Tiramisu Cream Cake | How to make Tiramisu Cream Cake

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BySIMRAN GUPTA
Created on 10th Nov 2015
  • Tiramisu Cream Cake, How to make Tiramisu Cream Cake
Tiramisu Cream Cakeby SIMRAN GUPTA
  • Tiramisu Cream Cake | How to make Tiramisu Cream Cake (7 likes)

  • 1 review
    Rate It!
  • By SIMRAN GUPTA
    Created on 10th Nov 2015

About Tiramisu Cream Cake

Tiramisu is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (sweet sponge biscuits roughly shaped like a large fingers) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.

Tiramisu Cream Cake is an aromatic, flavorful and delicious dish which is very much popular in Italian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Tiramisu Cream Cake is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Tiramisu Cream Cake at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 240 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Tiramisu Cream Cake by SIMRAN GUPTA in step by step with pictures so you can easily learn how to cook the perfect Tiramisu Cream Cake at your home without any difficulties. Tiramisu Cream Cake is one of the representative dishes of Italian which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time4Hours
  • Serves10People
Tiramisu Cream Cake

Ingredients to make Tiramisu Cream Cake

  • 6 egg yolks
  • 1 cup sugar
  • 1ĵ cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 2 - packages 'Savoiardi' Lady fingers (crunchy not soft)
  • 1 cup cold espresso or strong coffee
  • ½ cup coffee flavored Liquor (optional)
  • 1 tbsp cocoa for dusting

How to make Tiramisu Cream Cake

  1. Combine egg yolks and sugar on the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly.
  2. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.
  3. Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks.
  4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
  5. Arrange the lady fingers in the bottom of a 8 inch square baking dish. Spoon half the mascarpone cream filling over the lady fingers.
  6. Repeat process with another layer. Refrigerate for 4 hours or overnight. Dust with cocoa before serving.

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SIMRAN GUPTAa year ago
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