This is one of the more exquisite cakes and takes quite a
bit of effort to make it but it is definitely worth it. It will
ensure that whoever tries it once would crave for it again.
Tiramisu is an excellent cake to give as a gift.
Preparation Time: 45 Minutes
Cook Time: 20 Minutes
Ready In: 5 Hours
Serving: 12 person
- 5 eggs, separated
- 3/4 cup white sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar for dusting
- 1 cup white sugar
- 1 cup boiling water
- 1/2 cup strong brewed coffee
- 1/4 cup rum
- 1 (8 ounce) container mascarpone cheese
- 2 cups confectioners' sugar
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 (1 ounce) squares semisweet chocolate, grated
- 1/8 cup confectioners' sugar for dusting
- Preheat oven to 350 degrees F
(175 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whip egg yolks
and 1/4 cup of sugar with an electric mixer until thick and
pale. In a separate bowl, whip egg whites (with clean
beaters) to soft peaks. Gradually sprinkle in the remaining
1/2 cup sugar while whipping to medium stiff peaks. Fold
the egg yolk mixture into the egg whites. Gently fold in
the flour and 1 teaspoon vanilla. The batter should be
thick and pale yellow.
- Trace two 9 inch circles onto the
parchment paper using a cake pan as a guide. Spread or pipe
batter to completely fill inside the lines of the circles.
Batter should be about 1/2 inch tall.
- Load the remaining batter into a
pastry bag fitted with a half inch tip or hole. Draw
parallel lines onto another piece of parchment that are 3
inches apart. Pipe the batter back and forth just between
the lines in a compressed S motion, until you run out of
batter. This is the part that wraps around the outside of
the cake. (It helps to have it in one piece, but you can
pipe individual fingers using the guidelines drawn on the
paper, if you prefer.) There may be extra.
- Bake in preheated oven 10 to 15
minutes, until firm but not browned. Remove from the oven
and dust generously with confectioners' sugar. Set aside to
- To make the syrup, stir together
1 cup sugar, boiling water, coffee and 1/4 cup rum until
sugar is dissolved. Set aside.
- To make the filling, combine
mascarpone, 2 cups confectioners' sugar, dark rum and 1
teaspoon vanilla in a large bowl. Whisk together until
completely smooth, scraping the bottom of the bowl to
remove any lumps. Gradually whisk in the heavy cream. Whip
with an electric mixer until soft peaks form. Stop whipping
when the mixture shows the first sign of
- To assemble, line the sides of a
9-inch springform pan with parchment or waxed paper. Place
one of the ladyfinger rounds in the bottom of the pan.
Brush generously, but do not soak completely, with syrup.
Place the 3-inch high ladyfinger strips around the inside
edge of the pan, so that the sides are completely covered.
Brush generously with syrup.
- Spread half of the filling
mixture over the first ladyfinger round in the pan. Place
the remaining ladyfinger round on top of the filling. Soak
the second ladyfinger round with syrup until it cannot take
any more. Spread the remaining filling over that and smooth
the top. Sprinkle with grated chocolate. Refrigerate at
least 4 hours.
- To serve, remove the sides of the
pan and carefully remove the parchment or waxed paper from
the outside of the cake. Dust with confectioners' sugar
just before serving.
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