Tiramisu Cake Recipe
Tiramisu Cake Recipe is a luxurious dessert featuring layers of sponge cake soaked in coffee syrup, creamy mascarpone filling, and a cocoa powder topping. Perfect for special occasions, this easy-to-follow recipe combines elegance and rich flavors in every bite.
Tiramisu Cake Recipe is a delightful twist on the classic Italian dessert, featuring layers of tender sponge cake soaked in aromatic coffee syrup and generously layered with creamy mascarpone filling. Topped with a light mascarpone whipped cream and dusted with cocoa powder, this cake offers a perfect harmony of flavors and textures. Ideal for special occasions or as a luxurious treat, this recipe is sure to impress with its rich taste and elegant presentation.
Ingredients
- 2 egg yolks
- 15 g oil
- 15 g milk
- 20 g rice flour
- 10 g almonds
- 2 egg whites
- 40 g sugar
- 20 g instant coffee
- 10 g sugar
- 20 g hot water
- 5 g powdered gelatin
- 30 g water
- 200 g cream cheese
- 50 g mascarpone cheese
- 35 g sugar
- 1 teaspoon vanilla extract
- 120 ml heavy cream
- 10 g sugar
- 80 ml heavy cream
- 1/2 teaspoon vanilla extract
- 1 tbsp cocoa powder
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Cholesterol: 90mg
- Carbohydrate: 28g
- Sugar: 18g
- Fiber: 1g
- Sodium: 110mg
Directions
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In a bowl, whisk together egg yolks, oil, milk, rice flour, and almonds until smooth. In another bowl, beat egg whites and 40 g sugar until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture until fully combined. Pour the batter into a lined cake pan and bake at 180°C (356°F) for 10-13 minutes. Let it cool.
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Dissolve instant coffee and 10 g sugar in hot water. Set aside.
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Mix powdered gelatin with water and let it bloom. In another bowl, beat cream cheese, mascarpone cheese, and sugar until smooth. Melt the bloomed gelatin (if needed) and mix it into the cheese mixture. In a separate bowl, whip heavy cream, sugar, and vanilla extract until soft peaks form, then gently fold into the cheese mixture.
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Cut the cake into two rounds: one 15 cm and the other 12 cm in diameter. Place the 15 cm cake layer on a serving plate and brush it generously with the coffee syrup. Spread half of the cream cheese mixture over the cake. Place the 12 cm cake layer on top, brush it with coffee syrup, and spread the remaining cream cheese mixture. Chill the assembled cake in the refrigerator for at least 5 hours.
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Place a bowl over cold water and whisk mascarpone cheese, sugar, heavy cream, and vanilla extract until smooth. Spread the topping evenly over the chilled cake. Dust the top with cocoa powder.
