Tiramisu cake

   Tiramisu is one of my favorite desserts,the creaminess and freshness of this cake are undeniable and just like traditional one it satisfies all your cravings in every bite!


When i was a kid my mom used to make a lot boozy and syrup soaked cakes with a perfect balance between sweet and creamy that's why i hate dried ,too sweet or flavorless cakes.
If you are a soaked cake freak like i am or if you never had a tiramisu slice in your life you should give it a try.
The cake is really easy to make and to put together and this version is rich and decadent,perfect for any occasion !!!And if you'll make it i would really love to hear your opinion!!

 Sponge cake:

• 4 M/L eggs at room temperature
• 140g all-purpose flour
• 125g caster sugar
• 60ml sunflower oil
• 1 pinch of salt

Mascarpone cream:

• 300g  mascarpone cheese
• 200g heavy cream 35% fat content
• 2 egg yolks
• 60g caster sugar
• 1tsp vanilla extract

Nescafe syrup:

• 120ml water
• 60g caster sugar
• 1 tbsp nescafe classic instant coffee
• 2 tbsp dark rum

Frosting:

• 200ml heavy cream 35% fat content
• 2 tbsp powdered sugar
• 1tsp vanilla extract
• cocoa powder

DIRECIONS

Sponge cake:

• Preheat oven to 180ºC/350ºF(convection/fan forced mode)
• Grease and line with parchment paper a 9 inches (23cm) bottom of a springform pan.
• Separate the egg whites from egg yolks.
• Place eggs whites and a pinch of salt in a large,clean bowl and with your mixer at high speed whisk briefly until starts to frothy then gradully add the sugar and keep beating until stiff peaks form that don't drop.
• Add egg yolks,one at a time being sure each is well incorporated before adding the next one.
• Reduce the mixer speed to medium and slowly add sunflower oil.Whisk until just combined.
• Sift the flour on top of the egg mixture,a little at a time, and fold it gently using a rubber spatula.
• Pour the batter into the prepared pan,spread it evenly with an offset spatula and bake at 180ºC/350ºF for 25-30 minutes until the cake is golden brown and the toothpick inserted into the center of the cake comes out clean.
• Cool for 10 minutes into oven with the door opened and then release the cake from the pan and let cool completely on a wire rack.

Mascarpone filling:

• Add egg yolks to a medium bowl. 
• Place the bowl over a saucepan with simmering water (but do not let the bottom of the bowl touch the water)and with an electric mixer at high speed start to whisk adding the sugar gradually.
• Whisk until the mixture becomes pale, fluffy, and doubled in volume.
• After that, remove the bowl from the saucepan and set aside to cool slightly for about 10 minutes.
• After that time, add mascarpone cream and whisk until just combined.Set aside.
• Meanwhile,in another bowl whip the heavy cream with vanilla extract until soft peaks form.
• Stir the whipped cream into the mascarpone cream and whisk until well combined and creamy for about 2-3 minutes.Keep in the fridge until ready to use.

Syrup:

• In a small saucepan stir together 120ml water and 60g caster sugar and boil over low heat just until sugar dissolves.
• Remove from heat and stir in 1tbsp nesscafe coffee and 2tbsp dark rum.Set aside to cool completely.

Frosting:

• Add 200ml cold heavy cream, 2 tbsp powdered sugar and 1tsp vanilla extract to a medium bowl and whip on high speed until stiff peaks form for about 2 minutes.
• Place in the refrigerator until is ready to use.

Assemble the cake:

• Cut the cake in 2 halves widthwise.
• Place one half of the cake into a serving plate cut side up.
• Soak the layer with half of the syrup.
• Spread 1/3 of the mascarpone cream over the layer.
• Place the second half of the cake on top,cut side down,soak  the top of  the cake with the remaining syrup.
• Place the remaining filling on top and around the sides of the cake and smooth with an offset spatula.
• Spoon whipped cream  into a piping bag fitted with a large star nozzle and decorate the cake.
• Just before serving,dust the top of the cake with cocoa powder.
• Refrigerate leftovers in an airtight container up to 3 days.

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!