Ultimate tiramisu cake

I'm pretty sure you've seen already 254458 versions of tiramisu cake so i thought another one wouldn't bother you🙄 But let's be real here,who doesn't love tiramisu??This classic Italian dessert never goes out of style,people loves it for its simplicity an versatility and should be on everyone's list of favorite desserts.


I personally love tiramisu because has 3 of mine favorite things:whipping cream,mascarpone cheese and rum 😀combined into one.
A few years back i made a tiramisu cake and everyone enjoyed it!
You can find the recipe here:
https://www.theladyinjeansbakes.com/2013/05/tiramisu-cake.html
The main difference between the two recipes is that in the latest one i added  ladyfingers to cake batter and baked them together while tiramisu cake i made a while back was developed with just a classic sponge cake. I also tweaked the mascarpone frosting by adding condensed milk to increase the creaminess and the flavor as well.

Prep Time: 20-25 Minutes  

Cooking Time: 30 Minutes,plus chilling

Yield: 10 portions



INGREDIENTS

Sponge cake:

• 4 eggs(M-L size)
• 125g caster sugar
• 125g all-purpose flour
• 60ml sunflower oil
• 10 ladyfingers
• pinch of salt

Frosting:

• 300g mascarpone cheese,room temperature
• 300ml whipping cream(at least 30% fat content)
• 200g sweetened condensed milk
• 1-2tsp vanilla extract
• 6g gelatine sheets
• 2tbsp milk
• cocoa powder for decoration

Coffee syrup:

• 130 ml espresso or strong coffee
• 70 ml dark rum

DIRECTIONS

To make the cake:

• Butter and line with parchment paper a 23 x 7 cm (9 x 3 inch)square baking pan.
• Preaheat oven to 180ºC /350ºF (convection/fan forced mode)
• Add eggs and a pinch of salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4-5 minutes until mixture becomes thick, fluffy, and doubles in volume.
• 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 silicone spatula or a hand whisk.
• Pour the batter into the prepared pan and lay the ladyfingers on top of the batter.Gently push them down into the batter making sure the top of the ladyfingers is still visible.
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• Bake at 180ºC /350ºF for 25-30 minutes until the toothpick inserted into the center of the cake comes out clean.
• Allow to cool completely into the pan.
• Once the cake has cooled start to make the frosting.

Coffee syrup:

• Add coffee and dark rum to a small bowl and stir to combine.

Frosting:

• Soak gelatine sheets in a bowl of cold water for about 10 minutes.Make sure all gelatine sheets are submerged in water.
• Meanwhile,place mascarpone cheese and condensed milk in a large bowl and using an electric mixer whisk until smooth.Set aside  until is ready to use.
• In another bowl whip the cream until stiff peaks form.
• Add the cream to cheese mixture and whisk briefly just until they are combined.
• Remove gelatine sheets from the water and gently squeeze out all the excess water.
• Put gelatine into a small saucepan,add 2 tbsp milk and place the saucepan over a low heat.
• Heat the mixture, stirring until  the gelatine is dissolved for about 20-30 seconds.Set aside to cool slightly.
• Add gelatine and vanilla extract to the mixture and mix at low speed until well combined.

Assemble the cake:

• Using a toothpick make lots of holes on top of the cake.
• Gradually pour all the syrup over the cake allowing it to soak in.
• Spread evenly mascarpone frosting with an offset spatula on top of the cake.
• Refrigerate for at least 4 hours before serving.
• Dust with cocoa powder just before serving.
• Cover the pan with cling film and store leftovers in the fridge for 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!