Striped Tiramisu cake

Ingredients

Sponge Biscuit

4 large eggs

120 grams (4.2 ounces) sugar

80 grams (2.8 ounces) all-purpose flour

30 grams (1.1 ounces) cornstarch

Coffee Soaking

200 milliliters (6.76 fluid ounces) espresso

Sugar to taste

Filling

100 grams (3.5 ounces) dark chocolate

Cream

400 grams (14.1 ounces) mascarpone cheese

250 grams (8.8 ounces) heavy whipping cream

50 grams (1.8 ounces) powdered sugar

Instructions

Step 1

The calculation is for two 16cm (6.30 inch) molds. **Sift the flour and cornstarch together**.

Step 2

In a separate bowl, beat the eggs at a low mixer speed until foamy. Ensure the eggs are at room temperature for best results.

Step 3

Without stopping the mixer, gradually add the sugar and beat the mixture until it becomes light, fluffy, and has significantly increased in volume.

Step 4

Add the dry ingredients to the egg mixture in two batches, folding in gently with a spatula each time.

Step 5

Spread the batter evenly into two 16cm (6.30 inch) molds.

Step 6

Bake the sponge biscuit at 356°F (180°C) for about 35 minutes, or until a toothpick inserted into the center comes out clean. **Wrap the warm biscuits in cling film and refrigerate for several hours**.

Step 7

Make strong coffee. It's important to use high-quality coffee to avoid bitterness. Natural ground coffee or instant coffee can be used. Add sugar to taste once the coffee is brewed.

Step 8

Start whipping the cold cream until soft peaks form, then gradually add the powdered sugar. Continue whipping until the cream thickens but don't over-beat.

Step 9

Add the mascarpone cheese to the whipped cream in several additions, whipping well after each addition but keeping the mixer speed low. **Stop whipping as soon as all the mascarpone lumps have disappeared**. Be careful not to overwhip as it can cause the cream to break.

Step 10

Grate the chocolate.

Step 11

Slice each sponge biscuit into 2 cake layers. Use a serrated knife for clean, even cuts.

Step 12

**Soak each cake layer with coffee, sprinkle with grated chocolate, and apply an even layer of cream**. Apply the cream evenly to ensure a balanced flavor throughout.

Step 13

Cover the top and sides of the cake with the remaining cream. Use acetate tape to encircle the cake for a clean edge.

Step 14

Refrigerate the cake for at least 6 hours to set and stabilize.

Step 15

Decorate the finished dessert to your taste. **Enjoy!**

Servings

Serving Suggestions & Ideas 🎉

This coffee-soaked chocolate cream cake shines on its own, but you can elevate your presentation with some simple tweaks. Dust the top with a sprinkling of cocoa powder or some dark chocolate shavings for an extra touch of elegance. For a fresh vibe, add a few fresh berries or edible flowers—it'll feel like a café experience at home!

**Pair it up**! This cake pairs beautifully with a hot cup of espresso or cappuccino. The richness of the cake complements the robust flavors of coffee, making it an unbeatable combo. Hosting a dinner party? Serve small slices alongside a scoop of vanilla ice cream for a decadent finish.

Feeling adventurous? Try topping the cake with a thin layer of caramel sauce or a handful of crushed nuts for a crunchy contrast. 🍰✨

Equipment

Mixing Bowls

Essential for beating the eggs and combining ingredients. Use one large bowl for the egg mixture and a medium-sized bowl for the dry ingredients.

Electric Mixer

Crucial for whipping the eggs to the perfect consistency. Be patient and whip on low speed to bring the eggs to a foamy state.

Sifter

Use for sifting flour and cornstarch to ensure a smooth texture in your biscuit.

16cm (6.30 inch) Cake Molds

Two identical molds will help you achieve uniform cake layers. Be sure to prep them with parchment paper for easy removal.

Cling Film

Wrap the warm biscuits to keep them moist while they cool. This also helps in the cake's stabilization process.

Spatula

Ideal for gently folding dry ingredients into the egg mixture and for spreading the cream evenly across the layers.

Variations

Gluten-Free and Vegan Variations 🌱💡

Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend. Make sure to check that the cornstarch is also labeled gluten-free.

Vegan: Substitute the eggs with an egg replacer or flaxseed eggs (1 tbsp of ground flaxseed mixed with 3 tbsp of water per egg). Use a plant-based whipping cream and vegan mascarpone or cream cheese as alternatives. For the chocolate, make sure to choose dairy-free dark chocolate. 🎂✨

Faq

Why did my sponge biscuit turn out dense?
This is often due to overmixing the batter. Be gentle when folding in the dry ingredients to keep the batter airy and light.
Can I use instant coffee for the soaking mixture?
Yes, but make sure it's made strong and of good quality to avoid bitterness—it's important to enhance the cake's flavor.
How can I fix overwhipped cream?
Fold in a little unwhipped cream to loosen the texture, but be careful not to dilute the flavor.
Can I make the cake layers in advance?
Absolutely! You can bake the sponge biscuits a day ahead and wrap them in cling film to keep them moist before assembling.
How long can the finished cake stay fresh in the fridge?
The cake can stay fresh for up to 3 days if stored in an airtight container in the refrigerator.
What are some other decorations I can use?
Chocolate curls, edible gold flakes, and fresh mint leaves also make fantastic toppings for that extra wow factor.