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Italian · Dessert
Tiramisu Cake
Layers of light ladyfinger sponge soaked in rum-spiked coffee syrup and a gelatin-stabilised mascarpone cream, frozen in a ring, then dusted with cocoa. It is tiramisu you can slice cleanly and serve with confidence.
- YieldServes 4
- Hands-on1 h 50 min
- Total4 h 47 min
- Difficulty
Ingredients
Ladyfinger sponge
- 35 gegg whites, about 3 large
- 1 pinchegg white powder
- 20 gsugar
- 1½ ginvert sugar (Trimoline) or honey
- 20 gegg yolks, about 3
- 10 gpastry flour, sifted with the starch
- 10 gpotato starch
- to tastepowdered sugar, for dusting the discs
Rum and coffee syrup
- 60 mlstrong hot coffee
- 30 gsugar
- 9½ mldark rum
Tiramisu cream
- 95 gmascarpone, cold
- 9½ gcoffee extract
- 25 gpowdered sugar, sifted
- 6 mldark rum
- 130 gheavy cream, cold
- 1½ ggelatin sheets, bloomed in cold water
Finish
- to tasteunsweetened cocoa powder, for dusting
- ½chocolate band or décor, to wrap the base of the cakeoptional
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