How To make Tiramisu "Pick Me Up" Cake

Perfect Tiramisu Cake

written recipe here


This will be your favorite Tiramisu cake recipe. It comes together fairly quickly and will be ready to serve after 4 hours.

The cake is extremely soft and moist, but not wet. The sponge cake layers are airy and light, with a delicious sweet coffee syrup and a hint of brandy.

INGREDIENTS:

Sponge Cake Layer

8 eggs
1 1⁄3 cup sugar
1 1⁄3 cup flour
1 teaspoon baking powder

Coffee Syrup

1 cup coffee
1⁄4 cup brandy (use milk instead if you need to replace)
1⁄3 cup condensed milk

Mascarpone Frosting

24 ounces mascarpone
2 cups heavy whipped cream
1⁄2 cup milk
1 cup condensed milk
1 tablespoon vanilla extract
1⁄2 teaspoon salt

Bake at 325 Fahrenheit for about 25 minutes.

Tiramisu: Literally & Figuratively, The Perfect 'Pick-Me-Up' (e21)

Buon giorno a tutti. In this episode, Nonna Mia, la Nonna di tutti (everybody's grandma), demonstrates how easy it is to make Tiramisu - arguably Italy's most famous dessert. It literally translates into 'pick me up', tira-mi-su, which is unsurprising given the central role espresso plays in this decadent dessert.

Recipe:
Tiramisu is a relatively easy, no-bake dessert to whip up but requires a good 6-hours refrigeration time, so keep that in mind.

Start by making 2 cups of espresso. If you don't have an espresso pot or machine, you can substitute with instant espresso. You then add about 1/3 cup of Marsala to the coffee, but if you prefer Kaluha, Amaretto, Tia Maria or other liqueur, you can certainly add that instead, or none at all. Let the espresso cool down to room temperature. Savoiardi, also known as Ladyfingers, are Italian biscuits made with a sponge cake batter. Alternatively, you can also use Pavesini cookies. Please note that if the coffee is too hot, the biscuits will dissolve as you are handling them.

Next, separate 6 eggs into two bowls. If you prefer, use pasteurised eggs. To each bowl, you will add 1/3 cup of sugar. Blend the egg-whites until soft peaks form. To the egg yolk and sugar mixture, blend in 500 grams of Marscapone cheese. Then gently fold in the egg-whites.

Next, Nonna's recipe calls for about 50 Ladyfingers. You will require a pyrex dish, or similar to layer the Ladyfingers and cream. Dip each biscuit into the coffee/Marsala mixture, then place the espresso-dipped biscuit in the pyrex dish. Once the cookie layer is complete, add half of the cream mixture on top. Then repeat the process (switching the direction of the cookie) by dipping the balance of the Ladyfingers in the coffee mixture and add the remaining cream. Shave chocolate on top, cover and refrigerate for about 6-hours. When you are ready to serve, sprinkle a generous layer of powdered unsweetened cocoa on top (through a handheld sieve).

Buon appetito!!

Contact Details:
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Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com

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