Tiramisu Cake

Same base as my go-to tiramisu recipe, but in round cake form. This post is mainly for baking round cakes this way (since bought ladyfingers are rectangular):

To make the assembly neater, cut each ladyfinger into shape to fit the round edges of the cake pan. Almost like a jigsaw puzzle when it comes together into a circle. Very  satisfying! Do this before soaking each piece in the espresso-rum syrup during the final assembly. Don’t worry if its not super exact, as it will expand slightly after the soak, and it’ll fill in nicely. This extra step does make sure that the cake edges of the tiramisu are even when the cake is unmoulded.

(I guess if next time you want to make homemade ladyfingers, you could just pipe them out in a circular shape from inside out)

I used a ring pan for this recipe, and wrapped the bottom in saran wrap. Don’t use baking paper as the espresso syrup may soak through, and we want something that can wrap around the ring pan on the outside. And make sure to place the whole thing in a larger cookie sheet pan so it can catch any potential leaks. Once its chilled it’s fine, but still serve out of the fridge when still cold. After unmoulding dust the top with cocoa powder for an elegant simple finish!

Tiramisu Cake
Makes 1 6 inch tiramisu cake
Tiramisu recipe adapted from Inspired Taste

1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature
1/4 cup (60 ml) dry Marsala wine, divided
2 teaspoons vanilla extract
3 large egg yolks
1/4 cup (50 g/4 tablespoons) granulated sugar, divided
8 ounces (225 g) mascarpone cheese
3 egg whites
18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)
1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting (optional)

To prepare coffee:

Combine espresso, 2 tablespoons Marsala wine, vanilla extract and a tablespoon of sugar in a wide, small bowl.

To make tiramisu filling: 

Beat egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).

Remove bowl from heat then beat in mascarpone cheese until just combined. Cool slightly.

Beat the egg whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.

To assemble:

Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a ring mould lined with cling film.

Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling (optional). Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

To unmould, run a knife around the edges. Place on cake board, and lift off the ring gently. Peel away the cling film from the sides.

When ready to serve, dust with extra grated chocolate or cocoa powder. Serve immediately. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).

Note: If you don’t intend to serve this cake at home or immediately, consider another recipe that does not include soaking the bottommost layer – you may have to make a layer of sponge cake or a cheesecake type base separately. This will stabilize the bottom layer and prevent leaks through the cake board.

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