Rich Tiramisu cake

Ingredients

Sponge biscuit

3 eggs

90 grams (3.2 ounces) sugar

1 teaspoon vanilla extract (optional)

80 grams (2.8 ounces) flour

0.25 teaspoon baking powder

150 milliliters (5 fluid ounces) freshly brewed coffee for soaking

Cream

250 grams (8.8 ounces) mascarpone

125 grams (4.4 ounces) cream 33-35%

45 grams (1.6 ounces) powdered sugar

1.5 egg yolks

15 grams (0.5 ounces) sugar

6 grams (0.2 ounces) gelatin

30 milliliters (1 fluid ounce) freshly brewed coffee

Additionally

Cocoa powder for sprinkling

200 grams (7 ounces) savoiardi cookies for decoration

Instructions

Step 1

Step 1:
Divide the eggs into whites and yolks. Tip: Ensure no yolk gets into the whites for best results.

Step 2

Step 2:
Whip the egg whites until foamy. Add the sugar, stirring constantly, and whip until stiff peaks form. Tip: Use a clean, dry bowl for whipping egg whites.

Step 3

Step 3:
Sift the flour and baking powder together. Gradually fold the flour mixture into the whipped egg whites in 3-4 passes, mixing carefully with a spatula each time. Tip: Be gentle to not deflate the egg whites.

Step 4

Step 4:
Pour the batter into a greased mold and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Do not open the oven door during baking.

Step 5

Step 5:
Cool the finished biscuit, wrap it in cling film, and refrigerate for at least overnight. Before assembling, cut the biscuit into three layers and soak each generously with coffee. Tip: Cool the biscuit completely before cutting to avoid crumbling.

Step 6

Step 6:
Whip the yolks with sugar until the mixture turns pale. Tip: Use room temperature eggs.

Step 7

Step 7:
Soak the gelatin in 30 grams (1.05 fluid ounces) of cold water until it blooms. Tip: Ensure the water is cold to properly bloom the gelatin.

Step 8

Step 8:
Whip the cold cream with powdered sugar until peaks form. Tip: Chill the bowl and beaters for best results.

Step 9

Step 9:
Dissolve the bloomed gelatin in a microwave or over a double boiler, then add it to the whipped yolks. Mix well. Tip: Ensure the gelatin is fully dissolved.

Step 10

Step 10:
Add the mascarpone to the yolk mixture and whip until smooth. Carefully fold in the whipped cream. Tip: Do not over mix to maintain volume.

Step 11

Step 11:
Pour in the coffee and gently stir. Tip: Add the coffee slowly to avoid curdling.

Step 12

Step 12:
Spread the cream on a soaked cake layer, level it, and sprinkle with cocoa powder. Repeat for the second and third layers. Tip: Use a small sieve for even cocoa powder distribution.

Step 13

Step 13:
Leave a little cream to cover the sides of the cake. Place the cake in a split ring and refrigerate for several hours to stabilize. Tip: Chill for at least 4 hours for best results.

Step 14

Step 14:
Remove the ring, cover the sides with the remaining cream, and decorate with savoiardi cookies if desired. Tip: Gently press the cookies against the cream for them to stick well.

Servings

🎉 Now that your masterpiece is ready, let’s get creative with serving ideas! This elegant dessert pairs beautifully with a strong espresso or a frothy cappuccino, highlighting the coffee flavors within. For an extra touch of glamour, serve each slice with a dollop of freshly whipped cream and a dusting of cocoa powder. Hosting a dinner party? Transform your dessert table with additional garnishes like chocolate shavings, fresh berries, or even a drizzle of caramel sauce. 🍫🍓 The crunchy savoiardi cookies used for decoration not only add visual appeal but also a delightful texture contrast to the creamy layers. Embrace the festive seasons by using seasonal sprinkles or edible gold flakes for a bit of sparkle. 🌟 No matter how you present it, this dessert is sure to be the showstopper at any gathering!

Equipment

Electric Mixer

Whether it's a hand mixer or a stand mixer, this gadget is a lifesaver when whipping egg whites and cream to perfect peaks. Pro tip: Make sure to clean and dry the beaters between uses to ensure optimal results.

Sieve

A fine-mesh sieve will help you sift the flour and baking powder, ensuring a lump-free batter. Save yourself some hassle and get one with a comfortable handle.

Round Cake Pan

An 8-inch round cake pan is ideal for this recipe. Line the bottom with parchment paper for easy cake removal and clean edges.

Spatula

A silicone or rubber spatula is essential for gently folding ingredients without deflating your batter. Opt for a flexible, heat-resistant one.

Springform Pan

This will make it a breeze to assemble your cake and remove it after chilling. Just make sure to secure the bottom tightly to avoid leaks.

Variations

🌱 **Gluten-Free Variation:** Swap out the regular flour with a gluten-free flour blend, ensuring it's suitable for baking. Double-check all other ingredients to make sure they're gluten-free too, especially the baking powder. 🥑 **Vegan Variation:** Replace the eggs with an egg substitute like flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 10 minutes). Use plant-based heavy cream alternatives for both the cake and the cream, and substitute mascarpone with a vegan cream cheese. Finally, make sure your gelatin is vegan-friendly, such as agar-agar. 🌾🌱

Faq

Why isn't my sponge biscuit rising properly?
Make sure your eggs are fresh and at room temperature. Whip the egg whites to stiff peaks, and fold the dry ingredients gently to avoid deflating the batter.
How do I prevent the cake from sticking to the pan?
Line the bottom of your cake pan with parchment paper and grease the sides lightly with butter or oil.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after chilling for a few hours or overnight, so feel free to prepare it a day in advance.
What's the best way to dissolve gelatin?
Sprinkle the gelatin over cold water and let it sit for a few minutes. Then, gently heat it over a water bath or in short bursts in the microwave, stirring until it's completely dissolved.
How do I achieve sharp edges while frosting the cake?
Use a bench scraper or an icing smoother while turning your cake on a rotating cake stand. This will help achieve clean, sharp edges.
Can I use instant coffee instead of freshly brewed coffee?
Yes, instant coffee can be used as a substitute. Mix it with hot water according to the package instructions to get the right strength.