tiramisu cake

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there&#x27;s some creamy Swiss meringue buttercream to cap it all off. 

Tiramisu Cake

cake flour (175 grams)

milk

(room

tsp almond extract

tsp vanilla extract

sugar

tsp baking powder

tsp table salt

unsalted butter (softened but still cool)

sour cream

(room temperature)

sea salt

unsalted butter (room temperature)

instant espresso

brandy

coffee

tbsp coffee liqueur

mascarpone cheese (at room temperature)

cocoa powder

chocolate espresso beans

Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.

In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.

Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.

Distribute the batter evenly between the two pans.

Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.

Invert the cakes onto a wire rack to cool completely.

For the Cake:

Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.

Whisk in the milk slowly.

Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.

Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Filling:

Add egg whites, sugar and salt in a bowl.

Give the mixture a brief whisk.

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.

Transfer the bowl to a stand mixer with a paddle attachment.

While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.

You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).

For the Swiss Meringue Buttercream:

Mix the coffee, brandy, and liqueur. Set to the side.

For the Syrup:

Cut cake layers in half

Transfer cooled, mascarpone custard to a piping bag.

Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).

Pipe the mascarpone filling on top and dust with cocoa powder.

Place next layer on top. Repeat until all layers have been added.

Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you&#x27;ll probably want a nice thick layer!

Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).

Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.

For the Assembly:

Tiramisu cupcakes for two: instead of a big pan of tiramisu, make these vanilla cupcakes with an espresso Kahlua soak and mascarpone frosting!

Tiramisu Cupcakes

unsalted butter, softened

vanilla extract

egg white,

sour cream,

flour

baking soda

salt

shot espresso

Kahlua liqueur

mascarpone, softened

Kahlua

espresso beans (optional,

Preheat the oven to 400, and line four...

Preheat the oven to 400, and line four cups in a muffin pan with paper liners.

In a medium bowl, beat with an electric...

In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.

Add the egg white and beat until combined.

Next, beat in the sour cream.

Finally, sprinkle the flour, baking soda and salt...

Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.

Divide the batter between the cupcake liners, and...

Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean. (They will brown nicely on top because they're made with butter, not oil).

Let the cupcakes cool.

Meanwhile, stir together the espresso and Kahlua.

Just before serving, poke holes in the cupcakes...

Just before serving, poke holes in the cupcakes using a toothpick, and slowly drizzle the espresso mixture into each cupcake.

Then, beat together all of the frosting ingredients...

Then, beat together all of the frosting ingredients until light and fluffy.

Spoon the frosting into a piping bag fitted...

Spoon the frosting into a piping bag fitted with a 1MM Wilton tip and pipe the frosting on the cupcakes (or, just use a butter knife to frost the cupcakes, too!)

Top each cupcake with a chocolate-covered espresso bean...

Top each cupcake with a chocolate-covered espresso bean and serve.

Creamy, delicious and unbelievably EASY tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone,&nbsp;and cocoa powder dusted on top.

Easy Tiramisu

heavy whipping cream

mascarpone cheese (,room temperature)

espresso

Lady Fingers (,Savoiardi brand can be found in the cookie aisle

Cocoa powder

Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.

Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don&#x27;t soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8&#x27;&#x27; or similar size pan. 

Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

https://content.jwplatform.com/videos/YQ3Q4oLe.mp4

Creamy, delicious and unbelievably Easy Tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top. It’s authentic and delicious, but really easy to make!

Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits. 

Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called

espresso coffee coffee

cognac

mascarpone cheese

vanilla

whipping cream

Dutch processed or regular unsweetened baking cocoa

Chocolate-covered coffee beans

oz chocolate,

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.

Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

In small bowl, mix coffee syrup ingredients. Set aside to cool.

Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.

To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.

Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

With only 7 ingredients, without raw eggs and alcohol, this is an effortless and delectable Tiramisu cake that you can make ahead and come together in about 10 minutes.

Tiramisu Cake - Easy 10 minutes Tiramisu

22 -24 ladyfingers biscuits (Italian Savoiardi)

cheese

vanilla extract (alcohol-free)

Unsweetened Cocoa powder

Before you start, make the coffee, so it...

Before you start, make the coffee, so it has time to cool down before using it.

After making this cake, we suggest placing the...

After making this cake, we suggest placing the rim of an 8 inches (20 cm) springform pan (not the base) on a larger serving plate,

The final presentation is prettier than using the...

The final presentation is prettier than using the springform pan base to serve the cake.

In a medium bowl, beat the mascarpone with...

In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth and set aside.

Whip the cream with the vanilla extract and...

Whip the cream with the vanilla extract and turbinado sugar till soft peaks.

Add mascarpone cream and combine while continuing whisking.

Grease the rim of the cake pan, then...

Grease the rim of the cake pan, then press the parchment paper around the sides, or you can skip this step and use a knife to loosen the chilled cake from the rim later. Place the rim on a round plate.

Quickly dip the ladyfingers into the cold/room temperature...

Quickly dip the ladyfingers into the cold/room temperature coffee. Create a firm (no space) layer with the dipped ladyfingers inside the cake ring; you will need to cut some biscuits to fit the springform pan.

Spread half of the mascarpone cream over the...

Spread half of the mascarpone cream over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.

Repeat the process for the second layer (dipped...

Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula. Move into the fridge for 3 hours or overnight.

Move into the fridge for at least 3...

Move into the fridge for at least 3 hours (uncovered). Dust with unsweetened cocoa powder and enjoy.

If you serve the day after, cover it...

If you serve the day after, cover it with plastic wrap, move it into the refrigerator, and dust it with cocoa powder just before serving.

https://www.youtube.com/watch?v=qGjOb_caCkU

In today's video, we will show you how to make tiramisu in 10 minutes - Easy alcohol-free Tiramisu alternative coffee desserts for coffee lovers.
SUBSCRIBE ►https://cutt.ly/8rLVINX
 With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead that taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits perfectly this dessert).
1 cup and 2 tablespoons (250 g) of mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set aside.
Begin the mascarpone cream: In a medium bowl beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin, you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat nicely the cream on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you serve the day after cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chill overnight and serve the day after. 
Enjoy :)
You may also like:
How to make perfect eggless thumbprint cookies ► https://youtu.be/0_D5gQQvqU4
Easy Chocolate ice cream (no machine) ► https://youtu.be/-6RL93wmkIg
Delicious Eggless Dalgona Style Matcha Drink ►https://youtu.be/jj3WarsrRiU
Authentic Tiramisu Recipe ► https://youtu.be/2SJ6bOJfCSw
3 ingredient Oreo ice cream (no machine) ►https://youtu.be/b0zH0o5-GdM

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How To Make Tiramisu In 10 Minutes | Easy Alcohol-free Tiramisu | Fuzz & Buzz

All of the flavors you love from traditional tiramius in bundt cake form! And, like tiramisu, this cake tastes even better the next day.

Tiramisu Bundt Cake

all purpose flour ((400 grams))

baking powder

butter, room temperature

eggs

instant espresso granules

water

mascarpone cheese, room temperature

heavy cream

mascarpone, room temperature

cocoa powder ((for dusting))

Preheat oven to 350 degreees.

In bowl, whisk together the flour, baking powder, and salt; set aside.

In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until pale in color; about 2 minutes. Beat in the eggs, one at a time, until combined. Stir in the vanilla.

Working in batches, add in 1/3 of the flour mixture followed by 1/2 of the milk. Continue until all of the flour and milk has been incorporated into the batter. Use a rubber spatula to scrape down the bowl and make sure that everything is evenly combined.

Spray your bundt cake pan with nonstick cooking spray. Pour in the batter and smooth using a rubber spatula. Bake for about 50 minutes, or until a toothpick inserted in the cake comes out clean.

Remove the cake from oven and let cool in pan for 5 minutes. Then carefully flip the pan over on to a cooling rack and let cool for another 5 minutes until the cake releases from the pan. Let the cake cool completely (you can also chill the cake to speed up the cooling or make a day in advance.)

One the cake is completely cooled, use a serrated knife to carefully cut the top of the cake about a third of the way down from the top. Carefully remove the top and set aside on a plate.

Bundt Cake Instructions

In a bowl, stir together the espresso granules and sugar. Carefully pour in the boiling water and whisk until the sugar and espresso have dissolved. Stir in the Kahlua.

Use a pastry brush to brush the espresso mixture over the cut bottom side of the bundt cake. Continue until all of the mixture has been absorbed by the cake. Set aside.

Espresso Kahlua Mixture

In a bowl, use a handheld mixer to combine the mascarpone, powdered sugar, Kahlua, and vanilla; set aside.

In a seperate bowl, use the handheld mixer to beat the heavy cream until firm peaks form; about 4 minutes.

Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two batches being careful not to overmix.

Spread the tiramius filling over the bottom half of the bundt cake. Use as much tiramsu filling as you like (leftover filling is great for topping fruit).

Carefully place the top half of the bundt cake over the bottom.

Tiramius Filling

In a bowl, use a handheld mixer to mix together the mascarpone and butter. Stir in the Kahlua. Add in the powdered sugar and continue mixing until the frosting is smooth. (If the frosting is too thick, add a teaspoon of milk to thin it out). Drizzle the frosting over the top of the bundt cake.

Place the cocoa powder in a fine mesh sieve and dust over the top of the cake.

Kahlua Mascarpone Frosting

https://embed.mediavine.com/videos/dkqpprsfrjivbvzjt0n8

Tiramisu Bundt Cake is filled with a delicious mascarpone cream and topped with a Kahlua frosting. Delicious Tiramisu cake with all of the traditional flavors of tiramisu.

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

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