My Tiramisu Cake never fails to deliver. Over the years, this has become one of the most favorite desserts in my closest circle of family and friends.
Tiramisu is a coffee flavored Italian dessert made of ladyfingers dipped in coffee of your choice, layered with a whipped mixture of irresistible creamy mascarpone cheese, eggs and flavored with cocoa. It is one of the most popular desserts worldwide; however, it is relatively a new invention by looking the history books. The recipe for tiramisu is not found in cookbooks before 1960s. It is said that tiramisu has aphrodisiac qualities.
Numerous variations of Tiramisu exists. Bakers living in different parts of Italy often debate on combinations used in preparing this mouth watering dessert. That begs us to think creatively by our own right. Why don’t we do some experiments ourselves? What I can say with confidence that my way of making tiramisu has always been a hit among family and friends alike!
Enough of history, I guess! Let’s make a mouth watering, eye pleasing, and the best tiramisu cake following step by step directions below!
INGREDIENTS
- 300g ladyfinger
- 500g mascarpone cheese
- 2 eggs
- 75g sugar
- 300ml espresso
- 400ml heavy cream (35% M.F)
- 50ml Amaretto
- 20g Cocoa
DIRECTIONS
- Separate the yolk from the egg whites.
- Whisk yolks with sugar until it increases the volume and the color is whiter than the yolk color. Keep aside.
- Beat the white of the eggs until they are stiff, cover it and keep aside.
- Add the mascarpone cheese (in cool) to the yolk mixture and whisk together, you can use a hand mixer or a whisker.
- Add a little bit of coffee to the mixture, and mix for a while.
- Whip the heavy cream.
- Add the mascarpone mixture to the whipping cream with the hand mixer.
- Incorporate the egg white little By little and with spatula, moving slowly and never with a hand mixer.
- Pour Amaretto to the coffee if you want to use it so we can deep the ladyfingers there.
- Time to do the cake layers
- First put a layer of the cream, later a ladyfinger dipped in the coffee, then on the top spread some cocoa with the help of a strainer. And repeat the same process again.
- Once prepared, chill in the fridge for 4 to 6 hours before serving.
By the way, I will shortly post step by step video of the whole process on how to make a perfect and delicious Tiramisu cake. Feel free to explore my blog for other delicacies such as my own Unicorn Ice Cream and Cheesecake Ice Cream. If you like, follow me on Facebook and Instagram!
TIRAMISU CAKE GALLERY
Tiramisu Recipe
Course: DessertCuisine: ItalianDifficulty: Medium10
servings45
minutes300
kcal6
hoursMy Tiramisu never fails to deliver. Over the years, this has become one of the most favorite desserts in my closest circle of family and friends. As you are probably aware, Tiramisu is an Italian dessert and one of the most popular ones. Coffee drinkers or not, everybody will like a bite or two when it comes to a delicious Tiramisu cake sprinkled with coffee!
Ingredients
300g ladyfinger
500g mascarpone cheese
2 eggs
75g sugar
300ml espresso
400ml heavy cream (35% M.F)
50ml Amaretto
20g Cocoa
Directions
- Separate the yolk from the egg whites.
- Whisk yolks with sugar until it increases the volume and the color is whiter than the yolk color. Keep aside.
- Beat the white of the eggs until they are stiff, cover it and keep aside.
- Add the mascarpone cheese (in cool) to the yolk mixture and whisk together, you can use a hand mixer or a whisker.
- Add a little bit of coffee to the mixture, and mix for a while.
- Whip the heavy cream.
- Add the mascarpone mixture to the whipping cream with the hand mixer.
- Incorporate the egg white little by little and with spatula, moving slowly and never with a hand mixer.
- Pour Amaretto to the coffee if you want to use it so we can deep there the ladyfinger.
- Time to do the cake layers
- First put a layer of the cream, later a ladyfinger dipped in the coffee, then on the top spread some cocoa with the help of a strainer. And repeat the same process again.
- Once prepared, chill in the fridge for 4 to 6 hours before serving.
