Layer Cake tiramisu. This is a review of tiramisu, one of the most beloved spoon sweets in the world, It turned into a very rich cake I made for the Christmas Eve, as you can guess by the presence of mistletoe. Is’ was an experiment, Fortunately went to sign: used it as a base for the three layer cake disks obtained from Mauritian Santin cookie dough, then I made a syrup to coffee and mascarpone cream to which I added some Marsala. I covered the entire cake with a chocolate ganache and then decorated with cream. The flavor was that of tiramisu, with a different shape: was a success. The only difficulty is in composing the cake, because the dough for the roll is very soft and low and soft cream, but with a little’ of patience you can: I suggest you, to make your life easier, put the cake in the freezer layer by layer, in order to firm up well the cream layer before proceeding into the work.
CAKE TIRAMISU 'Print This
- DOSE OF A PIE 22-24 CM:
- for the cookie recipe per roll click on basics
- 300 grams mascarpone
- 200 grams of cream to mount
- 200 grams of caster sugar
- 75 grams of egg yolks
- 10 grams of Marsala
- a tablespoon of vanilla extract or seeds in a pod
- a sheet of gelatin
- whipped just enough for cake decoration
- White and dark chocolate sprinkles as required for cake decoration
- BATHING FOR COFFEE '
- 2 cups of strong espresso coffee
- 100 millilitres of water
- 50 grams caster sugar
- 4 tablespoons Marsala
- FOR DARK CHOCOLATE ganache:
- 150 grams of dark chocolate at 55%
- 150 ml of cream
For the mascarpone cream, I advise you to prepare in advance, even the previous day, Whisk the egg yolks in a bowl along with the vanilla and the sugar until the mixture is puffy, White and fluffy. Add the marsala, stirring well and finally the mascarpone, continuing to work the mixture until completely mix. Soak the gelatine in cold water for 10 minutes and then melt it in two tablespoons of hot cream and blend it with the egg mixture and mascarpone.
Whip the cream until stiff and add it to the mixture, stirring gently with a spatula to incorporate as much air as possible. Put the cream in the refrigerator for at least 3 hours.
Once prepared the base for the roll into three discs with a diameter of 22-24 cm approx . Prepare the syrup by putting coffee in a saucepan, mineral water, sugar and marsala and bring to a boil, up to then reduce by one-third.
Generously wet the discs of pastry biscuits with coffee syrup and fill layers with the mascarpone cream, playing then the entire cake with the same cream and put the cake in the freezer until the cream is solidified.
Meanwhile, prepare the ganache: chop the chocolate fondant, put the cream in a saucepan and bring it to a boil and then pour the boiling cream over the chocolate stirring with a spatula until a thick cream, smooth, glossy. Allow it to cool, so will thicken.
When the cake is cold tiramisu, cover it with the ganache with a spatula, to form an even layer of chocolate on the sides and on the surface of the cake. Store fresh in the freezer again until the ganache has completely toned.
Decorate the cake with whipped cream: I used a sàc to a few and I covered all of cream, whether the edge is the surface of the cake, with a pattern of small shells of whipped cream and chocolate sprinkles on the cake then I spilled white and dark chocolate. Keep the tiramisu cake in the freezer and leave it at room temperature for 30 minutes before serving.
THE PAIRING: Our combination for tiramisu cake is Moscato D'Asti Docg. In particular, We suggest the Muscat Black edition, produced by Enrico Serafino Winery: Classic perfumes of rose, citrus fruits, Sage and geranium and a pleasant taste and fresh.