Tiramisu

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 751.2
  • Total Fat: 49.6 g
  • Cholesterol: 259.8 mg
  • Sodium: 392.5 mg
  • Total Carbs: 61.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Tiramisu calories by ingredient
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Number of Servings: 10

Ingredients

    In a medium bowl lightly combine the yolks, cup milk, and vanilla.

    In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

    Scrape the batter into two 9 inch by 1 inch round cake pans and smooth the surface with a spatula. The pans will be about half full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

    Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, re-invert so that the tops are up and cool completely before wrapping airtight.

    Cake soaking mixture

    1 cup Latte Macchiato Cream Liqueur

    1 to 2 ounces grappa prosecco (or to taste)

    Brush on top of yellow cake with pastry brush until thoroughly moistened, but do not oversoak or cake will lose structure (turn to mush)

    Tiramisu cream

    2 cups heavy cream

    13 ounces mascarpone cheese

    cup sugar

    Vanilla to taste

    Whip cream till slightly thickened. Add mascarpone, sugar and vanilla and whip until fully thickened. Do not overwhip or mixture will become "grainy" instead of smooth (grainy bits are little pieces of butter that have been formed from overwhipping).



Directions

Assembly

Lay down a first layer of cake about - to 1-inch thick and brush with soaking mixture until moistened. Pipe or gently lay down with an offset spatula a 1- to 2-inch layer of cream. Lay down a second layer of cake about - to 1-inch thick and brush with soaking mixture until moistened. Pipe or gently lay down with an offset spatula a second 1- to 2-inch layer of cream. Sift a quality cocoa powder generously on top. If slicing, allow to set overnight. Serves 8-10



Serving Size: 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user BARABOODAN1.

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