Tiramisu Cake

 Tiramisu is one of the favorite dessert for all in my family. We usually surprise our friends who are celebrating milestone birthday. I am the designated baker for all the events, birthday, anniversary and baby shower. I have been doing this for over 22 years. We missed celebrating a friend's 50th last May due to lock down. We are planning to surprise her tomorrow. I found out that Tiramisu cake is her favorite dessert. So, I made it for her. Hope she likes it. Three layers of genoise cake or sponge cake soaked in coffee and filled with mascarpone filling. I only made 2 layers today.

Ingredients:

For the Genoise cake:

4 Egg Yolks

6 Egg Whites

1 Tablespoon lemon juice

3/4 Cup Sugar

2/3 Cup Milk

4 Tablespoons Butter

1 Cup + 1/4 Cup All Purpose Flour

1 1/2 teaspoon Baking Powder

Pinch of salt

1/2 Cup Brewed Italian Coffee for  bath

For the Mascarpone Filling:

18 ounces Mascarpone

15 ounces Heavy Cream

5-8 Tablespoon Powdered Sugar

For the Whipped Cream Frosting:

6 ounces Cream Cheese

3/4 Cup Powdered Sugar

2 1/4 Cups Heavy Whipping cream, cold

Unsweetened Cocoa Powder to dust on top 

Method:

To make the Genoise layers:

1. Preheat oven to 350 degrees F. Grease 2 8- inch diameter cake pans generously with butter or oil spray, and line with parchment circles. Grease and flour the parchment too.

                                                         

2. In a large bowl, whip egg whites with lemon juice for 1 minute. 

                                          

Add sugar in gradually, one tablespoon at a time, and whip until stiff white peaks are formed.

                                            

3. In another large bowl, add egg yolks, vanilla, milk, and melted butter. Give this a quick mix, just to combine the ingredients.

                                         

4. Sift flour, baking powder, and salt into the bowl. Mix to incorporate.

                               

5. Add a few large dollops of the egg white mixture to the flour mixture, and mix with spatula. Immediately, fold in the remaining egg white, careful not to over mix and deflate the  mixture.

                                                                

6. Divide the cake mixture evenly into the prepared cake pans. Tap to remove any air bubbles and for the batter to settle evenly. Bake for 20-22 minutes, until a tooth pick inserted in the middle comes out clean. Cool completely. 

                   

7. Brew a cup of strong Italian coffee. Cool it.

To make the Mascarpone filling / frosting:

1. Take cold mascarpone in a stand mixer or a large bowl.

                                                

2. Add cold heavy cream and confectioners sugar. Whip until it thickens to a stiff frosting. It should hold shape (not drip) when you take it on a spatula. Keep refrigerated until using.

                          

To build the genoise layers:

1. Brush the bottom of one cake with coffee, using a pastry brush. Gently place it on the serving plate. 

                                                          

2. Brush the top of the cake with coffee.

                                                            

3. Fill icing bag fitted with a large round tip with mascarpone filling. Evenly fill the top of the cake.

                                                             

4. Brush the bottom of the second cake with coffee. Gently place it on top of the filling. Brush the top of the cake with coffee.

                                          

5. Pipe the frosting evenly over the cake.

                                                

6. Using a spatula, coat the sides of the cake with the frosting. Dust the top of the cake with cocoa powder. Decorate edges with frosting if you desire.  Chill for 2 hours minimum before serving. It helps the cake to soak in the coffee.

                                         

Notes:

Recipe adapted from Emma's Goodies on YouTube.

You can add rum to the coffee if you like to booze up your cake.

You can add vanilla to the frosting if you like. But, in Italy, they don't add vanilla.