How to Make Rich Tiramisu Cake

Legend states that a madam in an Italian bordello came up with Tiramisu using things she had available. Bordellos served patrons espresso as a way to pick them up after doing their exhausting business. The word Tiramisu actually means “pick me up” and relates to the exhilarating effects of espresso.

 

 

Cake Ingredients and Directions
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup granulated sugar
10 tablespoons unsalted butter at room temperature
3 whole eggs
1 egg yolk
1 teaspoon vanilla
¾ cup buttermilk

Sift the dry ingredients into a bowl and set aside. In a mixing bowl, beat the sugar and butter until it becomes creamy. Add eggs, one at a time beating 1 minute between each addition and finally add the yolk. Add vanilla. Add the dry ingredients by tablespoonfuls alternating with the buttermilk. Make sure to begin with the dry ingredients and end with them. The mixture may look a little crumbly and not smooth, but that is normal.

Pour the batter into two 9-inch cake pans that are lined with parchment paper and treated with non-stick spray. Bake at 350 degrees for 16 minutes, rotate pans and bake 16 more minutes or until a toothpick inserted into the cake comes out clean. Let pans cool in pans 5 minutes and invert them onto cooling racks to completely cool.

Espresso Syrup Ingredients and Directions
2 Tablespoons instant espresso powder
2 Tablespoons boiling water
½ cup tap water
1/3 cup granulated sugar
1 tablespoon Kahlua (optional)

In a small bowl combine the powder and boiling water and set aside.

In a saucepan combine the water and sugar and bring it to a boil. Transfer to a bowl and add 1 tablespoon of the espresso powder liquid. Add Kahlua, if desired and if not, add another tablespoon of water. Instead of Kahlua try brandy or amaretto.

Frosting Ingredients and Directions
8 ounces Mascarpone cheese
½ cup confectioner’s sugar
1 teaspoon vanilla
1 tablespoon Kahlua (optional)
1 cup heavy cream
2 ½ ounces shaved dark chocolate or mini chocolate chips

In a bowl whisk together the cheese, sugar, vanilla and Kahlua until it is creamy. In a mixer bowl beat the cream until it forms firm peaks. Fold the cream into the cheese mixture.

Assemble Cake
Poke holes with a skewer in one layer of the cake and brush heavily with syrup. Spread over 1 ¼ cup of the frosting and sprinkle with chocolate. Place next layer on top, poke and brush with syrup. Add the rest of the espresso powder liquid with the unused frosting and beat in. Frost top and sides of cake, chill 3 hours or overnight and dust with cocoa powder before serving.

Instead of making cake, line a loaf pan with parchment paper and fill the bottom with lady finger cookies. Make several layers poking, saturating with syrup and frosting. Save a little frosting for topping later and chill for 6 hours. Invert and remove parchment paper frosting the top with saved frosting.

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Author’s Bio

Damian is part time blogger and online enthusiast. He contributes to many blogs, including cake decorating Sydney , which is considered as one of the sweetest Australian websites.

Comments

  1. This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

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