Tiramisu Cake Recipe

This Tiramisu Cake Recipe is one of many variations.

Tiramisu means "Pick me up" in Italian and that's certainly what this cake will do.

This cake can be made up to two days in advance and stored in the fridge.

Here are some ideas to decorate the outside of the cake:

1. Use chocolate wafers or sponge fingers standing them upright to cover the outer edge of the cake.

To hold them in place spread some cream to the outside of the cake before adding the wafers or sponge fingers. Don't add the chocolate wafers around the edge until you are ready to serve or they will become soft.

2. Spread cream over the sides of the cake giving a smooth finish. Then using a piping bag fitted with a large round nozzle pipe cream in a spiral motion onto the top of the cake, dust with cocoa powder to finish.

Tiramisu Cake Recipe

Ingredients

Two 22 cm (9 inch) Genoese Sponges

1 - 2 tablespoon instant coffee powder depending on how strong a coffee flavor you like (or you could use 250ml (8 fl oz) of freshly brewed coffee)

190g (6 1/2 oz) caster sugar (superfine sugar)

80 ml (2 3/4 fl oz) Kahlua or other coffee flavored liquor

4 egg yolks

500g (1 lb) mascarpone cheese

300 ml (10 fl oz) whipping cream (double cream)

Cocoa powder

500g (1 lb) chocolate cream wafers (these are long thin cigar shaped wafers) if you can't get these use  Italian sponge fingers decorate the outside of the cake.

Wide ribbon in a color of your choice

Coffee Syrup

1. Place the coffee powder and 110g (3 1/2 oz) sugar in a small saucepan with 250ml (8 fl oz) of water and stir over low heat until dissolved. Remove from heat and allow to cool, and then add the Kahlua.

Mascarpone Cream

1. Place egg yolks and the remaining sugar in a heatproof bowl and place over a saucepan of lightly simmering water. Using an electric beater beat for 8 minutes or until the mixture is thick and fluffy and leaves a trail of mixture on the surface when the beaters are lifted.

2. Remove from the heat and continue to beat until the mixture is cool.

3. Place the mascarpone cheese in a large bowl and stir till it softens. Add the beaten egg yolk sugar mixture and then the cream, beating the mixture until thick.

Assembling The Cake

1. Slice the Genoese sponges in half horizontally.

2. Place one cake layer onto a serving plate and brush with the coffee syrup and spread about one fifth of the mascarpone cream. Top with another cake layer and continue to layer with the syrup, mascarpone cream and cake until all the cake layers have been added ending with a layer of mascarpone cream. You should still have at least one fifth of mascarpone cream left refrigerate this and the cake for about 1hour.

3. Dredge the top of the cake with cocoa powder and spread the remaining mascarpone cream around the sides of the cake.

4. Using a sharp knife trim the wafers so that they are slightly higher than the cake and press gently into the side of the cake.

5. To finish, tie the ribbon around the cake and fasten with a bow.

Download PDF Tiramisu Recipe

You will need Adobe PDF Reader to read this chart if you don't have the free Adobe PDF Reader you can get it here.

Ideas to Decorate Your Tiramisu Cake

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