Tiramisu cake for Father’s Day.
Decadent, rich, and delicious.
Started off by making some savoiardi cookies (lady fingers) for the cake. They tasted similar to a dry sponge cookie – thought they’d be too dry, but they were perfect with the coffee.
Savoiardi Cookies (Original recipe made just over 2 dozen cookies – perfect amount for the outer border and inner layers)
- 3 eggs
- 1/2 cup white sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup and 1 tbsp all-purpose flour
- Preheat oven to 350 degrees F (190 degrees C). Line two jelly roll pans. Prepare a pastry bag with a 1/2 inch round tip.
- Separate the eggs. Whisk yolks with half of the sugar and all of the vanilla. Beat until very light colored (approx. 5 minutes)
- In a clean bowl beat egg whites. Once whites are frothy, slowly add salt and remaining sugar until combined. Beat until soft peaks.
- Gently fold beaten egg whites into egg yolk mixture.
- Sift flour over egg mixture and gently fold it in.
- Fill pastry with half the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows. Repeat with the second half of the batter in the same manner.
- Bake for about 15 minutes or until firm to the touch and golden. Allow cookies to cool completely, then carefully remove fingers from baking sheet and place on racks to cool. Store between layers of wax paper in an airtight container (will freeze well)
Mascarpone Cheese (Original recipe) Didn’t have mascarpone cheese, so I used this recipe – worked like a charm.
- 1/4 c whipping cream
- 2 tbsp butter, softened
- 1 brick cream cheese, softened
- Whip everything together until fluffy.
Tiramisu (Original recipe)
- 3 egg yolks
- 1/4 C and 2 tbsp sugar
- 1/3 C milk
- 2/3 C whipping cream
- 2 tbsp sugar
- 1/4 tsp vanilla
- 1/2 lb mascarpone
- 1/4 C strong brewed coffee, room temperature
- Custard: in a small pot, whisk yolks and sugar (1/4 C and 2 tbsp) together. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Strain custard mixture into a bowl and cover with plastic wrap with the plastic touching the custard surface. Chill in refrigerator for at least an hour.
- Beat together mascarpone and custard mixture until fluffy
- Whipping Cream: Beat whipping cream till frothy then slowly add 2 tbsp sugar. Beat till stiff peaks then add vanilla.
- Assembly: In a spring-form pan, arrange enough lady fingers to cover the perimeter of the pan (cut the bottoms so they stand more easily). Layer: lady fingers soaked in coffee, half of mascarpone mixture and half of whipped cream. Sift cocoa powder over whipped cream, then repeat layers. Finish tiramisu off with sifted cocoa powder and shaved dark chocolate (vegetable grater). Cover and refrigerate 4 to 6 hours, until set.
This recipe was perfect for a 6-inch cake, with a little leftover to make this individual serving.
Originally wasn’t going to add a ribbon around the cake but it really adds a finished look to it.
Hope everyone had a great Father’s day!