Ingredients:
For the Cake Base:
- 6 large eggs (separated)
- 150g granulated sugar
- 150g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Coffee Syrup:
- 250ml freshly brewed espresso (cooled)
- 3 tbsp coffee liqueur (optional)
- 2 tbsp granulated sugar
For the Mascarpone Cream:
- 500g mascarpone cheese (room temperature)
- 250ml heavy whipping cream
- 100g powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
Instructions:
Step 1: Prepare the Cake Base
- Preheat your oven to 180°C (350°F).
- Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, beat the egg yolks and sugar together until thick and pale.
- In a separate bowl, whisk the egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate the air.
- Sift the flour and baking powder over the mixture and fold gently to combine.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on a wire rack.
Step 2: Make the Coffee Syrup
- In a small bowl, combine the cooled espresso, coffee liqueur (if using), and sugar. Stir until the sugar dissolves.
- Set aside to soak the cake layers later.
Step 3: Prepare the Mascarpone Cream
- In a large bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
Step 4: Assemble the Tiramisu Cake
- Place one cake layer on a serving plate and brush generously with the coffee syrup.
- Spread a layer of mascarpone cream evenly over the cake.
- Place the second cake layer on top and repeat the process of brushing with coffee syrup and spreading mascarpone cream.
- Spread the remaining mascarpone cream over the top and sides of the cake.
Step 5: Garnish and Chill
- Dust the top of the cake generously with cocoa powder using a fine-mesh sieve.
- Optionally, decorate with dark chocolate shavings for added texture and flavour.
- Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavours to meld together.
Nutritional Information (Per Serving, Approx. 1/12th of the Cake):
- Calories: 370
- Protein: 7g
- Carbohydrates: 34g
- Sugar: 22g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 160mg
- Sodium: 85mg
Tips for Success:
- Use Fresh Ingredients: High-quality mascarpone cheese, freshly brewed espresso, and fresh eggs are key to achieving the best flavour.
- Don’t Rush the Chill Time: Letting the cake rest in the refrigerator ensures the flavours fully develop.
- Customizable Coffee Flavour: Adjust the coffee strength and sweetness to suit your taste.
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