Tiramisù cake
The iconic tiramisù turns into a layered cake, where the bitter flavour of coffee meets a moist chocolate cake and creamy mascarpone filling.
Servings 12 people
Ingredients
Ingredients for the chocolate cake
- 3 eggs
- 50 g (1/3 cups) all-purpose flour
- 25 g (1/4 cups) potato starch
- 5 g (1/3 tbsp) baking powder
- 90 g (1/2 cups) sugar
- 70 g (1/2 cup grated) dark chocolate, grated
- 30 g (2 1/8 tbsp) butter
- A pinch of salt
Ingredients for the mascarpone filling
- 500 g (1.1 lb) mascarpone cheese
- 225 g (1 cup) fresh cream
- 50 g (1/4 cups) sugar
- 1 tablespoon Baileys
- 2 cups espresso
- cocoa powder to decorate
Instructions
Make the cake.
- Grease and dust with flour a 18 cm (7 inches) large pan, then preheat oven to 180°C (350°F).
- Separate egg yolks and egg whites.
- In a stand mixer or a large bowl with an electric mixer, whisk the egg whites with half of the sugar until soft peaks form, then set aside.
- In another bowl, whisk the egg yolks with the remaining sugar until they are pale yellow, almost white, and stiff. When you lift up the whisk, a ribbon of batter should fall and remain on the surface of the batter in the bowl for a few seconds.
- Incorporate the two batter folding the whipped egg whites gently into the yolks.
- In another bowl, sift the flour with the potato starch and a pinch of salt. Fold the sifted dry ingredients into the beaten eggs, using a spatula to make slow movements from the bottom of the bowl to the top.
- Melt the butter and the dark chocolate in a small bowl in a bain-marie, or in the microwave.
- Add the melted chocolate and butter in a thin stream into the batter, folding it gently.
- Scrape the batter into the previously greased and floured pan and bake for about 25 minutes, until the sponge cake is dry. Check with a toothpick. Let it cool completely.
Make the filling.
- In a large bowl, whip together the mascarpone with the sugar and the fresh cream, then add a tablespoon of Baileys. Keep in the fridge until you need it.
Assemble the cake.
- Slice the cake horizontally and make three layers.
- Arrange the first layer on a cake stand, or on a serving plate, and brush it with coffee. Transfer the mascarpone and cream filling in a pastry bag, and frost the layer with one third of the filling.
- Top the mascarpone with the second layer, brush with coffee, and frost it with one third of the filling.
- Arrange the last layer on top of the mascarpone, brush it with coffee and frost it, decorating it with the remaining filling as you like.
- Dust the cake with cocoa powder and refrigerate for at least one hour before serving it.
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