Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.
Ingredients ( 9 inch round cake)
Sponge cake
– 4 eggs
– 200 g sugar
– 100 g cake flour
– 1 tbsp unsalted butter, melted
Tiramisu filling
– 1 8 oz mascaporne cheese at room temperature, homemade or storebought
– 1 1/2 cup heavy cream
– 3 egg yolks
– 1/4 cup and 4 tbsp Amaretto wine
– 1/4 cup and 1 tbsp sugar
– 1 cup brewed Espresso coffee or strong coffee
Method
Sponge cake
– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)
– Sift the cake flour and fold in the beaten egg gently.
– Mix butter with half a cup of the batter then finally fold in the remaining batter.
– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.
Tiramisu
– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream
– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes
– Let the beaten yolks sit for 30 minutes to cool down to room temperature.
– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.
– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.
– Slice the cake horizontally into two equal layers.
– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.
– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.
– Repeat the previous step for the second layer.
– Let the cake sit in the refrigerator for 6 hours before serve.
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