Tiramisu Cake
Tiramisu, a classic Italian dessert beloved by many, offers endless variations and personal touches, with every chef adding their unique twist to this timeless treat. Among the multitude of recipes, one stands out for those who are cautious about using raw eggs, incorporating a technique that ensures both safety and flavor: cooking the eggs on a bain-marie.
This method, often favored by culinary professionals, involves gently heating the egg mixture over simmering water. This approach not only cooks the eggs to a safe temperature but also creates a luxuriously smooth and creamy texture, elevating the dessert to new heights. By tempering the eggs in this manner, the recipe addresses common concerns, allowing you to indulge in the rich, velvety layers of tiramisu with peace of mind.
The subtle yet impactful step of using a bain-marie enhances the traditional flavors, marrying the delicate mascarpone cheese with the robust notes of espresso-soaked ladyfingers and a dusting of cocoa. It exemplifies the meticulous attention to detail that transforms a simple dessert into a masterpiece, satisfying both the palate and the desire for reassurance when it comes to food safety.
In the diverse world of tiramisu, this particular recipe shines by balancing tradition with a modern twist, making it a reliable and delightful choice for those who wish to savor this Italian classic without compromise.
Yield:
Make 8 in cake
Supplies:
Mixing bowl large size or stand mixer
Spatula
Whisk
Baking trays
Silicone matt or parchment paper
Scale
Round piping tips
Piping bags
Tiramisu Cake Recipe:
Ingredients:
3 yolks 1 whole egg)
80g caster sugar
100ml heavy cream
470g Mascarpone cheese
8g gelatine powder soaking 50ml cold water ( optional)
600ml heavy whipped cream/ 35% cream
1 teaspoon Vanilla/1 vanilla bean
1/2 cup Icing sugar /100g
1 package lady finger or homemade vanilla sponge
Steps:
In a mixing bowl, whisk together the egg yolks and whole egg with cream and sugar over a bain-marie, stirring constantly, to 60°C. Add gelatin bloom if needed. I recommend using gelatine, as it provides a better texture and prevents the cream from becoming too runny
Remove from the heat and allow the mixture to cool, then mix into the mascarpone cheese.
In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the mascarpone mixture.
Lady Finger Sponge Recipe:
Ingredients:
250g yolks /12 yolks
75g white sugar
200g eggs white /7 eggs white
100g white sugar
100g cornstarch
150g all purpose flour
Folding egg mixture to soft stiff egg white
Steps:
1. Separate egg whites and egg yolks, keep the extra unused egg whites for another recipe.
2. In the bowl of a stand mixer, add the egg whites and 100g of sugar.
3. Whip egg whites until firm, white, and glossy like meringue, then fold in the cornstarch to the mixture.
4. In a separate bowl, add the egg yolks and 75g of sugar, mixing until the sugar dissolves.
make two 8. in sponge
5. Fold the egg yolk mixture into the egg white mixture (soft stiff peaks/meringue).
6. Gently fold in 150g of flour to the egg mixture and cornstarch until well combined.
7. Fill the batter into a piping bag using a large round piping tip. Ateco 104
Pipe the batter into 4-inch long and 1- inch apart
8. Bake at 350-375°F for 15-20 minutes.
Store lady fingers cookeis in airtight container for 1 week.
Sugar syrup Recipe:
Ingredients:
200 g brown sugar
200ml hot water
2 tbsp instant espresso
Coffee flavor
Liquor is option Tia Maria
Steps:
Combine sugar and coffee , use hot water and mix until the sugar dissolves .
Allow it to cool before use.
Assemble the tiramisu cake:
Slice the cake into three layers. Place the first layer at the bottom of the cake and saturate it with coffee. Apply the mascarpone cream, spreading it evenly, and sprinkle with cocoa powder. Repeat the process for the remaining layers, finishing with a sprinkle of cocoa powder on top, then refrigerate to set before serving chilled.