Tiramisu Cake

Tiramisu Cake
Staff Writer
Tiramisu Cake
Francesca Borgognone

Tiramisu Cake

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.

Ready in
25-30 m
10
Servings
816
Calories Per Serving
Deliver Ingredients
Makes
1 cake

Ingredients

  • 3 egg yolks
  • 3/4 cups sugar
  • 1 quart heavy cream
  • 12 ounces mascarpone
  • 12 shots of espresso
  • 1 tablespoon cinnamon
  • 1 shot of Grand Marnier liquor
  • 1 1/2 pound 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.

Tiramisu Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Tiramisu Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Tiramisu Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
63g
97%
Sugar
19g
N/A
Saturated Fat
36g
100%
Cholesterol
226mg
75%
Protein
8g
17%
Carbs
65g
22%
Vitamin A
546µg
61%
Vitamin B12
0.5µg
7.7%
Vitamin C
1mg
2%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
4µg
5%
Calcium
134mg
13%
Fiber
0.4g
1.7%
Folate (food)
34µg
N/A
Folate equivalent (total)
70µg
17%
Folic acid
21µg
N/A
Iron
2mg
12%
Magnesium
60mg
15%
Monounsaturated
20g
N/A
Niacin (B3)
4mg
18%
Phosphorus
179mg
26%
Polyunsaturated
3g
N/A
Potassium
269mg
8%
Riboflavin (B2)
0.5mg
27.9%
Sodium
400mg
17%
Sugars, added
15g
N/A
Thiamin (B1)
0.1mg
9.6%
Zinc
0.9mg
6.2%