Name: Tiramisu Cake Recipe: A Perfect Blend of Mascarpone Cream and Bold Espresso
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 egg; 20g granulated sugar; 20g cake flour; 5ml milk; 5ml vegetable oil; 50ml espresso coffee; 100ml whipped cream; 80g chocolate; 1/2 teaspoon (4g) honey; 60g granulated sugar; 2 egg yolks; 20ml water; 150g mascarpone; 4g sheet gelatin (or equal amount of powdered gelatin); 150ml heavy cream; Cocoa powder

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A stylish cake version of the classic Italian dessert, Tiramisu, combining rich mascarpone cream with strong espresso, known for its intense bitterness!

Tiramisu Cake Recipe: A Perfect Blend of Mascarpone Cream and Bold Espresso

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Watch the Recipe Video
A cake version of tiramisu
Tiramisu made with Pâte à Bombe method
Ingredients
Instructions
How to make tiramisu more easily
Storage
Equipment
Tiramisu Cake Recipe: A Perfect Blend of Mascarpone Cream and Bold Espresso

Watch the Recipe Video

A cake version of tiramisu

I have previously made a classic tiramisu made straight from the container, but this time I have made a cake-like tiramisu recipe.

While the classic Tiramisu is made directly in a container and enjoyed by scooping it out, requiring no elaborate finishing touches, sometimes you may want to create a beautifully presented cake version.

This recipe provides an easy-to-follow method for making a Tiramisu cake with a cake-like texture.

To achieve the desired texture, we'll add gelatin to the classic Tiramisu cream and layer it between two sponge cakes. For this variation, I'll use a sponge cake as the base, add a layer of chocolate ganache in the middle, and prepare the mascarpone cream using the Pâte à Bombe method, which involves heating egg yolks and sugar.

Tiramisu made with Pâte à Bombe method

When I introduced my previous recipe for classic tiramisu, some people said that the mascarpone separates when it is added.

nterestingly, when I started making it in France without changing the recipe much, I didn't encounter that issue at all. While there could be several factors contributing to this, it seems that the separation of mascarpone might be one of them.

Separated mascarpone means there is a gap between the mascarpone and the container, with liquid accumulating at the bottom.

Back when I lived in Japan, I had an experience where I bought high-fat cream during hot weather and put it in my bicycle basket. By the time I arrived home, the cream had solidified due to the shaking of the basket. In other words, the cream had separated (continuing this process would result in butter).

Since mascarpone also has a high fat content even in solid form, it tends to separate during transportation, especially in hot weather or hot countries.

The same thing can happen with less fresh mascarpone. While it's possible to be cautious and use fresh mascarpone, if it has already separated during the transportation process, there's not much we can do about it.

... Now, regarding this Tiramisu made with Pâte à Bombe and mascarpone, although it adds a slightly more complicated step when making it at home, combining Pâte à Bombe with mascarpone makes it less prone to separation compared to the traditional method.

So, for those who have experienced separation using the conventional method, I highly recommend trying the Tiramisu made with Pâte à Bombe.

Ingredients

sponge cake

Click to see how to make sponge cake or use a store-bought sponge cake.

cake soak

Espresso coffee - or a strong brewed coffee. It is also delicious to add a small amount of coffee liqueur such as Kahlua liqueur according to your preference.

Chocolate ganache

Heavy Cream - Use cream with a milk fat content of 35%.
Chocolate - For this recipe, we recommend using Valrhona Guanaja (70% cocoa content). It is recommended to use chocolate with a higher cocoa content for a stronger bitterness.
Honey - Even a small amount of honey prevents the crystallization of chocolate, so be sure to include it. Corn syrup can also be used as a substitute.

Mascarpone Mousse

For this recipe, I used a method called "Pâte à Bombe," which involves heating egg yolks and sugar. By using the Pâte à Bombe method, the egg yolks are heated, resulting in pasteurization and extended shelf life. It also enhances the richness of the flavor.

Alternatively, you can also make the tiramisu using the method I mentioned in the recipe, which simply involves whisking the egg yolks and sugar until pale and frothy, and melting the gelatin in a portion of the whipped cream that has been warmed.

Granulated sugar
Egg yolks
Water
Mascarpone
Sheet gelatin (or an equal amount of powdered gelatin)
Heavy cream

Decoration

Cocoa powder

Instructions

Preparation

Prepare espresso coffee (or dark brewed coffee) and allow it to cool to room temperature.

Chocolate ganache

Chop the chocolateHeat the cream and honey in a small saucepan just before boiling and pour over the chocolate Let stand for 2 to 3 minutes until chocolate is meltedGently mix with a whipper until smooth and non-whisking

Chop the chocolate into small pieces.

In a small saucepan, heat the heavy cream and honey until it is just about to boil. Pour the hot cream mixture over the chocolate. Let it sit for 2-3 minutes until the chocolate melts.

Gently stir the mixture together, ensuring a smooth consistency, taking care not to whisk or create bubbles.

Pour the ganache into a smaller mold that is about one size smaller than the original mold. (Silicone molds would be the best option if available. If not, you can line a regular mold with plastic wrap and pour the ganache inside. If the mold is not suitable for freezing, you can refrigerate it until it sets, then remove it from the mold, still wrapped in plastic wrap, and place it in the freezer to chill and set.)

sponge cake

Click to see how to make sponge cake or use a store-bought sponge cake.

If you have a 13cm / 5 inches mold, please use that. If not, you can bake a larger cake and carve out a 13cm / 5 inches portion to use.

Mascarpone Mousse

To make the mascarpone mousse, start by allowing the chocolate ganache to set. Place a sponge cake in the mold, then soak it with espresso.
Soften the sheet gelatin by soaking it in cold water. If using powdered gelatin, combine it with slightly more than 1 tablespoon of water.

In a bowl, combine the granulated sugar, egg yolks, and water, mix lightly, then pour over hot water and continue whipping with a whipper until the mixture reaches 85 degrees

In a bowl, combine sugar, egg yolks, and water. Mix them lightly together before placing the bowl over a double boiler. Continuously whisk the mixture with a whisk until it reaches 85°C (185°F).

Drain off the softened gelatin and add it to the mixture (If using powdered gelatin, add the gelatin and the combined water)

Drain off any excess water from the softened gelatin and add it to the mixture, making sure to dissolve it thoroughly. (If using powdered gelatin, add the gelatin along with the water it was mixed with.)

Remove from heat and add mascarpone and stir to combine.

Whisk the whipping cream until it forms soft peaks, and then gently fold it into the mixture.

Assembly

Line the bottom and sides of the mold with baking sheets (This time, I used a reusable baking sheet Place the sponge cake in the center of the bottom of the mold and brush with espresso

Place parchment paper on the bottom and sides of the mold. (For this recipe, I am using reusable parchment paper for a clean finish on the sides.) Put the sponge cake in the center of the bottom of the mold and soak it with espresso using a pastry brush.

Pour in half of the mascarpone mousseGently place the chocolate ganache in the center Pour in the remaining mascarpone moussePlace in the refrigerator (or freezer) for at least 2 hours, preferably overnight, to chill and harden

Pour half of the mascarpone mousse into the mold.

Gently place the chocolate ganache in the center. Pour the remaining mascarpone mousse over it.

Place it in the refrigerator (or freezer) for at least 2 hours, preferably overnight, to chill and set.

Sprinkle cocoa powder all over before removing the baking sheet around the mold (We want the cream on the sides to be white) Unmold and transfer to a plate

Before removing the parchment paper from around the mold, sprinkle cocoa powder over the entire surface. (This will help achieve a white finish on the cream on the sides.) Remove the mold carefully and transfer the dessert onto a plate. It is now ready to serve.

Always use a warm knife when cutting First, insert the knife vertically and feel it pierce the ganache, then slowly bring the knife down to cut the entire cake

When cutting the cake, it is recommended to use a warmed knife. Start by inserting the knife vertically, piercing through the ganache layer. Then, slowly tilt the knife and cut through the entire cake.

The coffee doesn't penetrate all the way to the bottom, as soaking it too much can cause the cake to become soggy from the bottom. Moreover, it can affect the texture of the sponge and make it less enjoyable. So, I believe it's just right to moisten the surface without excessive soaking.

It's also delicious to incorporate cocoa powder into the bottom sponge, turning it into a chocolate sponge.

How to make tiramisu more easily

This time, we used sponge cake at the bottom and ganache in the middle. If you want to make it even simpler, you can skip making ganache and instead bake double the amount of sponge cake. Slice it into two layers and sandwich them with the mascarpone cream. This way, you can make it easily.

Storage

The storage period for Tiramisu cake is typically 2-3 days in the refrigerator.

Before dusting with cocoa powder, you can freeze the Tiramisu cake itself. When frozen, it can be stored for 2-3 weeks and still be enjoyed deliciously.

Equipment

I usually use a removable-bottom pan and reusable oven sheets for cake baking. The removable-bottom pan makes it easy to remove the cake without damaging it, and the reusable oven sheets don't absorb moisture, resulting in clean and neat sides of the cake.