The tiramisu cake was the dessert that accompanied my parents' wedding anniversary celebrations last week. For the recipe I used the tiramisu cream and the sponge cake by the well-known pastry chef Luca Montersino, I admit that I only recently started experimenting with his recipes and until now I have always hit the mark.
The tiramisu cake brings with it all the taste and aroma of the classic dessert that we all know, the particularity, if it can be defined as such, of this cake lies in the mascarpone cream which includes pasteurized eggs and soaks it with coffee that with its strong taste, gives the dessert an extra edge.
Sweetness, strength, beauty and love was what I wanted to bring to the table for this very special occasion and with this one tiramisu cake I hope I have succeeded.
Well friends, I returned from my Roman weekend, Elisa starts school again tomorrow and I am happy to have given her a weekend of games and entertainment before facing another year of growth in class.
Today we are all busy with the preparations, from the new backpack she will wear tomorrow, to the apron to be ironed and starched, we are choosing the hairstyle to do and the clothes to wear, in short, we are in great turmoil and even if it is the third year of school, the emotion of the first day is always strong;)
Now I leave you and run away to work, Monday is always full of things to do and I have to put the turbo;) Friendly basins and good school for your puppies: *
How to make tiramisu cake
Start by preparing the sponge cake
Put the eggs with sugar and vanilla in a bowl and whisk in a bain-marie until the mixture is puffy and frothy
Now add the sifted flour together with the potato starch, incorporating everything gently with a spatula with a movement that goes from bottom to top.
Now pour the dough into a greased and floured mold. Then bake the sponge cake in a preheated static oven at 180 ° C for 40 minutes.
Let the sponge cake cool before removing it from the mold, then let it cool on a wire rack.
Now switch to the tiramisu cream.
In a bowl, whisk the egg yolks together with the vanilla essence at medium speed
Put the water and sugar in a saucepan, mix and cook over medium-low heat. Using the food thermometer, check when the temperature reaches 121 ° C.
At this point, pour the syrup into the eggs and continue to whisk until the cream has cooled (it will take about 10 minutes).
In a separate bowl, whip the mascarpone with the fresh liquid cream.
Then add the egg cream into the bowl and mix with a spoon with movements that go from top to bottom.
Now prepare the syrup by mixing the hot coffee with the sugar until the latter has dissolved.
Now cut the sponge cake into 3 discs of the same height
Place the first disc of sponge cake on the serving plate and position the cake ring snugly.
Arrange the ladyfingers around, between the ring and the disc, and wet the latter with the coffee syrup.
With a pastry bag cover the surface with 1/3 of the mascarpone cream.
Place the second disc of sponge cake with light pressure, wet it with the coffee syrup and cover it with the same amount of cream.
Now place the third disc, always exerting slight pressure, and wet the surface again with the coffee.
With the leftover cream, and with the help of the pastry bag, decorate the cake by creating tufts over the entire surface.
Put the tiramisu cake in the fridge for an hour, then remove the herringbone ring by replacing it with a ribbon to better tie the ladyfingers. Sprinkle the surface with bitter cocoa and bring to the table.