TIRAMISU LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
- Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
- Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
- Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
- Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.
TIRAMISU CAKE
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.
Provided by Paula Kittelson
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 630, Carbohydrate 49 g, Cholesterol 145 mg, Fat 8 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 1 g
TIRAMISU CAKE
You can use rum or brandy, if you like.
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
- Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 g
TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)
This treasured recipe is unlike any I'd ever seen, but had tasted in fancy restaurants. It has a few extra steps, but once you've had this perfect ratio of custard (missing in most recipes), sponge cake, and coffee, you will never go back! Recipe from Mercedes Zezza, Naples from Richard Sax's Classic Home Desserts. Note: the directions are long but specific to ensure a perfect dessert.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Lightly butter 8 or 9 inch springform pan.
- Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
- In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
- Beat until whites are just stiff, no longer.
- In another bowl, whisk the egg yolks and vanilla until blended.
- Fold in about 1/4 of the beaten whites.
- Pour the egg yolk mixture into the beaten whites.
- Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
- Fold together thoroughly, without over mixing.
- Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
- Bake until the edges are set and the cake is golden, about 25-30 minutes.
- Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
- Let cool completely on rack.
- Wash your pan since you will be using it again.
- Custard:.
- In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
- In a bowl, beat the egg yolks with the reserved cold milk and the flour.
- Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
- Boil (keep stirring) for 2 minutes.
- Remove from heat and strain the custard (if necessary) into a clean bowl.
- Whisk in the butter, rum or cognac, and vanilla.
- Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
- Refrigerate until cold, at least 2 hours.
- In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
- Cover and chill until you are ready to assemble the cake.
- Assembling the cake:.
- With a serrated knife, cut the cake horizontally into 3 equal layers.
- Place the bottom layer in the springform pan.
- Drizzle and brush it with part of the espresso, soaking it generously.
- Gently top the cake with 1/3 of the custard.
- Repeat with another layer of cake, more espresso, and more custard.
- For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
- Gently spread with the remaining custard, smoothing the surface.
- Sift some of the cocoa in an even layer over the top of the cake.
- Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
- Sprinkle a little more cocoa over the top before serving in wedges.
Nutrition Facts : Calories 330.5, Fat 14, SaturatedFat 7.1, Cholesterol 271.1, Sodium 140.2, Carbohydrate 39.4, Fiber 0.9, Sugar 25.5, Protein 8.3
TIRAMISU ICE CREAM CAKE
Like a tiramisu cake, but with ice cream instead.
Provided by Aflie
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 4h5m
Yield 12
Number Of Ingredients 15
Steps:
- Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
- Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
- Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
- Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
- Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
- Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
- Remove cake from the freezer and sift remaining espresso over top.
- Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
- To serve, garnish with chocolate curls.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 67.5 g, Cholesterol 213.4 mg, Fat 24.7 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 149.1 mg, Sugar 58.3 g
STRAWBERRY TIRAMISU CAKE
This is an elegant cake that is sure to please. If you like strawberries, you will LOVE this delicious cake! Great for company or anytime your sweet tooth kicks in!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For Double Strawberry Sauce:.
- Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
- Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
- In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
- mixture.
- With a serrated knife, cut cake in thirds horizontally.
- Drizzle each layer with 1 T. of the remaining liqueur.
- Spread bottom layer with one third of the cheese filling.
- Cover with one third of the sliced strawberries.
- Top with middle cake layer.
- Spread with half of the remaining filling and sliced strawberries.
- Add remaining cake layer.
- Top with remaining filling, and sliced.
- berries.
- Frost cake with remaining whipped cream.
- Refrigerate at least 2 hours, or up to 24 hours before serving.
- Cut cake with a serrated knife.
- Serve each slice with sauce.
More about "sponge cake tiramisu food"
TIRAMISU CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 9Category Desserts
- Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
- For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick.
- Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
- Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
- For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
- When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
- Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
- Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
TIRAMISU CAKE RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
- For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick.
- Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
- Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
- For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
- When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
- Using the loose base of a square cake tin as a guide, cut two 18cm (7 in) squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
- Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
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