Ingredients for Tiramisu Cake: Mascarpone cheese 250g, animal cream 250g, sugar 55g, egg yolks 2, gelatin sheets 5g, ladyfingers one pack, coffee liqueur approximately 100g, Valrhona cocoa powder to taste.
Method for Tiramisu Cake: Step 1: Prepare the ingredients. Step 2: Boil water and reduce heat to medium-low, beat egg yolks + 45g sugar over the water until the mixture is fully emulsified the and yolks turn white. Step 3: Squeeze out excess water from the 5g gelatin sheets soaked in ice water and add to the egg mixture (wait until it cools to around 50 degrees before adding), mix well and set aside.
Step 4: Combine the warmed Mascarpone cheese with the egg gelatin mixture and 10g coffee liqueur until smooth (I personally add coffee liqueur, as it helps to through cut the richness of the cheese and enhances the flavor). Step 5: Whip 250g cream to a soft peak stage, just enough to hold its shape. Step 6: Gently fold the whipped cream into the Mascarpone egg mixture until it shows some pattern, be careful not to overbeat as it may cause the cream to separate.
Step 7: Prepare an 8-inch square mold, dip ladyfingers in coffee liqueur (soak longer if you prefer a stronger flavor, or briefly if you prefer less). Step 8: Lay about 5 ladyfingers in the bottom of the mold, I personally prefer to lay 6 for a fuller look, but for a more aesthetic side view, 5 would be more effective, arranged in 4 vertical and 1 horizontal. Step 9: Spread the cheese mixture evenly and add the second layer of ladyfingers.
Step 10: Fill the mold with the remaining cream cheese mixture and refrigerate overnight, allowing the ladyfingers to absorb the moisture and become soft and delicious, which is the best to time enjoy. The leftover cream cheese can be used to make 1-2 cupcakes. Step 11: Gently warm the 8-inch square mold with hot water or a hairdryer to release the cake easily. Step 12: Dust with cocoa powder for decoration, and add some almond slices and mint leaves, strawberries if desired, or omit if not available.
Step 13: Complete. Step 14: Complete. Step 15: Complete. Step 16: Complete.
Cooking Tips for Tiramisu Cake: 1. When beating the egg yolk mixture, always use a double boiler and medium-low heat to prevent the yolks from curdling. 2. For a cupcake version of Tiramisu, you can omit the gelatin for a better texture. 3. Use Valrhona cocoa powder for dusting – it makes a significant difference in taste. 4. Adding coffee liqueur when beating the cream cheese is my secret tip – try it, it’s truly delicious. 5. Be mindful not to whip the cream for too long, as it needs to be well combined with the cheese, and over-whipping can lead to separation, ruining the texture and taste.
6. When adding gelatin sheets to egg mixture, avoid using too hot a liquid, as it can affect the subsequent gelling ability of the gelatin.
7. Gelatin sheets have a higher purity compared to gelatin powder, which contains more impurities. For the same weight, sheets provide better results, so it is recommended to use gelatin sheets. Additionally, gelatin powder should not be soaked and squeezed to remove excess water, hence the water quantity must be added appropriately.
Cooking delicious dishes requires skill, and each of my recipes comes with a little trick. You can search for ‘cake’ to directly view my recipes!
