Creamy Tiramisu Cake with Espresso and Mascarpone
Ingredients
For the cream
- 250 g heavy cream
- 1 packet whipped cream stabilizer
- 3 sheets gelatin
- 4 large egg yolks
- 80 g sugar
- 750 g mascarpone cheese
- 3 tablespoons milk
For the coffee syrup
- 1 small cup cold espresso
- 2 teaspoons sugar
- 5 tablespoons amaretto
Additional
- 200 g ladyfingers
- 2 tablespoons unsweetened cocoa powder
Preparation
Whip the heavy cream with whipped cream stabilizer and chill
Prepare a cake board and place a 26 cm cake ring on it
Arrange half of the ladyfingers on the bottom to completely cover it
Mix the espresso, sugar, and amaretto for the coffee syrup
Drizzle the arranged ladyfingers with the coffee syrup
Soak the gelatin sheets in ice-cold water for several minutes
Combine egg yolks and sugar in a metal bowl and beat over a water bath for 5 minutes
Transfer the mixture to a stand mixer and beat until cool
Squeeze the soaked gelatin sheets and dissolve them over a water bath
Temper the dissolved gelatin by adding 3 tablespoons of the egg yolk mixture, then combine with the remaining egg yolk mixture
In a separate bowl, stir the mascarpone with milk until smooth
Gradually fold the mascarpone mixture into the egg yolk mixture
Fold the chilled whipped cream into the cream mixture
Transfer the cream to a piping bag fitted with a round tip
Pipe one third of the cream in a 1 cm thick spiral starting from the center onto the ladyfingers
Place the remaining ladyfingers on the cream layer and drizzle with the remaining coffee syrup
Pipe another 1 cm thick layer of cream in the same spiral pattern
Pipe round drops of the remaining cream on top, starting from the center
Chill the tiramisu cake for at least 3 hours or until set
Just before serving, dust with unsweetened cocoa powder
Tips
This cake can be prepared a day in advance and stored in the refrigerator under a cake dome to allow the cream and coffee syrup to soak through
