Ingredients

Sponge biscuit
flour
0.75 cup
195 g
6.82 oz
6.44 fl oz
baking powder
0.50 tsp
2.46 ml
eggs
3 pc
sugar
0.75 cup
175 g
6.12 oz
5.78 fl oz
very hot (boiling) water
0.50 cup
120 ml
3.96 fl oz
vanilla extract
1 tsp
4.92 ml
Soaking for the sponge biscuit
instant or ground coffee
1 tsp
4.92 ml
sugar
1 Tbs
liquor to your choice (f.e. amaretto)
2 tbsp
30 ml
0.99 fl oz
water
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
Mascarpone custard
mascarone
0.50 cup
125 g
4.38 oz
4.12 fl oz
condensed milk
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
cream 33-35%
1 cup
250 ml
8.25 fl oz
vanilla extract
1 cup
8 fl oz
Crunchy layer
egg whites
1 tbsp
15 g
0.52 oz
0.50 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
almond petals
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
ground coffee
1 tsp
4.92 ml
Savoiardi
eggs
2 pc
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
flour
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
cocoa
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
powdered sugar
2 Tbs
Soaking for the Savoiardi biscuits
freshly brewed coffee
1 cup
250 ml
8.25 fl oz
sugar
1 Tbs
alcohol to taste
1 Tbs
Finishing cream
cream cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
cream 33-35%
0.25 cup
80 g
2.80 oz
2.64 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
ground coffee
1 tsp
4.92 ml
Truffles
mascarpone
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
white chocolate
0.50 cup
140 g
4.90 oz
4.62 fl oz
cocoa for sprinkling

Method

Tiramisu is one of the most popular desserts, which originates in sunny Italy. Every piece of it is full of sophistication; subtle notes of liqueur add a certain piquancy to the taste, and so you feel incredible pleasure and inspiration.

Cake parameters: diameter = 17-18 cm | 6.7 to 7 inch, height = 10 cm | 4 inch, weight 2300g | 81 oz.

Sponge biscuit

The sponge biscuit:

  • Flour 195 g | 6.90 oz
  • Baking powder 1/2 tsp
  • Eggs 3 pcs
  • Sugar 150 g + 25 g | 6.15 oz
  • Very hot (boiling) water 120 ml | 4.10 fl oz
  • Vanilla extract 1 tsp
  1. Preheat the oven to 165C (329F). Lay three rings (d = 16cm | 6.3 inch) with parchment and lightly grease them.
  2. Divide the eggs into whites and yolks, leave for 35 to 40 minutes at a room temperature. Sift the flour with the baking powder.
  3. In a separate bowl, whisk the yolks with 30 ml of cold water until a lush, lightened mass increases in volume by 2 to 3 times. Add the sugar (150g | 5.25 oz) and vanilla extract, and continue whisking at the medium-high speed for 4 to 5 minutes, then reduce the speed to minimum and pour in the hot water in a thin stream (don’t stop whisking!). When the mass gets completely smooth, add the flour and mix until it combines with the dough.
  4. In a separate bowl, whip the whites with 25 g (0.90 oz) of sugar to medium peaks, with a whisk, and pour them into the dough in 2 to 3 passes. 
  5. Spread the dough evenly in the rings, smooth it and bake for 35 to 40 minutes. You may check the readiness in 30 minutes (with a toothpick). Place the rings on the wire rack and cool until the metal is not hot in your hands. Pass the spatula between the walls of the rings and the sponge biscuits. Gently remove the cakes and cool them.

Soaking for the sponge biscuit

Ingredients:

  • Instant or ground coffee 1 tsp
  • Sugar 1 tbsp
  • Liquor to your choice (amaretto) 30ml | 1.00 fl oz
  • Water 75g | 2.65 oz

Dissolve the coffee in hot water, add sugar, and cool. Finally add the alcohol on your discretion.

Mascarpone custard

You will need:

  • Mascarpone 125 g | 4.40 oz
  • Condensed milk 65 g | 2.30 oz
  • Cream 33-35% 250 ml | 8.50 oz
  • Vanilla extract 1 tsp
  1. Bring the mascarpone to the room temperature and whip it with a mixer until smooth. Add the condensed milk and vanilla extract, and whip again until smooth.
  2. Cool the cream well, and whip it in a separate bowl until firm, mix by hand to the cheese mass in 2 to 3 passes, with wide circular movements from the center.
  3. Weigh the finished custard and place it in a pastry bag.

Crunchy layer

Take:

  • Egg whites 15 g | 0.55 oz
  • Sugar 20 g | 0.70 oz
  • Almond petals 35 g | 1.25 oz
  • Ground coffee 1 tsp

Whip the egg whites with sugar until a fluffy foam, add the coffee and almonds, mix well. Put the foam on a baking sheet covered with parchment and bake at 160C (320F) until golden brown (5 to 8 min). Cool it down.

Savoiardi

Ingredients:

  • Eggs 2 pcs
  • Sugar 60 g | 2.10 oz
  • Flour 60 g | 2.10 oz
  • Cocoa 10 g | 0.35 oz
  • Powdered sugar 2 tbsp
  1. Divide the eggs into whites and yolks, bring them to the room temperature. Whip the whites with half the sugar until dense peaks. In a separate bowl, whip the yolks with the second half of the sugar until lightening and increasing the mass in volume.
  2. Stir the whites into the whipped yolks in two steps, using a silicone spatula. Then sift the flour and knead the dough.
  3. Divide the dough in half, and add the sifted cocoa in one half, mix it. Place both types of dough into pastry bags with a 10-12mm (0.4 to 0.48 inch) attachment.
  4. Preheat the oven to 180C (356F), cover the baking sheet with parchment. Place the strips of dough at a distance of 3 cm (1.2 inch) from one another, 12-15 cm (4.8 to 5.9 inch) long; sprinkle them with the powdered sugar using a fine sieve. Leave for 10-15 minutes, and then repeat sprinkling once again.
  5. Bake until golden, about 12 to 15 minutes. Cool and leave at the room temperature for a day to dry.

Soaking for Savoiardi

Take:

  • Freshly brewed coffee 250 ml | 8.50 fl oz
  • Sugar 1 tbsp
  • Alcohol to taste 1 tbsp

Make the coffee, add the alcohol and sugar, whisk and cool.

Cake assembling

  1. The cake should be assembled on a stand. First, soak the sponge biscuit, let the soaking absorb completely. Crush the Savoiardi or cut it them into 3 parts with a knife; quickly dip each piece of cookies into coffee soaking, and randomly place them on the sponge biscuit, until the cake is completely covered with cookies.
  2. Next, lay out a third part of the custard (it is convenient to lay it out on the scales) and spread the crisps on top of it (half a portion).
  3. Repeat it two more times, ending with the crunchy layer. Wrap the cake with the acetate tap, and refrigerate it for 4 to 6 hours.

Finishing cream

The finishing cream:

  • Cream cheese (curd cheese) 450 g | 15.85 oz
  • Cream 33-35% 80 g | 2.80 oz
  • Powdered sugar 60-70 g | 2.45 oz
  • Ground coffee 1 tsp

Mix all the ingredients (cold!) in a mixer bowl using the paddle attachment, until smooth. Place the cream in a pastry bag and cover the chilled cake. Decorate on your own discretion.

Truffles

Ingredients:

  • Mascarpone 60 g | 2.10 oz
  • White chocolate 140 g | 4.95 oz
  • Cocoa powder for sprinkling
  1. Bring the mascarpone to a  room temperature and whip it with a mixer. Melt the chocolate with the microwave pulses, whisk immediately with the mascarpone and whip. Cover the foam with foil in contact and leave it in the fridge for 12 hours.
  2. Roll the balls of cold chocolate mass and sprinkle them with the sifted cocoa. Use the truffles as a cake decoration.