🍫Tiramisu Cake

Name: 🍫Tiramisu Cake
Total time: 7200 s
Yield: Serves 4-5 servings
Cuisine: American
Ingredients: 2 eggs (about 55-60g each); 1/4 cup sugar (40 g); 1/3 cup all-purpose flour (45 g); 1 egg; 1 1/2 tablespoons sugar (20 g); 2 tablespoons all-purpose flour (15 g); 1 tablespoon cocoa powder (7 g); 3 egg yolks; 1/3-1/2 cup sugar, to taste (70-80 g); 1/3 cup unsweetened milk (75 ml); 8 oz mascarpone cheese (225 g); 2/3 cup heavy whipping cream (150 g); 2 teaspoons gelatin (6 g); Cocoa powder; Fruits of choice (cherries, strawberries, etc.); Instant black coffee; Rum

Nguyễn Hồng Nhung (ByLieng) @cook_25800629

Since I started making Tiramisu myself, I haven't bought it from any bakery anymore 🥰🥰

Nguyễn Hồng Nhung (ByLieng) @cook_25800629

Since I started making Tiramisu myself, I haven't bought it from any bakery anymore 🥰🥰

Saved

Ingredients

1 to 1 1/2 hours (not including chilling time)

Serves 4-5 servings

🥧Sponge Cake Base
2eggs (about 55-60g each)
1/4 cupsugar (40 g)
1/3 cupall-purpose flour (45 g)
🍫Cocoa Sponge Cake Base
1egg
1 1/2 tablespoonssugar (20 g)
2 tablespoonsall-purpose flour (15 g)
1 tablespooncocoa powder (7 g)
🥛Cream Filling
3egg yolks
1/3-1/2 cupsugar, to taste (70-80 g)
1/3 cupunsweetened milk (75 ml)
8 ozmascarpone cheese (225 g)
2/3 cupheavy whipping cream (150 g)
2 teaspoonsgelatin (6 g)
Toppings
Cocoa powder
Fruits of choice (cherries, strawberries, etc.)
Instant black coffee
Rum

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Steps

1 to 1 1/2 hours (not including chilling time)

1

For the sponge cake: Beat the egg whites until stiff with a pinch of salt and sugar, then add the yolks and beat on the lowest speed. Sift the flour and fold it in one direction. Pour into a mold and bake at 320°F (160°C) for 20-25 minutes. Use a 6-inch mold.
2

Soak the gelatin in cold water. Add sugar to the egg yolks. Beat until the yolks turn pale yellow. Then add the milk. Place the mixture on a double boiler (keep the water simmering) and stir continuously until it thickens slightly. Dip a spatula into the mixture, then swipe a clear line with your finger on the spatula to check if it's ready. Remove from heat and add the gelatin, stirring until fully dissolved.
3

Once the mixture cools, add the mascarpone cheese and beat until smooth.
4

Whip the heavy cream until stiff, then fold it into the mixture from step 3 until fully combined.
5

Dissolve 1 packet of G7 instant coffee with 1 1/2 tablespoons of water and a splash of rum. Adjust the amount of rum to taste.
6

Assemble the cake (using a 7-inch mold) in the following order: cocoa sponge cake ➡️ cream ➡️ half of the regular sponge cake (bake in step 1 and cut into two equal layers) ➡️ brush with coffee rum mixture ➡️ cream ➡️ remaining half of the regular sponge cake ➡️ brush with coffee rum mixture ➡️ final layer of cream. Chill the cake in the refrigerator for 5 hours. Dust with cocoa powder. Wrap a warm towel around the mold to easily remove the cake.