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Tiramisu Cake

This past weekend, one of our friends came in to visit after a 5 year abscence. It was great seeing him and going out around town, but it was also his birthday and I wanted to mark the occasion. I was still browsing through Dorie Greenspan’s book when I noticed a recipe that really caught my eye: Tiramisu Cake. I love mascarpone and my dad loves tiramisu, so it struck me as a winner. We had decided to grill some steaks, roast potatoes and vegetables and I was afraid that it would be too heavy. On the contrary, it was light and creamy, not too rich but definetely decadent! I am amazed that everything that I have made so far has came out so light.

For the cake:
2 cups cake flour
2 tsp. baking powder
1/8 tesp. baking soda
1/4 tsp. salt
1 1/4 sticks butter at room temp.
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 tsp. vanilla extract
3/4 cup buttermilk

Sift together flour, baking powder, baking soda, salt.
In a mixer, cream the butter and sugar. Add the eggs one a time, plus yolk, beating well after each addition. Reduce the mixer speed and alternatively add the flour mixture and the buttermilk. Begin and end with the dry ingredients. Pour into 2 greased 9 inch baking pans, and bake at 350 for 30 minutes.

For the espresso syrup: mix together 1/2 cup water and 1/3 cup sugar in a saucepan and heat just to a boil. Remove from heat and add 1 Tb. coffee liqueur.

For the filling and frosting:
8 oz. mascarpone
1/2 cup powdered sugar
1 1/2 tsp. vanilla
1 Tb. coffee liqueur
1 cup cold heavy cream
2 1/2 oz. bittersweet chocolate, finely chopped

Cream together the mascarpone, sugar vanilla and liqueur in a large mixing bowl, until smooth.
In a separate bowl, whip the heavy cream to firm peaks. With a light touch, fold the cream into the mascarpone mixture.

To assemble the cake: Remove the crowns of the cakes to make them flat (sorry Sam), place one cake on a plate and soak the layer with the espresso syrup. Smooth some of the mascarpone cream over, gently press the chopped chocolate on top of it. Top it with the other cake, pour the remaining of the espresso syrup.

For the frosting, dissolve 1 tsp. espresso powder and 1 tsp hot water and add to the remaining mascarpone and spread over the side and top of the cake.
Decorate with dusted cocoa powder if wanted.

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Anonymous October 5, 2006 um 2:20 am

Oh that is just beautiful! What a wonderful way to celebrate a birthday!

Mercotte October 5, 2006 um 2:51 am

c’est superbe et ça change en plus si tu dis que c’est léger…à tenter bien sûr!

Monisha October 5, 2006 um 3:01 am

Hi Helene –
That is great cake to celebrate a special occasion! Tiramisu but in a cake of both worlds !

Anonymous October 5, 2006 um 3:18 am

absolutely gorgeous! I just emailed this to my sister as a hint, hehehe 😉

Anonymous October 5, 2006 um 5:13 am

juste une petite "lichette" c’est serait parfait!

Anonymous October 5, 2006 um 12:54 pm

How awesome is Dorie’s book? I love it!!

wheresmymind October 5, 2006 um 3:41 pm

I was pondering making Tiramisu just yesterday

Anonymous October 5, 2006 um 10:00 pm

I love tiramisu…I can’t wait to make this…when I am off my diet 🙂

Anonymous October 10, 2006 um 10:09 am

Lis-tu dans mes pensées Helene? 😉
Absolument fait pour moa…

Anonymous November 26, 2006 um 9:31 am

Made this a s a surprise cake for a tiramisu lover. Doubled the quantities and used real espresso and rum for the syrup. outstanding – people have been ringing all day to congratulate the cake,- thankyou

Anonymous August 6, 2008 um 3:00 pm

Dear Helen,
you didn’t mention whether the cake should be served as soon as it’s assembled or later. I made it one day before my partner’s birthday and left it in the fridge. It was nice and everybody loved it but i thought it was too dry. And the frosting tasted much better just after it was made. So i guess this cake is best eaten fresh.. Yet i am certain i will make it again!

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