocoa powder to finish it off, together with a chocolate strip for decor. It’s not a fancy cake at all, just something I spoil my little family with from time to time. Because let’s face it, no pastry chef (or chef) spends hours and hours baking at home too. I do leave at work the experimental part of me and at home I bake or cook just what my family loves. And that is in most cases simple foods and desserts, easy recipes, tastes they have been used to.
Watch How to Make Tiramisu Cake here:
- 100 g egg yolks
- 100 g white granulated sugar
- 65 g milk
- 500 g mascarpone cheese, room temperature
- 10 g vanilla extract
- 200 g heavy cream, whipped lightly
- 200 g strong coffee
- 25 g Amaretto liqueur
- 200 g ladyfinger biscuits
- Mix the egg yolks with the sugar. Add the milk and mix well.
- Place on low heat and cook until the mixture reaches 82C. Strain through a fine sieve and cool down completely.
- Mix with the mascarpone cheese.
- Add the vanilla and mix well, then fold in the heavy cream.
- Mix the coffee with the Amaretto.
- Line a 18-cm cake ring with an acetate strip. To assemble the cake, begin layering the ladyfingers, soaked in coffee syrup, with the mascarpone cream (1/3 of cream on each layer).
- Continue with another layer of ladyfingers, mascarpone cream, ladyfingers again and finally then last third of mascarpone cream.
- Keep in the fridge for minimum of 8 hours.
- Remove the cake ring and decorate as you wish – a chocolate strip and cocoa powder were my choices. Enjoy!