Authentic Tiramisu Cake
ID: ab53f8b1...
This is a recipe for a rich, fluffy, and authentic tiramisu cake that can be easily made using cream cheese. The combination of cocoa sponge soaked in coffee syrup and a smooth, melt-in-your-mouth tiramisu cream is excellent, making it a gorgeous finish perfect for birthdays, anniversaries, and entertaining guests.
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🍳 Cooking Flow
Bake the cocoa sponge cake, let it cool, and slice it into two 1cm thick layers. → Make the coffee syrup and whip the heavy cream to soft peaks. → Combine egg yolks, granulated sugar, and milk, heat over low heat, dissolve the gelatin, then mix with cream cheese and heavy cream to create the tiramisu batter. → Layer the sponge and syrup in the mold, pour in the tiramisu batter, repeat twice, and chill in the refrigerator for 1 hour. → Decorate the top with the remaining batter, chill until set, dust with cocoa powder, and remove from the mold.
Cooking Steps
Brief Cooking Order
Bake the cocoa sponge cake, let it cool, and slice it into two 1cm thick layers. → Make the coffee syrup and whip the heavy cream to soft peaks. → Combine egg yolks, granulated sugar, and milk, heat over low heat, dissolve the gelatin, then mix with cream cheese and heavy cream to create the tiramisu batter. → Layer the sponge and syrup in the mold, pour in the tiramisu batter, repeat twice, and chill in the refrigerator for 1 hour. → Decorate the top with the remaining batter, chill until set, dust with cocoa powder, and remove from the mold.
Introduction
This is a recipe for a rich, fluffy, and authentic tiramisu cake that can be easily made using cream cheese. The combination of cocoa sponge soaked in coffee syrup and a smooth, melt-in-your-mouth tiramisu cream is excellent, making it a gorgeous finish perfect for birthdays, anniversaries, and entertaining guests.
Step 1
Place 20g of unsalted butter and 20ml of milk in a microwave-safe container, heat at 600W for 40 seconds without a lid to melt. Mix well and cover loosely with plastic wrap.
Step 2
Crack 2 eggs into a bowl, add 70g of granulated sugar, and mix lightly. Place over a water bath of approximately 60°C and whip with a hand mixer on high speed for 3 minutes until pale and thick, then finish for 1 minute on low speed to refine the texture.
Step 3
Sift together 60g of cake flour and 10g of cocoa powder, then fold into the mixture using a rubber spatula, scraping from the bottom and rotating the bowl.
Step 4
Add a scoop of the batter into the container with the melted butter and milk to incorporate, then return it to the main bowl and fold quickly and evenly without deflating the batter.
Step 5
Pour the batter into a 15cm cake pan lined with parchment paper. Drop the pan from a height 2-3 times to release large air bubbles. Bake in an oven preheated to 160°C for 25-30 minutes.
Ingredients List
Important Notes
💡 For the sponge cake, warming the whole eggs in a water bath (approx. 60°C) makes them whip much better. Finishing with a low speed to refine the texture is the key.
⚠️ When combining the tiramisu batter, if the cream cheese or heavy cream is too cold, the warm gelatin mixture will cool rapidly and cause clumps. Please bring ingredients to room temperature or warm them to body temperature before use.
✨ Chilling the decorating tiramisu cream in a piping bag in the refrigerator for 1 hour will allow you to pipe it into beautiful shapes without it sagging.
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