This dessert is a variation of the traditional version: Sponge cake soaked in espresso and filled with a creamy mascarpone cheese. Tiramisu is considered a semifreddo (a dessert served cold, but not frozen), said to have been invented in the town of Treviso in Northern Italy. Regardless of its origin, this is a cake that can be served on any occasion – whether you are happy, sad or in between.
170g self-raising flour
115g unsalted butter (softened)
4 medium free-range eggs
1 level Tsp baking powder
4 Tbsp milk
250ml double cream
4 eggs (yolks)
500g mascarpone cheese
5 Tbsp coffee liqueur (or sweet Marsala)
200ml espresso coffee
Raspberries and shaved chocolate, for decorating
Preheat the oven to 350F/180C.
In a food processor, put in all of the ingredients and mix together until smooth.
Pour the mixture into a loaf tin with a loaf tin lined with parchment paper.
Bake in the oven for 45 – 50 minutes or until golden brown. To test whether or not it is cooked, press your finger lightly in the middle, if it springs up it is cooked. Alternatively, put a skewer in the middle of the cake, if it comes out clean, the cake is cooked.
Gently lift the paper case out of the tin and leave on a wire rack to cool.
Once the mascarpone cream mixture is made, use a bread knife to cut the loaf cake in half along the cake into 2 horizontal layers.
Line an 11-inch-by-3 1/2-inch loaf pan (or any pan of similar size) with plastic wrap extending 2-inches over each side. Set aside while you mix up the mascarpone cream mixture.
Whip the cream just until stiff peaks form. Do not over beat.
Separate the egg yolks from the whites. In a large bowl beat the yolks with the sugar until very light and fluffy, about 10 minutes. Stir the mascarpone cheese into the egg-sugar mixture. Fold in the whipped cream.
Mix the espresso and the coffee liqueur (or sweet Marsala) in a shallow dish.
Take a layer of sponge cake and trim it so it is slightly smaller than the bottom surface of the pan. Trimming the cake will allow the mascarpone mixture to surround the cake layer.
Pour one-third of the filling over the bottom of the loaf pan. Brush the cake layer generously with the espresso mixture and place over the mascarpone cream mixture.
Repeat this step two more time, ending with a layer of mascarpone cream on top.
Fold the extending plastic wrap over the top of the tiramisu and refrigerate for at least 6-8 hours. If you can allow it to chill overnight, that is even better.
To unmold, fold back the plastic wrap and position a serving plate over the top of the tiramisu. Invert the tiramisu onto the plate and carefully lift off the loaf pan/mold. Gently remove the plastic wrap.
Decorate the top of the tiramisu cake with raspberries and shave chocolate.
Refrigerate until ready to serve.
This recipe can serve 6-8 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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