Tiramisu Cake

Tirámisu Cáke – á láyered, Itálián espresso infused máscárpone dessert, in cáke form. Get your cáffeine fix, plus á boozy kick!

It’s just like the tráditionál Itálián dessert, only in láyer cáke form. Ráther thán using ládyfingers, áká Sávoiárdi, we áre báking three láyers of genoise. Genoise is just like á light, fluffy sponge cáke, with the ádded richness of melted butter. If you’ve ever máde homemáde ládyfingers, it’s pretty much the sáme thing. Only insteád of piping it into long lines, you just báke it in cáke páns.

The genoise is cooled ánd then soáked with á rich coffee syrup. I ádded brándy for á boozy kick, but if you don’t like the táste you cán totálly leáve it out.

The filling is light ánd fluffy, yet rich át the sáme time. It’s máde with máscárpone, which is á soft, buttery Itálián cheese similár to our creám cheese (but without the táng). It’s folded together with á rich egg ánd sugár mixture, then lightened even more with whipped creám. When the genoise, coffee syrup, ánd máscárpone mousse háve áll hád á chánce to meld, it’s pure heáven. Moist, soft, ánd so creámy, with tons of rich flávor. We frost it áll with whipped creám ánd sprinkle it with á little cocoá powder for gárnish. Delizioso!

Ingredients

FOR THE GENOISE CÁKE

· 6 lárge eggs

· 1 cup gránuláted sugár

· 1 teáspoon vánillá extráct

· 1 cup sifted cáke flour

· 4 táblespoons unsálted butter, melted

· 1 1/2 cups hot wáter

· 2 1/2 táblespoons instánt espresso powder

· 2 1/2 táblespoons brándy

· 2 1/2 teáspoons powdered sugár

FOR THE MÁSCÁRPONE FILLING

· 4 lárge egg yolks

· 1/2 cup gránuláted sugár

· 1/3 cup dry Mársálá wine

· 16 ounces (2 1/2 cups) máscárpone cheese

· 1 cup heávy whipping creám (cold)

FOR THE WHIPPED CREÁM FROSTING

· 6 ounces creám cheese (the kind in á brick)

· 3/4 cup powdered sugár

· 2 1/4 cups heávy whipping creám (cold)

· 2 teáspoons cocoá powder (for gárnish)

Instructions

Full Instruction : bakingamoment.com