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tiramisu cake

This is a large, festive cake that yields 12-14 generous slices. Traditionally, it would have rum or amaretto mixed into the espresso, and cocoa powder sifted over the top (or shaved chocolate). I skip both of these, and it's still spectacular; but feel free to add them back in.

Tiramisu needs at least four to six hours to chill and for the flavor to develop and for the ladyfingers to soften. If you're going to eat it within this time frame, you can save yourself some trouble and construct and serve it inside a rectangular baking dish, which is easier, if less decorative. If you want a round tiramisu cake that can be served on its own with a decorative, piped top, you will need to let it chill at least overnight to hold together, and you will need to add gelatin to the top layer of whipped cream to stabilize the piping.

Ingredients

  • 12 egg yolks
  • 1-1/2 cups sugar
  • 1-1/3 cups milk
  • 2 lbs mascarpone at room temperature
  • 1-1/2 cups heavy cream
  • 2+2 tsp vanilla extract and/or almond extract
  • 1/2 cup espresso, chilled
  • 14 oz ladyfingers
  • 1-1/2 tsp unflavored gelatin powder (optional, for stabilizing whipped cream)

Instructions

  1. In a mug or small bowl, mix together the espresso, the first 2 tsp of vanilla/almond extract (and rum or amaretto, if you're using it). Set aside.

  2. In a heavy pot, whisk together the egg yolks and sugar. Whisk in the milk. Heat up at medium, whisking constantly, until mixture begins to boil. Turn heat to low and continue whisking for two minutes.

  3. Remove from heat, pour the egg mixture into a bowl, cover with plastic wrap so wrap comes into direct contact with the mixture. Chill for an hour or more, until it is thoroughly cool.

  4. While this mixture is chilling, also chill a mixing bowl in preparation for whipping.

  5. When the egg mixture is cool, add mascarpone and beat with an electric mixer on medium until it is smooth.

  6. HERE YOU HAVE TWO OPTIONS!

    If you are planning to serve the tiramisu in a few hours, I recommend constructing the tiramisu in six layers (ladyfingers, custard, whipped cream, ladyfingers, custard, whipped cream) and constructing and serving it still inside its dish

    If you are planning to serve it the next day, the additional chilling time will let you make it in a springform pan with a "fence" of ladyfingers around the outside to hold it together; but you will need to stabilize the top layer of whipped cream so it holds it shape overnight.

  7. IN-DISH OPTION: If you are making a tiramisu that will stay inside its dish, whip all the heavy cream with the remaining vanilla extract until it is stiff.

  8. IN-DISH OPTION: Using a pastry brush, brush both sides of each ladyfinger with the espresso mixture and arrange them in a layer to cover the bottom of the ungreased dish. Then spread half the egg mixture over that, then half the whipped cream over that. Repeat with a second layer of ladyfingers, egg mixture, and whipped cream. (If you are sifting cocoa over the top, do that now.)

    Refrigerate tiramisu at least four hours before serving, to give the ladyfingers time to soften.

  9. SPRINGFORM PAN OPTION: If you are making a tiramisu that will stand on its own outside a pan, whip 2/3 of the whipped cream and the remaining vanilla until it is still.

  10. SPRINGFORM PAN OPTION: Using a pastry brush, brush both sides of each ladyfinger with the espresso mixture and arrange them in a layer to cover the bottom of the ungreased springform pan. (It's hard to make it come out even because it's round, but that's okay!) Then break about half of the remaining ladyfingers in half and arrange them upright around the inside of the pan, making a kind of picket fence.

  11. SPRINGFORM PAN OPTION: Spread half the egg mixture over the ladyfingers, then spread the stiff whipped cream over that. Then arrange the remaining ladyfingers over the whipped cream, and spread the remaining egg mixture over that.

  12. SPRINGFORM PAN OPTION: To stabilize the remaining whipped cream, sprinkle the gelatin powder over 2 tablespoons of water in a mug, and let it stand for 3 minutes. Then microwave it for five seconds, mix it, and microwave it again for five seconds. Repeat until the gelatin is dissolved and the mixture is smooth.

    Start whipping the remaining cream and vanilla/almond extract in an electric mixer on slow. Increase the speed to medium, and when it begins to get bubbly, slowly pour in the gelatin mixture. Then increase the speed to high until stiff peaks form. Using a star or flower nozzle, pipe the stabilized whipped cream onto the top of the tiramisu. If you are sifting cocoa over the tiramisu, do that now. Refrigerate up to 24 hours before serving.

  13. SPRINGFORM PAN OPTION: Carefully unclamp and remove pan side before serving.

    In this photo, I have added sugared raspberries and a light dusting of edible gold dust along with birthday candles.