Italian Tiramisu Cake
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 20 ingredients
- Chocolate
- Cream)
- 2 cup heavy whipping cream -- (for Mascarpone
- 1/4 cup sugar -- (for Mascarpone
- 1 1/3 cup all-purpose flour
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1 1/4 cup sugar
- 1/2 cup boiling water
- 1/4 tsp almond extract
- 2 tbsp cold water
- 1 tsp vanilla -- (for Mascarpone
- 1 lb mascarpone cheese or cream cheese -- softened
- Cream)
- 4 egg whites
- 1/4 cup rum
- 1/2 tsp salt
- Cream)
- 4 egg yolks
- 1/4 cup cold espresso or very strong coffee
Contains
GlutenEggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- (for Mascarpone Cream) 3/4 cup grated semisweet chocolate chocolate curls -- if desired
- 1.Heat oven to 325 degrees F. Grease and flour 2 round cake pans, 9x1 1/2 inches. 2.Beak egg yolks and cold water in a large bowl with electric mixer on high speed until light yellow in color. Gradually beat in boiling water. 3.Mix flour and salt and gradually fold into egg yolk mixture. 4.Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff peaks form. Gradually fold egg whites, vanilla and almond extract into flour-egg yolk mixture. Pour into pans. 5.Bake 25-30 minutes or until edge of cake pulls away from side of pan. Cool 5 minutes and remove from pans to wire rack. Cool completely. 6.Mix coffee and rum. To prepare Mascarpone Cream beat heavy whipping cream, sugar, vanilla and mascarpone cheese or cream cheese in a large bowl with electric mixer on high speed until stiff peaks form. 7.Place 2 1/4 cups of the Mascarpone Cream in medium bowl and fold in the grated chocolate. 8.Split each cake horizontally to make 2 layers. Place 1 layer on serving plate and brush with 2 tablespoons coffee mixture. Spread with 3/4 cup chocolate mixture. Repeat with two more layers, and top with remaining layer. 9.Frost sides and top of cake with remaining Mascarpone Cream. Garnish with chocolate curls. Refrigerate at least 4 hours or overnight to allow flavors to blend. 10.Cover and refrigerate any remaining cake. This recipe serves: 16. Quick Facts: Prep Time: 0 hr 30 min Cooking Time: 0 hr 30 min Nutrition Facts: Calories : 365 Fat : 23 gm Carbohydrates: 34 gm Protein : 6 gm Cholesterol : 115 mg Sodium : 180 mg Healthy Heart:
- 3g Protein; 28g Carbohydrate; 94mg Cholesterol; 94mg Sodium
- Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
- NOTES : Turn a favorite Italian dessert into a showstopping layer cake. Bon Appetito!
Plating
Cookware for this recipe
-
Saucepan
-
Cake tin
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Blender
-
Grater
-
Spatula
-
Pastry brush