Stunning Tiramisu Layered Cake Recipe
Hi Bold Bakers! Indulge in our Tiramisu Cake Recipe, uniting boozy coffee-soaked sponge, silky mascarpone, and rich cocoa in an easy, elegant layered cake.
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For the Sponge Cake
* 1 cup (5 oz/142 g) Farmer Direct Foods all-purpose flour
* ½ cup (2½ oz/71 g) Farmer Direct Foods Heirloom Wheat flour
* 1 ½ teaspoon baking powder
* ½ teaspoon salt
* 5 large eggs, separated and at room temperature
* 1 cup (8 oz/225 g) plus ¼ cup (2 oz/57 g) granulated sugar
* 1 teaspoon vanilla extract
* ½ cup (4 fl oz/120 ml) whole milk , at room temperature
* 4 tablespoons (2oz/57g) butter , melted
For the Coffee Syrup
* 1 cup (8 fl oz/240 ml) very strong coffee
* 2 tablespoons brandy
For the Mascarpone Buttercream
* 3 cups (1 ½ lbs//675 g) butter , softened
* 6 cups (1 ½ lbs/690 g) powdered sugar , sifted
* ½ cup (4 fl oz/120 ml) heavy whipping cream
* 2 teaspoons vanilla extract
* ½ teaspoon salt
* 2 cups (16 oz/450 g) mascarpone cheese , at room temperature
* 2 tablespoon cocoa powder , for dusting
???? TIRAMISU CAKE RECIPE CHAPTERS ????
00:00 This week on Bigger Bolder Baking...
0:05 Sponsor
0:10 Making the cake
5:35 Baking the cake
5:43 Farmer Direct Foods
6:16 Making the mascarpone buttercream
8:14 Cooling the cakes
8:33 Assembling and decorating the cake
11:30 Taste and outro
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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TIRAMISU LAYERED CAKE RECIPE:
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A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
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Easy-to-Follow Recipe for a Stunning Tiramisu Cake Roll
This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. The dessert is made by rolling a coffee sponge cake with a rich and creamy Mascarpone and coffee filling. It is easy to prepare and is sure to please anyone with a sweet tooth.
To print the recipe check the full recipe on my blog:
#tiramisu #tiramisucakeroll #tiramisucake
0:00 - Intro
0:31 - Preparing the coffee sponge cake
2:42 - Baking time
3:28 - Preparing the Mascarpone cream filling
4:02 - Preparing the coffee mixture
4:09 - Assembling the cake roll
5:14 - Decorating the cake
Ingredients
Makes 12 servings
Coffee Sponge Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1 tsp (2g) instant coffee powder
1/2 tsp (2g) salt
4 eggs
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil
Coffee Mixture
1/3 cup (80ml) espresso
1 tbsp (15ml) Marsala wine
Mascarpone Frosting
9 oz (250g) Mascarpone cheese, room temperature
1 cup (240g) whipping cream, chilled
2 tsp (4g) instant coffee powder
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
Coffee Whipped Cream Topping
7 oz (200g) whipping cream, chilled
1/4 cup (30g) powdered sugar
1 tsp (2g) instant coffee powder
For Decorating
Cocoa powder, for dusting
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How to Make Tiramisu Cake
How to Make Tiramisu Cake
Recipe and step-by-step:
I loved tiramisu and I love cake so it's only logical that I'd bring the two together! The mascarpone filling and Swiss buttercream are flavored with brandy while the cake layers are soaked in a mixture of coffee, brandy, Kahlua and sugar. Full recipe on the blog!
Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.
Valentine Tiramisu turned out yellow not red !! #shorts #valentine
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Hello !! I wanted To make a strawberry tiramisu and add maybe more red colour to the cake but I made a mistake and i used the yellow one not the red !! So I had ro go buy another mascarpone to repeat it ! ????
No cake it’s ok !! I will make chocolates charlotte cake !! Anyone like ?
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
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