How to Make Tiramisu
Posted on March 30th, 2009 by Carmelia
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Tiramisu (pronounced tir-uh-mee-soo) is a popular Italian cake traditionally made with mascarpone, lady finger biscuits, egg yolks and sugar. Tiramisu is a mainstay in coffee shops, pastry shops and with this recipe, your very own home. Here’s how to whip up an excellent tiramisu with little fuss.
Ingredients
Cake
- 18.25 ounces or a package of moist white cake mix
- 1/4 cup coffee
- 1 tablespoon coffee-flavored liqueur
- 1 teaspoon instant coffee powder
Filling
- 8 ounces or a container of mascarpone cheese
- 1/2 cup confectioners’ sugar
- 2 tablespoons coffee-flavored liqueur
Frosting
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons coffee-flavored liqueur
Garnish
- 1 ounce semi-sweet chocolate
- 2 tablespoons unsweetened cocoa powder
- 30+ lady finger biscuits
Procedure
- Preheat the oven to 175 degrees Celsius or 175 degrees Fahrenheit.
- Apply baking spray on three nine-inch pans, and add a layer of flour.
- Make the instant cake mix according to the package instructions, except for the baking part. Put 2/3 of the batter in one pan.
- Mix in the instant coffee in the remaining 1/3 of the batter and pour into another pan.
- Check if the heat temperature has reached the desired levels and put in both pans in the oven. Let them bake for 20 to 25 minutes. Check if they are baked by inserting a toothpick in the center. If the toothpick comes out clean, then they are baked.
- Once baked, remove from the oven and let cool for ten minutes.
- Start making the filling by mixing all the filling ingredients in a small bowl, using an electric mixer on low speed. Mix and beat until it is smooth, cover with a plastic wrap and refrigerate.
- Make the frosting by getting a medium-sized bowl and mix all the frosting ingredients. Next, get an electric mixer and use it to beat the mixture on medium-high speed until stiff. Fold half of the cup of the cream mixture into the filling mixture.
- Now comes the fun part: assembling the cake. Remove one cake from the pan and place it on a serving plate. Poke holes in the cake an inch apart using a skewer.
- Get the 1/3 batter that you didn’t bake over the cake. Follow with part of the filling mixture. Put the next cake layer and spread the batter and the filling again. Continue layering until the cake, filling and batter have run out. Don’t forget to poke holes in every layer.
- Put the frosting on the topmost part and the sides of the tiramisu.
- Put chocolate curls on top by using a peeler with a chocolate bar.
- Put lady finger biscuits around the cake by attaching them upright, sugar-side in to the sides of the cake. The cream topping should hold them in place
- Refrigerate for a few hours, and then serve.
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