Holiday Tiramisu Cake
Recipe Published: Dec 30, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time note: overnight chilling required for the cake to set | Oven preheating needed: 375°F/190°C (if you’re making your own lady fingers) | Serving: 1 8-inch cake
INGREDIENTS
Homemade ladyfingers:
4 large eggs
165 g (3/4 cup) white granulated sugar
4 g (1 tsp) pure vanilla extract
Pinch of ground nutmeg
160 g (1 1/3 cups) all-purpose flour
24 g (3 tbsp) corn starch
Pinch of salt
25 g (2 tbsp) white granulated sugar
30 g (3 tbsp) icing sugar
Tiramisu:
6 egg yolks
100g (1/2 cup) white granulated sugar
6 g (2 tsp) gelatine powder
20 g (2 tbsp) cold water
225 g (1 cup) mascarpone cheese
360 g (1 1/2 cups) whipping cream
4 g (1 tsp) vanilla extract
Pinch of salt
120 g (1/2 cup) hot water
6 g (1 tbsp) instant coffee
2 ladyfinger discs (or store-bought ladyfingers)
Cocoa powder for dusting
Decorations (optional):
200 g (1 cup) dark chocolate melts
Gold lustre dust
Almond extract (or clear alcohol)
Macarons
Fresh raspberries
Sprinkles (snowflake, gold sugar pearls, white nonpareils)
SPECIAL EQUIPMENT
8-inch cake pan with removable bottom
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Ladyfingers
1. On a double boiler, gently cook the eggs and white granulated sugar until all the sugar granules have dissolved. Constantly stir to prevent scrambling.
2. Immediately transfer the eggs into a stand mixer bowl and whip on medium-high speed.
3. In another bowl, sift together the all-purpose flour, cornstarch, and salt.
4. The eggs should have grown significantly in volume at this point and become pale in colour. Mix in the vanilla extract and nutmeg.
5. Gently fold the dry ingredients into the eggs.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe into 2 8-inch cake layers and dust some icing sugar on top.
7. Bake in a preheated oven at 375°F/190°C for 8-9 minutes. Allow the lady fingers to cool.
Tiramisu Mousse
8. Bloom the gelatine powder in cold water.
9. On a double boiler, gently cook the egg yolks and white granulated sugar until the sugar granules have dissolved. Then switch to a whisk and whip the egg yolks until thickened and pale in colour.
10. Microwave the bloomed gelatine and pour into the warm egg yolk mixture.
11. Combine the mascarpone cheese and vanilla extract with the egg yolk mixture until smooth.
12. Cover with plastic wrap and place this into the fridge to chill.
13. Prepare some espresso and soak the lady finger layer in the meantime.
14. In a stand mixer bowl, add the chilled mascarpone cheese mixture and whip it on medium-high speed to loosen it up.
15.Gradually stream in the cold whipping cream and continue whipping until medium-stiff peaks form.
Assembly
16. To assemble, place a soaked lady finger layer into an 8-inch cake pan with a removable bottom.
17. Pour over half the tiramisu cream and repeat.
18. Cover the cake and chill in the fridge overnight for it to completely set.
19. Remove the cake from the pan, dust the top with cocoa powder and decorate to your liking. (watch the video to see how I decorated mine!)