Tiramisu Cake Recipe

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 2 hours 40 minutes

Ingrédients

butter

6 eggs

½ cup granulated sugar

1 cup cake flour

6 egg yolks

1 cup granulated sugar

¼ cup Marsala

¼ cup brandy

2 lb mascarpone cheese

1 cup espresso

3 tbsp brown sugar

1 tbsp granulated sugar

1 tsp lemon juice

1 tsp vanilla extract

½ cup bittersweet chocolate

Instructions

Step 1.1

Preheat the oven to 350 degrees F.

Step 1.2

Butter a 12x16-inch rimmed baking sheet and line it with parchment paper.

Step 1.3

Then, brush the parchment paper with butter.

Step 2.1

In a mixing bowl, combine the yolks with half of the sugar. Then, using a handheld electric mixer on medium speed, beat until the mixture is light in color and forms a ribbon when the beaters are lifted. Set aside.

Step 2.2

In another bowl, whip the egg whites to soft peaks using clean beaters.

Step 2.3

Then, slowly pour the remaining sugar into the egg white mixture. Continue beating until the whites form slightly drooping peaks when the beaters are lifted.

Step 2.4

Sift the flour again.

Step 2.5

With a rubber spatula, fold half of the flour into the yolk mixture.

Step 2.6

Fold in half of the whites. Then, fold in the remaining flour. Finally, fold in the remaining whites.

Step 2.7

Finally, fold in the remaining whites.

Step 2.8

Pour the mixture into the prepared baking sheet and, with a spatula, carefully spread to fill the tray.

Step 2.9

Bake for 12 to 15 minutes until golden.

Step 2.10

Remove from the oven and let cool to room temperature.

Step 3.1

In a medium heatproof bowl, whisk together the yolks and sugar.

Step 3.2

Add the Marsala and brandy.

Step 3.3

Place over a pan of boiling water. Make sure that the bottom of the bowl doesn’t touch the water. Cook until the mixture reaches 160 degrees F on a cooking thermometer.

Step 3.4

Continue cooking and stirring for about 5 minutes, until the mixture resembles a thick paste.

Step 3.5

Remove and place the bowl inside a larger bowl of ice water.

Step 3.6

Stir occasionally until the mixture cools to room temperature.

Step 3.7

Put the mascarpone in another bowl. With an electric mixer on medium speed, beat until it forms soft peaks.

Step 3.8

With a rubber spatula, fold thoroughly into the yolk mixture.

Step 4.1

In a heatproof bowl, stir together the espresso, brown and granulated sugars, lemon juice, and vanilla until the sugars dissolve completely.

Step 4.2

Set aside.

Step 5.1

Cut the sheet of cake into two 8x10-inch portions.

Step 5.2

Divide the mascarpone cream into 3 equal portions and the espresso syrup into 2.

Step 5.3

Spread a portion of the mascarpone cream over the bottom of a deep 8x10-inch dessert dish.

Step 5.4

Top with one sheet of cake. Drizzle one portion of syrup evenly over the cake.

Step 5.5

When it has soaked in, repeat with another layer of mascarpone cream, another cake sheet, and more syrup.

Step 5.6

Top with the remaining mascarpone cream and sprinkle with grated chocolate.

Step 5.7

Cover and refrigerate for at least 2 hours.

Step 5.8

Serve with a cup of hot coffee or a glass of wine. Enjoy!

Nutrition

• Taille de Portion: 1
• Calories: 619
• Lipides Totaux: 42 g
• Lipides Saturés: 24 g
• Cholestérol: 256 mg
• Sodium: 83 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 33 g
• Protéines: 11 g