Recipe TIRAMISU cake

Recipe TIRAMISU cake

Recipe TIRAMISU cake

A new way to present the most appreciated and famous Italian dessert in the world.

The original Tiramisu recipe prepared in layers in a semi-spherical mold with ladyfingers, coffee and mascarpone cream to obtain a super delicious cake.

The ladyfingers, soaked in coffee, are placed around the mold to form a wrapper to be filled with a soft and delicate mascarpone cream.

Just let it rest for a few minutes in the refrigerator, remove from the mold, spread with more mascarpone cream and decorate with plenty of cocoa powder.

Delicious and beautiful, it is the ideal dessert for a special occasion.

If you don’t have the mold, a normal salad bowl lined with cling film is also useful.

  • DifficultyVery easy
  • CostCheap
  • Preparation time30 Minutes
  • Serving4/6 portions
  • CuisineItalian

Ingredients

for the cream

  • 1/2 cupsugar (100 g)
  • 2/3 cupwhipping cream ( 400 ml)
  • mascarpone (2 + 1/4 cups about 500 g)

for the cake

  • 4 coffee cupscoffee (espresso)
  • 2 tablespoonscocoa (powder)
  • 24ladyfingers (7 onces – 200 g )

Preparation

step 1

  1. Put the mascarpone in a bowl, at room temperature, and mix with a spoon together with the sugar. Separately, whip the cream until stiff with an electric mixer.

  2. Add the whipped cream to the mascarpone and mix with a spatula from bottom to top so as not to disassemble the cream.

    Add 1 cup of unsweetened coffee and mix.

    Place in the refrigerator covered with cling film.

step 2

  1. Line the semi-sphere mold, or a salad bowl, with cling film then place the ladyfingers on the bottom to form a base.

    Also cover the walls of the mold with the ladyfingers trying not to leave spaces.

    Lightly wet the biscuits with unsweetened coffee without overdoing it. Too much coffee risks breaking the cake when you cut it.

step 3

  1. Pour half of the mascarpone cream onto the base and level with a spatula.

    Cover the cream with another layer of ladyfingers, sprinkle with coffee and cover with more cream.

    Finish the TIRAMISU cake with a last layer of biscuits, always sprinkle with coffee.

  2. Close the mold with cling film and refrigerate for about 2 hours.

    Turn out the cake on a serving dish, cover with cream and sprinkle with unsweetened cocoa powder.

    Enjoy it!

NOTE

The tiramisu cake can be kept in the fridge for a maximum of 3 days.

You can replace the ladyfingers with sponge cake.

It is best to prepare the day before to improve the taste.

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