Food

Classical Tiramisu Cake Recipe

September 17, 2015

I have always loved coffee and anything having coffee as a key ingredient steals my heart. Tiramisu, as we all know is a very classical and loved Italian Dessert. Classical Tiramisu is make up of cookies called Savoiardi also known as Italian Ladyfingers and mascarpone cheese. I always longed to make Tiramisu but somehow I couldn’t get my hands on the ladyfingers and the cheese as well. Until few weeks back when I was strolling through the isles of Godrej’s Natures Basket and spotted the classical ladyfingers and finding Mascarpone cheese there is no big task.

I decided to make this cake for my brother’s birthday and since it was my first attempt in making Tiramisu Cake I was quiet skeptical, but this one turned out to be so amazing that I am asked to make it again.

Let’s go ahead and have a look at the ingredients.

( I made a big cake with three layers, you can adjust the ingredients according to your desired cake size)

 

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Ingredients: 

  • Italian Ladyfingers ( I required 4 packets of 12 in each, roughly 46 to 48 ladyfingers)
  • Mascarpone cheese (400 gms) at room temperature
  • 2 cups Cold whipping or heavy cream
  • Strong coffee cooled to room temperature
  • 1/2 cup fine sugar
  • 1 tsp vanilla extract
  • Unsweetened cocoa powder for dusting
  • Spring form pan or any glass dish of your choice

 

Procedure:

First prepare your strong coffee ( boil water and add instant coffee to it) let it cool to room temperature

Mean while whip your mascarpone (room temperature) and vanilla slightly, do not over whip

Take your cold heavy cream and add the sugar, whip until hard peaks form

Now add half of the whipped cream to the mascarpone just to lighten the mixture and fold in (be careful not to deflate the air by over mixing)

Add this folded mixture to the remaining whipped cream and fold in until almost mixed

Now its time to assemble the cake

Dip each ladyfinger in the coffee and start placing in at the base of the cake tin to form the base layer

Do not dip in for a long time, 4 seconds is fine

 

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You can cut the ladyfingers to fill in the gap

Now spread a layer of the mascarpone and cream on this with the help of a spatula or spoon

 

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Cover this with another layer of ladyfinger dipped in coffee and repeat the cream filling again

I did three such layers

Cover the cake with a plastic wrap and keep in the fridge for at least 12 to 24 hours

You can serve this after dusting it with some unsweetened cocoa or if you are crazy like me then read ahead to find out what I did

After 12 hours I removed the cake from the springform pan and added a tin layer of the cream filling all around the cake

Next I placed ladyfingers all around, like a border and tied it with ribbon to secure it

I filled the top of the cake by piping with the same cream filling and the dusted it with cocoa before serving

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This cake was a stealer and people who love no bake dishes are going to love this.

Coffee lovers be ready!

Hope you guys liked this post. Do let me know how it turns out to be

Lots of love <3

 

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