Tiramisu recipes
Tiramisu with sponge cake (Genoise)
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60 min
Serves 6
Italian
Ingredients
- For the sponge (Genoise) cake For the sponge (Genoise) cake
- 3 whole eggs 3 whole eggs
- 3 tbsp granulated sugar 44 ml granulated sugar
- 1/3 cup granulated sugar 80 ml granulated sugar
- 1 tsp vanilla extract 4.9 ml vanilla extract
- 1/2 cup plain flour (sifted) 120 ml plain flour (sifted)
- 2 tbsp butter (melted) 30 ml butter (melted)
- For the coffee mixture For the coffee mixture
- 2/3 cup strong Espresso coffee 160 ml strong Espresso coffee
- 1 tbsp granulated sugar 15 ml granulated sugar
- 1/4 cup Marsala wine or brandy 60 ml Marsala wine or brandy
- For the Mascarpone cream For the Mascarpone cream
- 1/2 lb Mascarpone cheese 225 g Mascarpone cheese
- 1/2 cup superfine sugar (icing) 120 ml superfine sugar (icing)
- 2 large egg yolks 2 large egg yolks
- 3 tbsp Marsala wine (Cognac or Brandy) 44 ml Marsala wine (Cognac or Brandy)
- For the whipped cream For the whipped cream
- 1 pint heavy whipping cream 475 ml heavy whipping cream
- 1 tbsp powdered sugar (icing) 15 ml powdered sugar (icing)
- 1 tbsp vanilla extract 15 ml vanilla extract
- 1 oz chilled dark chocolate (you can use a food processor; finely chopped) 28 g chilled dark chocolate (you can use a food processor; finely chopped)
Method
To make the Genoise cake
Preheat oven to 350° F. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil and lightly dust with cake flour. Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured. Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour. Fold in the melted butter. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool.
To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the Marsala wine or brandy and stir.
To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and Marsala, Cognac or brandy and beat more, until the mixture is smooth.
To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
Tiramisu Assembly
Slice the Genoise cake in half, to make two cakes of half the original height.
Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
Preheat oven to 350° F. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil and lightly dust with cake flour. Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured. Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour. Fold in the melted butter. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool.
To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the Marsala wine or brandy and stir.
To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and Marsala, Cognac or brandy and beat more, until the mixture is smooth.
To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
Tiramisu Assembly
Slice the Genoise cake in half, to make two cakes of half the original height.
Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
Comments (5)
Susan
Nov 12, 2010
Step 3 says to sift a half cup of plain flour.<br>Step 8 says to fold in the cake flour.<br>Which is it?
admin
Nov 14, 2010
Susan, you can use plain or cake flour for this recipe. The amount of flour used is so small that it does not make much difference.<br>
mel su
Jan 19, 2011
what if I wanted to add lady fingers around the cake? when would I add those without the cookies going soggy?
Cindy
Dec 15, 2011
Great recipe fun to make!
Smk
Jun 6, 2012
The cake turned out half the size it was supposed to be and I followed the directions exactly, very disappointing the morning of an important birthday.
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