How to Make Tiramisù Cake Like a Pastry Chef
Tiramisù is a classic Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, eggs, and sugar. The dessert originates from Treviso in the mid-19th century, where the original Venetian word Tarmesu translates to “lift me up” (a play on the hit of caffeine from the sweet).
This version of tiramisù takes the Italian classic to a whole new level with Brunetti Classico’s semi-freddo tiramisù cake recipe.
Unlike the original, which uses ladyfinger biscuits, this Tiramisù cake recipe features layers of sponge cake. It also requires that you freeze the tiramisù cake after its assembly to create the perfect semifreddo texture, which unlike a completely frozen dessert, is delightfully melty and mousse-like. It is also fluffier and creamier than you might imagine — and most importantly: decadent.
Watch the Tiramisù Cake video recipe here:
How to Make Tiramisu Cake Like a Pastry Chef
Vincenzo’s Plate Tips
The eggs and sugar mix should reach the ribbon stage
When making the base of the sponge cake, ensure that you reach what is referred to as the “ribbon stage” with your egg and sugar mixture. The ribbon stage is when the mixture becomes super thick and fluffy and falls from the whisk in ribbon-like motions.
Sift the flour and corn flour well
You must sift the flour and corn flour together through a fine mesh strainer or sifter to ensure you don’t end up with any lumps. Lumps prevent the sponge cake from becoming golden and airy and will make the absorption of the coffee syrup uneven.
Don’t use the kitchen mixer when adding the flour
Another essential step is adding the combined flour to the fluffy egg and sugar mixture. Make sure you do this by hand, a small amount at a time, as they do at Brunetti Classico, to avoid the mixture from becoming too dense. Ideally, add the flour in three separate stages, gently folding it into the mixture to ensure the texture remains nice and fluffy.
Pay attention to the zabaione
The zabaione is a syrup made from egg yolks, sugar, and water. It’s vital to ensure that you bring the water and sugar syrup to 118 degrees and that it’s still hot when adding it to the egg yolks. This will ensure the raw egg yolks “cook” properly inside the mixture.
Don’t over-mix the mascarpone cream
The pastry chefs at Brunetti Classico do recommend mixing only until the ingredients are just combined when adding the mascarpone to the zabaione. The mixture will quickly turn from light and fluffy to curdled if you over do it!
Always trim the top layer of each cake
You need to slice each sponge cake into three even layers. However, you’ll also want to slice off the very top of each cake as the top. This because the outer layer is tougher and uneven.
How to Serve Tiramisu Cake
You can serve Tiramisù cake in slices with a dusting of cocoa powder on top. Additionaly, Pastry Chefs at Brunetti Classico, decorate the cake with a few espresso beans and thin pieces of decorative chocolate. You can choose to add what you prefer on top of the cake!
Tiramisu Cake Recipe
Equipment
- Large kitchen mixer with whisk attachment
- 2 Large mixing bowls
- 2 Spatulas
- Large pastry brush
- Sieve or fine mesh strainer
- 3 Round 6-inchbaking tins 15.24cm
- 2 Saucepans
- Candy thermometer
- Large bread knife
- 3 6-inch baking rings 16-18cm
- Acetate sheet/collar to line rings
- Large Baking Tray
- Baking Paper
- Large, angled cake spatula
- Piping bags
- Cake spinner stand (optional)
Ingredients
For the sponge cake:
- 10 large eggs
- 300 g White sugar 11 oz
- 225 g Plain flour 8 oz
- 45 g Cornflour 2 oz
For the tiramisù cream:
- 150 g White sugar 5.3oz
- 40 ml Water 3 tbsp
- 6 large egg yolks
- 300 g Mascarpone cheese 11oz
- 5 L Heavy cream 3.3 lbs
- Vanilla paste or a good quality vanilla extract optional
For the coffee syrup:
- 500 ml Water 2 cups
- 250 g White sugar 9 oz
- 120 g Espresso 1/2 cup
For the topping:
- Cocoa powder
- Chocolate-covered coffee beans optional
- Thin pieces of white or dark chocolate optional
Instructions
How to make the sponge:
- Preheat your oven to 175℃ (347℉)
- Add 10 large eggs and 300g of sugar to a large kitchen mixer bowl and start the process of whisking this together using the whisk attachment by hand.
- Attach this to the kitchen mixer and set to full speed until the mixture becomes thick and fluffy, reaching the ribbon stage (see tips) – it will almost triple in body.
- While this is mixing, sift the flour and corn flour into the same large bowl to ensure there are no lumps and your sponge turns out fluffly and smooth.
- Once the egg and sugar mixture are ready, turn off the kitchen mixer then remove the bowl and whisk attachment.
- Start adding the flour mixture to the egg and sugar in three stages, using a spatula to gently fold it in until it’s well incorporated.
- Prepare the baking tins by generously spraying them with cooking oil and then pour the mixture into each tin until they’re about 3-quarters full.
- Bake in the oven for 35-40 minutes.
How to make the coffee syrup:
- Add the water and sugar to the saucepan and gently mix together. Bring the mixture to a boil over medium-high heat.
- Once it’s boiling, remove the saucepan from the heat and add the coffee. Whisk together well and set aside to cool.
How to make the Zabaione and mascarpone cream:
- Add 40ml water and 150g sugar to the saucepan and mix together with a spatula. Heat the mixture to a temperature of 118°C(47.8°F) — or a rapid boil where the bubbles are quickly decreasing.
- In a large mixing bowl, gently whisk the egg yolks together then use the kitchen mixer at full speed. After a minute, slow down the speed, add the syrup and mix again. This will become creamy and fluffy in texture.
- Next, add the mascarpone cheese, gently fold it in then use a low speed until the ingredients are just combined – this will take less than 1 minute. Do not over mix or the cream will split!
- Pour 1.5L heavy cream into a separate bowl, add 1tbsp of vanilla paste and fold it through with a spatula.
- Whip it on high speed until it becomes beautifully thick and fluffy.
- In 2-3 stages, add the mascarpone mixture to the cream and fold it in with the spatula until well combined.
To assemble the tiramisu cake:
- Once the sponge cakes are removed from the oven and have cooled, remove them from the tins.
- Cut each sponge cake into three even layers using a large bread knife. Trim the top of the cake to get rid of the tougher outer layer.
- Set up the three baking rings on a lined baking tray and line them with the acetate. Place one layer of the sponge cake in each ring.
- Brush the coffee syrup onto each sponge layer. Make sure to coat the sponges well so they absorb a good amount of the flavor and moisture.
- Now add 2 hefty dollops of the mascarpone cream to each sponge layer and press the next sponge layer on top so that the cream rises up on the sides.
- Repeat the coffee and cream process for each layer, adding extra coffee syrup to the middle layer.
- For the top, smooth the mascarpone into an even layer, scraping off any excess.
- Now, let the cakes rest in the freezer for up to 2 hours.
- Once frozen, remove the baking rings and acetate paper to reveal the perfectly round and smooth tiramisu cakes.
To Decorate:
- Fill the piping bag with the leftover mascarpone cream and set aside.
- Add a few dollops of the cream to the top of the cake and spread it around in a nice, thick, even layer. Smooth this as best you can.
- Now, pipe the mascarpone cream onto the top of the cake. You can pipe it in rows, circles — however you wish.
- Using a sieve to dust cocoa powder over the top of the cake (as much as you’d like).
- As an optional decoration, add chocolate-covered coffee beans and chocolate pieces across the top of the cake. (Or even Easter eggs for a seasonal decoration!)
- Keep the tiramisu cake in the freezer until about an hour before you’re ready to serve it.
- Slice into the desired amount of pieces, plate, serve.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
For All the Tiramisù Lovers out there!
I’m 100% sure that if you’re here it’s because you’re a fan of Tiramisù, and that you can’t resist ordering it when you’re at a restaurant! But do you know there are many variations of this classic Italian dessert?
I made 2 innovative recipes you will LOVE:
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