Tiramisù, literally “pick-me-up,” is a classic coffee flavored Italian dessert made of ladyfingers. According to The Washington Post Carminantonio Iannaccone created tiramisu in 1969 when he was head chef at Via Sottotreviso in Treviso, near Venice. Countless variations for Tiramisu exist and this recipe uses cake, in place of ladyfingers. This version is an elegant round cake made from layers of delicate espresso-infused cake and filling made from sweetened mascarpone and whipped cream.
8 tablespoons (1 stick) butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whipping cream
2 tablespoons Espresso powder
1/4 cup water
4 tablespoon Kahlua
1 cup whipping cream
8 ounces mascarpone cheese
1/2 cup confectioners’ sugar
2 teaspoons pure vanilla extract
8 ounces semi-sweet chocolate block for shavings
About 20 ladyfingers
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 8-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the whipping cream.
Divide batter evenly between baking pans and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.
Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.
In a small bowl, whisk together espresso powder and hot water. Set aside.
In a large bowl, whip cream until it forms stiff peaks. In another bowl, whisk together mascarpone, confectioners’ sugar and vanilla. Fold the whipped cream into the mascarpone mixture.
To assemble the cake:
If the top of the cakes have crowned, trim off the top of the cakes to make them level using a long serrated knife. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.
Place the second layer over the mascarpone filling. Using a pastry brush soak the top the second cake layer with another 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.
Place the third layer over the mascarpone filling. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate block. Spread the top of the cake with chocolate curls until the mascarpone frosting is no longer visible.
Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart.
Chill in the refrigerator until ready to serve. For best results, make the cake one day prior to serving so the flavors have enough time to properly blend.
This cake can easily serve 8-10 people.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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