I found this Tiramisú cake by accident some time ago, and it has been on my “to make” list ever since. I would have made this cake a long time ago if only the recipe came with common measurement, i.e. cup, oz, gram etc. I know, I know, that is not an excuse to neglect this yummy recipe. Finally, I sat down, made conversions, and made this cake.
Yes, there are many steps, and it takes time to make this yummy cake as you have to wait for some of them to be cold etc. But I guarantee you that it’s so worth it.
Tiramisú LOVE cake (make one 6-inch cake)
- 3 eggs
- 250 grams sugar
- 100 grams milk
- 50 grams butter
- 300 grams all purpose flour
- 1 + 1/2 tsp baking powder
- 1 tsp vanilla extract
Preheat oven to 175°C (350°F). Butter and flour two round round 15 cm (6 inch) cake pans.
Whisk eggs and sugar until white and fluffy. Heat the milk and butter in a sauce pan until the butter has melted. Gradually add the milk mixture and vanilla extract to the batter. Mix the flour and baking powder in another bowl and then add it to the batter. Divide the batter evenly between the 2 prepared pans.
Put the pans on the lower rack in the oven and bake for about 30-35 minutes or until a toothpick comes out clean.
Let pans cool on a rack for 15 minutes. Invert the cake onto parchment paper. Let cool for a while and then cut both cakes in the middle.
Coffee marsala syrup
- 100 grams strong coffee or espresso
- 50 grams sweet marsala wine
- 50 grams sugar
Mix coffee with marsala and sugar in a saucepan. Let boil for about 4-5 minutes. Pour into a bowl and let cool completely.
Zabaglione with mascarpone
- 4 egg yolks
- 50 grams sugar
- 100 grams sweet marsala wine
Beat egg yolks and sugar until light and fluffy, about 5 minutes. Put the bowl over simmering water and add marsala wine.
Mix constantly until the mixture starts to thicken (this can take a while, about 10 minutes). Be careful so you don’t make scrambled eggs! Remove from heat and let cool. Strain the mixture to get rid of cooked egg bits. Cover with plastic wrap on the surface, and put in fridge until completely cold.
- 1 cup mascarpone cheese (250 grams)
- 200 grams heavy whipping cream
- 2 tbsp sugar
Mash the mascarpone cheese in a separate bowl until soft and creamy (do not whip) In another bowl, whip the cream and 2 tbsp sugar until soft peaks form.
Mix the mascarpone and whipped cream together (by hand, but don’t overwork it). Add the cold zabaglione. Put the bowl in the fridge for 1-2 hours.
- Cocoa powder
- Chocolate wafer stick
- Spoon a few tablespoons of coffee syrup on each cake layer (on the cut side).
- Put the first layer on a cake stand and spread mascarpone cream on it.
- Powder cocoa on top.
- Repeat steps 2 & 3 until all layers are used.
- Garnish with chocolate wafer stick. Let the cake stand in the fridge for a while to make it more stable.
Reference: The talented Linda Lomelino from call me cupcake.