An absolutely splendid cake to indulge in. If you like coffee and chocolate, this is definitely the cake for you. A bit expensive to make if you order fresh espresso from the coffee shop, but it makes it all the more worth it! Unlike the original recipe, this one has no orange.
The original recipe is from Bruno Albouze's Youtube channel: https://www.youtube.com/watch?v=EUrSm9qSoJg
The recipe is here, and pictures of the tiramisu making process are below.
Ingredients:
Ladyfinger sponge cake:
3 egg whites
¼ tsp. cream of tartar
100 g (1/2 cup) sugar
3 egg yolks
100 g cake flour, sifted
Coffee Mixture:
320 ml (about 8 shots) espresso coffee
2.5 Tsp. dark rum/marsala or 1 1/4 tsp. rum extract (optional)
Mascarpone filling:
100 g sifted powdered sugar
2 large eggs
8 oz. mascarpone cheese
225 g/ml heavy cream
Other ingredients:
Cocoa powder
Bittersweet/dark chocolate shavings/pieces
Directions:
For sponge cake, in a stand mixer with a whisk attachment, beat egg whites, cream of tartar and 1 Tbsp. (15 g) sugar on medium speed for about 5 minutes until foamy. Then, gradually add in remaining sugar and increase the speed. Continue beating until stiff peaks and a glossy finish are achieved.
Preheat oven to 375°F
Then lower the speed and add egg yolks and mix until just combined. Gently fold in the sifted cake flour into the egg mixture with a spatula. There may be small lumps in the mixture but as long as you don’t see any flour it’s ready to bake.
Transfer the batter to a greased 9” by 5” metal pan, smoothing out the top. Bake for 20 minutes. Immediately after baking, turn over the pan onto a greased wire rack and release the cake to let cool. The bottom of the cake should be lightly golden brown.
Let the cake cool and dry out overnight on the counter.
The following morning, make the mascarpone filling. Mix sugar and eggs in a stand mixer with a whisk attachment until combined. Whisk in mascarpone until there are no lumps. Then slowly drizzle in the heavy cream while the mixer is running. Whisk until light and fluffy. Cover and refrigerate the mixture 1-2 hours. When chilled, add to a stand mixer with whisk attachment and beat on medium speed for about 5 minutes or until stiff peaks are achieved (don’t overmix or the mixture will break down). It will look like a whipped frosting.
Mix the espresso and alcohol (optional).
Take the pan you used to bake the ladyfinger in and line it with plastic wrap. One way to do this is to use a kitchen towel to press down into the pan to get the plastic wrap to fit the pan. If it isn’t sticking try lightly greasing the pan first.
Cut the sponge cake into three slices lengthwise.
Add 1/3 the mascarpone filling to the bottom of the prepared pan. Spread with spatula. Add in the first layer of sponge cake. Brush on 1/3 of the espresso mixture evenly onto the sponge cake.
Spread 1/3 of the mascarpone filling onto the soaked sponge cake. Add chocolate pieces (optional) and dust with cocoa powder using a sieve.
Add a second layer of sponge cake and brush 1/3 of the espresso mixture onto it. Spread remaining mascarpone filling, dust with cocoa powder, and repeat sponge cake and soaking process.
Wrap the top of the cake with plastic wrap and place tiramisu in a refrigerator for 8 hours or overnight for the flavors to blend.
Unmold the tiramisu and decorate with sifted cocoa powder and chocolate shavings if desired.
4-6 servings.
The sponge cake batter, very different from a traditional cake batter.
Sponge cake ready for the oven.
It baked up quite beautifully! Now it needs to dry at room temperature overnight.
Time to make the marscapone cream. I added more sugar to the recipe because the marscapone cream had a strong flavor.
Marscapone cream is whipped up and ready to go!
After letting the cake dry out overnight, it's time to cut it into thirds and assemble.
And now our cake is assembled and ready wrapped in plastic and refrigerated!
When you unveil the cake later that day, it may look like a bit of a monster, but with some patience, cocoa powder, and chocolate, you should be able to turn it into something beautiful.
Now it is something beautiful!
Cutting into it makes you realize just how glorious it really is. The taste is lovely too!
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