If you’ve ever had Tiramisu, then you know how wonderful it is. But making the traditional recipe takes a lot of time, something few people have. Well, here’s a fantastic way to make creamy Tiramisu cake without a lot of fuss.
Directions
Start by putting 1 1/2 cups of espresso or strong coffee in a medium-sized mixing bowl to make the syrup. Be sure it’s at room temperature. To that, add 3 tablespoons of golden rum.
Next, you’ll prepare the ladyfingers. To do that, dip both sides of 20 cookies in the syrup mixture. While you want to get them wet, don’t soak them.
Now, place the moist ladyfinger cookies side-by-side in the bottom of a 13 x 9-inch baking dish, then set aside. Since you don’t bake this cake, the pan doesn’t need to be ovenproof. But the 13 x 9-inch size works best.
You’ll then make the custard filling, which consists of placing 6 egg yolks and 3/4 cup granulated sugar in a glass mixing bowl. Bring a pan of water to a soft boil and place the bowl with the egg and sugar mixture on top, making sure it doesn’t touch the water. For roughly six to eight minutes, whisk the mixture over the steam until the sugar completely dissolves, set aside.
Put 16 ounces of cold mascarpone in another mixing bowl. To that, add the other 3 tablespoons of golden rum, and with an electric hand mixer, blend well. Now, incorporate the egg and sugar mixture, again mixing until the ingredients are fluffy and yellow.
The next step involves beating 2 cups of heavy whipping cream. Make sure you beat them to a soft peak. This is when you lift the beaters out of the cream and it sticks but without forming stiff peaks.
Gently fold half of the whipped heavy cream into the custard. After incorporated, add the second half of the whipped cream, again, folding it in slowly and carefully. Set that aside.
Spread half of the custard over the ladyfingers in the pan. Then, dip the remaining 20 ladyfinger cookies in the coffee and rum mixture. Place those on top of the custard, followed by spreading the last half of the custard on top of the cookies.
Be sure to use all the custard, and with a cake spreader, smooth it out. Then, cover the pan with plastic wrap. Refrigerate the Tiramisu cake for a minimum of six hours or overnight to allow the custard to set.
When ready to serve, pull the cake out of the refrigerator. Put 2 to 4 tablespoons of unsweetened cocoa powder in a small metal strainer. Holding it over the cake, tap the side to sprinkle the cocoa, covering the entire top.
The only thing left to do is cut the cake and enjoy.
Ingredients
For this delicious dessert, you’ll need the following ingredients.
- 1 1/2 cups espresso or strong coffee (at room temperature)
- 6 tablespoons golden rum
- 40 ladyfinger cookies
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16-ounces of mascarpone (cold)
- 2 cups heavy whipping cream
- 2 to 4 tablespoons unsweetened cocoa powder
Overview of Directions
To make this Tiramisu cake, you’ll first dip half of the ladyfinger cookies in a coffee and golden rum mixture. Place those in a 13 x 9-inch pan. Next, you’ll place the egg yolks and sugar in a glass mixing bowl, followed by setting it over a steaming pot of water. For about six to eight minutes, whisk so all the sugar dissolves.
In another bowl, you’ll mix the mascarpone and remaining rum. Follow that by adding the creamy egg and sugar mixture. Beat this until the ingredients resemble yellow custard.
Next, beat the heavy cream to a soft peak in yet another mixing bowl. Fold half of this into the custard. Once mixed, fold in the other half.
Spread half of this over the cookies in the pan. Then, dip the remaining cookies in the coffee and rum mixture, placing them on top of the spread custard. Top that layer with the rest of the custard.
Cover the cake with plastic wrap and refrigerate for at least six hours or overnight. Just before serving, put the cocoa powder in a metal whisk. Tap the strainer over the cake, covering it entirely … then eat and enjoy.
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Source: Natashas Kitchen, Accademia del Tiramisu
