Tiramisu cake
Do you know tiramisu actually means 'pick me up'? Instead of using ladyfingers, I made two layers of coffee-flavoured sponge cake filled with mascarpone cheese. Last had this in Pompi, literally the best tiramisu in all of Rome (if not, the world)! Check out my recipe to replicate the caffeine-rich taste tiramisu cake!
Ingredients
Sponge cake
- 30 ml Semi-skimmed milk
- 50 g Cake flour
- 10 g Cocoa powder
- 3 Large eggs (with egg white and egg yolk separated)
- 30 g Sugar
- 1 tbsp Sunflower oil
Filling
- 2 Large eggs
- 100 ml Double cream
- 200 g Mascarpone
- 20 g Sugar
- ½ cup Coffee
Decoration
- Chocolate pieces
- Cocoa powder
Instructions
Sponge cake
- Add 3 large eggs and 30g sugar into a mixing bowl and whisk them until doubling in volume.
- Sift 50g cake flour and 10g cocoa powder on top of the batter (from Step 1) and stir it until the mixture becomes sticky.
- In a separate small bowl, add 1 tbsp sunflower oil and 20g milk and mix with 1 small scoop of batter from Step 2 (using a spatula).
- Pour the 'milk mixture' from Step 3 into your mixing bowl and continue to stir.
- Line a cake tin with baking paper (2 strips + 1 circle of parchment paper).
- Bake your sponge cake in the oven preheated to 180 °C for 30 minutes.
- Cut your sponge cake evenly into two layers using a bread knife.
Tiramisu cream
- Add 2 yolks, 200g mascarpone cheese, and 20g sugar into a mixing bowl and whisk it in a "hot water bath".
- In a separate mixing bowl, add 2 egg whites and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 9) ( in 3 rounds).
- Add 100ml double cream into the mixing bowl and whisk it.
Combination of cream and cake
- Within each layer of sponge cake, spread: (i) First layer: Drips coffee; (ii) Second layer: Tiramisu cream.Smoothen out the surface with an icing spatula.
- Cool in the fridge for 5 hours.
Decoration
- Decorate your tiramisu with cocoa powder, chocolate pieces and it is ready to be served!