Tiramisu Cake Recipe


Nutrition

Cal/Serving: 764
Daily Value: 38%
Servings: 10

Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat53g82%
Saturated24g122%
Carbs60g20%
Fiber1g4%
Sugars15g0%
Protein12g23%
Cholesterol298mg99%
Sodium142mg6%
Calcium104mg10%
Magnesium44mg11%
Potassium195mg6%
Iron3mg15%
Zinc1mg7%
Phosphorus186mg27%
Vitamin A1796IU36%
Vitamin C1mg1%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg27%
Niacin (B3)3mg17%
Vitamin B60mg5%
Folic Acid (B9)59µg15%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Tiramisu Cake
Francesca Borgognone

In my family, the cooking is left to the ladies in our home kitchen and the baking is left to my father, at our pastry shop. Ergo, when it came time to decide upon a recipe I chose a cake to test my own baking chops, with just a little bit of help.

Classic tiramisu is made usually in a sheet pan or a glass casserole dish so the sponge is left to soak. However, in this instance, our rendition is dressed up a bit, in a cake form to make it easier to slice and serve. This version is still rich in espresso essence and holds truth to its Italian handle.

4
Ratings2

INGREDIENTS

  • 3 egg yolks
  • 3/4 cup sugar
  • 1 quart heavy cream
  • 12 ounces mascarpone
  • 12 shots of espresso
  • 1 tablespoon cinnamon
  • 1 shot of Grand Marnier liquor
  • 1 1/2 pounds savoiardi (ladyfinger) cookies
  • Cocoa powder, for garnish

DIRECTIONS

In a bowl, beat 3 egg yolks with 2 tablespoons of sugar until creamy, about 5 minutes and set aside.

In an electric mixer, add 1 quart of heavy cream and belnd until very stiff, about 8 minutes on medium power. Remove bowl from mixer. Add the mascarpone, 2 shots of espresso, egg mixture, cinnamon, and the shot of Grand Marnier. Fold in by hand until evenly spread and set aside. 

Take the leftover espresso and leftover sugar and blend together. Then dip the ladyfingers in the mixture. With the ladyfingers, dipped side up, make an 8-inch square layer on a serving platter. Spead the heavy cream on top to make another layer. Repeat the ladyfinger and cream layering until there are 3 layers of ladyfingers and 3 layers of cream, with the cream finishing on top. 

Dust the top layer with cocoa powder and border the exterior of the entire cake with ladyfingers (as pictured). It should take, roughly, about 25 ladyfingers to surround the entire cake.

Recipe Details

Servings: 10
Total time: 25-30 minutes
Cuisine: Dessert, Italian

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1 Comments

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How do you make 8" square layers and end up with a round cake shape like pictured?

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