Tiramisu' Cake Recipe
I know most people think of Lady Fingers when they think of tiramisu', but when I had it this way in Venice, Italy, I had to come up with my own version. After you eat this, you won't like the kind served in restaurants any more.
It is a bit time consuming to make, but well worth it.
Ingredients:
Pan di Spagna - Italian sponge cake
1 cup flour
1/2 cup cornstarch
8 eggs, separated
2 teaspoons vanilla extract
1-1/2 cups sugar, divided
pinch of salt
Sift the flour and cornstarch together in a bowl. Set aside.
Whisk the egg yolks together with the vanilla. Add 3/4 c. sugar and beat for 5 minutes.
In a separate bowl, beat the egg whites with the salt until soft peaks are
formed. Add 3/4 cup sugar in a steady stream until stiff peaks are
formed.
Gently fold the egg mixtures together. Fold in flour mixture in, one-third at a time.
Bake in 2 greased and floured 9" pans at 350 degrees F for about 25 - 30
minutes. Cool the cakes 10 minutes in the pans and then invert onto a
wire cake rack.
When the cakes are cooled, cut each layer in half using a serrated knife.
To assemble the tiramisu, place the first layer on the cake plate so the
cut side is facing up. Generously spread the espresso syrup all over
the cake. In between each layer, spread the zabaglione filling. On the
top of the cake, use a sieve to sprinkle cocoa powder. You can also add
chocolate curls on top.
Espresso Syrup:
2/3 cup sugar
1/2 cup water
1 cup very strong espresso
1/2 cup rum or brandy
Place sugar, water and espresso in a medium-sized saucepan. Bring to a boil. Allow the mixture to cool before adding rum.
Zabaglione Filling:
6 egg yolks
1 cup marsala wine (I prefer to use dry marsala)
2/3 cup sugar
1 lb. marscapone cheese, softened
1-1/3 cup. heavy cream
Place the egg yolks, marsala, and sugar in the top of a double boiler, over
simmering water. Whisk until pale yellow. (This takes quite a while, so
use a handheld electric beater). Continue whisking the mixer off the
heat until cool.
Combine the egg mixture with the marscapone cheese.
In a separate bowl, beat the heavy cream until soft peaks are formed. Fold
the egg mixture into the heavy cream, one-third at a time.
Tiramisu is best served the same day it's made.
It is a bit time consuming to make, but well worth it.
Ingredients:
Pan di Spagna - Italian sponge cake
1 cup flour
1/2 cup cornstarch
8 eggs, separated
2 teaspoons vanilla extract
1-1/2 cups sugar, divided
pinch of salt
Sift the flour and cornstarch together in a bowl. Set aside.
Whisk the egg yolks together with the vanilla. Add 3/4 c. sugar and beat for 5 minutes.
In a separate bowl, beat the egg whites with the salt until soft peaks are
formed. Add 3/4 cup sugar in a steady stream until stiff peaks are
formed.
Gently fold the egg mixtures together. Fold in flour mixture in, one-third at a time.
Bake in 2 greased and floured 9" pans at 350 degrees F for about 25 - 30
minutes. Cool the cakes 10 minutes in the pans and then invert onto a
wire cake rack.
When the cakes are cooled, cut each layer in half using a serrated knife.
To assemble the tiramisu, place the first layer on the cake plate so the
cut side is facing up. Generously spread the espresso syrup all over
the cake. In between each layer, spread the zabaglione filling. On the
top of the cake, use a sieve to sprinkle cocoa powder. You can also add
chocolate curls on top.
Espresso Syrup:
2/3 cup sugar
1/2 cup water
1 cup very strong espresso
1/2 cup rum or brandy
Place sugar, water and espresso in a medium-sized saucepan. Bring to a boil. Allow the mixture to cool before adding rum.
Zabaglione Filling:
6 egg yolks
1 cup marsala wine (I prefer to use dry marsala)
2/3 cup sugar
1 lb. marscapone cheese, softened
1-1/3 cup. heavy cream
Place the egg yolks, marsala, and sugar in the top of a double boiler, over
simmering water. Whisk until pale yellow. (This takes quite a while, so
use a handheld electric beater). Continue whisking the mixer off the
heat until cool.
Combine the egg mixture with the marscapone cheese.
In a separate bowl, beat the heavy cream until soft peaks are formed. Fold
the egg mixture into the heavy cream, one-third at a time.
Tiramisu is best served the same day it's made.
Replies to This Discussion
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Permalink Reply by Diana Viera on
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I look forward to trying your recipe. Thanks for sharing!
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Permalink Reply by Deah on
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Hey Jeri, invite me over when you make this. I'll be your official taste tester!
jeri c said:mmmmmm I LOVE Tiramisu! Might have to try this.
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Permalink Reply by jeri c on
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That would be great Deah! I can not eat what I make much because I am diabetic so I make it and test it as I go but very rarely do I just sit down and eat it! We have an Italian Resturant that used to make wonderful Tiramisu and Canoli Rolls. I
My daughter loves this too I might have to make this next time she is here!
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Permalink Reply by Paula Tucker on
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I'm definetely trying this! I love tiramisu!
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Permalink Reply by Anne Aucoin on
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I made this 4 my sons birthday... AWSOME!!!! thanks
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Permalink Reply by Heather Barbery on
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oooo this sounds yummy!
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