Tiramisu is one of the cake that I love to eat. There is no doubt, Tiramisu is the popular Italian dessert…known worldwide. No wonder, it is sooo delicious! I usually bake this on special occassions, and family gatherings. I simply want to serve something different than the usual or typical german cake.Take note, this cake is not for young kids due to Amaretto. The alcohol amount is not much but I’d rather warn you upfront :). The recipe also contains fresh eggs, so I advice you to consume the cake at the same day you bake it or keep the rest refrigerated.
Oh by the way, you need a pastry when baking this Tiramisu recipe. Since I am a lazy cook…I mostly buy a ready made one from the bakery. It makes the preparation time shorter, but just incase you are willing to bake the pastry yourself. Below is the Angel Food Cake recipe.
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon orange extract, or lemon (*Zitrone)
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
ITALIAN TIRAMI-SU CAKE
250 grams confectioners sugar
600 grams Mascarpone
zest and juice of 1 fresh lemon (*Zitrone)
Â½ cup cold Espresso
3/4 cup amaretto liqueur
125 grams butter
cocoa powder for dusting
Cut angel food cake in 2 equal layers. Melt butter and let cool. In a cup, combine espresso and 1/2 cup amaretto. Spoon mixture evenly over each layer of cake. Whisk together eggyolk and confectioners sugar until thick and creamy. Add mascarpone, lemon zest, lemon juice, the rest of amaretto and melted butter. Place 1 layer of cake on plate and spread 1/2 cup mascarpone mixture on top. Place remaining layer on top and cover entire cake with mixture. Grate chocolate on top of cake. Refrigerate until ready to serve. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.