Tiramisu cake

Step by step: Tiramisu cake

• Step1

  First, make the ladyfingers: Whip 10 egg yolks with 170 grams (6 oz) of the sugar on high speed with the whip attachment, until light and thick. About 8 minutes.

• Step2

  In a separate bowl whip 7 egg whites on medium speed until soft peaks form. Increase the speed and gradually add 100 grams (3.5 oz) of sugar. Whip until medium peaks form. Gently and gradually, fold the egg whites into the yolks.

• Step3

  Use cake flour, or combine 250 grams (12 oz) of flour with one and a half teaspoons of baking powder. Sift the flour into the egg mixture and fold.

• Step4

  Fit a pastry bag with a plain tip of 10mm in diameter (# 4). Fill with the batter and pipe 7cm lengths on pans lined with parchment paper. Dust generously with powdered sugar.

• Step5

  Bake at 200°C (400°F) for 10-15 minutes. Cool completely.

• Step6

  Make the tiramisu cream: Whip 350ml (12 fl oz) of heavy cream and put away in the refrigerator.

• Step7

  Combine 5 egg yolks, 120 grams (4 oz) of sugar and 120ml (4 fl oz) of Marsala (or another sweet wine) in a bowl. Set over simmering water and heat, whisking constantly, until the mixture reaches 65- 75°C (150- 167°F).

• Step8

  Remove from the heat and whisk on high speed with the whip attachment until cool.

• Step9

  Gradually fold the egg yolk mixture into 350 grams (12 oz) of mascarpone. Gently fold in one-third of the reserved whipped cream, than fold in the remaining whipped cream.

• Step10

  To assemble the cake, arrange a layer of ladyfingers in a cake pan, 28 cm in diameter. Brush with coffee and spread one third of the tiramisu cream.

• Step11

  Repeat with 2 more layers. Refrigerate for 5 hours or overnight.

• Step12

  Unmold the cake. Spread a small amount of whipped cream on the sides of the cake, dust the top with cocoa powder and garnish the sides with the leftover ladyfingers.

• Step13

  Good luck with your Tiramisu cake making! Please visit our website for more delicious recipes!